Class 1 - Aromatic, Fragrant, Fruity, Floral | |||
| Class | Term | Relevance | Comments/synonyms/definitions |
| 0110 | Alcoholic | O,T,W | The general effect of ethanol and higher alcohols |
| 0111 | Spicy | O,T,W | Allspice, nutmeg, peppery, eugenol. See also 1003 Vanilla |
| 0112 | Vinous | O,T,W | Bouquet, fusely, wine-like (White wine) |
| 0120 | Solvent-like | O,T | Like chemical solvents |
| 0121 | Plastics | O,T | Plasticizers |
| 0122 | Can-liner | O,T | Lacquer-like |
| 0123 | Acetone | - | - |
| 0130 | Estery | O,T | Like aliphatic esters |
| 0131 | Isoamyl acetate | O,T | Banana, peardrop |
| 0132 | Ethyl hexanoate | O,T | Apple-like with note of aniseed. See 0142 Apple |
| 0133 | Ethyl acetate | O,T | Light fruity, solvent-like. See also 0120 Solvent like |
| 0140 | Fruity | O,T | Of specific fruits or mixtures of fruits |
| 0141 | Citrus | O,T | Citral, grapefruit, lemony, orange-rind |
| 0142 | Apple | - | - |
| 0143 | Banana | - | - |
| 0144 | Blackcurrant | O,T | Blackcurrant fruit. For Blackcurrant leaves use 0810 Catty |
| 0145 | Melony | - | - |
| 0146 | Pear | - | - |
| 0147 | Raspberry | - | - |
| 0148 | Strawberry | - | - |
| 0150 | Acetaldehyde | O,T | Green apples, raw appleskin, bruised apples |
| 0160 | Floral | O,T | Like flowers, fragrant |
| 0161 | 2-Phenylethanol | O,T | Rose-like |
| 0162 | Geraniol | O,T | Rose-like, different from 0161. Taster should compare the pure chemicals |
| 0163 | Perfumy | O,T | Scented |
| 0170 | Hoppy | O,T | Fresh hop aroma. Use with other terms to describe stale hop aroma. Does not include hop bitterness (See 1200 Bitter) |
| 0171 | Kettle-hop | O,T | Flavor imparted by aroma hops boiled in the kettle. |
| 0172 | Dry-hop | O,T | Flavor imparted by dry hops added in tank or cask. |
| 0173 | Hop oil | O,T | Flavor imparted by addition of distilled hop oil. |
Class 2 - Resinous, Nutty, Green, Grassy | |||
| 0210 | Resinous | O,T | Fresh sawdust, resin, cedarwood, pinewood, sprucy, terpenoid. |
| 0211 | Woody | O,T | Seasoned wood (uncut) |
| 0220 | Nutty | O,T | As in Brazil-nut, hazelnut, sherry-like |
| 0221 | Walnut | O,T | Fresh (not rancid) walnut |
| 0222 | Coconut | - | - |
| 0223 | Beany | O,T | Bean soup |
| 0224 | Almond | O,T | Marzipan |
| 0230 | Grassy | - | - |
| 0231 | Freshly-cut grass | O,T | Green, crushed green leaves, leafy, alfalfa. |
| 0232 | Straw-like | O,T | Hay-like |
Class 3 - Cereal | |||
| 0310 | Grainy | O,T | Raw grain flavor |
| 0311 | Husky | O,T | Husk-like, chaff, 'Glattwasser'. |
| 0312 | Corn grits | O,T | Maize grits, adjuncty |
| 0313 | Mealy | O,T | Like flour |
| 0320 | Malty | - | - |
| 0330 | Worty | O,T | Fresh wort aroma. Use with other terms to describe infected wort, e.g. 0731 Parsnip |
Class 4 - Caramelized, Roasted | |||
| 0410 | Caramel | O,T | Burnt sugar, toffee-like |
| 0411 | Molasses | O,T | Black treacle, treacly. |
| 0412 | Licorice | - | - |
| 0420 | Burnt | O,T,M | Scorched aroma, dry mouthfeel and sharp acrid taste. |
| 0421 | Bread-crust | O,T,M | Charred toast. |
| 0422 | Roast-barley | O,T,M | Chocolate malt. |
| 0423 | Smoky | O,T | - |
Class 5 - Phenolic | |||
| 0500 | Phenolic | O,T | - |
| 0501 | Tarry | O,T | Pitch, faulty pitching of containers. |
| 0502 | Bakelite | - | - |
| 0503 | Carbolic | O,T | Phenol. |
| 0504 | Chlorophenol | O,T | Trichlorophenol (TCP), hospital-like. |
| 0505 | Iodoform | O,T | Iodophors, hospital-like, pharmaceutical. |
Class 6 - Soapy, Fatty, Diacetyl, Oily, Rancid | |||
| 0610 | Fatty acid | - | - |
| 0611 | Caprylic | O,T | Soapy, fatty, goaty, tallowy. |
| 0612 | Cheesy | O,T | Dry, stale cheese, old hops. Hydrolytic rancidity. |
| 0613 | Isovaleric | O,T | Dry, stale cheese, old hops. Hydrolytic rancidity. |
