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4-ethyl phenol

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

enter batch code

Technical specification

Assessment

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

Remarks

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