Butyric Acid Flavour Standard


“Butyric“, like Baby Vomit or Strong Cheese”

The Butyric acid flavour standard helps train professional tasters to recognise the potency of butyric character in beverages. Butyric acid is an off-flavour caused in beverages due to bacterial infection of sugars, syrups, wort production in beer and packaged final products. The flavour threshold of butyric acid is 1.5 – 15 mg / l.

Don’t let your product be affected by this off-flavour – use the FlavorActiV butyric flavour standard today!

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Product Description

Sensory Terms
– Rancid
– Baby sick/vomit
– Putrid
– Strong cheese
– Rancid cheese

FlavorActiV Sensory Icon: Crying baby

Cause of Flavour
Butyric is an off-flavour caused in beverage due to bacterial infection of sugars, syrups, wort production in beer and in packaged final products.

Other Information
Beer Flavour Wheel Number: 0614

Flavour levels: 0.5 – 15 mg / l

This GMP Flavour Standard is strongly dependent on pH of the product it is placed into. The lower the pH the stronger the flavour becomes.

Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)

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