Beer Sensory

Beer Sensory Services

FlavorActiV is committed to promoting good sensory practices across the whole beverage industry. A team of expert taster trainers, supported by consultant beverage experts, are combining their years of insider experience with advanced human calibration tools, tailored sensory programmes and instruments to give unparalleled sensory support.

FlavorActiV have a history of working alongside the industry’s leading organisations, establishing and maintaining good sensory practices globally. Moving forward, FlavorActiV continues to build on its goal of establishing an industry-wide global beer flavour language, supported initally by FlavorActiV’s GMP flavour standards to train tasters to recognise defects and positives in Beer, and progressing to measure and maintain tasters skills and education level through advanced proprietary calibration tools and software.

If you have any questions about beer sensory management, please contact beer@flavoractiv.com.

Evelyne Canterranne

Head of Wine & Beer
View Evelyne's Profile

FlavorActiV GMP Flavour Reference Standards

FlavorActiV’s pharmaceutical grade, GMP Flavour Standards are safe to smell, taste and drink, and can be used in almost any liquid to impart a real flavour, off-note, or taint. The spirit flavour standards were developed in FlavorActiV's dedicated pharmaceutical facility in the UK are sold individually in packs of 5 capsules, each capsule separately blister packed to provide flavour protection and prolonged shelf life. Production adheres to strict Good Manufacturing Practices (GMP) pharmaceutical quality controls. FlavorActiV's dedicated GMP Flavour Centre is certified and regulated by the UK Government’s Medicine Regulatory & Healthcare Product Agency (MHRA) to a standard which far exceed ISO 9001, ISO 17025 or any food grade certification.

Each of the 57 flavours below has undergone evaluation by FlavorActiV's Sensory Systems team as well as the Beer industry directly prior to inclusion within FlavorActiV's latest Beer Flavour Lexicon and Library as important beer flavour reference standards.

Acetaldehyde (Acetal)
Under-Ripe Fruit, Green Apple
Acetaldehyde
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Acetic Acid
Sour, Vinegar, sharp, Acidic
Acetic
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Alkaline
Caustic, Chemical Cleaner
Sodium Bicarbonate
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Almond
Marzipan, Bitter Almond, Cherry
Benzaldehyde
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Astringent
Dry, Puckery
Saponin
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Brett-Barnyard
Band Aid, Medicinal, Sweaty, Horses
4-Ethyl Phenol
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Bitter
Bitter Taste
Iso-Alpha-Acids
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Bromophenol
Electric Fire, Inky, Chemical
2-Bromophenol
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Butyric
Baby Vomit, Rancid, Cheese, Parmesan
Butyric Acid
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Caramel
Caramel, Chocolate
3-Ethyl-2, 5-Dimethylpyrazine
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Catty
Blackcurrant, Tom Cat Urine
P-Menthane-8-Thiol-3-One
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Caprylic
Goat, Waxy, Tallowy
Octanoic Acid
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Chlorophenol
Disinfectant, Antiseptic, Mouthwash
2, 6-Dichlorophenol
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Cooked Vegetables
Cooked Cauliflower / Cabbage
Methylthio-Acetate
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Diacetyl
Buttery, Butterscotch, Creamy, Toffee
Butane-2,3-dione
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DMS
Sweetcorn, Tomato Sauce
Dimethyl Sulphide
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Earthy
Wet Earth, Damp Soil
2-Ethyl Fenchol
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Ethyl Acetate
Nail Enamel, Solvent, Acetone, Acetone
Ethyl Acetate
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Ethyl Butyrate
Tropical Fruit, Pineapple
Ethyl Butyrate
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Ethyl Hexanoate
Fruity, Apple, Aniseed
Ethyl Hexanoate
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Geraniol
Floral, Rose Water
Geraniol
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Freshly Cut Grass
Leafy, Hedge Trimmings
Cis-3-Hexanoate
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Grainy
Green, Harsh, Green Malt Character
Iso-Butyraldehyde
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H2S
Sulphury, Rotten Eggs
Hydrogen Sulphide
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Honey

Ethyl Phenyl Acetate
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Hop Oil
Green Apple
Oil derived from target hops
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Indole
Pig, Faecal, Farmyard, Coliform, Jasmin
Indole
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Isoamyl Acetate
Fruity, Banana
Isoamyl Acetate
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Isoamyl Alcohol
Fusel Oil, Fruity, Banana, Estery
Isoamyl Alcohol
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Isovaleric
Sweaty, Cheesy, Rancid
Isovaleric Acid
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Kettle Hops

Ketones & Terpenes From Hop Oil
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Lactic
Sour Milk, Yoghurt
Lactic Acid
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Leathery
Mouth Drying, Animal Hyde
Pyralone (6-1 Methyl Propyl) Quinolone
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Lightstruck
Skunk, Sulphur
3-Methyl-2-Butene-1-Thiol
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Malty / Biscuity
Toasted Grain, Malt
2-Acetylpyridin
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Methanethiol
Rotten Vegetables, Leek-like
Methyl Mercaptan
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Mercaptan
Sulphury, Drain Gas, Butana-like
Ethanethiol
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Metallic
Metal, Iron Rust, Blook-like
Ferrous Sulphate
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Methional
Peeled Potato, Mashed Potato
3-Methylsulfanylpropanal
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Motor Fuel
Diesel, Heavy Solvent, Gasoline
P-Cymene
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Mousy
Mouse, White Crackers
2-Acetyletrahydropyridine
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Mushroom
Fungus, Metallic
Octan-1-ol
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Musty
Corked Wine, Musty, Damp
2,4,6 Trichloroanisole
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Cooked Onion
Garlic-like
Dimethyl Trisulphide
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Oxidised
Old Beer, Aged, Standing Beer
Oxidised
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Papery
Wet Paper, Cardboard
Trans-2-Nonenal
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Plastic
Polystyrene, Melting Plastic
4-Vinyl Guaiacol
Product Details ❱
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Phenolic
Spicy, Herbal, Cloves
4-Vinyl Guiacol
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DMDS
Rotten Vegetables, Sulphury
Dimethyl Disulphide (DMDS)
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Salty
Salt
Sodium Chloride
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Smoky
Smoked Meat, Kippers
Guiacol
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Spicy
All Spice, Clove Oil
Eugenol
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Sulphitic
Struck Match, Choking
Sulphur Dioxide
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Sweet
Sugar
Sucrose
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Sour
Lemon, Acid, Sour Milk
Citric Acid
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Yeasty
Fermented, Sulphurous, Yeast
Active Dried Yeast
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Vanilla
Custard-like, Cream Soda
Vanillin
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Beer Sensory Plan

1 › Train
Train using FlavorActiV's GMP Beer Flavour Standards & Kits. Our multi-lingual team provide training in over 15 languages.
2 › Calibrate
Receive regular beer proficiency kits to test your abilities. Input data into our proprietary software to benchmark your results globally.
3 › Maintain
FlavorActiV advanced training sessions and industry specific workshops will see your sensory knowledge continually grow across the range of flavour reference standards.
4 › Improve
Continual optimisation and analysis of support and package coupled with supply of GMP Flavour Standards.

Website Updates

We're updating our website, during this short time you may find some pages do not behave quite as they should. Please bear with us and do get in touch if you require any assistance, we're happy to help. to contact FlavorActiV.


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