acetic acid

413 mg per capsule

Acetic, like vinegar”

Certified soft drinks flavour standard used to train professional tasters to recognize and scale the intensity of acetic character. Acetic acid is produced by contaminant yeasts and bacteria. Its production is associated with exposure of soft drinks and raw materials to oxygen, under conditions in which hygiene standards are not at the preferred level. A common indicator of microbiological spoilage, this off-flavour imparts a vinegar-like flavour note to soft drinks.

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 pick up vinegar-like notes from acetic acid in soft drinks is as follows. 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 per capsule
Threshold
The flavour threshold of acetic acid in soft drinks is 135 mg / l.
Origins
Acetic acid is produced by contaminating bacteria and yeasts. The flavour is more common in the case of products which are exposed to oxygen, such as those which are served via post-mix dispense systems.
Importance
Acetic acid imparts a vinegar-like odour to soft drinks and a common indicator of microbiological spoilage. The acidity is apparent both in terms of smell and taste.
CAS registry number
The CAS registry number of acetic acid is 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 in soft drinks increases with decreasing product pH value.
Threshold distribution
Graph
Capsules per pot
8
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Acetic flavour standard for soft drinks
earn 6 points
£59.00

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