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 email@example.com.
Bruised Apples, Emulsion Paint
Sweetcorn, Cooked Veg, Creamed Corn
Rotten Eggs, Sulphidic
|Drains / Butane Gas
Drains, Leek-like, Rotten Veg
Chemical, Polystyrene, Burning Plastic
|Diesel / Motor Fuel
Heavy Solvent, Gasoline, Petroleum
Mouldy, Rotten Fruit
Plastic, Polystyrene, Chemical
Rancid, Fish Oil, Cod Liver Oil