Sensory Vocabulary Flashcards
Dimethyl Sulfide (DMS)
CREAMED CORN, cabbage, vegetal; in dark beers tomato juice.
Type: aroma
Source: created in boil from SMM (s-methyl methionine) a precursor found in grain. Often symptoms of brew house problems
Isovaleric Acid
CHEESY
type: aroma
Source: formation of organic acids during improper storage of hops/ bacterial infection.
Trans-2 Nonenal
OXIDATION
Type: aroma/flavor
Descriptors: papery, stale, cardboard, shoe box
Source: created by oxidation of malt components during mashing, boiling or other activities where contact with air is possible
Diacetyl
Vicinal Diketones, or VDK’s
BUTTERY
Type: aroma/flavor
Source: leaks out of yeast cells during amino acid synthesis.
Ethyl Acetate
ESTERY/SOLVENT
Type: aroma
Descriptors: fruity at low quantities, nail polish/ solvent at large quantities
Source: high amount can be attributed to too-high fermentation temperatures and or bacterial contamination.
4-Ethyl Phenol
BARNYARD, BRETT
Type: aroma
Description: horsey, barnyard, woody
Appropriate: only in Brettanomyces-affected beers.
Source: produced by Brettanomyces yeast; accompanied by 4-ethyl guaiacol
Caprylic
Caproic
Capric Acid
GOATY
Type: aroma
Descriptors: sweaty sock, animal
Source: part of a large family of organic acids with animal aromas common in many foods and beverages
Acetaldehyde
GREEN FRESH
Type: Aroma
Descriptors: green apple, apple skins, green leaves
NEVER APPROPRIATE
Source: formed in metabolic process as the yeast rids itself of waste carbon dioxide from precursor pyruvate. Symptom of beer being too-young.
Autolysed
SOY SAUCE UMAMI
Type: aroma/flavor
Descriptors: muddy, soy sauce, marmite, umami
Appropriate: only acceptable in older, strong beets
Source: the result of the death and disruption of yeast cells
Trichloroanisole
MOLDY, CORKED
Type: aroma
Source: in cork-finished bottles, may be result of tainted corns or mold-tainted malts
Chlorophenol
BAND-AID, DISINFECTANT
Type: aroma
Source: commonly a reaction of residual chlorine containing sanitizers to phenolic compounds in beer, may also result for yeast problems. Also occur if at point of service chlorine or sanitizer not removed properly from glass.
Furfural Ethyl Ether (FEE)
SOLVENT-STALE/ chemical
Type: aroma
Source: developed during aging from precursors formed during malt kilning and in combination with sugars and amino acids in the boil.
• stale flavors develop faster at higher temperatures
Methyl
Isopentyl Mercaptan
SKUNKY, RUBBERY
Type: aroma
Source: formed by reaction of precursor in hop-buttering compounds (isohumulones) to blue-light.
