ethyl hexanoate

Technical specification

Assessment

The best way to assess the flavour of ethyl hexanoate 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

600 µg per capsule

Threshold

The flavour threshold of ethyl hexanoate in beer is 200 µg / l.

Origins

Ethyl hexanoate is produced by both ale and lager yeast during fermentation. The amount of ethyl hexanoate produced during fermentation depends on many variables, including wort composition, yeast strain and fermentation conditions.

Confusions

Tasters can confuse the following flavours with ethyl hexanoate in beer

• Acetaldehyde
• Ethyl butyrate
• Geraniol

Importance

Ethyl hexanoate is an ester which is present in all beers. Concentrations of ethyl hexanoate vary from beer to beer. Ethyl hexanoate is a key flavour impact character in some lagers and ales.

CAS registry number

The CAS registry number of ethyl hexanoate 123-66-0.

Other names

• butyl acetic acid ethyl ester
• capronic ether
• ethyl caproate
• ethyl hexoate
• hexanoic acid ethyl ester

Remarks

Excessive concentrations of ethyl hexanoate are indicative of poor yeast handling in the brewery.

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