| 0614 | Butyric | O,T | Rancid butter. |
| 0620 | Diacetyl | O,T | Butterscotch, buttermilk |
| 0630 | Rancid | O,T | Oxidative rancidity. |
| 0631 | Rancid oil | O,T,M | Oxidative rancidity. |
| 0640 | Oily | - | - |
| 0641 | Vegetable oil | O,T,M | As in refined vegetable oil. |
| 0642 | Mineral oil | O,T,M | Gasoline (petrol), kerosene (paraffin), machine oil. |
Class 7 - Sulphury | |||
| 0700 | Sulphury | O,T | - |
| 0710 | Sulphitic | O,T | Sulphur dioxide, striking-match, choking, sulphurous-SO2 |
| 0720 | Sulphidic | O,T | Rotten egg, sulphury-reduced, sulphurous-RSH |
| 0721 | H2S | O,T | Rotten egg |
| 0722 | Mercaptan | O,T | Lower mercaptans, drains, stench |
| 0723 | Garlic | - | - |
| 0724 | Lightstruck | O,T | Skunky, sunstruck |
| 0725 | Autolysed | O,T | Rotting yeast (see also 0740 Yeasty). |
| 0727 | Shrimp-like | O,T | Water in which shrimp have been cooked |
| 0730 | Cooked vegetable | O,T | Mainly dialkyl sulphides, sulphurous-RSR |
| 0731 | Parsnip / celery | O,T | An effect of wort infection |
| 0732 | DMS | O,T | Dimethyl sulphide |
| 0733 | Cooked tomato | O,T | Tomato juice (processed), tomato ketchup. |
| 0736 | Cooked onion | - | - |
| 0740 | Yeasty | O,T | Fresh yeast, flavor of heated thiamine (see also 0725 Autolysed). |
| 0741 | Meaty | O,T | Brothy, cooked meat, meat extract, peptone, yeast broth. |
Class 8 - Oxidized, Stale, Musty | |||
| 0800 | Stale | O,T,M | Old beer, overaged, overpasteurized. |
| 0810 | Catty | O,T | Blackcurrant leaves, ribes, tomato plants, oxidized beer. |
| 0820 | Papery | O,T | An initial stage of staling, bready (stale bread crumb), cardboard, old beer, oxidized. |
| 0830 | Leathery | O,T | A later stage of staling, then often used in conjunction with 0211 Woody. |
| 0840 | Moldy | O,T | Cellar-like, leaf-mold, woodsy. |
| 0841 | Earthy | O,T | Actinomycetes, damp soil, freshly dug soil, diatomaceous earth. |
| 0842 | Musty | O,T | Fusty. |
Class 9 - Sour, acidic | |||
| 9000 | Acidic | O,T | Pungent aroma, sharpness of taste, mineral acid. |
| 0910 | Acetic | O,T | Vinegar |
| 0920 | Sour | O,T | Lactic, sour milk, Use with 0141 for citrus-sour. |
Class 10 - Sweet | |||
| 1000 | Sweet | O,T | - |
| 1001 | Honey | O,T | Can occur as an effect of beer staling, e.g. the odor of stale beer in a glass, oxidized (stale) honey. |
| 1002 | Jam-like | O,T | May be qualified by sub-classes of 0140 Fruity. |
| 1003 | Vanilla | O,T | Custard powder, vanillin. |
| 1004 | Primings | - | - |
| 1005 | Syrupy | O,T,M | Clear (golden) syrup. |
| 1006 | Oversweet | O,T | Sickly sweet, cloying. |
Class 11 - Salty | |||
| 1100 | Salty | T | - |
Class 12 - Bitter | |||
| 1200 | Bitter | T,Af | - |
Class 13 - Mouthfeel | |||
| 1310 | Alkaline | T,M,Af | Flavor imparted by accidental admixture of alkaline detergent. |
| 1320 | Mouthcoating | M,Af | Creamy, 'onctueux' (Fr.). |
| 1330 | Metallic | O,T,M,Af | Iron, rusty water, coins, tinny, inky. |
| 1340 | Astringent | M,Af | Mouth puckering, puckery, tannin-like, tart |
| 1341 | Drying | M,Af | Unsweet. |
| 1350 | Powdery | O | Dusty cushion, irritating (with 0310 Grainy) mill room smell. |
| - | - | T,M | Chalky, particulate, scratchy, silicate-like, siliceous. |
| 1360 | Carbonation | M | CO2 content. |
| 1361 | Flat | M | Under carbonated. |
| 1362 | Gassy | M | Over carbonated. |
| 1370 | Warming | W,M,Af | See also 0110 Alcoholic and 0111 Spicy. |
Class 14 - Fullness | |||
| 1410 | Body | O,T,M | Fullness of flavor and mouthfeel. |
| 1411 | Watery | T,M | Thin, seemingly diluted. |
| 1412 | Characterless | O,T,M | Bland, empty, flavorless. |
| 1413 | Satiating | O,T,M | Extra-full, filling. |
| 1414 | Thick | T,M | Viscous, 'epais' (Fr.). |
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