benzaldehyde

Technical specification

Assessment

The best way to evaluate almond flavour in beer is as follows. Cover the beer 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 benzaldehyde in beer is 1 mg / l.

Origins

Benzaldehyde is produced during wort production and modified by yeast during fermentation. It is also released during beer ageing of beer in package. In the case of fruit beers, benzaldehyde can also be imparted to the beer by speciality raw materials, eg cherries.

Confusions

Professional beer tasters sometimes confuse benzaldehyde with the following flavour chemicals:

• cis-3-Hexenol
• Ethyl hexanoate
• 4-Vinyl guaiacol

Importance

Benzaldehyde is a desirable flavour note of some ales and stouts. It is an off-flavour in other ales and lagers, often being formed during beer storage. It is the signature flavour character of cherry-flavoured beers, such as Kriek and Cherry Stout.

CAS registry number

The CAS registry number of benzaldehyde is 100-52-7.

Other names

• benzene carbaldehyde
• benzene carbonal
• benzene carboxaldehyde
• benzene methylal
• benzoic aldehyde
• benzoyl hydride
• bitter almond oil
• phenyl methanal

Remarks

The flavour impact of benzaldehyde is influence by the sulphur dioxide concentration of the beer since it forms a flavourless 'adduct' with this natural preservative.

Threshold distribution

Capsules per pot

10

Legal notices

This product is protected by the following trade marks and patents:

• US Patent no. D679900
• European Community Trade Mark
  Registration no. 009937574
• European Community Trade Mark
  Registration no. 009856527
• US Trade Mark Registration no. 4345057
• US Trade Mark Registration no. 4345056