Exam Focus
- Know diacetyl, hydrogen sulfide, acetaldehyde, phenols, and esters.
- Identify 4-vinylguaiacol as a clove-like phenol.
- Identify isoamyl acetate as a common banana-like ester.
What to know
Saccharomyces can create positive style character or flaws depending on compound, style, and concentration.
Syllabus detail
- Saccharomyces-related compounds include diacetyl, sulfur flavors such as hydrogen sulfide, acetaldehyde, phenols including 4-vinylguaiacol, and esters including isoamyl acetate.
Study task
Be ready to explain flavor compounds from saccharomyces in the context of identify specific beer flavor compounds by name and source and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.
Key Terms
- Flavor compounds from
- Know diacetyl, hydrogen sulfide, acetaldehyde, phenols, and esters.