Cider Sensory

Cider 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 cider flavour language, supported initally by FlavorActiV’s GMP flavour standards to train tasters to recognise defects and positives in cider, and progressing to measure and maintain tasters skills and education level through advanced proprietary calibration tools and software.

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

FlavorActiV Pharmaceutical Quality 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 Pharmaceutical Quality GMP Flavour Centre is certified and regulated by the UK Government’s Medicine & Healthcare Regulatory Product Agency (MHRA) to a standard which far exceed ISO 9001, ISO 17025 or any food grade certification.

Each of the 30 flavours below has undergone evaluation by FlavorActiV's Sensory Systems team as well as the cider industry directly prior to inclusion within FlavorActiV's latest cider Flavour Lexicon and Library as important cider flavour reference standards.

Acetaldehyde (Acetal)
Green Apple, Solvent-like, Emulsion Pains
Acetaldehyde
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Acetic Acid
Sour, Vinegar, Sharp
Acetic
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Alkaline
Caustic
Sodium Bicarbonate
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Brett-Barnyard
Band Aid, Medicinal, Sweaty, Horses
4-Ethyl Phenol
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Bitter
Bitterness, Quinine, Caffeine, Basic Taste
Iso-Alpha-Acids
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Butyric
Baby Vomit, Rancid, Cheese
Butyric Acid
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Burnt Caramel
Caramel, Chocolate
3-Ethyl-2, 5-Dimethylpyrazine
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Chlorophenol
Chemical, Mouthwash, Hospital
2, 6-Dichlorophenol
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Diacetyl
Buttery, Butterscotch, Creamy
Butane-2,3-dione
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Ethyl Acetate
Nail Enamel, Solvent, Acetone, Glue
Ethyl Acetate
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Ethyl Hexanoate
Red Apple, Aniseed
Ethyl Hexanoate
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Freshly Cut Grass
Cut Grass, Hedge Trimmings
Cis-3-Hexanoate
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H2S
Sulphury, Rotten Eggs
Hydrogen Sulphide
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Indole
Pig, Faecal, Farmyard, Coliform, Jasmin
Indole
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Isoamyl Acetate
Pear Drops, Foam Candy, Fruity, Banana
Isoamyl Acetate
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Isovaleric
Stale Cheese, Sweaty
Isovaleric Acid
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Mercaptan
Sulphury, Drain Gas, Butana-like
Ethanethiol
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Metallic
Metal, Copper Penny, Blood-like
Ferrous Ions
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Mousy
Mouse, White Crackers, Rabbit Hutch
2-Acetyletrahydropyridine
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Musty
Corked Wine, Musty, Damp
2,4,6 Trichloroanisole
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Papery
Wet Paper, Cardboard
Trans-2-Nonenal
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Plastic
Polystyrene, Melting Plastic, Styrofoam
Styrene
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Phenolic
Spicy, Herbal, Cloves
4-Vinyl 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
General Yeast, Teast Slurry, Breadmaking
Yeast Extracts
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Astringent
Puckering Mouthfeel
Saponin
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Lactic
Sour Milk, Youghurt
Lactic Acid
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Cider Sensory Plan

1 › Train
Train using FlavorActiV's Pharmaceutical Quality GMP Cider Flavour Standards & Kits. Our multi-lingual team provide training in over 15 languages.
2 › Calibrate
Receive regular cider 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 Pharmaceutical Quality GMP Flavour Standards.