Understanding Catty: Aromas And Tastes With A Feline Twist

When describing aroma and taste, the term catty is used to refer to a strong, sulfury, and skunk-like odour and flavour with fruity and tropical nuances. It is commonly associated with certain types of hops used in brewing, such as Cluster and Chinook, and can be the result of oxidation during the brewing process. While catty can be considered a polite term for cat excrement, it is also used to describe flavours and aromas reminiscent of mango, peach, black currant, and grapefruit.

Catty is a primary, secondary, tertiary, quaternary, quinary, senary, septenary, or octonary descriptor

In the context of aroma and taste, "catty" is used to describe a scent or flavour that is reminiscent of a cat. While this may seem like an unusual or unappealing descriptor, it is often associated with certain nuances that can be quite complex.

The Good Scents Company, a leading authority on flavour and aroma descriptors, provides detailed information on the different levels of "catty" descriptors. They define "catty" as having sweet, sulfurous, skunk-like, and minty nuances, with hints of tropical fruits like mango, peach, black currant, and grapefruit.

According to their classification, "catty" can be found at various levels of complexity:

• Primary (First): Catty
• Secondary (Second): Catty, with methoxy-2-methyl butane thiol as a compound
• Tertiary (Third): Catty, with currant bud absolute as a compound
• Quaternary (Fourth): Catty, with ethyl-2,5-dihydro-4-methyl thiazole as a compound, and nutty roasted vegetable notes
• Quinary (Fifth): Catty
• Senary (Sixth): Catty, with sulfurous, burnt meaty, green, fruity, blackcurrant, and tropical notes, including a grapefruit nuance
• Septenary (Seventh): Catty
• Octonary (Eighth): Catty

Catty is a sweet, fruity, tropical, nutty, minty, or skunk-like smell

When describing aroma and taste, the word "catty" is an odor descriptor that can be used to describe a range of scents. While the term may have negative connotations in other contexts, in the world of aroma and flavor profiling, it takes on a more nuanced role.

In this context, "catty" can be associated with a variety of smells, including sweet, fruity, tropical, nutty, minty, or even skunk-like aromas. These scents can be found in a diverse range of sources, from tropical fruits to certain types of nuts. For instance, the odor descriptor "catty" is often used to describe the aroma of mangoes, peaches, black currants, and grapefruit. These fruits exhibit "catty" characteristics due to the presence of specific compounds, such as methoxy-2-methyl butane thiol, which lends a sweet, sulfurous, and tropical nuance to their fragrance.

The perception of "catty" aromas is highly subjective and can vary from person to person. The interpretation of these scents may be influenced by cultural background, personal associations, and individual sensory sensitivity. Additionally, the intensity and balance of other aroma components can shape the overall perception of "cattiness" in a given substance.

It is worth noting that the word "catty" may carry different connotations in other fields or everyday language. Outside of aroma and flavor profiling, it is often used to describe something unkind or intended to hurt someone. However, in the context of scent and taste, "catty" takes on a more technical and descriptive role, helping to pinpoint specific qualities in the complex world of odors and flavors.

Catty is a strong, tangy, meaty, beefy, or chicken-like taste

When describing aroma and taste, the term "catty" is used to refer to a strong, sulfurous, and tangy profile with tropical fruity notes reminiscent of mango, peach, and spearmint. This flavor also has minor nuances of beef and chicken.

The catty aroma and taste profile can be described as follows:

Primary (First) - Catty

The primary catty odor is characterized by a sweet, sulfurous, and skunk-like aroma with tropical nuances. It has been likened to the scent of a thiomenthone-like mango, peach, black currant, and grapefruit.

Secondary (Second) - Catty

The secondary catty profile is also strong and sulfurous, with distinct tropical fruity notes. This flavor is reminiscent of mango, peach, and spearmint, with subtle hints of beef and chicken.

Tertiary (Third) - Catty

The tertiary level of catty is marked by a sulfurous, meaty, and black currant scent.

Quaternary (Fourth) - Catty

At the quaternary level, catty takes on a tropical fruit and slightly meaty character, with hints of peach and a nutty roasted vegetable aroma.

