Chocolate Sensory
FlavorActiV → Food → Chocolate
Chocolate 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 chocolate flavour language, supported initally by FlavorActiV’s GMP flavour standards to train tasters to recognise defects and positives in chocolate, and progressing to measure and maintain tasters skills and education level through advanced proprietary calibration tools and software.
If you have any questions about chocolate sensory management, please contact chocolate@flavoractiv.com.
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 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 21 flavours below has undergone evaluation by FlavorActiV's Sensory Systems team as well as the chocolate industry directly prior to inclusion within FlavorActiV's latest Chocolate Flavour Lexicon and Library as important chocolate flavour reference standards.
| Sour Lemon Citric Acid |
|
| Sweet Sugar Sucrose |
|
| Bitter Bitter basic taste Iso-Alpha-Acids |
|
| Salty Salt Sodium Chloride |
|
| Acetic Vinegar Acetic |
|
| Alkaline Washing Powder Sodium Bicrabonate |
|
| Phenolic Clove-like 4-Vinyl Guiacol |
|
| Metallic Metal Ferrous Sulphate |
|
| Medicinal Hospital-like, Band-aid O-Cresol (methyl phenol) |
|
| Earthy Wet Earth, Damp 2-Ethyl Fencol |
| Burnt Rubber (Motor Fuel) Rubber p-cymene |
|
| Acetaldehyde Bruised Apple, Solvent Acetaldehyde |
|
| Musty Corked Wine, Musty, Damp 2,4,6 Trichloroanisole |
|
| Papery Wet Paper, Cardboard Trans-2-Nonenal |
|
| Plastic Polystyrene, Melting Plastic Styrene |
|
| Smoky Smoked Meat, Kippers Guiacol |
|
| Butyric Vomit, Rancid, Baby Sick Butyric Acid |
|
| Yeasty Yeast-like Active Dried Yeast |
|
| Fermented Fermented Juices Ethyl Isovalerate |
|
| Freshly Cut Grass Grass, Leaf Cis-3-Hexanol |
|
| Brett-Barnyard Farmyard 4-Ethyl Phenol |
+44 (0)1844 396113
online@flavoractiv.com