Bitter Flavour Standard

What is Bitter Flavour?

Bitter flavour is one of the five basic tastes, alongside sweet, sour, salty, and umami. It is often described as sharp, pungent, or astringent and is commonly associated with compounds like quinine, caffeine, and iso-alpha acids.

Bitterness is a key characteristic in many beverages, such as coffee, tea, and beer, where it enhances the overall flavour profile. However, in some products, bitterness can be an undesirable trait, making it crucial for professionals to detect and evaluate its presence accurately.

What Causes Bitter Flavour?

Bitterness can be caused by a variety of natural and chemical compounds, including :

Iso-alpha Acids :

– Found in hops, these are the primary source of bitterness in beer

Quinine :

– A naturally occurring compound often associated with tonic water

Caffeine :

– Commonly found in coffee, tea, and energy drinks

Polyphenols :

– Present in certain fruits, vegetables, and wines

Alkaloids :

– Found in plants like cocoa and some herbs

In beer, bitterness is intentionally introduced during the brewing process through hops, which impart unique bitterness profiles depending on the variety and brewing technique.

Using the Bitter Flavour Standard for Sensory Training

FlavorActiV’s Bitter Flavour Standard is designed to help professionals develop their sensory skills by providing a consistent reference for bitterness. Each GMP-certified capsule delivers 5 Bitterness Units (BU), making it a reliable tool for :

Sensory Training :

– Teaching tasters to identify and measure bitterness intensity

Quality Control :

– Ensuring consistency in products like beer, coffee, and other beverages

Product Development :

– Refining recipes to achieve the desired bitterness profile

This standard is recommended by leading organisations such as the American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC).

How to Recognise Bitter Flavour: Sensory Terms

When evaluating bitterness, professionals often use specific sensory terms to describe its characteristics :

Bitterness :

– The general perception of a sharp, astringent taste

Quinine :

– A distinct bitterness often associated with tonic water

Hop Bitterness :

– The unique bitterness imparted by hops in beer

Coffee Bitterness :

– The robust, earthy bitterness found in brewed coffee

By training with the Bitter Flavour Standard, tasters can learn to differentiate between these sensory terms and apply them in professional settings.

What are the Professional Applications of the Bitter Flavour Standard?

Brewing :

– Ensuring consistent bitterness levels in craft beer and other styles

Food Production :

– Detecting and controlling bitterness in processed foods

Sensory Analysis :

– Training sensory panels to evaluate bitterness accurately

Quality Assurance :

– Maintaining product consistency and meeting industry standards

Whether you’re a brewer, sensory scientist, or quality control specialist, this standard is an essential tool for achieving precision in bitterness evaluation.

Other Information

Beer Flavour Wheel Number: 1200

Flavour levels: Each FlavorActiV GMP Bitter Flavour Standard capsule provides 5 Bitterness Units (BU) worth of bitterness.

Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)

This Bitterness Flavour Standard, also known as Bitter GMP Flavour Standard, imparts bitterness based on iso-alpha acids from hops and hop oil extracts. Bitterness can also be imparted by other flavour types.