Caramel Flavour Standard


The Caramel Flavour Standard is primarily used by professional tasters to recognise and measure the intensity of the caramel character in beer and other beverages.

In alcoholic beverages, the caramel flavour is introduced by the Maillard reaction, which comes from the malting process. It can be a positive flavour, giving rich caramel and toffee-like tastes to beers and spirits.

Whereas in non-alcoholic beverages, this off-flavour is imparted by sugars and caramel flavourings. So, people on the sensory panel should learn to taste and smell this off-flavour as part of a regular training programme for sensory quality control.

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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

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