2,6-dichlorophenol

1.0 µg

“Chlorophenol, like antiseptic mouthwash”

Cider flavour standard used to train professional beer tasters to recognize and scale the intensity of chlorophenol character. Chlorophenol taints can contaminate cider through residues of cleaning agents, process water and, occasionally, through exposure to defective processing aids or packaging materials. Chlorophenols impart antiseptic, medicinal notes to cider.

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 cider
Origins
Formed by admixture of incompatible cleaning agents or by contact of cider with chlorinated water. Occasionally arises through contamination of processing aids or packaging materials.
Importance
Taint in cider. 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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