Product Description
Sensory Terms
– Tropical fruit
– Pineapple
– Tutti Fruiti
Cause of Flavour
In alcoholic beverages this flavour is caused by yeast fermentation and is found in many beers. It can also occur due to poor hygiene – ethyl butyrate is also produced by various microorganisms. Ethyl Butyrate can also be enhanced by the presence of butyric acid – again from poor hygiene.
Non alcoholic beverages should not see this flavour occur unless part of a product’s flavouring. The presence of Ethyl Butyrate can indicate bacterial contamination of sugar and syrups.
Other Information
Beer Flavour Wheel Number: Within 0130 category
Flavour Level: Taint – 0.05-0.25 mg / l
Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)
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