Jasmine GMP Flavour Standard

Jasmine GMP Flavour Standard

The FlavorActiV Jasmine GMP Flavour Standard, scientifically classified as Indole, is a GMP-certified sensory reference standard used to detect jasmine off-flavour in beverages. Trusted by breweries, soft drink manufacturers, juice producers, and quality assurance laboratories worldwide, it is an essential tool for sensory panel training, off-flavour calibration, and production hygiene monitoring.

Jasmine is one of the most deceptive off-flavours in beverage production. At trace concentrations, it registers as pleasant, floral, and sweet. At higher concentrations, most often caused by microbial contamination, it rapidly becomes faecal, farmyard-like, and deeply objectionable. The FlavorActiV Jasmine Flavour Standard enables trained panels to identify, quantify, and control this compound at extremely low detection thresholds.

£75.00 GBP

Quantity:

We ship globally – shipping costs may apply depending on your region

Minimum Order: £275

WHAT IS JASMINE FLAVOUR IN BEVERAGES?

Jasmine flavour in beverages is caused by Indole, a naturally occurring aromatic compound. Its sensory character is strongly concentration-dependent, making it uniquely challenging to detect and interpret without trained calibration.

Sensory Character at Low Concentrations
– Sweet and floral
– Lightly perfumed
– Associated with jasmine blossom

Sensory Character at High Concentrations
– Faecal and farmyard-like
– Septic and coliform-like
– Heavily offensive and product-damaging
 

WHAT CAUSES JASMINE OFF-FLAVOUR?

Jasmine off-flavour in beverages is primarily caused by microbial contamination, most commonly involving coliform bacteria. Understanding the root causes allows quality teams to implement targeted hygiene controls and catch contamination early.

Common Causes Include:
– Coliform bacteria contamination in sugars and syrups
– Poor sanitation during fermentation
– Bacterial growth in tanks or processing equipment
– Cross-contamination during storage or transfer
– Inadequate cleaning and CIP procedures
– Contaminated raw materials

Indole often appears alongside sulphur-related flavour faults such as:
– Dimethyl Sulphide (DMS)
– Dimethyl Trisulphide (DMTS)

Together, these compounds create a heavily contaminated, septic-like sensory profile that negatively impacts beverage quality and consumer perception.
 

WHY IS JASMINE (INDOLE) IMPORTANT IN BEVERAGE QUALITY CONTROL?

Even trace levels of jasmine off-flavour can significantly affect flavour perception and product acceptance. Early detection helps manufacturers prevent contaminated batches from reaching consumers.

Benefits of Monitoring Jasmine Off-Flavour:

– Protects beverage flavour quality
– Detects microbial contamination early
– Supports GMP and hygiene compliance
– Improves sensory panel accuracy
– Reduces product waste and recalls
– Enhances consistency across production batches
 

USING THE JASMINE GMP FLAVOUR STANDARD FOR SENSORY TRAINING

The FlavorActiV Jasmine GMP Flavour Standard is designed for structured sensory calibration programmes and professional panel training.

Sensory Panels Learn How To:
– Detect jasmine at extremely low concentrations
– Recognise the transition from floral to faecal
– Differentiate jasmine from sulphur-based off-flavours
– Accurately score flavour intensity and persistence
– Improve consistency in sensory evaluation

Regular sensory calibration improves panel confidence, repeatability, and the accuracy of beverage fault detection.
 

PROFESSIONAL APPLICATIONS OF THE JASMINE FLAVOUR STANDARD

The Jasmine GMP Flavour Standard is used across the full spectrum of beverage manufacturing and quality assurance.

Industries Served
– Breweries and craft beer producers
– Distilleries and spirits manufacturers
– Soft drink and carbonated beverage producers
– Juice and fruit drink manufacturers
– Flavoured water and functional beverage brands
– Ready-to-drink (RTD) beverage companies
– Sensory and quality assurance laboratories

Key Quality Control Applications
– Sensory panel validation and calibration
– Shelf-life and stability testing
– Microbial contamination detection programmes
– Ingredient and raw material quality verification
– Production hygiene monitoring and process control
– New product development sensory benchmarking
 

GET STARTED WITH FLAVORACTIV

Contact the FlavorActiV team to learn more about the Jasmine GMP Flavour Standard and discover how professional sensory training solutions can support your beverage quality assurance programme.

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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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