2,6-dichlorophenol

1.0 µg

“Chlorophenol, like antiseptic mouthwash”

Beer flavour standard used to train professional beer tasters to recognize and scale the intensity of chlorophenol character. 2,6-Dichlorophenol is a taint contributed to beer by contaminated brewing liquor or by inappropriate use of detergents and sanitizers.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

  • Label image
  • Chemical structure

Flavour cards

Flavour standard information

Technical specification

Assessment
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
Threshold
300 ng / l in beer
Origins
External contamination of brewing or dilution liquor and / or packaging materials. Can also be formed by admixture of incompatible cleaning agents or by contact of beer with chlorinated water.
Confusions
  • 2-Bromophenol
  • Guaiacol
  • 4-Vinyl guaiacol
Importance
Taint in beer. Associated with a high degree of consumer rejection, even at low levels. Often described by consumers as ‘chemical’, ‘antiseptic’ or ‘contaminated’.
CAS registry number
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
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