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Caramel Flavour Standard
The Caramel Flavour Standard is primarily used by professional tasters to recognise and measure the intensity of the caramel character
Cider Sensory Starter Kit
The Cider Sensory Kit contains cider flavour standards to help you train your sensory panel. Our cider sensory starter kits
Internettaster Chlorophenol
The chlorophenol flavour standard helps train professional tasters to recognise the potency of chlorophenol character. The 2,6-Dichlorophenol taint is caused
Hard Seltzer Essential Sensory Kit
A Hard Seltzer Essential Sensory Defect Kit containing 5 of the common defects associated with Hard Seltzer beverages.
Co2 Sensory Essential Kit
A CO2 Sensory Training Kit containing 8 commonly found off-notes in food and beverage grade CO2.
Jasmine Flavour Standard
Jasmine GMP Flavour Standards are used in sensory training and sensory panel validation in the beverage industry. The Jasmine off-flavour
Coffee Calibration Program (Annual)
Welcome to the Coffee Calibration Program! This is the only program designed to train and calibrate your coffee sensory abilities.
Coffee Sensory Complete Kit – Wcr/Sca
FlavorActiV’s Coffee Sensory Training Kit is the perfect way to hone your coffee tasting skills. The kit contains 24 aligned
Peapod Flavour Standard
The Peapod Flavour Standard trains a taster’s sensory skills to become better at detecting it in coffee. Peapod in the
Petroleum Flavour Standard
The Petroleum Flavour Standard is used to detect the flavour of motor fuel or petrol in beverages. Many beverages can
Fresh
In non-alcoholic beverages this flavour is imparted due to water contamination with vegetation and other plant matter.
Musty / Dusty
Musty / Dusty is commonly recognised as the fresh rain smell after a period of dryness – due to the
Floral
A very small number of people can be sensitive to geraniol – if a sensory panellist has an allergy to
Chocolate Sensory Starter Kit
The Chocolate Sensory Kit contains flavours to help you train your sensory panel. Each Chocolate Sensory Kit contains GMP Flavour
Phenolic (Coffee)
Imparted via poor cleaning in process (CIP) systems – cleaning agent is run through beverage processing systems and it is
Brown Spice
In alcoholic beverages – primarily beer – phenolic is imparted by specific yeasts during fermentation. This can either be by
Musty/Earthy (Coffee)
2-ethyl fenchol can migrate through packaging during storage in damp dark areas. Raw water can also become contaminated by dirt,
Mouldy/Damp
Contamination of transportation materials- such as wooden pallets, cardboard Musty flavours are imparted by moulds metabolising chlorophenols and then producing
Oxidised
Oxygen generates free radicals that begin to interact with the beer – either releasing stabilised flavours (from sulphur complexes) or
Bell Pepper
This is imparted by vegetable breakdown, insects, actinomycetes activity and interaction with earth / dirt.