1.0 µg per capsule

Chlorophenol, like antiseptic mouthwash”

Certified cider flavour standard used to train professional beer tasters to recognize and scale the intensity of chlorophenol character. Chlorophenol taints can contaminate cider through residues of cleaning agents, process water and, occasionally, through exposure to defective processing aids or packaging materials. Chlorophenols impart antiseptic, medicinal notes to cider.

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

Flavour cards

Flavour standard information

Technical specification

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
The flavour threshold of 2,6,-dichlorophenol in cider is 300 ng / l.
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.
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
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
Capsules per pot
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