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soft drinks off-flavours kit


Soft drinks flavour standards kit used to train professional tasters to recognize and scale the intensity of eight off-flavours.

Use them to deliver up to 20 hours of taster training for ten people. Comes complete with presentation case and one set of soft drinks flavour cards. AROXA™ soft drinks flavour standards are: food grade | free from sensory impurities | extensively tested | safe to smell and taste. Unsure whether this kit is right for you? Don't forget about our 100% satisfaction guarantee.

Flavour cards

Flavour standard information

AROXA soft drinks off-flavour standards kit
earn 60 points
£599.00

Acetaldehyde, like emulsion paint or green apples”

Number of capsules x 1
Sub-product image
  • Sub-product label imageacetaldehyde
  • Number of capsulesNumber of capsules
  • Chemical structure

acetaldehyde

10 mg per capsule

Technical specification

Assessment
The best way to evaluate the green apple, fermented flavour of acetaldehyde in soft drinks 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
10 mg per capsule
Threshold
The flavour threshold of acetaldehyde in soft drinks is 3.3 mg / l.
Origins
Acetaldehyde is present in fruit extracts and juices. It occurs in higher levels in soft drinks and juices as a result of product spoilage through alcoholic fermentation of sugar by contaminant yeasts and bacteria. At low levels it can arise in soft drinks through degradation of plastic bottles.
Importance
Acetaldehyde is present at a low level in many soft drinks. It Imparts a fermented odour, reminiscent of of emulsion paint. At higher concentrations the odour of acetaldehyde is similar to green apples.
CAS registry number
The CAS registry number for acetaldehyde is 75-07-0.
Other names
  • acetic aldehyde
  • ethanal
  • ethyl aldehyde
  • acetaldehyd
  • aldehyde acetique
  • aldeide acetica
  • octowy aldehyd
Remarks
The flavour impact of acetaldehyde in soft drinks is influenced by the sulphur dioxide concentration of the product, the intensity of the acetaldehyde flavour being reduced in the presence of sulphites.
Threshold distribution
Graph
Capsules per pot
8
Legal notices
This product is protected by the following trade marks and patents:
  • US Patent no. D679900
  • European Community Trade Mark
    Registration no. 009937574
  • European Community Trade Mark
    Registration no. 009856527
  • US Trade Mark Registration no. 4345057
  • US Trade Mark Registration no. 4345056

Diacetyl, like butter, or butter popcorn”

Number of capsules x 1
Sub-product image
  • Sub-product label image2,3-butanedione
  • Number of capsulesNumber of capsules
  • Chemical structure

2,3-butanedione

300 µg per capsule

Technical specification

Assessment
The best way to detect diacetyl flavour in soft drinks 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
300 µg per capsule
Threshold
The flavour threshold of diacetyl in soft drinks is 100 µg / l.
Origins
Diacetyl (2,3-butanedione) is produced by contaminant lactic acid bacteria (Lactobacillus, Pediococcus, Leuconostoc). Some yeasts produce a precursor of this compound which can give rise to 2,3-butanedione formation during product storage.
Importance
Diacetyl Imparts a sweet, butter-like note. Its presence can be indicative of microbiological spoilage of soft drinks by lactic acid bacteria or by alcoholic yeasts.
CAS registry number
The CAS registry number for 2,3,-butanedione is 431-03-8.
Other names
  • diacetyl
  • biacetyl
  • 2,3-butane dione
  • butane-2,3-dione
  • 2,3-diketobutane
  • dimethyl diketone
  • dimethyl glyoxal
  • 2,3-dioxobutane
Remarks
Diacetyl is associated with formation of lactic and acetic acids when produced by contaminant lactic acid bacteria, and acetaldehyde when formed by contaminant alcoholic yeasts.
Threshold distribution
Graph
Capsules per pot
10
Legal notices
This product is protected by the following trade marks and patents:
  • US Patent no. D679900
  • European Community Trade Mark
    Registration no. 009937574
  • European Community Trade Mark
    Registration no. 009856527
  • US Trade Mark Registration no. 4345057
  • US Trade Mark Registration no. 4345056

Butyric, rancid, like baby vomit”

