2-bromophenol

3.9 µg

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

Cider flavour standard used to train professional beer tasters to recognize and scale the intensity of bromophenol character. Bromophenols can taint cider through contaminated ingredients or packaging. They can also arise through growth of contaminant Alicyclobacillus bacteria in juice prior to fermentation. 2-Bromophenol imparts an unpleasant inky note 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
3.9 µg
Threshold
100 ng / l in cider
Origins
Bromophenols can taint product through contaminated ingredients or packaging. Associated with use of recycled wood and cardboard. Can arise due to growth of Alicyclobacillus prior to fermentation.
Importance
Imparts an unpleasant note, described by consumers as ‘chemical’ or ‘contaminated’. Often associated with the presence of guaiacol when produced as a result of bacterial spoilage.
CAS registry number
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
Free Shipping
Product image
earn 7 points
£69.00
OR

Related flavours

You may also be interested in

Last viewed

  1. Product image

    2,6-dichlorophenol
    £69.00
    “Chlorophenol, like antiseptic mouthwash”
  2. Product image

    2,4,6-trichloroanisole
    £79.00
    “Musty, like corked wine or a damp cellar”
  3. Product image

    2,4,6-tribromoanisole
    £79.00
    “Musty, like corked wine with a rubbery overtone”