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The cooked vegetable flavour is normally generated in alcoholic beverages by yeast fermentation. However, too much of the cooked vegetable flavour can alter the beverage profile and become an off-flavour.
FlavorActiV’s Cooked Vegetable Flavour Standard is used to evaluate trained tasters’ abilities to detect cooked or sulphurous flavours in beverages. Use the FlavorActiV cooked vegetable flavour standard today to save your product from this off-flavour.
We ship globally – shipping costs may apply depending on your region
Minimum Order: £275
– Cooked vegetables
– Boiled cauliflower
Cause of Flavour
Cooked Vegetable is generated in alcoholic beverage from yeast fermentation normally. Too much of Cooked Vegetable flavour can alter the beverage profile and become an off-flavour.
In non-alcoholic beverages this flavour can be caused by a number of different sources. Contaminants in raw sugar / syrups, bacterial or wild yeast contamination, sugar break down and aging.
Beer Flavour Wheel Number: 0730
Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)
Cooked Vegetable can easily be confused with other sulphur compounds such as DMS and DMDS.
FlavorActiV GMP Flavour Standards
Only Pharmaceutical Quality GMP Flavour Standards provide sufficient quality for professional sensory panels to train and validate with.
We produce encapsulated GMP (Pharmaceutical Good Manufacturing Practice) Flavour Standards that are safe to both smell and drink. The compounds within our capsules impart the aroma, taste and mouthfeel of a specific defect or positive flavour into a beverage for the purposes of taster training, calibration and quality control.
Our individual flavour GMP Flavour Standards are sold by flavour, each flavour pack contains 5 capsules, each separately blister packaged. Our sensory kits contain a mixture of flavours, each separately blister packaged, read the product description for flavour details.
We ship globally, and have over 20 years of experience at it. Our GMP Pharmaceutical Flavour Standards are produced to the highest standards, and as such, their shelf-life is strong and their quality consistent.
FlavorActiV’s flavour centre is the world’s only pharmaceutically run facility dedicated to the production of flavour reference standards. The Flavour Centre is a state-of-the-art facility housed within the campus of world-renowned Quay Pharma near Liverpool in the U.K.
The Flavour Centre was designed by FlavorActiV from the ground up at the direct request of global customers as they looked to move away from inferior food grade ‘certified flavour standards’ to GMP Pharma, a standard that ensures safe, stable, traceable, consistent and long shelf-life products.
All FlavorActiV’s industry-leading encapsulated flavour standards are manufactured following GMP at our Flavour Centre. All aspects of manufacture are overseen by Quay Pharma who are audited by the U.S. Food and Drug Administration (FDA) and the U.K. Medicines and Healthcare Products Regulatory agency (MHRA). We also welcome customer audits.
Only FlavorActiV GMP flavour standard capsules bear our mark of authenticity.
We brand each of our capsules so that our customers know they’re getting the Pharmaceutical GMP Quality that only FlavorActiV provide.
Industry leading packaging and shelf-life
FlavorActiV flavour standards are blister packaged, which extends shelf-life and protects capsules from potential contamination. The average shelf-life of FlavorActiV flavour standards is 18 months to 4 years, depending on the flavour compounds.
We will never ship in pots or plastic packaging, here’s why…
Blister packaging protects capsules from the environment until they are ready for use. Blister packaging greatly reduces the amount of headspace for possible flavour escape. As each capsule individually blister packaged, making use of one capsule still leaves all others protected. FlavorActiV Flavour Standard packaging is 100% recyclable, as opposed to polypropylene which is not widely recycled.
Pots are semi-porous, they allow molecules to pass through and flavour to be lost, their significant headspace also adds to substantial flavour escape as a gas, even when using just one capsule all those remaining in the pot are exposed.
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