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beer taints kit


Beer flavour standards kit used to train professional tasters to recognize and scale the intensity of 10 different taints.

Use them to deliver up to 20 hours of taster training for ten people. Comes complete with presentation case and one set of beer flavour cards. AROXA™ beer flavour standards are: food grade | free from sensory impurities | extensively tested | safe to smell and taste. Unsure whether this kit is right for you? Don't forget about our 100% satisfaction guarantee.

AROXA beer flavour standards kit - taints
earn 70 points
£699.00

Bromophenol, inky, like a museum or old TV set”

Number of capsules x 1
Sub-product image
  • Sub-product label image2-bromophenol
  • bromophenol beer flavour standard capsulesNumber of capsules
  • Chemical structure

2-bromophenol

3.9 µg per capsule

Technical specification

Assessment
The best way to detect bromophenol taints in beer is as follows. Without covering the glass, swirl the beer to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
3.9 µg per capsule
Threshold
The flavour threshold of 2-bromophenol in beer is 100 ng / l.
Origins
Bromophenol taints can arise due to external contamination of packaging materials. Such problems are especially associated with use of recycled wood and cardboard. Fireproofing materials also present a risk.
Confusions

Bromophenol taints are confused by professional beer tasters with the following flavour compounds:

  • 2,3-Dichlorophenol
  • 4-Vinyl guaiacol
  • 2,4,6-Tribromoanisole
Importance
Bromophenols are taints in beer. They are associated with a high degree of consumer rejection, even at low levels. They are often described by consumers as ‘chemical’, or ‘contaminated’.
CAS registry number
The CAS registry number for 2-bromophenol is 95-56-7.
Other names
  • bromophenol
  • o-bromophenol
  • ortho-bromophenol
Remarks
Bromophenolic taints can be caused by several compounds, of which 2-bromophenol is only one. The flavour produced by this compound is typical of the group.
Threshold distribution
Graph
Capsules per pot
10
Legal notices
This product is protected by the following trade marks and patents:
  • US Patent no. D679900
  • European Community Trade Mark
    Registration no. 009937574
  • European Community Trade Mark
    Registration no. 009856527
  • US Trade Mark Registration no. 4345057
  • US Trade Mark Registration no. 4345056

Chlorophenol, like antiseptic mouthwash”

Number of capsules x 1
Sub-product image
  • Sub-product label image2,6-dichlorophenol
  • capsule for chlorophenol beer flavour standardNumber of capsules
  • Chemical structure

2,6-dichlorophenol

1.0 µg per capsule

Technical specification

Assessment
The best way to detect chlorophenol taints in beer is as follows. Without covering the glass, swirl the beer to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
1.0 µg per capsule
Threshold
The flavour threshold of 2,6-dichlorophenol in beer us 300 ng / l.
Origins
Chlorophenol taints in beer can arise through external contamination of brewing or dilution liquor and / or packaging materials. They can also be formed by admixture of incompatible cleaning agents or by contact of beer with chlorinated water.
Confusions

Chlorophenols are often confused by tasters with the following compounds:

  • 2-Bromophenol
  • Guaiacol
  • 4-Vinyl guaiacol
Importance
Chlorophenols are taints in beer. They are associated with a high degree of consumer rejection, even at low levels. They are often described by consumers as ‘chemical’, ‘antiseptic’ or ‘contaminated’.
CAS registry number
The CAS registry number of 2,6-dichlorophenol is 87-65-0.
Other names
  • 1-hydroxy-2,6-dichlorobenzene
  • 2,6-DCP
  • 2,6-dichlorfenol
Remarks
Chlorophenolic taints can be caused by several compounds of which 2,6-dichlorophenol is only one. The flavour produced by this compound is typical of the group.
Threshold distribution
Graph
Capsules per pot
10
Legal notices
This product is protected by the following trade marks and patents:
  • US Patent no. D679900
  • European Community Trade Mark
    Registration no. 009937574
  • European Community Trade Mark
    Registration no. 009856527
  • US Trade Mark Registration no. 4345057
  • US Trade Mark Registration no. 4345056

Geosmin, like sugar beets or damp soil”

