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cider taints kit


Cider flavour standards kit used to train professional tasters to recognize and scale the intensity of eight different taints.

Use them to deliver up to 20 hours of taster training for ten people. Comes complete with presentation case and one set of cider flavour cards. AROXA™ cider flavour standards are: food grade | free from sensory impurities | extensively tested | safe to smell and taste. Unsure whether this kit is right for you? Don't forget about our 100% satisfaction guarantee.

Flavour cards

Flavour standard information

Cider taint kit - AROXA
earn 55 points
£549.00

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

Number of capsules x 1
Sub-product image
  • Sub-product label image2-bromophenol
  • Number of capsulesNumber of capsules
  • Chemical structure

2-bromophenol

3.9 µg per capsule

Technical specification

Assessment
The best way to detect bromophenol off-flavours and taints in cider 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
3.9 µg per capsule
Threshold
The flavour threshold of 2-bromophenol in cider is 100 ng / l.
Origins
Bromophenols can taint product through contaminated ingredients or packaging. They are usually associated with use of recycled wood and cardboard. Off-flavours due to bromophenols can also arise due to growth of Alicyclobacillus bacteria in the apple juice prior to fermentation.
Importance
Bromophenols, like all halophenols, Impart an unpleasant note to cider, which can be described by consumers as ‘chemical’ or ‘contaminated’. When they result from spoilage by Alicyclobacillus bacteria they are often associated with the presence of guaiacol, which contributes an additional smoky characteristic to the bromophenol taint.
CAS registry number
The CAS registry number for 2-bromophenol is 95-56-7.
Other names
  • bromophenol
  • o-bromophenol
  • ortho-bromophenol
Remarks
Bromophenolic taints can be caused by several compounds, of which 2-bromophenol is only one. The flavour produced by this compound is typical of halophenols.
Threshold distribution
Graph
Capsules per pot
10

Chlorophenol, like antiseptic mouthwash”

Number of capsules x 1
Sub-product image
  • Sub-product label image2,6-dichlorophenol
  • Number of capsulesNumber of capsules
  • Chemical structure

2,6-dichlorophenol

1.0 µg per capsule

Technical specification

Assessment
Te best way to detect chlorophenol taints in cider 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
1.0 µg per capsule
Threshold
The flavour threshold of 2,6,-dichlorophenol in cider is 300 ng / l.
Origins
Chlorophenols are formed by admixture of incompatible cleaning agents or by contact of cider with chlorinated water. Chlorophenolic taints occasionally arise through contamination of processing aids or packaging materials.
Importance
Chlorophenols cause taints in ciders. They are associated with a high degree of consumer rejection, even at low levels. They are often described by consumers as ‘chemical’, ‘antiseptic’ or ‘contaminated’.
CAS registry number
The CAS registry number for 2,6-dichlorophenol is 87-65-0.
Other names
  • 1-hydroxy-2,6-dichlorobenzene
  • 2,6-DCP
  • 2,6-dichlorfenol
Remarks
Chlorophenolic taints can be caused by several compounds of which 2,6-dichlorophenol is only one. The flavour produced by this compound is typical of the group.
Threshold distribution
Graph
Capsules per pot
10

DMS, like sweetcorn or tomato sauce”

Number of capsules x 1
Sub-product image
  • Sub-product label imagedimethyl sulphide
  • Number of capsulesNumber of capsules
  • Chemical structure

dimethyl sulphide

150 µg per capsule

Technical specification

Assessment
The best way to evaluate sweetcorn flavour characteristics arising from dimethyl sulphide 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
150 µg per capsule
Threshold
The flavour threshold of dimethyl sulphide in cider is 30 - 50 µg / l.
Origins
DMS is a flavour contaminant which can be introduced to cider through use of insufficiently-purified carbon dioxide for carbonation. DMS can also arise through microbiological growth during fermentation.
Importance
Imparting a sweetcorn-like, sulphury note, DMS can also be indicative of contamination of the process with bacteria. Indole and skatole may also be found in ciders in which DMS has been produced by bacteria.
CAS registry number
The CAS registry number of dimethyl sulphide is 75-18-3.
Other names
  • DMS
  • dimethyl monosulfide
  • methylsulfanylmethane
  • methyl monosulfide
  • methane thiomethane
  • methyl sulfide
  • methyl thioether
  • methylsulfanylmethane
  • 2-thiapropane
  • thiobis(methane)
  • thiobismethane
Remarks
The perception of dimethyl sulphide in cider is influenced by the presence of aromatic higher alcohols such as 2-phenylethanol which can be present at high concentrations in some ciders.
Threshold distribution
Graph
Capsules per pot
10

