Sensory Terms – Solvent-like – Nail varnish – Acetone – Ester Cause of Flavour In alcoholic beverages this flavour occurs as part of the fermentation process by yeasts. Commonly seen in beer it is a normal flavour. When this flavour increases within the product it can be seen as an off-flavour. Rogue wild yeasts can impart this flavour during fermentation. Ethyl Acetate is very common within wine due to the high amounts of acetic acid within this product. For non-alcoholic beverages this flavour can be introduced via other processes – via decaffeination of coffee beans and tea leaves. Ethyl Acetate is also a general flavouring – that could end up being carried over during bottling changeover and cleaning processes. Other Information Beer Flavour Wheel Number: 0133 Flavour Level: Taint – 0.5-50 mg / l Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC) Ethyl Acetate has a very high sensory detection threshold – we suggest reducing the amount of beer this product is used in to 500 ml if your panel are having trouble detecting it.
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