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FlavorActiV Diacetyl Flavour Standard

€85,00 excl. VAT

The Diacetyl Flavour Standard by FlavorActiV is a pharmaceutical-grade reference designed to help professionals identify and calibrate their perception of diacetyl, a compound known for its buttery or butterscotch notes in beverages and foods. While diacetyl can contribute positively to certain flavour profiles, excessive levels are often considered off-flavours, particularly in beer.

Some foods contain diacetyl due to poor storage, cooking, or processing conditions. Some bacteria also produce diacetyl, making it a common contaminant in food and beverage manufacturing environments.

Each pack contains 5 capsules, each separately blister packaged.

SKU: 100163 Category: Sensory Testing Brand: FlavorActiV

Description

The FlavorActiV Diacetyl Flavour Standard is a professional sensory reference for training assessors to recognise diacetyl, typically characterised by buttery, creamy or butterscotch-like notes.

Depending on the product, diacetyl can be a desirable flavour characteristic or an unwanted off-flavour. Accurate recognition is therefore important in sensory analysis and quality control throughout the food and beverage industry.

Diacetyl Flavour Standard

The FlavorActiV Diacetyl standard provides a consistent reference for sensory training, panel calibration and flavour quality control.

What is diacetyl flavour?

Diacetyl is a naturally occurring compound formed during fermentation. It is characterised by its buttery, creamy, or butterscotch-like aroma and taste. While diacetyl can positively contribute to the flavour of some foods and beverages, such as butter and certain wines, it is often undesirable in beer and other products when present in high concentrations.

What causes it?

Diacetyl is primarily formed during fermentation as an intermediate compound, alpha-acetolactate, produced by yeast or bacteria. When fermentation is poorly controlled, diacetyl levels can rise, leading to undesirable off-flavours.

Common Causes of Diacetyl Off-Flavour:

Fermentation Issues: Poor yeast health or incomplete fermentation can result in elevated diacetyl levels.
Bacterial Contamination: Certain bacteria, such as lactic acid bacteria, produce diacetyl as a byproduct.
Storage and Processing Conditions: Improper storage or handling of food and beverages can lead to the formation of diacetyl.

Key features

Professional GMP Flavour Standard
Diacetyl flavour recognition
Buttery, creamy and butterscotch-like characteristics
For food and beverage applications
Suitable for sensory panel training and calibration
Pack of 5 capsules

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