2.0 µg per capsule

Bromophenol, inky, like a museum or old TV set”

Certified water flavour standard used to train professional tasters to recognize and scale the intensity of bromophenol character. Bromophenols are produced through the reactions of phenolic compounds with free bromine. They can also result from contamination of water with wood preservatives and fire retardants. These compounds impart unpleasant inky notes to water, being described by consumers as 'chemical' or 'contaminated'.

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 bromophenol taints in water is, without covering the glass,to swirl the sample to release the aroma before taking a single short sniff. Repeat as necessary.
Amount of flavour per capsule
2.0 µg per capsule
The flavour threshold of 2-bromophenol in water is 50 ng / l.
Bromophenols are produced through reaction of phenolic compounds (for example from waters associated with peaty soils) and free bromine. They can also arise due to trace contamination of water with wood preservatives and fire retardants.
2-Bromophenol Imparts an unpleasant ‘tainted’ note to water. It is often described by consumers as ‘chemical’ or ‘contaminated’, even when present at low levels.
CAS registry number
THe CAS registry number of 2-bromophenol is 95-56-7.
Other names
  • bromophenol
  • o-bromophenol
  • ortho-bromophenol
Water pH is important in determining the rate of formation of bromophenols. They can occasionally be produced by bacteria in combination with compounds such as guaiacol.
Threshold distribution
Capsules per pot
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