Number of capsules x 1
Sub-product image
  • Sub-product label imagegeosmin
  • capsule for geosmin beer flavour standardNumber of capsules
  • Chemical structure

geosmin

70 ng per capsule

Technical specification

Assessment
The best way to detect earthy flavours from geosmin in beer is as follows. Without covering the glass, swirl the beer to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
70 ng per capsule
Threshold
The flavour threshold of geosmin in beer is 20 ng / l.
Origins
Geosmin is imparted through use of contaminated brewing liquor, rinse liquor or dilution liquor. The source of the taint is usually growth of microorganisms in the water supply.
Confusions

Professional beer tasters can confuse the odour and flavour of geosmin with the following flavours

  • 2-Methylisoborneol
  • Ethyl fenchol
  • 2-Isopropyl-3-methoxypyrazine
Importance
Geosmin is a taint in beer. It is associated with a moderate degree of consumer rejection. Geosmin is described by consumers as ‘dirty’ or ‘contaminated’.
CAS registry number
The CAS registry number of geosmin is 23333-91-7.
Other names
  • 2beta,6alpha-dimethyl bicyclo(4.4.0)decan-1beta-ol
  • octahydro-4,8a-dimethyl-4a(2H)-naphthol
  • 2b,6a-dimethyl bicyclo[4.4.0]decan-1b-ol
  • 2beta,6alpha-dimethyl bicyclo[4.4.0]decan-1beta-ol
  • 1,10-(E)-dimethyl-(E)-(9)-decalol
  • (E)-1,10-dimethyl-(E)-decalin-9-ol
  • 2b,6a-dimethyl bicyclo(4.4.0)decan-1b-ol
  • 2,6-dimethyl bicyclo(6.4.4.06)decan-1-ol
  • 4,8a-dimethyl decalin-4a-ol
  • 4,8a-dimethyl-1,2,3,4,5,6,7,8-octahydronaphthalen-4a-ol
  • octahydro-4,8a-dimethyl-4a(2H)-naphthalenol
  • octahydrodimethyl-4alpha-naphthol
Remarks
Geosmin is a problem usually associated with abstraction of surface waters. Water treatment practices should remove any geosmin present prior to use.
Threshold distribution
Graph
Capsules per pot
10
Legal notices
This product is protected by the following trade marks and patents:
  • US Patent no. D679900
  • European Community Trade Mark
    Registration no. 009937574
  • European Community Trade Mark
    Registration no. 009856527
  • US Trade Mark Registration no. 4345057
  • US Trade Mark Registration no. 4345056

Earthy, like green pepper”

Number of capsules x 1
Sub-product image
  • Sub-product label image2-isobutyl-3-methoxypyrazine
  • capsules for earthy beer flavour standardNumber of capsules
  • Chemical structure

2-isobutyl-3-methoxypyrazine

60 ng per capsule

Technical specification

Assessment
The best way to detect earthy taints from 2-isobutyl-3-methoxypyrazine in beer is as follows. Without covering the glass, swirl the beer to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
60 ng per capsule
Threshold
The flavour threshold of 2-isobutyl-3-methoxypyrazine in beer is 20 ng / l.
Origins
2-Isobutyl-3-methoxypyrazine is imparted to beer through use of contaminated brewing liquor, rinse liquor or dilution liquor. The source of the taint is growth of microorganisms in the water supply.
Confusions
  • Not yet known
Importance
2-Isobutyl-3-methoxypyrazine imparts an earthy taint to beer. It is associated with a high degree of consumer rejection. Beers contaminated with 2-isobutyl-3-methoxypyrazine described by consumers as ‘chemical’ ’ or ‘contaminated’.
CAS registry number
The CAS registry number of 2-isobutyl-3-methoxypyrazine is 24683-00-9.
Other names
  • 2-methoxy-3-(2-methylpropyl)pyrazine
  • isobutyl methoxypyrazine
  • 3-isobutyl-2-methoxypyrazine
  • galbanum pyrazine
  • 2- methoxy-3-(2-methyl propyl) pyrazine
  • 2-methoxy-3-(2-methylpropyl)pyrazine
  • 2-methoxy-3-isobutyl pyrazine
  • 2-2-methyl propyl-3-methoxypyrazine
Remarks
Methoxypyrazine taints can be caused by several compounds, of which 2-isobutyl-3-methoxypyrazine is only one. Water treatment practices should remove the methoxypyrazine prior to use.
Threshold distribution
Graph
Capsules per pot
10
Legal notices
This product is protected by the following trade marks and patents:
  • US Patent no. D679900
  • European Community Trade Mark
    Registration no. 009937574
  • European Community Trade Mark
    Registration no. 009856527
  • US Trade Mark Registration no. 4345057
  • US Trade Mark Registration no. 4345056

