– Rotten egg
Cause of Flavour
Casued in alcoholic beverages primarily from yeast fermentation and maturation. Bacteria and other micro organisms can also produce hydrogen sulphide when contaminating finished product and raw materials.
Hydrogen sulphide can be welcome in some products as it imparts a fresh flavour at low levels. At higher levels it becomes sensorially obnoxious.
In non-alcoholic beverages this flavour indicates bacterial contamination of raw materials and finished products. It can also be imparted by decomposing organic matter. Source water can be contaminated with hydrogen sulphide and this is then passed on during processing. Contaminated gas lines and storage tanks for carbonation can also impart hydrogen sulphide
Beer Flavour Wheel Number: 0721
Flavour Level: 5 ug to 125 ug / l
Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)
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