Coffee Sensory

Years of Passionate Coffee Sensory

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.

In early 2014, together with two of the coffee industry’s leading organisations, FlavorActiV developed and launched an advanced Calibrating Coffee Sensory Plan to provide cupper training, cupper calibration and coffee tools throughout the coffee supply chain. In 2016 FlavorActiV partnered with World Coffee Research to validate the use of FlavorActiV's GMP Flavour Standards as reference standards within WCR's lexicon. A list of the 24 validated flavour reference standards can be found below. Moving forward, FlavorActiV continues to build on its goal of establishing an industry-wide global coffee flavour language, supported initally by FlavorActiV’s GMP flavour standards to train tasters to recognise defects and positives in coffee, and progressing to measure and maintain tasters skills and education level through advanced proprietary calibration tools and software.

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

FlavorActiV GMP Flavour Reference Standards

FlavorActiV share World Coffee Research's goal of developing a universal language of flavour within the coffee industry by the use of global coffee flavour 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 coffee flavour standards were co-developed with Coffee Enterprises in Vermont, USA with input from Square Mile Coffee in London, England.

The Coffee Flavour Standards 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 Process (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 24 flavours below has undergone evaluation by the same research team behind the first World Coffee Research Lexicon, and have all been approved for inclusion within the latest World Coffee Research Lexicon as validated coffee flavour references.

Peapod
Acetaldehyde
Green Fruit
Under-Ripe
Acetaldehyde
Acetic Acid
Acetic
Sour,
Vinegar
Acetic Acid
Almond
Marzipan, Bitter Almond
Benzaldehyde
Apple
Floral, Processed Apples
Ethyl Hexanoate
Bitter
-
Iso-Alpha-Acids
Butyric
Rancid Cheese/Butter, Parmesan, Baby Sick
Butyric Acid
Coconut
-
Whiskey Lactone
Diesel / Motor Fuel
Heavy Solvent, Gasoline, Petroleum
P-Cymene
Fermented
Cheesy, Infected, Fruity, Mouldy
Ethyl Isovalerate
Freshly Cut Grass
Leafy Plants
Cis-3-Hexanol
Geosmin (dry earth)
Musty, Dusty, Attic, Closet, Grain
Geosmin
Geraniol (rose/floral)
Rose Water
Geraniol
Grape
Bubble Gum, Artificial Grape
Methyl Anthranilate
Jasmine (Indol)
Pigs, Faecal, Farmyard, Coliform
indole
Isovaleric (cheese)
Sweat, Sweaty Foot
Isovaleric Acid
Medicinal
Blood-like Copper Penny, Antiseptic, Band-Aid
O-Cresol (Methyl Phenol)
Moldy / Musty
Cork-like
2,4,6 Trichloroanisole
Papery
Paper Cups
Trans-2-Nonenal
Phenolic
Clove
4-Vinyl Guiacol
Pineapple
Tropical Fruit
Ethyl Butrate
Salty
-
Sodium Chloride
Sour
-
Citric Acid
Vanilla
-
Vanillin
Wet Earthy
Damp Soil, Musty, Tobacco
2-Ethyl Fenchol

In addition to WCR coffee lexicon aligned GMP Coffee Flavour Standards above, Coffee Enterprises has selected the below FlavorActiV GMP flavours as important coffee sensory reference standards.

Cucumber
Green Vegetable, Fragrant
Trans, Cis 2-6-Nonadienal
Barnyard
Anamalic, Band-Aid, Horsey
4-Ethyl Phenol
Spicy
Cloves, Allspice
Eugenol
Dry Cracker / Mousy
Caged Mice, Cracker Biscuits
2-Acetyletrahydropyridine
Potato Skins
Raw Potatoes, Earthy
2-Isopropyl-3-Methoxyprazine
Leathery
-
6-Isobutylquinoline

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