Isovaleric acid

3.0 mg per capsule

Isovaleric, like stale cheese or sweaty socks”

Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of isovaleric character. Isovaleric acid is formed by yeast from apple-derived fatty acids during fermentation. It can also be produced by contaminant Brettanomyces wild yeasts during maturation. When present at low concentrations this flavour contributes to product complexity but at higher levels it imparts an odour of stale cheese or sweaty socks.

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

Flavour cards

Flavour standard information

Technical specification

Assessment
The best way to evaluate cheesy flavours from isovaleric acid in cider is as follows. 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
3.0 mg per capsule
Threshold
The flavour threshold of isovaleric acid in cider is 1 mg / l.
Origins
Isovaleric acid is formed by yeast from apple-derived fatty acids during fermentation. It can also be formed by contaminant Brettanomyces yeasts during maturation.
Importance
Isovaleric acid imparts an odour of stale cheese or sweaty socks to ciders. In traditional ciders, growth of Brettanomyces yeasts can add complexity to the product, differentiating it from other ciders.
CAS registry number
The CAS registry number for isovaleric acid is 503-74-2.
Other names
  • 3-methylbutanoic acid
  • isobutyl formic acid
  • delphinic acid
  • dephinic acid
  • 3-methyl butanoic acid
  • 3-methyl butyric acid
  • beta-methyl butyric acid
  • 3-methylbutanoic acid
  • isopentanoic acid
  • isopropyl acetic acid
  • isovalerianic acid
Remarks
When produced by Brettanomyces yeasts isovaleric acid often occurs together with other compounds, including acetic acid, ethyl acetate, and 4-ethyl phenol.
Threshold distribution
Graph
Capsules per pot
10
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£89.00

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