ethyl hexanoate

600 µg per capsule

Ethyl hexanoate, like apple or aniseed”

Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of ethyl hexanoate character. Ethyl hexanoate is produced by yeast during fermentation. It imparts an apple-like flavour to cider. The amount produced during fermentation depends on the yeast strain used and fermentation conditions.

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 estery notes from ethyl hexanoate 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
600 µg per capsule
The flavour threshold of ethyl hexanoate in cider is 200 µg / l.
Ethyl hexanoate is produced by yeast during fermentation. The amount formed depends on juice composition, yeast strain and fermentation conditions. Some wild yeasts produce high levels of ethyl hexanoate.
Ethyl hexanoate is an ester which is present in all ciders and a contributor to the complexity of apple flavour character. Concentrations of ethyl hexanoate vary from cider to cider.
CAS registry number
The CAS registry number for ethyl hexanoate is 123-66-0.
Other names
  • butyl acetic acid ethyl ester
  • capronic ether
  • ethyl caproate
  • ethyl hexoate
  • hexanoic acid ethyl ester
Apple character in cider is dominated by ethyl-2-methyl butyrate. Excessive concentrations of ethyl hexanoate are indicative of poor yeast handling or excessive growth of wild yeasts.
Threshold distribution
Capsules per pot
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