ethyl fenchol

5.5 µg per capsule.

Earthy, like damp or freshly-dug soil”

Certified water flavour standard used to train professional tasters to recognize and scale the intensity of earthy character. Ethyl fenchol is formed by Actinobacteria in lakes, reservoirs and water distribution systems. It is produced both by live cells and through decomposition of dead cells. This compound imparts an unpleasant earthy odour to water which is reminiscent of damp or freshly-dug soil.

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

Flavour cards

Flavour standard information

Technical specification

Assessment
The best way to detect earthy taints in water 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
5.5 µg per capsule.
Threshold
The flavour threshold of ethyl fenchol in water is 1.8 µg / l.
Origins
Ethyl fenchol is formed by Actinobacteria in lakes, reservoirs and water distribution systems. It is produced by both actively-growing organisms and through cell lysis and decomposition.
Importance
Ethyl fenchol imparts an unpleasant earthy odour to water which is reminiscent of damp or freshly-dug soil.
CAS registry number
The CAS registry number of ethyl fenchol is 18368-91-7.
Other names
  • 2-ethyl fenchol
  • 2-ethyl-1,3,3-trimethyl bicyclo(2.2.1)heptan-2-ol
  • 2-ethyl-1,3,3-trimethyl-2-norbornanol
  • 2-ethyl-1,3,3-trimethyl-2,2-norbornanol
  • 6-ethyl-1,5,5-trimethylbicyclo[2.2.1]heptan-6-ol
Remarks
Earthy taints due to ethyl fenchol are an occasional problem with surface abstracted waters. Formation of ethyl fenchol can be influenced by weather conditions leading to concentration of organic materials in the water and by growth of microorganisms.
Threshold distribution
Graph
Capsules per pot
10
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