Ethyl Hexanoate Flavour Standard


The ethyl Hexanoate flavour standard helps train professional tasters to recognise the potency of ethyl hexanoate character. Ethyl hexanoate is produced by yeast during fermentation and imparts an apple-like flavour in beer. Too much Ethyl Hexanoate and the flavour profile will shift from positive to negative.

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Product Description

Sensory Terms
– Red apple
– Aniseed
– Cherry-like
– Red fruits

Cause of Flavour
In alcoholic beverages this flavour is caused by yeast fermentation and is common to many beers and beer brands. Too much Ethyl Hexanoate and the flavour profile will shift from positive to negative.

This flavour also occurs in non-alcoholic beverages; due to flavour carryover during bottling. Poor rinsing during product changeover or concentrated flavourings can be imparted to the final product.

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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