The Ethyl Butyrate Flavour Standard, a GMP-certified reference, is essential for professionals aiming to identify and calibrate the distinctive fruity notes of ethyl butyrate in beverages.
Ethyl butyrate is a fruity, ester-based compound known for its vibrant tropical, pineapple, and tutti frutti aroma and taste characteristics. Commonly encountered in both natural and manufactured flavour profiles, it plays a significant role in the sensory perception of many beverages. However, its presence can also indicate bacterial contamination, especially in non-alcoholic beverages where it isn’t intentionally added.
FlavorActiV’s encapsulated flavour standards are designed for both aroma and taste training, making them ideal for sensory evaluation and quality control in the beverage industry.
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Ethyl butyrate is a fruity ester compound known for its vibrant tropical fruit, pineapple, and tutti frutti aroma and taste profile.
Common occurrence: Found naturally in fermented products like beer, cider, and wine, and widely used as a flavour additive in juices, sodas, and confectionery.
Sensory category: Beer Flavour Wheel No. 0130.
WHAT CAUSES THE ETHYL BUTYRATE FLAVOUR?
In Alcoholic Beverages
Naturally produced during yeast fermentation, especially in beers and ciders.
Levels can be elevated by microbial contamination due to poor sanitation.
Intensity often increases alongside butyric acid, a spoilage-related compound.
In Non-Alcoholic Beverages
Usually present only when deliberately added for flavour enhancement.
Unexpected detection may signal bacterial contamination in syrups or sugars during processing or storage.
USING THE ETHYL BUTYRATE FLAVOUR STANDARD FOR SENSORY TRAINING
In sensory analysis, FlavorActiV’s Ethyl Butyrate flavour standard is a GMP-certified sensory reference widely used to train taste panels and quality control teams to identify the distinctive tropical, pineapple, and tutti frutti notes associated with ethyl butyrate in beverages. These fruity ester characteristics can be desirable when intentionally added to enhance flavour in products such as beers, ciders, and fruit juices, but may be considered a defect when present due to microbial contamination or poor sanitation during production.
HOW TO RECOGNISE THE ETHYL BUTYRATE FLAVOUR
Key Sensory Terms
Tropical fruit
Pineapple
Tutti frutti
WHAT ARE THE PROFESSIONAL APPLICATIONS OF THE ETHYL BUTYRATE FLAVOUR STANDARD?
The Ethyl Butyrate Flavour Standard serves multiple professional applications:
Sensory professionals and quality control teams use it to standardise flavour evaluation processes and maintain consistent detection of fruity ester notes across assessments.
Beverage producers, including brewers, cider makers, and juice manufacturers, rely on it to monitor fermentation quality, verify flavour profiles, and detect contamination issues.
Professional tasters, brewing schools, and training institutions incorporate it into sensory training programs to develop accurate recognition of tropical, pineapple, and tutti frutti aromas.
Researchers and R&D teams use the standard to investigate flavour chemistry, assess ingredient quality, and optimise product formulations.
By integrating the Ethyl Butyrate Flavour Standard into sensory programs, professionals can enhance detection accuracy, support consistent panel performance, and identify both desirable and defect-related flavour characteristics with confidence.
OTHER INFORMATION
Beer Flavour Wheel Number: Within 0130 category Flavour Level: Taint – 0.05-0.25 mg / l Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)
FlavorActiV GMP Flavour Standards
Only Pharmaceutical Quality GMP Flavour Standards provide sufficient quality for professional sensory panels to train and validate with.
We produce encapsulated GMP (Pharmaceutical Good Manufacturing Practice) Flavour Standards that are safe to both smell and drink. The compounds within our capsules impart the aroma, taste and mouthfeel of a specific defect or positive flavour into a beverage for the purposes of taster training, calibration and quality control.
Our individual flavour GMP Flavour Standards are sold by flavour, each flavour pack contains 5 capsules, each separately blister packaged. Our sensory kits contain a mixture of flavours, each separately blister packaged, read the product description for flavour details.
We ship globally, and have over 20 years of experience at it. Our GMP Pharmaceutical Flavour Standards are produced to the highest standards, and as such, their shelf-life is strong and their quality consistent.
FlavorActiV’s flavour centre is the world’s only pharmaceutically run facility dedicated to the production of flavour reference standards. The Flavour Centre is a state-of-the-art facility housed within the campus of world-renowned Quay Pharma near Liverpool in the U.K.
The Flavour Centre was designed by FlavorActiV from the ground up at the direct request of global customers as they looked to move away from inferior food grade ‘certified flavour standards’ to GMP Pharma, a standard that ensures safe, stable, traceable, consistent and long shelf-life products.
All FlavorActiV’s industry-leading encapsulated flavour standards are manufactured following GMP at our Flavour Centre. All aspects of manufacture are overseen by Quay Pharma who are audited by the U.S. Food and Drug Administration (FDA) and the U.K. Medicines and Healthcare Products Regulatory agency (MHRA). We also welcome customer audits.
Only FlavorActiV GMP flavour standard capsules bear our mark of authenticity.
We brand each of our capsules so that our customers know they’re getting the Pharmaceutical GMP Quality that only FlavorActiV provide.
Industry leading packaging and shelf-life
FlavorActiV flavour standards are blister packaged, which extends shelf-life and protects capsules from potential contamination. The average shelf-life of FlavorActiV flavour standards is 18 months to 4 years, depending on the flavour compounds.
We will never ship in pots or plastic packaging, here’s why…
Blister packaging protects capsules from the environment until they are ready for use. Blister packaging greatly reduces the amount of headspace for possible flavour escape. As each capsule individually blister packaged, making use of one capsule still leaves all others protected. FlavorActiV Flavour Standard packaging is 100% recyclable, as opposed to polypropylene which is not widely recycled.
Pots are semi-porous, they allow molecules to pass through and flavour to be lost, their significant headspace also adds to substantial flavour escape as a gas, even when using just one capsule all those remaining in the pot are exposed.
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