Earthy, like potato skins or dug soil”

Number of capsules x 1
Sub-product image
  • Sub-product label image2-isopropyl-3-methoxypyrazine
  • Capsule for earthy beer flavour standard - isopropyl methoxypyrazineNumber of capsules
  • Chemical structure

2-isopropyl-3-methoxypyrazine

6.0 ng per capsule

Technical specification

Assessment
The best way to assess 2-isopropyl-3-methoxypyrazine in beer is as follows. Without covering the glass, swirl the beer to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
6.0 ng per capsule
Threshold
The flavour threshold of 2-isopropyl-3-methoxypyrazine in beer is 2 ng / l.
Origins
2-Isopropyl-3-methoxypyrazine is imparted to beer through use of contaminated brewing liquor, rinse liquor or dilution liquor. The source of the taint is growth of microorganisms in the water supply.
Confusions
  • Not yet known
Importance
2-Isopropyl-3-methoxypyrazine imparts a taint to beer. It is associated with a moderate degree of consumer rejection. It is described by consumers as ‘dirty’ or ‘contaminated’.
CAS registry number
The CAS registry number of 2-isopropyl-3-methoxypyrazine is 25773-40-4.
Other names
  • bean pyrazine
  • 2-methoxy-3-(1-methyl ethyl) pyrazine
  • 2-methoxy-3-isopropyl pyrazine
  • 2-methoxy-3-propan-2-ylpyrazine
  • 2-isopropyl-3-methoxypyrazine
  • 3-isopropyl-2-methoxypyrazine
Remarks
Methoxypyrazine taints can be caused by several compounds, of which 2-isopropyl-3-methoxypyrazine is only one. Water treatment practices should remove the methoxypyrazine prior to use.
Threshold distribution
Graph
Capsules per pot
10
Legal notices
This product is protected by the following trade marks and patents:
  • US Patent no. D679900
  • European Community Trade Mark
    Registration no. 009937574
  • European Community Trade Mark
    Registration no. 009856527
  • US Trade Mark Registration no. 4345057
  • US Trade Mark Registration no. 4345056

"Catty, like blackcurrant juice or tom cat urine"

Number of capsules x 1
Sub-product image
  • Sub-product label imagep-menthane-8-thiol-3-one
  • Capsule for catty beer flavour standardNumber of capsules
  • Chemical structure

p-menthane-8-thiol-3-one

1.9 µg per capsule

Technical specification

Assessment
The best way to asess catty flavour notes in beer is as follows. Without covering the glass, swirl the beer to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
1.9 µg per capsule
Threshold
The flavour threshold of p-menthane-8-thiol-3-one in beer is 1.9 µg / l.
Origins
As a taint, catty flavour arises due to contamination of malt with mesityl oxide. As an off-flavour, it is formed during beer ageing in pack. It can also arise through use of specific hop varieties.
Confusions
  • Ethyl butyrate
  • Ethanethiol
  • Methanethiol
Importance
Catty notes can be positive flavour characters imparted to beer by the use of specific hop varieties. They can also be taints or off-flavours.
CAS registry number
The CAS registry number for p-menthane-8-thiol-3-one is 38462-22-5.
Other names
  • para-mentha-8-thiol-3-one
  • buchu mercaptan
  • mangone
  • buchu ketone
  • 2-(1-mercapto-1-methyl ethyl)-5-methyl cyclohexan-1-one
  • 8-mercapto-para-menthan-3-one
  • 8- mercapto-para-menthane-3-one
  • mercaptoisopropyl-5-methyl cyclohexanone
  • 5-methyl-2-(2-sulfanylpropan-2-yl)cyclohexan-1-one
  • pulegone mercaptan
  • ribes mercaptan
  • thiomenthone
Remarks
A range of compounds impart catty characters to beer. The specific compound depends on the source of the flavour. The compound used in this flavour standard - p-menthane-8-thiol-3-one - is representative of the flavour of such compounds.
Threshold distribution
Graph
Capsules per pot
10
Legal notices
This product is protected by the following trade marks and patents:
  • US Patent no. D679900
  • European Community Trade Mark
    Registration no. 009937574
  • European Community Trade Mark
    Registration no. 009856527
  • US Trade Mark Registration no. 4345057
  • US Trade Mark Registration no. 4345056

