Savoury Food Sensory

FlavorActiV → Food → Savoury

Savoury Food 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 savoury flavour language, supported initally by FlavorActiV’s GMP flavour standards to train tasters to recognise defects and positives in savoury, and progressing to measure and maintain tasters skills and education level through advanced proprietary calibration tools and software.

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

Evelyne Canterranne

Head of Wine & Beer
View Evelyne'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 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 16 flavours below has undergone evaluation by FlavorActiV's Sensory Systems team as well as the savoury industry directly prior to inclusion within FlavorActiV's latest Savoury Flavour Lexicon and Library as important savoury food flavour reference standards.

Astringent
Dry, Puckery
Saponin		Buy Now ❱
Earthy
Dusty, Chalky
2-Ethyl Fenchol		Buy Now ❱
Ethyl Butyrate
Tropical Fruit, Pineapple
Ethyl Butyrate		Buy Now ❱
Freshly Cut Grass
Leafy, Hedge Trimmings
Cis-3-Hexanoate		Buy Now ❱
H2S
Sulphury, Rotten Eggs
Hydrogen Sulphide		Buy Now ❱
Sulphitic
Struck Match, Choking
Sulphur Dioxide		Buy Now ❱
Swampy
Cooked Onion, Garlic-like
Dimethyl Trisulphide		Buy Now ❱
Isovaleric
Sweaty, Cheesy, Rancid
Isovaleric Acid		Buy Now ❱
Chlorophenol
Disinfectant, Antiseptic, Mouthwash
2, 6 dichlorophenol		Buy Now ❱
Metallic
Metal, Iron Rust, Blook-like
Ferrous Sulphate		Buy Now ❱
Musty
Corked Wine, Musty, Damp
2,4,6 Trichloroanisole		Buy Now ❱
Papery
Wet Paper, Cardboard
Trans-2-Nonenal		Buy Now ❱
Plastic
Polystyrene, Melting Plastic
Styrene		Buy Now ❱
Smoky
Smoked Meat, Kippers
Guiacol		Buy Now ❱
Mulchy/Musty
Mulch, Musty, Rotten Vegetable
Methylisoborneol		Buy Now ❱

Savoury Sensory Plan

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