Dairy Sensory

Dairy 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.

FlavorActiV continues to build on its goal of establishing an industry-wide global dairy flavour language, supported initally by FlavorActiV’s GMP flavour standards to train tasters to recognise defects and off-notes in dairy, and progressing to measure and maintain tasters skills and education level through advanced proprietary calibration tools and software.

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

Marie Pohler

Head of Non-Alcoholic Beverages
View Marie'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 dairy 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 10 flavours below has undergone evaluation by FlavorActiV's Sensory Systems team as well as the dairy industry directly prior to inclusion within FlavorActiV's latest dairy Flavour Library and Lexicon as important dairy flavour reference standards.

Sour, Tart, Cultured Milk
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4-Ethyl Phenol
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Rotten Vegetable. Cooked Vegetable
Dimethyl Sulphide
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Freshly Cut Grass
Hay-like, Silage-like
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Metal, Copper, Iron-like
Ferrous Sulphate
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2, 4, 6-Trichloroanisole
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Rancid, Cheesy, Vomit-like
Butyric Acid
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Acetone, Chemical, Cow's Breath
O-Cresol (methyl phenol)
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Ethyl Butrate
Ethyl Butrate
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Wet Cardboard, Newspaper
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Dairy Sensory Plan

1 › Train
Train using FlavorActiV's GMP Dairy Flavour Standards. Our multi-lingual team provide training in over 15 languages.
2 › Calibrate
Receive regular dairy 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.