Earthy, mouldy, like peat or compost”

Number of capsules x 1
Sub-product image
  • Sub-product label image2-methylisoborneol
  • Capsule for earthy beer flavour standard - methylisoborneolNumber of capsules
  • Chemical structure

2-methylisoborneol

260 ng per capsule

Technical specification

Assessment
The best way to evaluate 2-methylisoborneol in beer is as follows. Without covering the glass, swirl the beer to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
260 ng per capsule
Threshold
The flavour threshold of 2-methylisoborneol in beer is 85 ng / l.
Origins
Mouldy flavours from 2-methylisoborneol are imparted to beer through use of contaminated brewing liquor, rinse liquor or dilution liquor. The source of such taints is growth of microorganisms in the water supply.
Confusions
  • Geosmin
  • Ethyl fenchol
  • 2-Isopropyl-3-methoxypyrazine
Importance
2-Methylisoborneol imparts a mouldy, earthy taint to beer. It is associated with a moderate degree of consumer rejection. Beers tainted with 2-methylisoborneol are described by consumers as ‘dirty’ or ‘contaminated’.
CAS registry number
The CAS registry number for 2-methylisoborneol is 2371-42-8.
Other names
  • 1,6,7,7-tetramethylbicyclo[2.2.1]heptan-6-ol
  • MIB
  • exo-1,2,7,7- tetramethyl bicyclo(2.2.1)heptan-2-ol
Remarks
Taints caused by 2-methylisoborneol are usually associated with problems related to abstraction of surface waters. Water treatment practices should remove the methylisoborneol prior to use.
Threshold distribution
Graph
Capsules per pot
10
Legal notices
This product is protected by the following trade marks and patents:
  • US Patent no. D679900
  • European Community Trade Mark
    Registration no. 009937574
  • European Community Trade Mark
    Registration no. 009856527
  • US Trade Mark Registration no. 4345057
  • US Trade Mark Registration no. 4345056

Alkaline, like caustic or detergent”

Number of capsules x 1
Sub-product image
  • Sub-product label imagesodium bicarbonate
  • Capsule for sodium bicarbonate beer flavour standardNumber of capsules
  • Chemical structure

sodium bicarbonate

670 mg per capsule

Technical specification

Assessment
The best way to assess alkaline flavours in beer is as follows. Take a little beer into your mouth. Move it around with your tongue for a few seconds then swallow it.
Amount of flavour per capsule
670 mg per capsule
Threshold
The flavour threshold of sodium bicarbonate in beer is 220 mg / l.
Origins
Alkaline flavours usually originate from accidental contamination of beer with caustic cleaning agents. Sch incidents are often associated with an increase in beer colour and sodium ion concentrations in addition to an undesirable flavour change.
Confusions

Alkaline flavours in beer are occasionally confused by professional tasters with the following

  • 2-Acetyl pyridine
  • Iso-α-acids
  • trans,trans-2-4-Heptadienal
Importance
Alkaline flavour is a taint in beer. Increases in beer pH value affect beer flavour indirectly, altering the flavour activity of many acidic and basic flavour compounds, giving rise to ‘bready’ and ‘sweet’ flavour notes.
CAS registry number
The CAS registry number of sodium bicarbonate is 144-55-8.
Other names
  • baking soda
  • bicarbonate of soda
  • nahcolite
  • sodium hydrogencarbonate
Remarks
Detection of alkaline flavour notes in beer is essential to protect against the risk of releasing beer to the market which has been contaminated with cleaning agents.
Threshold distribution
Graph
Capsules per pot
10
Legal notices
This product is protected by the following trade marks and patents:
  • US Patent no. D679900
  • European Community Trade Mark
    Registration no. 009937574
  • European Community Trade Mark
    Registration no. 009856527
  • US Trade Mark Registration no. 4345057
  • US Trade Mark Registration no. 4345056

