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 continues to build on its goal of establishing an industry-wide global CO2 flavour language, supported initally by FlavorActiV’s GMP flavour standards to train tasters to recognise defects and off-notes in CO2, and progressing to measure and maintain tasters skills and education level through advanced proprietary calibration tools and software.
If you have any questions about CO2 sensory management, please contact enquiries@flavoractiv.com.
Acetaldehyde Bruised Apples, Emulsion Paint Acetaldehyde |
|
DMS Sweetcorn, Cooked Veg, Creamed Corn Dimethyl Sulphide |
|
H2S Rotten Eggs, Sulphidic Hydrogen Sulphide |
|
Drains / Butane Gas Drains, Leek-like, Rotten Veg Mercaptan Ethaniol |
|
DMDS Rotten Vegetables Dimethyl Disulphide |
|
DMTS Onions Dimethyl Trisulphide |
Styrene Chemical, Polystyrene, Burning Plastic Styrene |
|
Diesel / Motor Fuel Heavy Solvent, Gasoline, Petroleum P-Cymene |
|
Nail Varnish Acetone, Estery Ethyl Acetate |
|
Fermented Mouldy, Rotten Fruit Ethyl Isovalerate |
|
Nonanal Plastic, Polystyrene, Chemical Nonanal |
|
Fishy Rancid, Fish Oil, Cod Liver Oil Trans-2-4-Heptadienal |
+44 (0)1844 396113
online@flavoractiv.com