Chlorophenol Flavour Standard

What is Chlorophenol Flavour?

Chlorophenol flavour refers to an undesirable off-flavour characterised by medicinal, antiseptic, or disinfectant-like tastes and aromas. It is primarily caused by the presence of chlorophenols, such as 2,6-dichlorophenol, which are chemical compounds that can taint beverages and food products.

What Causes Chlorophenol Off-Flavour?

The cause of chlorophenol flavour is usually linked to contamination during production or serving:
– Improper rinsing of cleaning agents during Cleaning-In-Place (CIP) processes.
– Residue buildup in tanks, pipes, or vessels that later come into contact with raw materials or finished drinks.
– Consumer-facing systems (e.g., beer taps, soda fountains) where poor maintenance allows sanitising residues to taint beverages.

The result is a strong, medicinal taste that can negatively impact consumer perception and brand reputation.

How Does the Chlorophenol Flavour Standard Help?

The Chlorophenol Flavour Standard provides a controlled reference point for training and evaluation. It allows:
– Tasters to compare product samples against a known chlorophenol reference.
– Accurate measurement of contamination intensity.
– Informed decisions on corrective actions to protect product quality.

By training teams with this standard, beverage producers can detect, assess, and prevent off-flavours before products reach consumers.

Why Use Chlorophenol Flavour Standards in Quality Control?

Quality control in beverages relies on early detection of off-flavours. Using chlorophenol standards provides several benefits:

– Ensures tasters are trained to identify chlorophenol taints consistently.
– Protects against consumer complaints linked to chemical or medicinal flavours.
– Supports regulatory and industry-standard compliance (ASBC and EBC references).
– Strengthens consumer trust by maintaining taste consistency across batches.

How to Recognise Chlorophenol Flavour: Sensory Terms

To identify chlorophenol off-flavours, sensory professionals often describe them using terms such as:

– Mouthwash: Astringent and medicinal.
– Chemical: Synthetic or artificial taste.
– Antiseptic: Similar to disinfectants.
– Hospital-like: Reminiscent of medical environments.
– Chlorine: A sharp, chemical-like aroma.

These descriptors help tasters pinpoint the presence of chlorophenol contamination during sensory analysis.

What are the Professional Applications of the Chlorophenol Flavour Standard?

The Chlorophenol Flavour Standard is widely used in various professional settings, including:
– Beverage Manufacturing
Ensuring the quality of beer, soft drinks, and other beverages by detecting off-flavours.
– Sensory Training Programs
Training sensory panels to recognise and evaluate chlorophenol taints.
– Quality Assurance and Control
Establishing benchmarks for product consistency and compliance with industry standards.
– Research and Development
Testing new formulations and processes to prevent contamination.

Other Information

Beer Flavour Wheel Number: 0504

Chlorophenol Flavour levels: Not normally present – taint

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

For more information on our full range of chemical taint flavour standards, or to discuss how we can support your sensory training program, please contact us.