trans,trans-2,4-heptadienal

450 µg

“Rancid oil, like cod liver oil”

Cider flavour standard used to train professional beer tasters to recognize and scale the intensity of rancid oil character. Rancid oil notes can form in apples and in juice during storage as a result of enzymic or non-enzymic oxidation of lipids. Materials formed at this time can gives rise to rancid flavour notes during storage of finished cider. The resultng flavour resembles cod liver oil.

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

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Flavour standard information

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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

450 µg

Threshold

150 µg / l in cider

Origins

Formed in apples and in juice during storage as a result of enzymic or non-enzymic lipid oxidation. Use of such materials leads to development of this rancid oil flavour note in cider after packaging.

Importance

Imparts a rancid oil note to cider, reminiscent of cod liver oil. At higher concentrations the odour can be perceived as fishy.

CAS registry number

4313-03-5

Other names

(2E,4E)-hepta-2,4-dienal
(2trans,4trans)- hepta-2,4-dienal
(E)-2,(E)-4-heptadien-1-al
(E,E)-2,4-heptadien-1-al
trans-2,trans-4-heptadien-1-al
trans,trans-2,4-heptadien-1-al
(E,E)-2,4- heptadienal

Remarks

Can develop during storage of packaged cider, together with other lipid oxidation products. The flavour impact of the compound is reduced as the sulphur dioxide concentration of the product is increased.

Threshold distribution