3.9 µg per capsule

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

Certified cider flavour standard used to train professional beer tasters to recognize and scale the intensity of bromophenol character. Bromophenols can taint cider through contaminated ingredients or packaging. They can also arise through growth of contaminant Alicyclobacillus bacteria in juice prior to fermentation. 2-Bromophenol imparts an unpleasant inky note to cider.

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

Flavour cards

Flavour standard information

Technical specification

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
The flavour threshold of 2-bromophenol in cider is 100 ng / l.
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.
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
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
Capsules per pot
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