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soft drinks off-flavours kit


Soft drinks flavour standards kit used to train professional tasters to recognize and scale the intensity of eight off-flavours.

Use them to deliver up to 20 hours of taster training for ten people. Comes complete with presentation case and one set of soft drinks flavour cards. AROXA™ soft drinks 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

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earn 60 points
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“Acetaldehyde, like emulsion paint or green apples”

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

acetaldehyde

10 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
10 mg
Threshold
3.3 mg / l in soft drinks
Origins
Present in fruit extracts and juices. Occurs as a result of product spoilage through alcoholic fermentation of sugar by contaminant yeasts and bacteria. Low levels can arise through degradation of plastic bottles.
Importance
Present at a low level in many soft drinks. Imparts an odour of emulsion paint. At higher concentrations the odour is reminiscent of green apple.
CAS registry number
75-07-0
Other names
  • acetic aldehyde
  • ethanal
  • ethyl aldehyde
  • acetaldehyd
  • aldehyde acetique
  • aldeide acetica
  • octowy aldehyd
Remarks
The flavour impact of acetaldehyde is influenced by the sulphur dioxide concentration of the product, the intensity of the acetaldehyde flavour being reduced in the presence of sulphites.
Threshold distribution
Graph

“Acetic, like vinegar”

Sub-product image
  • Sub-product label imageacetic acid
  • Capsule for acetic flavour standardNumber of capsules
  • Chemical structure

acetic acid

413 mg

Technical specification

Assessment
Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
413 mg
Threshold
135 mg / l in soft drinks
Origins
Produced by contaminating bacteria and yeasts. More common in the case of products which are exposed to oxygen, such as those which are served via post-mix dispense systems.
Importance
Imparts a vinegar-like odour. Common indicator of microbiological spoilage. The acidity is apparent both in terms of smell and taste.
CAS registry number
64-19-7
Other names
  • ethanoic acid
  • ethylic acid
  • methanecarboxylic acid
  • vinegar acid
  • acetasol
  • acide acetique
  • shotgun
  • vinegar
Remarks
The intensity of the acetic flavour note increases with decreasing product pH value.
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

300 µg

Technical specification

Assessment
Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
300 µg
Threshold
100 µg / l in soft drinks
Origins
Produced by contaminant lactic acid bacteria (Lactobacillus, Pediococcus, Leuconostoc). Some yeasts produce a precursor of this compound which can give rise to 2,3-butanedione formation during product storage.
Importance
Imparts a sweet, butter-like note. Can be indicative of microbiological spoilage by lactic acid bacteria or alcoholic yeasts.
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
Associated with formation of lactic and acetic acids when produced by contaminant lactic acid bacteria, and acetaldehyde when formed by contaminant alcoholic yeasts.
Threshold distribution
Graph

“Butyric, rancid, like baby vomit”

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

butyric acid

4.5 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
4.5 mg
Threshold
1.5 mg / l in soft drinks
Origins
Produced in sugar syrups by bacteria, including Bacillus and Clostridium. Occasionally caused by penetration of adhesive label components into product packaged in plastic bottles.
Importance
Imparts a rancid note, reminiscent of baby vomit which is especially prominent in products of low pH value. Regarded as desirable in some types of confectionery, it is generally rejected by consumers of soft drinks.
CAS registry number
107-92-6
Other names
  • butanoic acid
  • butanic acid
  • n-butanoic acid
  • 1-butyric acid
  • n-butyric acid
  • ethyl acetic acid
  • 1-propane carboxylic acid
  • propyl formic acid
Remarks
The intensity of butyric flavour notes can be increased by the presence of other fatty acids (including valeric and Isovaleric acids) and by carbonyl compounds such as 2,3-butanedione.
Threshold distribution
Graph

“Smoky, like smoked fish or cheese”

