Spicy

Spicy

Eugenol

Associated Sensory Terms:

Cloves, Allspice, Clove Oil

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

One of a number of phenolic compounds that can occur in beer. Spicy is generated by yeast fermentation and it's presence can be positive if the flavour profile demands it.

For beers that have a high alcohol content spicy can be a serious impact character - overpowering other lighter flavours during tasting.

As a common phenolic compound it is present in most beers at some level.

Info

Beer Flavour Wheel number 0111
+ Flavour level seen: 10-40ug/l
Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)

Coffee Sensory

Spicy

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.