The Ethyl Hexanoate Flavour Standard is a pharmaceutical-grade (GMP-certified) reference tool used to identify the “red apple” and “aniseed” characteristics in beverages.
Whether used for quality control in brewing or as a training aid for beverage technologists, this standard is the industry benchmark for sensory excellence.
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Ethyl hexanoate flavour is an ester naturally produced by yeast during fermentation. It is commonly recognised by its red apple, cherry, and aniseed aroma.
At controlled levels, ethyl hexanoate adds pleasant fruity complexity to beer and spirits. However, when concentrations exceed the product’s threshold, it becomes an off-flavour, masking delicate notes and disrupting balance.
WHAT CAUSES ETHYL HEXANOATE OFF-FLAVOUR?
In alcoholic beverages, ethyl hexanoate is a byproduct of yeast metabolism. Excess levels are typically caused by:
– specific yeast strains – high fermentation temperatures – nutrient imbalances leading to excess ester production
In non-alcoholic beverages, it does not usually occur naturally. Causes include:
– Residual esters from previous production runs (carryover) – Poor sanitation or inadequate rinsing during changeovers – Overdosing on fruity flavouring ingredients
USING THE ETHYL HEXANOATE FLAVOUR STANDARD FOR SENSORY TRAINING
The Ethyl Hexanoate Flavour Standard is used to train sensory panels to detect and control ester levels accurately.
It helps you:
1. Train detection thresholds: Help tasters identify when fruity notes become a defect 2. Benchmark consistency: Maintain defined flavour profiles across batches 3. Improve sensory accuracy: Use GMP-certified standards with no background interference
HOW TO RECOGNISE ETHYL HEXANOATE OFF-FLAVOUR: SENSORY TERMS
To identify ethyl hexanoate during sensory analysis, look for:
– Red Apple: The most common descriptor; reminiscent of ripe or bruised apple skin. – Aniseed/Liquorice: A subtle spicy undertone. – Cherry/Red Fruits: A sweet, candy-like fruitiness. – Solvent-like: In extreme concentrations, the fruitiness may take on a chemical or “fake” fruit character.
WHAT ARE THE PROFESSIONAL APPLICATIONS OF ETHYL HEXANOATE FLAVOUR STANDARD?
This flavour standard is a vital tool across several sectors of the beverage industry:
– Brewing: Essential for identifying ester profiles in ales and lagers. – Soft Drink Manufacturing: Used to troubleshoot cross-contamination and rinsing efficiency. – Quality Control Labs: Provides quantitative references for chemical-sensory correlations. – Educational Institutions: A staple for food science and fermentation courses.
OTHER TECHNICAL INFORMATION
– Beer Flavour Wheel Number: 0130 – Classification: Ester – Flavour Level (Taint): 0.05–0.25 mg/L – Application: Professional sensory training and quality control
Order the Ethyl hexanoate flavour today
FlavorActiV GMP Flavour Standards
Only Pharmaceutical Quality GMP Flavour Standards provide sufficient quality for professional sensory panels to train and validate with.
We produce encapsulated GMP (Pharmaceutical Good Manufacturing Practice) Flavour Standards that are safe to both smell and drink. The compounds within our capsules impart the aroma, taste and mouthfeel of a specific defect or positive flavour into a beverage for the purposes of taster training, calibration and quality control.
Our individual flavour GMP Flavour Standards are sold by flavour, each flavour pack contains 5 capsules, each separately blister packaged. Our sensory kits contain a mixture of flavours, each separately blister packaged, read the product description for flavour details.
We ship globally, and have over 20 years of experience at it. Our GMP Pharmaceutical Flavour Standards are produced to the highest standards, and as such, their shelf-life is strong and their quality consistent.
FlavorActiV’s flavour centre is the world’s only pharmaceutically run facility dedicated to the production of flavour reference standards. The Flavour Centre is a state-of-the-art facility housed within the campus of world-renowned Quay Pharma near Liverpool in the U.K.
The Flavour Centre was designed by FlavorActiV from the ground up at the direct request of global customers as they looked to move away from inferior food grade ‘certified flavour standards’ to GMP Pharma, a standard that ensures safe, stable, traceable, consistent and long shelf-life products.
All FlavorActiV’s industry-leading encapsulated flavour standards are manufactured following GMP at our Flavour Centre. All aspects of manufacture are overseen by Quay Pharma who are audited by the U.S. Food and Drug Administration (FDA) and the U.K. Medicines and Healthcare Products Regulatory agency (MHRA). We also welcome customer audits.
Only FlavorActiV GMP flavour standard capsules bear our mark of authenticity.
We brand each of our capsules so that our customers know they’re getting the Pharmaceutical GMP Quality that only FlavorActiV provide.
Industry leading packaging and shelf-life
FlavorActiV flavour standards are blister packaged, which extends shelf-life and protects capsules from potential contamination. The average shelf-life of FlavorActiV flavour standards is 18 months to 4 years, depending on the flavour compounds.
We will never ship in pots or plastic packaging, here’s why…
Blister packaging protects capsules from the environment until they are ready for use. Blister packaging greatly reduces the amount of headspace for possible flavour escape. As each capsule individually blister packaged, making use of one capsule still leaves all others protected. FlavorActiV Flavour Standard packaging is 100% recyclable, as opposed to polypropylene which is not widely recycled.
Pots are semi-porous, they allow molecules to pass through and flavour to be lost, their significant headspace also adds to substantial flavour escape as a gas, even when using just one capsule all those remaining in the pot are exposed.
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