Free Shipping

cider essentials kit


Cider flavour standards kit used to train professional cider tasters to recognize and scale the intensity of eight essential cider flavour notes.

Use them to deliver up to 20 hours of taster training for ten people. Comes complete with presentation case and one set of cider flavour cards. AROXA™ cider flavour standards are: food grade | free from sensory impurities | extensively tested | safe to smell and taste.

Flavours in this kit:

Flavour cards

Flavour standard information

AROXA cider flavour standards kit - essentials
earn 60 points
£599.99
OR

“Acetaldehyde, like emulsion paint or green apples”

Sub-product image
  • Sub-product label imageacetaldehyde
  • Number of capsulesNumber of capsules
  • Chemical structure

acetaldehyde

15 mg

Technical specification

Assessment
Cover the sample with your hand and swirl the glass to release the aroma. Remove your hand and take a single long sniff. Repeat as necessary.
Amount of flavour per capsule
15 mg
Threshold
5 mg / l in cider
Origins
Produced by yeast during fermentation. High levels are indicative of fermentation problems, poor control of dissolved oxygen during maturation or packaging or spoilage by Zymomonas.
Importance
Present in all ciders. Low levels contribute to apple character, cleanness and complexity. Off-flavour at high concentrations when the note resembles emulsion paint.
CAS registry number
75-07-0
Other names
  • acetic aldehyde
  • ethanal
  • ethyl aldehyde
  • acetaldehyd
  • aldehyde acetique
  • aldeide acetica
  • octowy aldehyd
Remarks
Apple character in cider is dominated by ethyl-2-methyl butyrate. The flavour impact of acetaldehyde is reduced as the sulphur dioxide concentration of the product increases.
Threshold distribution
Graph

“Diacetyl, like butter, or butter popcorn”

Sub-product image
  • Sub-product label image2,3-butanedione
  • Number of capsulesNumber of capsules
  • Chemical structure

2,3-butanedione

130 µg

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
130 µg
Threshold
40 µg / l in cider
Origins
Produced in cider from a precursor formed by yeast during fermentation. Can also be formed by contaminant lactic acid bacteria including Lactobacillus and Pediococcus.
Importance
Desirable flavour in some ciders, off-flavour in others. Secondary fermentation of traditional ciders with malo-lactic bacteria can result in ciders with higher levels of 2,3-butanedione compared with those produced more rapidly.
CAS registry number
431-03-8
Other names
  • diacetyl
  • biacetyl
  • 2,3-butane dione
  • butane-2,3-dione
  • 2,3-diketobutane
  • dimethyl diketone
  • dimethyl glyoxal
  • 2,3-dioxobutane
Remarks
2,3-Butanedione is one of two vicinal diketones found in cider. The ratio of butanedione to pentanedione can be used as an indicator of the source of the diacetyl flavour.
Threshold distribution
Graph

“Sour, like lemon juice”

Sub-product image
  • Sub-product label imagecitric acid
  • Number of capsulesNumber of capsules
  • Chemical structure

citric acid

457 mg

Technical specification

Assessment
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
457 mg
Threshold
60 mg / l in cider
Origins
Acidity in cider is derived from both fruit acids and metabolism of yeast and lactic acid bacteria during processing. It can be divided into non-volatile and volatile acidity. Citric acid represents the non-volatile fraction.
Importance
One of five basic tastes found in cider and a major differentiator of styles and products. The material is odourless and can only be detected by tasting.
CAS registry number
77-92-9
Other names
  • 3-carboxy-3-hydroxypentane-1,5-dioic acid
  • citretten
  • 2-hydroxy-1,2,3-propane tricarboxylic acid
  • 2-hydroxypropane tricarboxylic acid
  • 2-hydroxypropane-1,2,3-tricarboxylic acid
  • 2-hydroxytricarballylic acid
  • beta-hydroxytricarboxylic acid
Remarks
Non-volatile acidity in cider is caused by a variety of acids including lactic acid, succinic acid, pyruvic acid, shikimic acid and free hydrogen ions.
Threshold distribution
Graph

“Ethyl acetate, like nail varnish remover”

Sub-product image
  • Sub-product label imageethyl acetate
  • Number of capsulesNumber of capsules
  • Chemical structure

ethyl acetate

15 mg

Technical specification

Assessment
Cover the beer with your hand and swirl the glass to release the aroma. Remove your hand and take a single long sniff. Repeat as necessary.
Amount of flavour per capsule
15 mg
Threshold
10 mg / l in cider
Origins
Produced by yeast during fermentation. Amount depends on juice composition, yeast strain and fermentation conditions. Wild yeasts produce high levels.
Importance
Present in all ciders, and the ester found in greatest amounts. Imparts a solvent-like note to cider which at low levels contributes to flavour balance. Excessive levels, in combination with the presence of acetic acid, contribute to ‘volatile acidity’.
CAS registry number
141-78-6
Other names
  • acetic acid ethyl ester
  • acetic ether
  • acetoxyethane
  • methyl trithiomethane
  • methylsulfanyldisulfanylmethane
  • methyltrithiomethane
  • 2,3,4-trithiapentane
  • methylsulfanyldisulfanylmethane
Remarks
Use two capsules of this flavour standard in each litre of cider to achieve a similar flavour intensity to that achieved using other flavour standards.
Threshold distribution
Graph

“Ethyl hexanoate, like apple or aniseed”

