Indole GMP Flavour Standard

Indole GMP Flavour Standard

The Indole GMP Flavour Standard is a professional-grade sensory reference material designed to train tasting panels to detect specific biological defects in beverages. Whether monitoring beer, water, or soft drinks, this standard enables quality control teams to replicate Indole’s exact sensory profile, ensuring product hygiene and brand consistency.

By utilising this standard, breweries and beverage producers can effectively calibrate their sensory panels to identify and eliminate hygiene-related defects from the supply chain.

£75.00 GBP

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Minimum Order: £275

What is Indole Flavour?

Indole flavour is a potent off-note primarily associated with biological contamination. At high concentrations, it is characterised by unpleasant aromas reminiscent of a farmyard, a septic tank, or faeces.

However, Indole is chemically complex. At very low concentrations, it can present a floral, jasmine-like aroma. In the context of brewing and industrial beverage production, it is almost exclusively regarded as a defect and a marker of poor hygiene.

What Causes Indole Off-Flavour?

Understanding what causes indole flavour is essential for root-cause analysis in production. Indole is not a byproduct of standard yeast metabolism; instead, it is caused by coliform bacteria contamination.

The primary causes include:
– Contaminated Ingredients: Coliform bacteria present in liquid sugars, syrups, or dirty adjuncts.
– Early Stage Infection: Bacterial growth during the lag phase of fermentation (often due to poor wort line sanitation).
– Biofilms: Interactions between bacteria and biofilms in dispensing lines or storage vessels.

Indole commonly occurs alongside DMS (Dimethyl Sulfide). When combined with DMTS (Dimethyl Trisulfide), it creates a distinct “septic” or “drain-like” character.

Using the Indole GMP Flavour Standard for Sensory Training

The indole GMP Flavour Standard is used in sensory training to:

– Familiarise tasters with the full range of indole aromas, from subtle jasmine to strong faecal notes.
– Improve the accuracy and confidence of sensory panels in detecting and quantifying indole off-flavours.
– Support quality assurance protocols by providing a reliable reference for the identification of off-flavours.

How to Recognise Indole Flavour: Sensory Terms

When evaluating for indole, sensory professionals use the following terms:

Jasmine (at low concentrations)
Faecal
Farmyard
Coliform
Septic (when combined with DMTS)

At low levels (5–15 µg/L), indole may be perceived as floral or jasmine-like. As the concentration increases, the aroma shifts to more unpleasant, faecal, or farmyard notes.

What are the Professional Applications of the Indole GMP Flavour Standard?

The indole GMP Flavour Standard is used in:

– Beverage production (beer, wine, soft drinks) for quality control and product development
– Sensory panel training and certification
– Troubleshooting and root cause analysis of off-flavours in manufacturing
– Research and development for new beverage formulations

Other Information

– Flavour Level: Variable, typically 5–15 µg/L
– Detection: Jasmine-like at low levels; faecal or farmyard at higher concentrations
– Commonly Associated With: DMS and DMTS, which can enhance septic or sulphurous notes

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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