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.
Astringent Dry, Puckery Saponin |
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Earthy Dusty, Chalky 2-Ethyl Fenchol |
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Ethyl Butyrate Tropical Fruit, Pineapple Ethyl Butyrate |
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Freshly Cut Grass Leafy, Hedge Trimmings Cis-3-Hexanoate |
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H2S Sulphury, Rotten Eggs Hydrogen Sulphide |
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Sulphitic Struck Match, Choking Sulphur Dioxide |
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Swampy Cooked Onion, Garlic-like Dimethyl Trisulphide |
Isovaleric Sweaty, Cheesy, Rancid Isovaleric Acid |
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Chlorophenol Disinfectant, Antiseptic, Mouthwash 2, 6 dichlorophenol |
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Metallic Metal, Iron Rust, Blook-like Ferrous Sulphate |
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Musty Corked Wine, Musty, Damp 2,4,6 Trichloroanisole |
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Papery Wet Paper, Cardboard Trans-2-Nonenal |
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Plastic Polystyrene, Melting Plastic Styrene |
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Smoky Smoked Meat, Kippers Guiacol |
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Mulchy/Musty Mulch, Musty, Rotten Vegetable Methylisoborneol |
+44 (0)1844 396113
online@flavoractiv.com