15 mg per capsule

Acetaldehyde, like emulsion paint or green apples”

Certified cider flavour standard used to train professional beer tasters to recognize and scale the intensity of acetaldehyde character. Acetaldehyde is produced by yeast during fermentation. It imparts an apple-like flavour to cider, perceived as somewhat like emulsion paint as the concentration is increased. High levels can be indicative of process problems.

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

Flavour cards

Flavour standard information

Technical specification

The best way to assess the flavour of acetaldehyde in cider 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
15 mg per capsule
The flavour threshold of acetaldehyde in cider is 5 mg / l. The threshold increases as the sulphur dioxide concentration of the cider increases.
Acetaldehyde is produced by yeast during fermentation. High levels of acetaldehyde are indicative of fermentation problems, poor control of dissolved oxygen during maturation or packaging or spoilage by Zymomonas bacteria.
Acetaldehyde is present in all ciders. Low levels of acetaldehyde contribute to apple character, cleanness and complexity of cider. Acetaldehyde is an off-flavour at high concentrations when the note resembles emulsion paint.
CAS registry number
The CAS registry number of acetaldehyde is 75-07-0.
Other names
  • acetic aldehyde
  • ethanal
  • ethyl aldehyde
  • acetaldehyd
  • aldehyde acetique
  • aldeide acetica
  • octowy aldehyd
Apple character in cider is dominated by ethyl-2-methyl butyrate. The flavour impact of acetaldehyde is reduced as the sulphur dioxide concentration of the product increases.
Threshold distribution
Capsules per pot
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