ethyl acetate

15 mg per capsule

Ethyl acetate, like nail varnish remover”

Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of ethyl acetate character. Ethyl acetate is produced by yeast during fermentation. At high concentrations it imparts a solvent-like estery character to cider. At low levels it contributes to flavour balance. In combination with acetic acid, ethyl acetate contributes to 'volatile acidity.

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 solvent-like estery flavours in cider caused by ethyl acetate 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 ethyl acetate in cider is 10 mg / l.
Ethyl acetate is roduced by yeast during fermentation. The amount of ethyl acetate formed depends on juice composition, yeast strain and fermentation conditions. Some wild yeasts produce very high levels of ethyl acetate.
Ethyl acetate is present in all ciders, and the ester found in greatest amounts in cider. It imparts a solvent-like note to cider which at low levels contributes to flavour balance. Excessive levels of acetic acid, in combination with the presence of acetic acid, contribute to ‘volatile acidity’.
CAS registry number
The CAS registry number for ethyl acetate is 141-78-6.
Other names
  • acetic acid ethyl ester
  • acetic ether
  • acetoxyethane
  • methyl trithiomethane
  • methylsulfanyldisulfanylmethane
  • methyltrithiomethane
  • 2,3,4-trithiapentane
  • methylsulfanyldisulfanylmethane
Use two capsules of this flavour standard in each litre of cider to achieve a similar flavour intensity to that achieved using other flavour standards.
Threshold distribution
Capsules per pot
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