Metallic, like ink or blood”

Number of capsules x 1
Sub-product image
  • Sub-product label imageferrous sulphate
  • Number of capsulesNumber of capsules
  • Chemical structure

ferrous sulphate

8.2 mg per capsule

Technical specification

Assessment
The best way for tasters to detect metallic taints in cider is as follows. Take a little cider into your mouth. Move it around with your tongue for a few seconds then swallow it. To confirm, rub a little of the beer onto the back of your hand and check for metallic odour.
Amount of flavour per capsule
8.2 mg per capsule
Threshold
The flavour threshold of ferrous sulphate in cider is 2.7 mg / l.
Origins
Metallic taints can be derived from contamination of cider with metal ions, either from raw materials or from corrosion of factory equipment.
Importance
Metallic notes can be a taint, and occasionally an off-flavour, in cider. Cider mouthfeel is primarily affected but occasionally product odour can also be influenced by this flavour defect.
CAS registry number
The CAS registry number for ferrous sulphate is 7782-63-0.
Other names
  • ferrous sulfate
  • iron(2+) sulfate
  • iron(2+) sulphate
  • ferrous sulphate heptahydrate
  • ferrous sulfate heptahydrate
  • iron(2+) sulfate heptahydrate
  • iron(II) sulfate heptahydrate
  • iron(II) sulphate heptahydrate
Remarks
Copper, manganese and tin can also generate metallic notes in cider. Occasionally, the presence of lipid oxidation products in cider can give rise to ‘non-metallic’ metallic odours. High concentrations of such metal ions are also associated with development of hazes in cider.
Threshold distribution
Graph
Capsules per pot
10

Geosmin, like sugar beets or damp soil”

Number of capsules x 1
Sub-product image
  • Sub-product label imagegeosmin
  • Number of capsulesNumber of capsules
  • Chemical structure

geosmin

70 ng per capsule

Technical specification

Assessment
The best way to evaluate earth, mouldy flavour notes arising from contamination of cider with geosmin is as follows. Without covering the glass, swirl the beer to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
70 ng per capsule
Threshold
The flavour threshold of geosmin in cider is 20 ng / l.
Origins
Geosmin is imparted to cider through use of tainted fruit. Dirty filter used to filter finished cider pads have also been implicated in development of such flavours. The ultimate source of the taint is usually growth of Actinobacteria or certain fungi (including Botrytis and Penicillium).
Importance
Geosmin imparts an undesirable earthy note to cider which is reminiscent of sugar beets or damp soil. Associated with a moderate degree of consumer rejection. Ciders contaminated with geosmin can be described by consumers as ‘dirty’ or ‘contaminated’.
CAS registry number
The CAS registry number for geosmin is 23333-91-7.
Other names
  • 2beta,6alpha-dimethyl bicyclo(4.4.0)decan-1beta-ol
  • octahydro-4,8a-dimethyl-4a(2H)-naphthol
  • 2b,6a-dimethyl bicyclo[4.4.0]decan-1b-ol
  • 2beta,6alpha-dimethyl bicyclo[4.4.0]decan-1beta-ol
  • 1,10-(E)-dimethyl-(E)-(9)-decalol
  • (E)-1,10-dimethyl-(E)-decalin-9-ol
  • 2b,6a-dimethyl bicyclo(4.4.0)decan-1b-ol
  • 2,6-dimethyl bicyclo(6.4.4.06)decan-1-ol
  • 4,8a-dimethyl decalin-4a-ol
  • 4,8a-dimethyl-1,2,3,4,5,6,7,8-octahydronaphthalen-4a-ol
  • octahydro-4,8a-dimethyl-4a(2H)-naphthalenol
  • octahydrodimethyl-4alpha-naphthol
Remarks
Flavour problems in cider arising from contamination with geosmin are associated with poor factory hygiene. Attention to cleaning and sanitation, with particular emphasis on water treatment practices, such as carbon filtration, can keep this flavour under control.
Threshold distribution
Graph
Capsules per pot
10

