Boris Gadzov will be presenting FlavorActiV’s poster “Development and Validation of An Assay Method for Volatile Compounds in GMP Beer Flavour Standards” at the conference, be sure to speak with him about if you’re there.

If you would like a copy of the EBC Presentation it is available on request, please get in contact with us and we will send you an electronic copy.

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Astringent provides a tightening or puckering mouthfeel, representative of tannins and polyphenols imparted by hops and malts.

Yeasty imparts a general yeast flavour into beer.

Cooked Vegetable is a boiled cauliflower flavour and is produced by yeast during fermentation.

Rotten Vegetable imparts a boiled cabbage or rotten vegetable flavour, normally created during brewing from the heating of grains.

Methional provides a mashed or peeled potato flavour and is an oxidization product.

You can find more information on these flavour on our website or you can contact your Global Sensory Manager.

Our introduction of GMP Flavour Standards – the highest quality produced reference flavour standards available – has allowed us to expand our flavour range significantly and we will be introducing more flavours shortly.

- The FlavorActiV Team

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With options for Beer Flavour Standards, Soft Drink Flavour Standards, Water Flavour Standards and our new Craft Brewing Kits you can easily select and purchase any products you like via our website.

Very soon we’ll be implementing PayPal purchasing options to make the process even more streamlined including credit and debit card payments or PayPal account purchases.

If you need any help or assistance with the on-line ordering page please get in contact with us or speak to your Global Sensory Manager.

- The FlavorActiV Team

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Boris will be presenting “Combining and Aligning Analytical Evaluation Improvements with Sensory in Global Beverages” to the attendees on the 19th of May. This presentation relates to the use of bringing together existing sensory and analytical evaluation methods for pharmacetical quality flavour standards.

If you would like to speak to Boris before or after the meeting please get in contact with us.

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There will be around 150 different ciders to judge this year and they will require some sensory evaluation in addition to reviewing the design and packaging.

The International cider awards will take place in London on Friday the 3rd of May 2013.

FlavorActiV’s flavour standards can also be used in ciders along with other beverage types, not just in beers.

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If you would like more information about the Awards please contact Evelyne at evelyne.canterranne@flavoractiv.com

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During the convention Evelyne will be presenting a poster about in-process sensory evaluations for beverage quality.

Evelyne will also be taking part in the African Beer Awards as a member of the judging panel.

If you would like to find out more information about the poster presentation or the African Beer Awards please contact evelyne.canterranne@flavoractiv.com

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