ord Dry Cracker / Mousy GMP Flavour Reference Standard

Dry Cracker / Mousy

Dry Cracker / Mousy

2-Acetyltetrahydropyridine

Associated Sensory Terms:

Caged Mice, Cracked Biscuits, Dry Popcorn, Cereal

GMP Flavour Standard

FlavorActiV GMP Pharmaceutical Quality flavour reference standards can be added to alomst any liquid to impart a real flavour, off-note, or taint that's safe to both smell and taste. The 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 pharmaceutical Good Manufacturing Practice (GMP) 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.

Beer Sensory

Cause of Flavour

Commonly occurs in alcoholic beverages due to Brettanomyces yeast contamination. Amino acids such as l-lysine are metabolised along with ethanol and sugars to produce tetrahydropyridines.

Brettanomyces can impact on beer and wine production- altering flavour profiles and impacting on customer perceptions of brands.

Mousy flavours are also created by various bacteria such as lactic acid. These follow a similar metabolic pathway as Brettanomyces yeast.

Info

This flavour standard is one of a number of Brettanomyces based products we have available. Please contact us for more information.

Coffee Sensory

Dry Craker / Mousy

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.

View all FlavorActiV GMP Coffee Flavour Standards.