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

guaiacol

67 µg

Technical specification

Assessment
Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
67 µg
Threshold
22 µg / l in soft drinks
Origins
Caused by growth of Alicyclobacillus in final product or raw materials. This organism is acidophilic and survives pasteurization. It converts vanillin present in the product to less desirable guaiacol.
Importance
Imparts an undesirable smoky / disinfectant-like note to affected soft drinks and fruit juices. The flavour tends toward a more medicinal note when bromophenols, formed by the same contaminant bacteria, are present.
CAS registry number
90-05-1
Other names
  • 2-methoxyphenol
  • anastil
  • guajacol
  • guajol
  • guasol
  • 1-hydroxy-2-methoxybenzene
  • 2-hydroxyanisole
  • ortho-hydroxyanisole
  • 1-oxy-2- methoxybenzene
  • ortho- methoxyphenol
  • methyl catechol
  • ortho- methyl catechol
  • pyrocatechol methyl ester
  • pyrocatechol monomethyl ether
Remarks
Similar flavour notes can arise due to smoke damage of raw materials and / or packaging materials.
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

24 µg

Technical specification

Assessment
Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
24 µg
Threshold
8 µg / l in soft drinks
Origins
Contaminant of carbonated soft drinks. Introduced through use of insufficiently-purified carbon dioxide. Can also arise through microbiological spoilage and through chemical reactions occurring within the product.
Importance
Imparts an unpleasant sulphury note. H2S is easily oxidized to less odour-active species, so its presence is indicative of the failure of water treatment processes or contamination during production of soft drinks.
CAS registry number
7783-06-4
Other names
  • H2S
  • hydrogen sulfide
  • dihydrogen monosulfide
  • dihydrogen monosulphide
  • hydrogen sulfuric acid
  • hydrogen sulphuric acid
  • sulfur hydride
Remarks
Other sulphur compounds may be found alongside H2S in contaminated carbon dioxide supplies. 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

“Kerosine, like petroleum or geranium”

Sub-product image
  • Sub-product label image1,3-pentadiene
  • Number of capsulesNumber of capsules
  • Chemical structure

1,3-pentadiene

300 µg

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
300 µg
Threshold
100 µg / l in soft drinks
Origins
1,3-Pentadiene is produced by contaminant microorganisms. Moulds such as Penicillium and Trichoderma, and yeasts such as Zygosaccharmoyces and Debaromyces convert sorbic acid to 1,3-pentadiene.
Importance
This compound imparts a potent ‘chemical’ taint to affected products. It is typically described as kerosene-like, with additional descriptors of plastic, paint, and geranium depending on the nature of the affected product. Styrene may also be formed together with 2,3-pentadiene by some organisms.
CAS registry number
504-60-9
Other names
  • 1-methylbutadiene
  • 1,3-PD
  • (Z)-1,3-pentadiene
  • cis-piperylene
  • cis-1-methylbutadiene
  • cis-1,3-pentadiene
  • 1,cis-3-pentadiene
  • (3Z)-1,3-pentadiene
  • pentadiene-1,3,cis
  • (Z)-penta-1,3-diene
Remarks
Formation of this flavour note is somewhat ironic, since the very organisms that the sorbate preservatives are intended to inhibit are responsible for its formation.
Threshold distribution
Graph

“Plastics, like polystyrene”

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

styrene

338 µg

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
338 µg
Threshold
110 µg / l in soft drinks
Origins
Styrene can contaminate plastic bottles. It can also arise from the action of contaminant yeasts and moulds. Use of defective carbon dioxide is occasionally to blame.
Importance
Styrene is often described by consumers as ‘chemical’, ‘plasticy’ (like polystyrene) or ‘contaminated’. When formed by yeasts or moulds, additional compounds such as 4-vinyl guaiacol and 1,3-pentadiene may be present.
CAS registry number
100-42-5
Other names
  • ethenylbenzene
  • phenyl ethene
  • phenyl ethylene
  • styrol
  • styrolene
  • vinyl benzene
  • vinyl benzol
Remarks
Other compounds can impart plastic-like notes to soft drinks. Samples containing this standard are best tasted in glass, rather than in plastic, to avoid loss of odour.
Threshold distribution
Graph

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    Single set of 24 individual soft drinks 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.

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    Single set of 24 bound soft drinks flavour cards
    £30.00 / 25 points

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

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    Five sets of 24 individual soft drinks 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.