Product Description
Sensory Terms
– Caramel
– Chocolate
– Burnt Caramel
– Nutty
– Earthy
FlavorActiV Sensory Icon: Caramel
Cause of Flavour
In alcoholic beverages this flavour is introduced by the maillard reaction – from the malting process. It can be a positive flavour providing rich caramel and toffee like taste to beers and spirits. In high concentrations this flavour can alter the brand profile – providing a burnt almost nutty like flavour. Caramel flavours can also be introduced by the fermentation process.
In non-alcoholic beverages this off-flavour is imparted by sugars and caramel flavourings. It can accumulate due to poor clean in process systems or via burnt sugars / contaminated sugars.
Other Information
Beer Flavour Wheel Number: 0420
With over 40 years as an industrial equipment supplier JWII has a profound depth of knowledge in the space of analytical instrumentation and related solutions. We help and advise clients to navigate a broad spectrum of products their uses in industry to meet process control and sustainability goals . Our advanced array of tools, synergized with our team of specialists, enables us to deliver solutions of significant impact. With a legacy marked by consistent achievements, we hold in high regard our steadfast dedication to catering to an international clientele spanning diverse industries and geographies.
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