Ethyl Hexanoate Flavour Standard

What is Ethyl Hexanoate Flavour?
Ethyl hexanoate is an ester compound commonly found in alcoholic and non-alcoholic beverages. It is known for its fruity aroma, often described as:

• Red apple
• Aniseed
• Cherry-like
• Red fruits

This compound is naturally produced by yeast during fermentation and plays a key role in the sensory characteristics of beverages, particularly in beer and cider.

What Causes Ethyl Hexanoate Flavour?
The presence of ethyl hexanoate in beverages is primarily due to yeast fermentation. However, its concentration and impact on flavour can vary depending on the production process:

In Alcoholic Beverages:

• Yeast Fermentation: Ethyl hexanoate is a natural byproduct of yeast activity during fermentation.
• Excessive Levels: Overproduction of ethyl hexanoate can result in an overpowering flavour, shifting from pleasant fruity notes to an imbalanced profile.

In Non-Alcoholic Beverages:

• Flavour Carryover: Residual flavours from previous production batches can transfer during bottling.
• Poor Rinsing: Inadequate cleaning during product changeovers can lead to contamination.
• Concentrated Flavourings: High concentrations of flavour additives may amplify ethyl hexanoate levels.

Using the Ethyl Hexanoate Flavour Standard for Sensory Training
Incorporating the Ethyl Hexanoate Flavour Standard into sensory training programs is crucial for improving detection accuracy and maintaining product consistency. This tool is widely used by:

• Breweries: To ensure balanced flavour profiles in beer.
• Beverage Manufacturers: For quality control and flavour standardisation.
• Quality Control Laboratories: To train sensory panels and detect taints or imbalances.

By training professionals to recognise ethyl hexanoate, companies can ensure their products meet high-quality standards and deliver consistent sensory experiences to consumers.

How to Recognise Ethyl Hexanoate Flavour: Sensory Terms
Ethyl hexanoate is characterised by its distinct fruity aroma and taste. Sensory terms commonly associated with this compound include:

• Red Apple: A crisp, sweet apple-like note.
• Aniseed: A subtle liquorice-like undertone.
• Cherry-Like: A sweet, slightly tart fruitiness.
• Red Fruits: A general fruity aroma reminiscent of berries.

Training with the Ethyl Hexanoate Flavour Standard helps tasters accurately identify these sensory notes, even at low concentrations.

What are the Professional Applications of the Ethyl Hexanoate Flavour Standard?
The Ethyl Hexanoate Flavour Standard serves multiple professional applications:
– Sensory professionals and quality control teams use it to standardise flavour evaluation processes and ensure consistency in detecting ethyl hexanoate across beverage assessments.
– Breweries and beverage producers rely on it to monitor and balance ethyl hexanoate levels, ensuring the desired fruity notes are present without overpowering the flavour profile.
– Professional tasters, brewing schools, and training institutions incorporate it into sensory training programs to develop precise detection skills and improve intensity scaling for ethyl hexanoate.
– Researchers and product developers utilise the standard to study flavour formation, investigate off-flavour causes, and assess the impact of fermentation and production changes on ethyl hexanoate levels.

With the Ethyl Hexanoate Flavour Standard kit, users can train their palates to recognise and evaluate ethyl hexanoate notes at various concentrations, enabling early detection of imbalances and ensuring consistent, high-quality production outcomes.

Other Information
Beer Flavour Wheel Number: Within 0130 category

Flavour Level: Taint – 0.05-0.25 mg / l

Ethyl Hexanoate Flavour Standard is the recommended flavour standard / sensory reference standard of: the American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)