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butyric acid

9.0 mg per capsule

“Butyric“, rancid, like baby vomit”

Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of butyric character. The origin of butyric acid in cider-making is unclear but it is most likely associated with use of poor quality applies which have suffered from bacterial rot. It imparts a rancid flavour to cider, with the intensity of the note being affected by product pH value.

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

  • Label image
  • Chemical structure

Flavour cards

Flavour standard information

Technical specification

Assessment
The best way to detect butyric acid 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
9.0 mg per capsule
Threshold
The flavour threshold of butyric acid in cider is 3 mg / l.
Origins
The origin of butyric acid in cider-making is unclear. However, it is likely that it is produced in apples of poor quality prior to pressing due to the action of contaminant bacteria, including Bacillus and Clostridium.
Importance
The odour of butyric acid is reminiscent of that of rancid butter or baby vomit. The flavour of affected ciders can be worsened by the presence of 2,3-butanedione, or improved by ethyl butyrate derived from metabolism of butyric acid by yeast during fermentation.
CAS registry number
The CAS registry number for butyric acid is 107-92-6.
Other names
  • butanoic acid
  • butanic acid
  • n-butanoic acid
  • 1-butyric acid
  • n-butyric acid
  • ethyl acetic acid
  • 1-propane carboxylic acid
  • propyl formic acid
Remarks
The intensity of butyric acid flavour in cider increases with decreasing cider pH value.
Threshold distribution
Graph
Capsules per pot
10
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