Earthy Flavour Standard


Our Earthy Flavour Standard helps train professional tasters to recognise and scale the intensity of ethyl fenchol character in food and beverages. The ethyl fenchol is an off-flavour with a musty, dried grass character. This taint is imparted to beverages due to poor packaging, raw materials or finished product storage conditions. FlavorActiV GMP flavour standards can be added to almost any liquid to impart a real flavour, off-note, or taint that’s safe to both smell and taste. With this Earthy Flavour Standard kit, you’ll be able to train your palate to recognise Earthy defects like an expert!

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Product Description

Sensory Terms
– Freshly dug earth
– Soil
– Damp earth

Cause of Flavour
This taint is imparted to beverage due to poor storage conditions of packaging, raw materials or finished product.

2-ethyl fenchol is created by bacteria within water and damp soil.

2-ethyl fenchol can migrate through packaging during storage in damp dark areas. Raw water can also become contaminated by dirt, or insufficiently cleaned equipment. This contamination is then passed onto the final product.

Other Information
Beer Flavour Wheel Number: 0841

Flavour Level: Taint – can occur at many levels.

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

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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  • This field is for validation purposes and should be left unchanged.
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