70 ng per capsule

Geosmin, like sugar beets or damp soil”

Certified cider flavour standard used to train professional tasters to recognize and scale the intensity of geosmin character. Earthy notes can be caused by a variety of microbially-derived taints. Geosmin, which produces a flavour like that of sugar beet or beetroot, is one of the most common flavours of this type. The flavour can be imparted to cider through use of tainted fruit or dirty filter pads.

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 earth, mouldy flavour notes arising from contamination of cider with geosmin is as follows. Without covering the glass, swirl the beer to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
70 ng per capsule
The flavour threshold of geosmin in cider is 20 ng / l.
Geosmin is imparted to cider through use of tainted fruit. Dirty filter used to filter finished cider pads have also been implicated in development of such flavours. The ultimate source of the taint is usually growth of Actinobacteria or certain fungi (including Botrytis and Penicillium).
Geosmin imparts an undesirable earthy note to cider which is reminiscent of sugar beets or damp soil. Associated with a moderate degree of consumer rejection. Ciders contaminated with geosmin can be described by consumers as ‘dirty’ or ‘contaminated’.
CAS registry number
The CAS registry number for geosmin is 23333-91-7.
Other names
  • 2beta,6alpha-dimethyl bicyclo(4.4.0)decan-1beta-ol
  • octahydro-4,8a-dimethyl-4a(2H)-naphthol
  • 2b,6a-dimethyl bicyclo[4.4.0]decan-1b-ol
  • 2beta,6alpha-dimethyl bicyclo[4.4.0]decan-1beta-ol
  • 1,10-(E)-dimethyl-(E)-(9)-decalol
  • (E)-1,10-dimethyl-(E)-decalin-9-ol
  • 2b,6a-dimethyl bicyclo(4.4.0)decan-1b-ol
  • 2,6-dimethyl bicyclo(
  • 4,8a-dimethyl decalin-4a-ol
  • 4,8a-dimethyl-1,2,3,4,5,6,7,8-octahydronaphthalen-4a-ol
  • octahydro-4,8a-dimethyl-4a(2H)-naphthalenol
  • octahydrodimethyl-4alpha-naphthol
Flavour problems in cider arising from contamination with geosmin are associated with poor factory hygiene. Attention to cleaning and sanitation, with particular emphasis on water treatment practices, such as carbon filtration, can keep this flavour under control.
Threshold distribution
Capsules per pot
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