2-bromophenol

2.0 µg

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

Water flavour standard used to train professional tasters to recognize and scale the intensity of bromophenol character. Bromophenols are produced through the reactions of phenolic compounds with free bromine. They can also result from contamination of water with wood preservatives and fire retardants. These compounds impart unpleasant inky notes to water, being described by consumers as 'chemical' or 'contaminated'.

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 sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
2.0 µg
Threshold
50 ng / l in water
Origins
Produced through reaction of phenolic compounds (for example from waters associated with peaty soils) and free bromine. Can also arise due to trace contamination of water with wood preservatives and fire retardants.
Importance
Imparts an unpleasant ‘tainted’ note. Described by consumers as ‘chemical’ or ‘contaminated’, even at low levels.
CAS registry number
95-56-7
Other names
  • bromophenol
  • o-bromophenol
  • ortho-bromophenol
Remarks
Water pH is important in determining the rate of formation. Can occasionally be produced by bacteria in combination with compounds such as guaiacol.
Threshold distribution
Graph
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