4-ethyl phenol

1 mg per capsule

Band aid, contaminated with Brettanomyces

Certified spirits flavour standard used to train professional tasters to recognize and scale the intensity of ethyl phenol character. Ethyl phenol is produced by contaminant Brettanomyces yeasts and sometimes by lactic acid bacteria. This compound imparts an unpleasant 'band-aid' note, occasionally described as 'horse-like' or 'barnyard'. At low levels ethyl phenol contributes to product complexity.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

Flavour standard information

Technical specification

The best way to evaluate band aid, horsey flavour notes caused by growth of Brettanomyces in spirits 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
1 mg per capsule
CAS registry number
The CAS registry number for 4-ethyl phenol is 123-07-9.
Other names
  • p-ethyl phenol
  • para-ethyl phenol
  • 1-ethyl-4-hydroxybenzene
  • 4-ethylphenol
  • 1-hydroxy-4-ethyl benzene
  • 4-hydroxyethyl benzene
  • 4-hydroxyphenyl ethane
Sometimes referred to as ‘Band-aid’, this flavour is often found alongside other notes produced by Brettanomyces, including acetic, ethyl acetate, and isovaleric characteristics. ‘Mousy’ flavours are also occasionally produced.
Threshold distribution
Capsules per pot
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