300 µg per capsule
Kerosine, like petroleum or geranium”

Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of kerosine character. Pentadiene arises as a result of metabolism of the preservative sorbic acid by yeasts or moulds. The compound imparts a potent 'chemical' taint to affected products, typically described as kerosine-like.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

Flavour cards

Flavour standard information

Technical specification

The best way to evaluate kerosine-like off-flavours in cider caused by pentadiene is as follows. Cover the sample 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
300 µg per capsule
The flavour threshold of 1,3-pentadiene in cider is 100 µg / l.
1,3-Pentadiene is produced by contaminant microorganisms from sorbic acid. Many moulds and some yeasts are able to convert sorbic acid to 1,3-pentadiene.
Pentadiene imparts a potent ‘chemical’ taint to affected products. It is typically described as kerosene-like, with additional descriptors of plastic, paint, and geranium depending on the nature of the affected product.
CAS registry number
The CAS registry number for 1,3,-pentadiene is 504-60-9.
Other names
  • 1-methylbutadiene
  • 1,3-PD
  • (Z)-1,3-pentadiene
  • cis-piperylene
  • cis-1-methylbutadiene
  • cis-1,3-pentadiene
  • 1,cis-3-pentadiene
  • (3Z)-1,3-pentadiene
  • pentadiene-1,3,cis
  • (Z)-penta-1,3-diene
Formation of this flavour note is somewhat ironic, since the very organisms that the sorbate preservatives are intended to inhibit are responsible for its formation.
Threshold distribution
Capsules per pot
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