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![](https://www.jwii.com.au/wp-content/uploads/2023/01/Swampy.png)
Swampy
Swampy (Dimethyl trisulphate) is a swamp like or cooked garlic flavour. Produced by bacterial contamination of water sources.
![](https://www.jwii.com.au/wp-content/uploads/2023/01/Mulchy.png)
Mulchy
Caused by the contact of water with decayed vegetation, wood, and dirt. This can be passed into final products via
![](https://www.jwii.com.au/wp-content/uploads/2023/01/Root-Beer.png)
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
![](https://www.jwii.com.au/wp-content/uploads/2023/01/Geosmin.png)
Geosmin Flavour Standard
Geosmin is created due to spores produced by bacteria in the soil. Water rehydrates these and then imparts the Geosmin
![](https://www.jwii.com.au/wp-content/uploads/2023/01/Chlorine.png)
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)
![](https://www.jwii.com.au/wp-content/uploads/2023/01/Rancid-Fish-Oil.png)
Rancid (Fish Oil)
Rancid – Fish Oil is one of several rancid like off-notes that can occur in beer and beverages. This flavour
![](https://www.jwii.com.au/wp-content/uploads/2023/01/Nonanal.png)
Nonanal
A dry hay like or band aid flavour. It occurs due to source water, or raw water contamination.
![](https://www.jwii.com.au/wp-content/uploads/2023/01/Whisky-Open-Proficiency-Program-Single-Round.png)
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
![](https://www.jwii.com.au/wp-content/uploads/2023/01/Water-Open-Proficiency-Program-Single-Round.png)
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
![](https://www.jwii.com.au/wp-content/uploads/2023/01/Potato-Skins.png)
Potato Skins
This off-flavour is a source water taint. Imparted by the breakdown of plant matter.
![](https://www.jwii.com.au/wp-content/uploads/2023/01/Grape.png)
Grape
Grape is one of a number of flavour carryover references we produce.This off flavour is imparted due to flavour carryover
![](https://www.jwii.com.au/wp-content/uploads/2023/01/Cucumber.png)
Cucumber
The taint occurs when vegetable matter breaks down and contaminates source water supplies. This can be due to water running
![](https://www.jwii.com.au/wp-content/uploads/2023/01/multi-coffee-FA-label-1.jpg)
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
![](https://www.jwii.com.au/wp-content/uploads/2023/01/Coconut.png)
Coconut
A positive flavour in oak aged alcoholic beverages such as whiskey and specialist beers.
![](https://www.jwii.com.au/wp-content/uploads/2023/01/Spicy.png)
Spicy
One of a number of phenolic compounds that can occur in beer. Spicy is generated by yeast fermentation and it’s
![](https://www.jwii.com.au/wp-content/uploads/2023/01/Essential-Coffee-Sensory-Kit_label.jpg)
Essential Coffee Sensory Kit
The Essential Coffee Sensory Kit is a great way to get involved in the coffee quality conversation. The kit includes
![](https://www.jwii.com.au/wp-content/uploads/2023/01/Sweet.png)
Sweet Flavour Standard
The sweet flavour standard is used to assess the potency of sweetness in a beverage. Sweet can be caused by
![](https://www.jwii.com.au/wp-content/uploads/2023/01/Styrene-Plastics.png)
Styrene (Plastics) Flavour Standard
The styrene flavour standard helps train professional tasters to recognise the potency of plastics’ character in beverages. Plastic off notes
![](https://www.jwii.com.au/wp-content/uploads/2023/01/Sugar-Sensory-Kit-test.png)
Sugar Sensory Complete Kit
Sugars are essential for the development of many flavour and aroma characters in beer. The sensory quality of sugars is
![](https://www.jwii.com.au/wp-content/uploads/2023/01/Smoky.png)
Smoky
Smoky can also occur in alcoholic and non-alcoholic beverages through contamination with microorganisms. Bacteria and yeast can metabolise sugars and