Freshly Cut Grass Flavour Standard

WHAT IS FRESHLY CUT GRASS FLAVOUR?
Freshly cut grass flavour is a distinct “green” sensory characteristic often described as leafy, crushed leaves, or vegetal. It is a primary flavour note associated with the Green/Grassy family of aromatic compounds.

From a chemical perspective, this flavour is predominantly caused by cis-3-hexenol (often called “leaf alcohol”). While it can be a desirable, fresh component in certain hop-forward beer styles, an excessive presence is usually considered an off-flavour, indicating issues with raw materials or processing.

WHAT CAUSES FRESHLY CUT GRASS OFF-FLAVOUR?
The presence of freshly cut grass flavour can stem from various sources, depending on the type of beverage:

In Alcoholic Beverages (e.g., Beer):

• Wort Boiling: Certain compounds can form during wort boiling.
• Hops: Specific hop varieties can contribute to this grassy note.
• Ageing Effects: Over time, packaged beer can develop grassy notes.

This flavour can be perceived as either a positive attribute, often associated with fresh beer, or an undesirable off-note.

In Non-Alcoholic Beverages:

• Water Contamination: The most common cause is water contamination with vegetation or other plant matter, which can impart a distinct grassy taste.

USING THE FRESHLY CUT GRASS FLAVOUR STANDARD FOR SENSORY TRAINING
The FlavorActiV freshly cut grass flavour standard is an invaluable tool for sensory training. It allows individuals and teams to:

• Accurately Identify: Learn to consistently recognise the specific aroma and taste profile of freshly cut grass.
• Assess Potency: Understand the intensity of this flavour, distinguishing between subtle notes and overpowering off-flavours.
• Standardise Evaluation: Ensure all sensory panellists are aligned in their perceptions and descriptions of this characteristic.

HOW TO RECOGNISE FRESHLY CUT GRASS FLAVOUR: SENSORY TERMS?
When evaluating for freshly cut grass flavour, look for these sensory descriptors:

• Leaf trimmings
• Mowed lawn
• Crushed green leaves

WHAT ARE THE PROFESSIONAL APPLICATIONS OF THE FRESHLY CUT GRASS FLAVOUR STANDARD?
This standard is vital for various beverage sectors:

• Breweries: Essential for differentiating between desirable hop aromatics and unwanted vegetal extraction or oxidation.
• Water Utilities: Used to detect organic contaminants or algae-related off-flavours in treated water.
• Soft Drinks & Juices: Helps QA teams identify unripe fruit characteristics or processing defects.
• Sommeliers & Wine Tasting: Assists in identifying “green” tannins or under-ripe grape characteristics (pyrazine notes).

OTHER INFORMATION
Beer Flavour Wheel Number: 0231

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