"Musty, like corked wine with a rubbery overtone”

Number of capsules x 1
Sub-product image
  • Sub-product label image2,4,6-tribromoanisole
  • Capsule for musty beer flavour standardNumber of capsules
  • Chemical structure

2,4,6-tribromoanisole

900 ng per capsule

Technical specification

Assessment
The best way to evaluate musty flavours caused by tribromoanisole is as follows. Without covering the glass, swirl the beer to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
900 ng per capsule
Threshold
The flavour threshold of tribromoanisole in beer ranges from <10 – 500 ng / l
Origins
Tribromoanisole taints are associated with use of recycled wood and cardboard. The compound can migrate across packaging materials to contaminate raw materials, filter aids, and beer.
Confusions
  • 2,4,6-Trichloroanisole
  • 2-Bromophenol
  • 2,6-Dichlorophenol
Importance
Bromoanisole is a taint in beer. It is associated with a high degree of consumer rejection, even at low levels. It is often described by consumers as ‘chemical’ or ‘contaminated’.
CAS registry number
The CAS registry number of 2,4,6-tribromoanisole is 607-99-8.
Other names
  • tribromoanisole
  • TBA
  • 1,3,5-tribromo-2-methoxybenzene
  • methyl 2,4,6-tribromophenyl ether
Remarks
2,4,6-Tribromoanisole is one of several bromoanisoles that can taint beer. The flavour produced by this compound is typical. The same compounds are also responsible for ‘cork taint’ in wine.
Threshold distribution
Graph
Capsules per pot
10
Legal notices
This product is protected by the following trade marks and patents:
  • US Patent no. D679900
  • European Community Trade Mark
    Registration no. 009937574
  • European Community Trade Mark
    Registration no. 009856527
  • US Trade Mark Registration no. 4345057
  • US Trade Mark Registration no. 4345056

Musty, like corked wine or a damp cellar”

Number of capsules x 1
Sub-product image
  • Sub-product label image2,4,6-trichloroanisole
  • Capsule for trichloroanisole beer flavour standardNumber of capsules
  • Chemical structure

2,4,6-trichloroanisole

580 ng per capsule

Technical specification

Assessment
The best way to detect musty flavour notes from compounds such as 2,4,6-trichloroanisole in beer is as follows. Without covering the glass, swirl the beer to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
580 ng per capsule
Threshold
The flavour threshold of 2,4,6-trichloroanisole in beer is 10 – 500 ng / l.
Origins
Trichloroanisole taints are often associated with use of recycled wood and cardboard. The compound can migrate across packaging materials to contaminate raw materials, filter aids, and beer.
Confusions

Professional beer tasters can confuse 2,4,6-trichloroanisole flavours with

  • 2,4,6-Tribromoanisole
  • Acetaldehyde
  • 2,6-Dichlorophenol
Importance
Taint in beer. Trichloroanisole is associated with a high degree of consumer rejection, even at low levels. The flavour is often described by consumers as ‘chemical’ or ‘contaminated’.
CAS registry number
The CAS registry number of 2,4,6-trichloroanisole is 87-40-1.
Other names
  • methyl 2,4,6-trichlorophenyl ether
  • 1,3,5-trichloro-2-methoxybenzene
  • TCA
Remarks
2,4,6-Trichloroanisole is one of several chloroanisoles that can taint beer. The flavour produced by this compound is typical. The same compounds are also responsible for ‘cork taint’ in wine.
Threshold distribution
Graph
Capsules per pot
10
Legal notices
This product is protected by the following trade marks and patents:
  • US Patent no. D679900
  • European Community Trade Mark
    Registration no. 009937574
  • European Community Trade Mark
    Registration no. 009856527
  • US Trade Mark Registration no. 4345057
  • US Trade Mark Registration no. 4345056