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Phenolic Flavour Standard
In alcoholic beverages – primarily beer – phenolic is imparted by specific yeasts during fermentation. This can either be by
Papery Flavour Standard
The papery flavour standard is used to assess the potency of the papery character. Papery is formed in stale or
Medicinal Flavour Standard
The “Medicinal Flavour Standard” denotes a medicinal-like off flavour in beverages imparted via poor cleaning in process (CIP) systems. The
Fermented
Fermented commonly occurs in juice concentrates- normally during shipping under poor conditions.
Yeasty Flavour Standard
The Yeasty GMP Flavour Standard imparts a general yeasty flavour to the beverages and is not specific to one type
Sulphitic Flavour Standard
The sulphitic flavour standard helps train professional tasters to recognise the potency of sulphur dioxide character. Sulphur dioxide is a
Sour
One of the basic tastes in all beverages, it is common in some form in low pH beverages such as
Lactic
Caused in alcoholic beverages – mainly beers – from lactic acid bacteria contaminating the mashing stage being brewing. Lactic in
Rotten Vegetable (Dmds) Flavour Standard
The Dimethyl Disulphide Flavour Standard is a training kit for professional tasters to recognise and scale the intensity of rotten
Musty Flavour Standard
The musty flavour standard helps train professional tasters to recognise the potency of musty character. Our musty is a serious
Mushroom Flavour Standard
The Mushroom Flavour Standard is used to identify and scale the intensity of mushroom character in foods and beverages. The
Mousy Flavour Standard
The Mousy Flavour Standard is a training kit for professional tasters to recognise and scale the intensity of the mousy
Motor Fuel Flavour Standard
The Motor Fuel GMP Flavour Standard is used in the sensory training and validation of sensory panels in the beer
Methional Flavour Standard
The methional flavour standard is used to assess the potency of the methional character. A common off-flavour imparted to beers
Methanethiol (Methyl Mercaptan)
Methanethiol is a rotten drain like flavour but less butane gas like than ethanethiol (mercaptan). This flavour is imparted by
Water Open Proficiency Program (Annual)
The Water Open Proficiency Program is designed to train, calibrate and maintain your water sensory abilities. Enrol onto our annual
Metallic Flavour Standard
Metallic is a common taint that can occur in any beverage exposed to metal during its processing or transfer/storage of
Mercaptan (Ethanethiol)
Mercaptan or ethanethiol occurs in alcoholic beverages and is a natural part of the yeast fermentation process. It can also
Whisky Open Proficiency Program (Annual)
The Whisky Open Proficiency Program is designed to train, enhance and maintain your whisky sensory abilities. Enrol onto our annual
Malty Biscuity Flavour Standard
Malty Biscuity is pH dependent – the flavour changes based on the level. Higher pH levels and the flavour increases.