Alkaline Flavour Standard

What is Alkaline Flavour?

Alkaline flavour refers to a distinct taste often described as detergent-like, caustic, or chemical-like. It is typically associated with sodium bicarbonate (commonly known as baking soda), an odourless, white, crystalline powder.

This flavour arises when the pH of a beverage or food product is elevated to alkaline levels, often due to contamination or improper cleaning processes. The result is a noticeable alteration in the product’s flavour profile, which can negatively impact the sensory experience.

What Causes Alkaline Flavour?

The primary cause of alkaline flavour is the residue of chemical cleaning products used during production processes. Here’s how it happens :

Clean-in-place (CIP) systems : Insufficient rinsing after CIP procedures can leave behind cleaning agents, raising the pH of the product to alkaline levels.

Improperly cleaned equipment : Residual cleaning chemicals in equipment, pipework, or dispensing systems (e.g., fountain systems in bars and restaurants) can introduce alkaline taints.

Chemical interactions : Depending on the cleaning agents used, other off-flavours such as phenol or bleach-like notes may also occur.

These issues are particularly common in industries like brewing, where maintaining clean equipment is critical to product quality.

Using the Alkaline Flavour Standard for Sensory Training

The Alkaline Flavour Standard is a sensory reference tool designed to help professionals detect and address alkaline off-flavours. It is widely recognised by industry organisations such as the American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC).

Benefits of Incorporating the Alkaline Flavour Standard :

– Enhances the ability of sensory panels to identify alkaline taste issues.
– Helps teams address contamination problems before they affect product quality.
– Ensures consistent, high-quality products for consumers.

How to Recognise Alkaline Flavour : Sensory Terms

When training sensory panels, it’s important to familiarise them with the key descriptors of alkaline flavour. These include :

– Detergent-like
– Caustic
– Chemical-like

The specific characteristics of the alkaline taste may vary depending on the product, but these terms provide a reliable framework for identification.

What are the Professional Applications of the Alkaline Flavour Standard?

The Alkaline Flavour Standard is used across various industries to ensure product quality and consistency. Key applications include :

Brewing industry :

– Detecting off-flavours in beer caused by poor CIP systems or contaminated equipment

– Ensuring compliance with sensory standards like the Beer Flavour Wheel (Alkaline: Number 1310)

Quality control for food and beverage production :

– Identifying alkaline taints in beverages such as soft drinks, juices, and water

– Addressing contamination in fountain systems and dispensing equipment

Sensory training programs :

– Providing a reliable reference for sensory panels to detect and evaluate alkaline off-flavours

– Enhancing the accuracy and consistency of sensory evaluations

Other Information

The alkaline flavour is Beer Flavour Wheel Number: 1310

Typical Alkaline concentration is seen in nanograms to milligrams, depending on the contamination level.

Alkaline is a recommended flavour standard / sensory reference standard of the American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)

Incorporating the Alkaline Flavour Standard into your sensory program enhances your team’s ability to detect and address alkaline taste (Sodium Bicarbonate) off-flavours, ensuring the delivery of high-quality, consistent products to your consumers. It is produced under Good Manufacturing Practice (GMP) standards to ensure consistency and safety for tasting panels.

For more information on our range of GMP Flavour Standards and to place an order, please visit our online shop.