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Swampy
Swampy (Dimethyl trisulphate) is a swamp like or cooked garlic flavour. Produced by bacterial contamination of water sources.
Mulchy
Caused by the contact of water with decayed vegetation, wood, and dirt. This can be passed into final products via
Root Beer (Last Chance To Buy)
Imparted into soft drinks and carbonated beverages due to flavour carryover. Poor CIP and cleansing processes allow flavour residue from
Geosmin Flavour Standard
Geosmin is created due to spores produced by bacteria in the soil. Water rehydrates these and then imparts the Geosmin
Chlorine Flavour Standard
FlavorActiV’s Chlorine Flavour Standard examines trained tasters’ ability to detect chlorine notes in food and beverages. The poor clean-in-process (CIP)
Rancid (Fish Oil)
Rancid – Fish Oil is one of several rancid like off-notes that can occur in beer and beverages. This flavour
Nonanal
A dry hay like or band aid flavour. It occurs due to source water, or raw water contamination.
Whisky Open Proficiency Program (Single Round)
The Whisky Open Proficiency Program is designed to train, enhance and maintain your whisky sensory abilities. Enrol onto our single
Water Open Proficiency Program (Single Round)
The Water Open Proficiency Program is designed to train, enhance and maintain your water sensory abilities. Enrol onto our single
Potato Skins
This off-flavour is a source water taint. Imparted by the breakdown of plant matter.
Grape
Grape is one of a number of flavour carryover references we produce.This off flavour is imparted due to flavour carryover
Cucumber
The taint occurs when vegetable matter breaks down and contaminates source water supplies. This can be due to water running
Coffee Defects / Attributes Starter Multi-Kit
Welcome to our special edition coffee multi-kit! This kit has been designed to help you train your palate to recognise
Coconut
A positive flavour in oak aged alcoholic beverages such as whiskey and specialist beers.
Spicy
One of a number of phenolic compounds that can occur in beer. Spicy is generated by yeast fermentation and it’s
Essential Coffee Sensory Kit
The Essential Coffee Sensory Kit is a great way to get involved in the coffee quality conversation. The kit includes
Sweet Flavour Standard
The sweet flavour standard is used to assess the potency of sweetness in a beverage. Sweet can be caused by
Styrene (Plastics) Flavour Standard
The styrene flavour standard helps train professional tasters to recognise the potency of plastics’ character in beverages. Plastic off notes
Sugar Sensory Complete Kit
Sugars are essential for the development of many flavour and aroma characters in beer. The sensory quality of sugars is
Smoky
Smoky can also occur in alcoholic and non-alcoholic beverages through contamination with microorganisms. Bacteria and yeast can metabolise sugars and