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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.

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)