Sub-product image
  • Sub-product label imageethyl hexanoate
  • Number of capsulesNumber of capsules
  • Chemical structure

ethyl hexanoate

600 µg

Technical specification

Assessment
Cover the beer with your hand and swirl the glass to release the aroma. Remove your hand and take a single long sniff. Repeat as necessary.
Amount of flavour per capsule
600 µg
Threshold
200 µg / l in cider
Origins
Produced by yeast during fermentation. Amount depends on juice composition, yeast strain and fermentation conditions. Wild yeasts produce high levels.
Importance
Present in all ciders and a contributor to the complexity of apple flavour character. Concentrations vary from cider to cider.
CAS registry number
123-66-0
Other names
  • butyl acetic acid ethyl ester
  • capronic ether
  • ethyl caproate
  • ethyl hexoate
  • hexanoic acid ethyl ester
Remarks
Apple character in cider is dominated by ethyl-2-methyl butyrate. Excessive concentrations of ethyl hexanoate are indicative of poor yeast handling or excessive growth of wild yeasts.
Threshold distribution
Graph

“Band aid, like a cider contaminated with Brettanomyces”

Sub-product image
  • Sub-product label image4-ethyl phenol
  • Number of capsulesNumber of capsules
  • Chemical structure

4-ethyl phenol

1.0 mg

Technical specification

Assessment
Cover the sample with your hand and swirl the glass to release the aroma. Remove your hand and take a single long sniff. Repeat as necessary.
Amount of flavour per capsule
1.0 mg
Threshold
300 µg / l in cider
Origins
Produced by contaminant Brettanomyces (Dekkera) yeasts and, occasionally lactic acid bacteria, during cider production. Products which are low in sulphur dioxide are particularly sensitive to growth of such microorganisms.
Importance
Imparts an unpleasant band aid-like character to cider, described by some as ‘barny’ or ‘horsey’. At low levels the odour resembles that of leather. In traditional ciders, growth of Brettanomyces can add complexity to the product, helping to differentiate it from other ciders.
CAS registry number
123-07-9
Other names
  • p-ethyl phenol
  • para-ethyl phenol
  • 1-ethyl-4-hydroxybenzene
  • 4-ethylphenol
  • 1-hydroxy-4-ethyl benzene
  • 4-hydroxyethyl benzene
  • 4-hydroxyphenyl ethane
Remarks
Ethyl phenol often occurs in combination with other compounds produced by Brettanomyces, including acetic acid, ethyl acetate, isovaleric acid, and other phenolic compounds such as ethyl guaiacol.
Threshold distribution
Graph

“H2S, like boiled or rotten eggs”

Sub-product image
  • Sub-product label imagehydrogen sulphide
  • Number of capsulesNumber of capsules
  • Chemical structure

hydrogen sulphide

18 µg

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
18 µg
Threshold
4 µg / l in cider
Origins
Normal fermentation product of yeast - excessive levels are caused by non-optimal concentrations of amino acids in juice. Can be introduced through use of insufficiently-purified carbon dioxide and by microbiological spoilage.
Importance
Present in all ciders. Concentrations vary considerably from product to product. Off-flavour at higher concentrations. Supplementation of juice with ammonium salts prior to fermentation can help minimize formation of H2S. Copper treatment can eliminate any H2S formed.
CAS registry number
7783-06-4
Other names
  • H2S
  • hydrogen sulfide
  • dihydrogen monosulfide
  • dihydrogen monosulphide
  • hydrogen sulfuric acid
  • hydrogen sulphuric acid
  • sulfur hydride
Remarks
Often found in association with other sulphur compounds. Be careful not to overexpose yourself to samples with H2S. The more you look for it the less likely you are to find it.
Threshold distribution
Graph

“Mercaptan, like drains or rotting garbage”

Sub-product image
  • Sub-product label imagemethanethiol
  • Number of capsulesNumber of capsules
  • Chemical structure

methanethiol

4.5 µg

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
4.5 µg
Threshold
1.5 µg / l in cider
Origins
Arises through yeast autolysis at the end of fermentation or during maturation. Formation of high levels by yeast can be indicative of a deficiency of amino acids in the apple juice.
Importance
Component of the sulphury flavour character of cider. Found in all ciders to a degree. Off-flavour when present in excess. Supplementation of juice with ammonium salts prior to fermentation can help control formation of mercaptans.
CAS registry number
74-93-1
Other names
  • methyl mercaptan
  • mercaptomethane
  • methane thiol
  • methyl sulfhydrate
  • thiomethanol
  • thiomethyl alcohol
Remarks
Methanethiol is the main thiol found in cider. Other thiols give similar flavour notes which have subtle differences in relation to their flavour associations.
Threshold distribution
Graph

Last viewed

  1. Product image

    Single set of 29 individual cider flavour cards
    £30.00 / 25 points

    Use them in taste sessions, frame them and hang them on your taste room wall - do what you will. These well-researched information cards will tell you most of what you need to know.

  2. Product image

    Single set of 29 bound cider flavour cards
    £30.00 / 25 points

    Master your subject! Key facts and figures for every cider flavour at your fingertips. The ideal cider flavour reference.

  3. Product image

    Five sets of 29 individual cider flavour cards
    £110.00 / 100 points

    Use them in taste sessions, frame them and hang them on your taste room wall - do what you will. These well-researched information cards will tell you most of what you need to know.