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Acetic Flavour Standard (Acetic Acid)
The Acetic Flavour Standard is an essential tool for sensory professionals, helping them identify and evaluate the acetic acid character in beverages. This ensures quality control, product consistency, and a deeper understanding of flavour profiles.
Acetic acid is a key flavour compound known for its sour, vinegar-like characteristics. It is naturally present in many fermented beverages, such as beer, wine, and cider. While a mild acetic presence can enhance flavour complexity, excessive levels can lead to undesirable sensory attributes.
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What is Acetic Acid Flavour?
Acetic acid flavour is characterised by its sour, tangy, and vinegar-like profile. It is a naturally occurring compound in many beverages and foods, especially those that undergo fermentation.
Associated Sensory Terms :
– Vinegar
– Acidic
– Acetic
– Sour
What Causes Acetic Acid Flavour?
The presence of acetic acid flavour can vary depending on the type of beverage or food. Below are the primary causes :
In Alcoholic Beverages :
Fermentation process : Acetic acid is a natural byproduct of fermentation, contributing to the flavour complexity of beer, wine, and cider.
Wild yeast contamination : Uncontrolled fermentation by wild yeast can lead to excessive acetic acid levels, resulting in off-flavours.
In Non-Alcoholic Beverages :
Bacterial and yeast contamination : Acetic acid can develop due to contamination of raw materials like sugars, flavours, or the final product.
In Coffee :
Fermentation during processing : Acetic acid is naturally present in coffee due to the fermentation stage of coffee bean processing. It contributes to a sour, astringent, and slightly pungent aromatic profile, often associated with vinegar.
Using the Acetic Acid Flavour Standard for Sensory Training
The Acetic Flavour Standard is a critical tool for sensory training, enabling professionals to :
– Calibrate their sensory perception of acetic acid.
– Identify and quantify acetic acid levels in beverages.
– Ensure consistency and quality in production.
How to Recognise Acetic Acid Flavour : Sensory Terms
To identify acetic acid flavour during sensory analysis, look for :
Aroma : Sharp, vinegar-like smell.
Taste : Sour and tangy, with astringent notes.
Mouthfeel : Slightly puckering or drying sensation.
What are the Professional Applications of the Acetic Acid Flavour Standard?
The Acetic Flavour Standard is widely used across industries for :
Quality control : Ensuring consistent flavour profiles in beverages like beer, wine, cider, and coffee.
Sensory training : Helping tasters develop a calibrated palate for acetic acid.
Product development : Assisting in the creation of balanced and desirable flavour profiles.
Research and education : Used in academic and professional training programs, including the SCA Coffee Taster’s Flavour Wheel and the Beer Flavour Wheel.
Other Information:
Acetic is Beer Flavour Wheel Number : 0919
Acetic within SCA Coffee Taster’s Flavour Wheel: Sour/Fermented > Sour > Acetic
Typical Acetic concentration seen – 30-200 mg
The Acetic Flavour Standard ensures that professional tasters can accurately assess acetic acid levels in beverages, helping producers maintain quality, consistency, and sensory balance. Shop our Acetic Flavour Standard 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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