Number of capsules x 1
Sub-product image
  • Sub-product label imagebutyric acid
  • Number of capsulesNumber of capsules
  • Chemical structure

butyric acid

4.5 mg per capsule

Technical specification

Assessment
The best way to evaluate rancid flavours in soft drinks arising from butyric acid 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
4.5 mg per capsule
Threshold
The flavour threshold of butyric acid in soft drinks is 1.5 mg / l.
Origins
Butyric acid is produced in sugar syrups by bacteria, including Bacillus spp and Clostridium spp. It is also occasionally caused by penetration of adhesive label components into soft drinks which have been packaged in plastic bottles.
Importance
Butyric acid imparts a rancid note to soft drinks, reminiscent of baby vomit, which is especially prominent in products of low pH value. While regarded as desirable in some types of confectionery, it is generally rejected by consumers of soft drinks.
CAS registry number
The CAS registry number of 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 flavour notes in soft drinks can be increased by the presence of other fatty acids (including valeric and Isovaleric acids) and by carbonyl compounds such as 2,3-butanedione.
Threshold distribution
Graph
Capsules per pot
10
Legal notices
This product is protected by the following trade marks and patents:
  • US Patent no. D679900
  • European Community Trade Mark
    Registration no. 009937574
  • European Community Trade Mark
    Registration no. 009856527
  • US Trade Mark Registration no. 4345057
  • US Trade Mark Registration no. 4345056

Smoky, like smoked fish or cheese”

Number of capsules x 1
Sub-product image
  • Sub-product label imageguaiacol
  • Number of capsulesNumber of capsules
  • Chemical structure

guaiacol

67 µg per capsule

Technical specification

Assessment
The best way to evaluate smoky, disinfectant-like flavour notes in soft drinks and juices caused by guaiacol 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
67 µg per capsule
Threshold
The flavour threshold of guaiacol in soft drinks is 22 µg / l.
Origins
The presence of guaiacol in soft drinks can be caused by growth of Alicyclobacillus bacteria in packaged product or in ingredients. This microorganism is acidophilic and survives pasteurization. It converts vanillin present in the product, and derived from ingredients and / or flavourings, to less desirable guaiacol.
Importance
Guaiacol imparts an undesirable smoky / disinfectant-like note to affected soft drinks and fruit juices. The flavour tends toward a more medicinal note when bromophenols, formed by the same contaminant bacteria, are present.
CAS registry number
The CAS registry number for guaiacol is 90-05-1.
Other names
  • 2-methoxyphenol
  • anastil
  • guajacol
  • guajol
  • guasol
  • 1-hydroxy-2-methoxybenzene
  • 2-hydroxyanisole
  • ortho-hydroxyanisole
  • 1-oxy-2- methoxybenzene
  • ortho- methoxyphenol
  • methyl catechol
  • ortho- methyl catechol
  • pyrocatechol methyl ester
  • pyrocatechol monomethyl ether
Remarks
Flavour notes similar to those imparted to soft drinks by guaiacol can arise due to smoke damage of raw materials and / or packaging materials.
Threshold distribution
Graph
Capsules per pot
10

H2S, like boiled or rotten eggs”

Number of capsules x 1
Sub-product image
  • Sub-product label imagehydrogen sulphide
  • Number of capsulesNumber of capsules
  • Chemical structure

hydrogen sulphide

24 µg per capsule

Technical specification

Assessment
The best way to reliably detect hydrogen sulphide in soft drinks is as follows. Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary while taking great care not to saturate your odour receptors with the flavour.
Amount of flavour per capsule
24 µg per capsule
Threshold
The flavour threshold of hydrogen sulphide in soft drinks is 8 µg / l.
Origins
H2S is a contaminant of carbonated soft drinks which an be Introduced through use of insufficiently-purified carbon dioxide. It can also arise through microbiological spoilage by bacteria, and through chemical reactions involving metal surfaces in caned products.
Importance
Hydrogen sulphide imparts an unpleasant sulphury note to contaminated soft drinks. H2S is easily oxidized to less odour-active species, so its presence is indicative of the failure of water treatment processes or contamination arising during production of soft drinks.
CAS registry number
The CAS registry number for H2S is 7783-06-4.
Other names
  • H2S
  • hydrogen sulfide
  • dihydrogen monosulfide
  • dihydrogen monosulphide
  • hydrogen sulfuric acid
  • hydrogen sulphuric acid
  • sulfur hydride
Remarks
Other sulphur compounds may be found alongside H2S in contaminated carbon dioxide supplies. Be careful not to overexpose yourself to samples with H2S. The more you look for it the less likely you are to find it.
Threshold distribution
Graph
Capsules per pot
10