Catty, like blackcurrant juice or tom cat urine - full

Number of capsules x 1
Sub-product image
  • Sub-product label imagep-menthane-8-thiol-3-one
  • Number of capsulesNumber of capsules
  • Chemical structure

p-menthane-8-thiol-3-one

1.9 µg per capsule

Technical specification

Assessment
The best way to detect catty flavour notes in cider 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
1.9 µg per capsule
Threshold
The flavour threshold of menthane-8-thiol-3-one in cider is 1.9 µg / l.
Origins
Catty flavour arises due to contamination of juice with precursor materials. H2S produced during fermentation reacts with mesityl oxide to produce a catty note.
Importance
Various sulphur compounds Impart undesirable odours to cider, reminiscent of tom cat urine. Mesityl oxide contamination can arise from contact of raw materials with painted surfaces or plastic coatings. The presence of solvent materials such as acetone in the production environment can also be associated with such problems.
CAS registry number
The CAS registry number for menthane-8-thiol-3-one is 38462-22-5.
Other names
  • para-mentha-8-thiol-3-one
  • buchu mercaptan
  • mangone
  • buchu ketone
  • 2-(1-mercapto-1-methyl ethyl)-5-methyl cyclohexan-1-one
  • 8-mercapto-para-menthan-3-one
  • 8- mercapto-para-menthane-3-one
  • mercaptoisopropyl-5-methyl cyclohexanone
  • 5-methyl-2-(2-sulfanylpropan-2-yl)cyclohexan-1-one
  • pulegone mercaptan
  • ribes mercaptan
  • thiomenthone
Remarks
A range of compounds impart catty characters to cider. The specific compound depends on the source. The compound used in this flavour standard is representative of the flavour of such compounds.
Threshold distribution
Graph
Capsules per pot
10

Musty, like corked wine with a rubbery overtone”

Number of capsules x 1
Sub-product image
  • Sub-product label image2,4,6-tribromoanisole
  • Number of capsulesNumber of capsules
  • Chemical structure

2,4,6-tribromoanisole

900 ng per capsule

Technical specification

Assessment
The best way to detect musty taints in cider caused by tribromoanisole 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
900 ng per capsule
Threshold
The flavour threshold of 2,4,6-tribromoanisole in cider ranges from <10 to 500 ng / l.
Origins
Tribromoanisole contaminates cider through contamination of apples or juice,, water, air, filter materials or packaging materials. Taints of this nature are often associated with use of recycled materials such as wooden pallets and cardboard.
Importance
Tribromoanisole Imparts an unpleasant musty odour which is reminiscent of damp cellars or corked wine. This is one of the few flavours that can taint products through airborne contamination, even after the product has been packaged.
CAS registry number
The CAS registry number for 2,4,6-tribromoanisole is 607-99-8.
Other names
  • tribromoanisole
  • TBA
  • 1,3,5-tribromo-2-methoxybenzene
  • methyl 2,4,6-tribromophenyl ether
Remarks
Tribromoanisoles are derived from methylation of bromophenols by moulds. 2,4,6-Tribromoanisole is one of several bromoanisoles. The flavour produced by this compound is typical. It can be detected at concentrations well below the recognition flavour threshold.
Threshold distribution
Graph
Capsules per pot
10

Musty, like corked wine or a damp cellar”

Number of capsules x 1
Sub-product image
  • Sub-product label image2,4,6-trichloroanisole
  • Number of capsulesNumber of capsules
  • Chemical structure

2,4,6-trichloroanisole

580 ng per capsule

Technical specification

Assessment
The best way to pick up musty notes in cider caused by trichloroanisole 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
580 ng per capsule
Threshold
10 – 200 ng / l in cider
Origins
Trichloroanisole contaminates product through ingredients, water, air, filter materials or packaging materials. Musty flavour problems like this are also associated with use of recycled materials such as wooden pallets and cardboard.
Importance
Trichloroanisole imparts an unpleasant musty odour which is reminiscent of damp cellars or corked wine. This is one of the few flavours that can taint products through airborne contamination, even after the product has been packaged.
CAS registry number
The CAS registry number for 2,4,6-trichloroanisole is 87-40-1.
Other names
  • methyl 2,4,6-trichlorophenyl ether
  • 1,3,5-trichloro-2-methoxybenzene
  • TCA
Remarks
Trichloroanisole is derived from methylation of chlorophenols by moulds. 2,4,6-Trichloroanisole is one of several chloroanisoles which can contaminate foods and beverages. The flavour produced by this compound is typical. It can be detected by some assessors at concentrations well below its recognition flavour threshold.
Threshold distribution
Graph
Capsules per pot
10