Product Description
Associated Sensory Terms
– Vinegar
– Acidic
– Acetic
– Sour
Cause of Acetic flavour in alcoholic beverages:
Acetic flavours occur in alcoholic beverages as part of the fermentation process. Acetic flavours can also be imparted by wild yeast contamination. Within beer acetic can be seen as a positive flavour unless at higher concentrations.
Cause of Acetic flavour in non-alcoholic beverages:
In many non-alcoholic beverages, acetic flavour is imparted by bacterial and yeast contamination of raw materials such as sugars, flavours and final products.
Cause of Acetic flavour in Coffee:
Acetic flavour in coffee is a sour, astringent, slightly pungent aromatic associated with vinegar.
FlavorActiV’s GMP Flavour Reference Standard Acetic has undergone evaluation by the same research team behind the first World Coffee Research Lexicon and has been approved for inclusion within the latest World Coffee Research Lexicon as a validated coffee flavour reference. FlavorActiV GMP Flavour Standards are also included within the syllabus of the SCA (Speciality Coffee Association).
Other Information:
Acetic is Beer Flavour Wheel Number: 0919
Acetic within SCA Coffee Taster’s Flavour Wheel: Sour/Fermented > Sour > Acetic
Typical Acetic concentration seen – 30-200 mg
Acetic is a recommended flavour standard / sensory reference standard of American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)