Kerosine, like petroleum or geranium”

Number of capsules x 1
Sub-product image
  • Sub-product label image1,3-pentadiene
  • Number of capsulesNumber of capsules
  • Chemical structure

1,3-pentadiene

300 µg per capsule

Technical specification

Assessment
Te best way to evaluate the kerosine-like flavour note associated with 1,3-pentadiene 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
300 µg per capsule
Threshold
The flavour threshold of 1,3-pentadiene in soft drinks is 100 µg / l.
Origins
1,3-Pentadiene is produced by contaminant microorganisms. Moulds such as Penicillium and Trichoderma, and yeasts such as Zygosaccharmoyces and Debaromyces convert odourless sorbic acid used as a preservatives in some soft drinks and fruit juices into the highly odour active molecule 1,3-pentadiene.
Importance
1,3-Pentadiene imparts a potent ‘chemical’ taint to affected products. It is typically described as kerosene-like, with additional descriptors of plastic, paint, and geranium depending on the nature of the affected product. Styrene may also be formed together with 2,3-pentadiene by some organisms. during spoilage of soft drinks and fruit juices, or the ingredients from which they are made, by moulds.
CAS registry number
The CAS registry number for 1,3-pentadiene is 504-60-9.
Other names
  • 1-methylbutadiene
  • 1,3-PD
  • (Z)-1,3-pentadiene
  • cis-piperylene
  • cis-1-methylbutadiene
  • cis-1,3-pentadiene
  • 1,cis-3-pentadiene
  • (3Z)-1,3-pentadiene
  • pentadiene-1,3,cis
  • (Z)-penta-1,3-diene
Remarks
Formation of 1,3-pentadiene in soft drinks containing preservatives is somewhat ironic, since the very organisms that the sorbate preservatives are intended to inhibit are responsible for the formation of this potent and undesirable flavour compound.
Threshold distribution
Graph
Capsules per pot
10
Legal notices
This product is protected by the following trade marks and patents:
  • US Patent no. D679900
  • European Community Trade Mark
    Registration no. 009937574
  • European Community Trade Mark
    Registration no. 009856527
  • US Trade Mark Registration no. 4345057
  • US Trade Mark Registration no. 4345056

Plastics, like polystyrene”

Number of capsules x 1
Sub-product image
  • Sub-product label imagestyrene
  • Number of capsulesNumber of capsules
  • Chemical structure

styrene

338 µg per capsule

Technical specification

Assessment
The best way to detect the presence of styrene in soft drinks 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
338 µg per capsule
Threshold
The flavour threshold of styrene in soft drinks is 110 µg / l.
Origins
Styrene can contaminate plastic bottles and, in turn, impart a taint to the soft drinks or juices packaged into these bottles. It can also arise from the action of contaminant yeasts and moulds. Use of defective carbon dioxide is occasionally to blame for styrene contamination incidents.
Importance
Styrene is often described by consumers as ‘chemical’, ‘plasticy’ (like polystyrene) or ‘contaminated’. When formed by yeasts or moulds, additional compounds such as 4-vinyl guaiacol and 1,3-pentadiene may be present which can modify the flavour making the drink more 'medicinal', 'smoky' in the case of guaiaco, or like kerosine in the case of pentadiene.
CAS registry number
100-42-5
Other names
  • ethenylbenzene
  • phenyl ethene
  • phenyl ethylene
  • styrol
  • styrolene
  • vinyl benzene
  • vinyl benzol
Remarks
Other compounds can impart plastic-like notes to soft drinks. Samples containing this standard are best tasted in glass, rather than in plastic, to avoid loss of odour.
Threshold distribution
Graph
Capsules per pot
10