Quinary (Fifth) - Catty

Here, the catty profile showcases a unique combination of green, herbal, minty, sulfurous, and fruity notes, with hints of black currant and tropical mango.

Senary (Sixth) - Catty

The sixth level of catty is a complex blend of minty, green, phenolic, sulfurous, and camphorous aromas, with hints of black currant, tropical mango, and peach skin.

Septenary (Seventh) - Catty

At the septenary level, catty takes on a more subtle expression, with a green, sulfurous, fruity, and berry-like character, complemented by hints of rhubarb, citrus, and mint.

Octonary (Eighth) - Catty

Finally, the octonary level of catty showcases a sweet, tropical, fruity, pulpy, ripe, juicy, and fleshy character, balanced by subtle catty and sulfurous notes.

In summary, "catty" is a distinct flavor and aroma descriptor that evokes a strong, tangy, and meaty character, often with tropical fruit notes and subtle hints of beef or chicken. This profile can be found at different intensities, from primary to octonary, each with its own unique nuances.

Catty is a descriptor for hops that smell like cat pee

Hops are flowers used primarily as a flavouring and stability agent in beer. They impart a range of flavours to the beer, including citrus, pine, and earthy flavours. However, one descriptor that is sometimes used for hops is "catty", which is often associated with a cat pee-like smell. This smell is caused by the presence of certain compounds in the hops, particularly p-menthane-8-thiol-3-one. While some people may be sensitive to this cat pee-like aroma, others may not perceive it at all.

The perception of flavours and aromas is a complex process that can vary greatly from person to person. The olfactory system, which is responsible for our sense of smell, is highly complex and individual differences can lead to variations in how people perceive certain scents. This is why some people may detect a cat pee-like aroma in certain hops while others may not.

It is worth noting that the "catty" descriptor is not always considered negative. Some beer enthusiasts may even prefer hops with this unique aroma. However, for those who are sensitive to it, the cat pee-like smell can be off-putting and may ruin their enjoyment of certain beers. In some cases, it may even trigger unpleasant sensory recall, associating the beer with negative experiences or flavours.

For those who find the "catty" aroma unpleasant, there are a few strategies that may help mitigate the issue. Firstly, checking the hop lot numbers and avoiding hops with high levels of the compound responsible for the cat pee-like smell can be helpful. Additionally, allowing the hops to degas by leaving them open at room temperature for a night or two may reduce the intensity of the aroma. Exploring other beer styles that do not typically use these hops, such as sours or lagers, can also be a way to avoid the unwanted aroma while still enjoying craft beer.

Overall, the perception of "catty" hops is a subjective experience that varies across individuals. While some may find the cat pee-like aroma off-putting, others may not detect it at all or may even enjoy it. Understanding the complexities of flavour and aroma perception can help brewers and beer enthusiasts navigate these differences and make informed choices about the beers they brew and consume.

Catty is a descriptor for hops that are the result of a handling/processing issue

Catty is a descriptor for hops that are the result of a handling or processing issue. It is a very specific compound that has garnered a lot of attention from both scientists and brewers. The compound in question is 4-mercapto-4-methyl-2-pentanone, or 4MMP for short. This compound is typically described as having a catty (cat urine) aroma, but it can also smell like black currant, box tree, muscat grape, or fuel, depending on its concentration and matrix.

The catty aroma in hops is caused by the presence of 4MMP, which is found in higher concentrations in US-bred hop varieties than in European varieties. Brewers might use yeasts with specific enzymes to release more of these fruity thiols, but it's important to note that the compound's flavour can change at certain concentrations. While some people perceive 4MMP as pleasant and fruity, others find it unappealing and catty. This discrepancy may be due to individual taste differences, as some people taste cat pee while others get a fruity or floral aroma from the same hops.

To avoid the catty aroma, brewers can try to prevent the formation of 4MMP. This compound is known to degrade during beer storage, so proper storage conditions may help to minimise its presence. Additionally, late hopping and dry hopping with certain hop varieties may contribute to the development of the catty aroma.

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