450 µg per capsule

Rancid oil, like cod liver oil”

Certified cider flavour standard used to train professional beer tasters to recognize and scale the intensity of rancid oil character. Rancid oil notes can form in apples and in juice during storage as a result of enzymic or non-enzymic oxidation of lipids. Materials formed at this time can gives rise to rancid flavour notes during storage of finished cider. The resultng flavour resembles cod liver oil.

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 rancid oil flavour notes in cider is as follows. Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
450 µg per capsule
The flavour threshold of 2,4,heptadienal is 150 µg / l.
2,4-Heptadienal is formed in apples and in juice during storage as a result of enzymic or non-enzymic lipid oxidation. Use of materials which have oxidized in this way prior to fermentation leads to development of this rancid oil flavour note in cider after packaging.
2,4-Heptadienal imparts a rancid oil note to cider, reminiscent of cod liver oil. At higher concentrations the odour can be perceived as fishy.
CAS registry number
The CAS registry number for 2,4,-heptadienal is 4313-03-5.
Other names
  • (2E,4E)-hepta-2,4-dienal
  • (2trans,4trans)- hepta-2,4-dienal
  • (E)-2,(E)-4-heptadien-1-al
  • (E,E)-2,4-heptadien-1-al
  • trans-2,trans-4-heptadien-1-al
  • trans,trans-2,4-heptadien-1-al
  • (E,E)-2,4- heptadienal
Rancid oil notes can develop during storage of packaged cider, together with other lipid oxidation products. The flavour impact of 2,4-heptadienal is reduced as the sulphur dioxide concentration of the product is increased.
Threshold distribution
Capsules per pot
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