Ethyl Acetate Flavour Standard

What is Ethyl Acetate Flavour?

Ethyl acetate flavour is a distinct aroma commonly found in alcoholic beverages, particularly during the fermentation process. It’s an ester compound that provides a characteristic solvent-like or nail varnish scent reminiscent of acetone. While ethyl acetate occurs naturally in the fermentation process, it can be perceived as a normal or off-flavour depending on the concentration.

In beer, ethyl acetate is often a natural byproduct of yeast fermentation, contributing to the beer’s aroma and taste. However, in higher concentrations, this flavour can become undesirable and is considered an off-flavour. Wine, due to its high acetic acid content, commonly exhibits ethyl acetate, adding to its aromatic profile.

What causes Ethyl Acetate Flavour?

Ethyl acetate flavour occurs in alcoholic beverages as part of yeast fermentation. Commonly seen in beer, it is a normal flavour. When this flavour increases within the product, it can be seen as an off-flavour. Rogue wild yeasts can impart this flavour during fermentation. Ethyl Acetate is very common in wine due to the high amounts of acetic acid within this product.

For non-alcoholic beverages, ethyl acetate flavour can be introduced via other processes, such as the decaffeination of coffee beans and tea leaves. Ethyl Acetate is also a general flavouring, which could be carried over during bottling changeovers and cleaning processes.

Sensory Characteristics of Ethyl Acetate

Ethyl acetate is typically described using the following sensory terms :

– Solvent-like
– Nail varnish
– Acetone
– Ester

These descriptors help professionals assess the presence, threshold, and intensity of ethyl acetate in both alcoholic and non-alcoholic beverages.

What are the Professional Applications of Ethyl Acetate?

The Ethyl Acetate Flavour Standard serves critical professional applications in beverage quality control :

– Professional tasters and sensory panels use it as a reference standard to accurately recognise and assess the intensity and presence of ethyl acetate in alcoholic beverages

Other Information

Flavour Level : Taint – This ethyl acetate flavour taint can occur at 0.5-50 mg / l
Recommended flavour standard / sensory reference standard of : The American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)
Detection Threshold : The sensory detection threshold for ethyl acetate is relatively high, meaning it may not be noticeable until it reaches significant concentrations. For more accurate detection, it is recommended to limit the amount of beer used in sensory panels to 500ml, allowing tasters to assess the flavour better.