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Quality Control / Quality Assurance
FlavorActiV Coffee Sensory tools are in regular use the world over by growers, graders, producers, traders, roasters, baristas, cuppers, trainers, enthusiasts, innovators, retailers, wholesalers...
FlavorActiV's coffee sensory tools have application throughout the supply chain, across all coffee varieties and production stages. The world leader in the training and measurement of professional tasters, FlavorActiV support over 50,000 tasters on a regular basis with training, tasting software and encapsulated flavour standards.
FlavorActiV has a history of driving industry quality standards, working alongside industry thought leaders and academics in all beverage sectors to ensure progress is underpinned by both internal and external expertise.
FlavorActiV's coffee defect and attribute flavour standards were developed by FlavorActiV's expert sensory team alongside James Hoffman of Square Mile Coffee, Spencer Turer and team at Coffee Enterprises and John Thompson of Coffee Nexus.
A selection of 24 of FlavorActiV's flavour standards was evaluated in partnership with World Coffee Research and Speciality Coffee Association at Kansas State University and were approved for inclusion in WCR's Sensory Lexicon in alignment with the Coffee Taster's Flavour Wheel.
Calibrate your senses on the aroma and taste of specific sensory attributes and defects.
Specific coffee defects and attributes can be detected at all stages of coffee production. Having a consistent language to describe these flavours and having been trained and calibrated to a specific, consistent taste and aroma standard aligns tasters throughout the industry and across geographies.
FlavorActiV's flavour standards specifically replicate many typically found defects and attributes. They are produced (under GMP-Pharma conditions) in powdered compound form and placed within capsules. Once the compounds are added to product, it imparts the aroma, mouthfeel and taste of the specific flavour in a form that is safe to both smell and taste.
By training tasters to a consistent and stable flavour standard, we align our sensory language and flavour understanding. This gives us a benchmark to work from when describing defects and attributes to others in the coffee community and beyond.
FlavorActiV's GMP Pharma Flavour Standards are sold by flavour, each flavour pack containing 5 individually blister-packaged capsules. Each capsule can be used during one training/calibration session to train up to 15 people at once. FlavorActiV recommend beginning tasting sessions with 1 capsule per 1 litre of water before progressing on to use in coffee and with higher dilutions as flavour understanding and recognition improves. The process develops tasters to become their own finely tuned human sensory instrument.
FlavorActiV ship globally and have over 20 years experience of doing so. Our Flavour Centre is MHRA & US FDA Inspected and the flavour standards are GMP Pharmaceutical grade, produced to the highest standards affording strong shelf-life and consistent quality.
Icon | WCR/SCA Name | FlavorActiV Name | Descriptor | Chemical Name |
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Peapod | Acetaldehyde | Green Fruit, Under-Ripe | Acetaldehyde |
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Almond | Almond | Marzipan, Bitter Almond | Benzaldehyde |
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Apple | Apple | Floral, Processed Apples | Ethyl Hexanoate |
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Bitter | Bitter | - | Iso-Alpha Acids |
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Butyric | Butyric Acid | Rancid Cheese/Butter, Parmesan, Baby Sick | Butyric Acid |
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Coconut | Coconut | - | Whisky Lactone |
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Petroleum | Diesel/Motor Fuel | Heavy Solvent, Gasoline | P-Cymene |
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Sour | Sour | Lemon | Citric Acid |
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Musty / Dusty | Geosmin | Dry Earth | Geosmin |
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Floral | Geraniol (Rose/Floral) | Rose Water | Geraniol |
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Grape | Grape | Bubble Gum, Artificial Grape | Methyl Anthranilate |
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Jasmine | Indole | Rose Water, Jasmine | Indole |
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Acetic | Acetic | Vinegar | Acetic Acid |
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Isovaleric | Isovaleric | Cheese, Sweat, Sweaty Foot | Isovaleric Acid |
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Phenolic | Medicinal | Blood-like Copper Penny, Antiseptic, Band-Aid | O-Cresol (Methyl Phenol) |
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Mouldy / Damp | Musty | Cork like | 2,4,6 Trichloroanisole |
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Papery | Papery | Paper Cups | Trans-2-Nonenal |
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Brown Spice | Phenolic | Clove | 4-Vinyl Guiacol |
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Pineapple | Ethyl Butyrate | Tropical Fruit | Ethyl Butyrate |
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Fermented | Fermented | Cheesy, Infected, Fruity, Mouldy | Ethyl Isovalerate |
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Fresh | Freshly Cut Grass | Leafy Plants | Cis-3-Hexanol |
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Salt | Salty | - | Sodium Chloride |
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Vanilla | Vanilla | - | Vanillin |
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Musty / Earthy | Wet Earthy | Damp Soil, Musty, Tobacco | 2-Ethyl Fenchol |
Icon | FlavorActiV Name | Descriptor | Chemical Name |
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Dry Cracker / Mousy | Caged Mice, Cracker Biscuits | 2-Acetyletrahydropyridine |
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Potato Skins | Raw Potatoes, Earthy | 2-Isopropyl-3-Methoxyprazine |
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Leathery | - | 6-Isobutylquinoline |
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Cucumber | Green Vegetable, Fragrant | Trans, Cis 2-6-Nonadienal |
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Barnyard | Anamalic, Band-Aid, Horsey | 4-Ethyl Phenol |
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Spicy | Cloves, Allspice | Eugenol |
All 24 WCR aligned flavours (120 Capsules, 5 Capsules per flavour)
6 key flavours (30 Capsules, 5 Capsules per flavour)
Sold per flavour (5 capsules per flavour)
A selection of FlavorActiV flavour standards are stocked by the SCA EU and US stores.
Sales of FlavorActiV Coffee Flavour Standards help fund WCR sensory research.
The video guide to the left shows the standard preparation steps when using flavour standards in filter coffee. Get in touch to request prep steps more applicable to your intended use. FlavorActiV recommend beginning tasting sessions with 1 capsule per 1 litre of water before progressing on to use in coffee and with higher dilutions as flavour understanding and recognition improves.
The video guide to the left shows the standard preparation steps when using flavour standards in filter coffee. Get in touch to request prep steps more applicable to your intended use. FlavorActiV recommend beginning tasting sessions with 1 capsule per 1 litre of water before progressing on to use in coffee and with higher dilutions as flavour understanding and recognition improves.
Train, Enhance, Maintain
FlavorActiV's Calibration Tool measures the abilities of professional tasters globally. With over 50,000 professional tasters participating and over 4,000 sensory panels enrolled, they are the largest proficiency programmes in the world.
Coffee Calibration (known as TVS) is the next logical step for trained tasting panelists or coffee enthusiasts wishing to enhance and maintain their tasting performance. Regular calibration uses FlavorActiV blind flavour capsule packs linked to FlavorActiV's online proficiency software to benchmark, troubleshoot and develop individual tasting abilities.
Coffee Calibration results are submitted to our powerful online database which instantly provides a detailed breakdown of individuals and panel performance. The analysis can be broken down and presented in a multitude of ways, and for sensory panels and multi-location organisations detailed demographic information is stored on every taster to increase understanding and learning.
Quick and easy to use, the Coffee Calibration is an incredibly powerful tool in understanding what is needed to maintain the quality of tasters.
Open to all, FlavorActiV's Coffee Calibration TVS runs throughout the year on a rolling basis.
Calibration tasting packs are purchased via our store and sent out to coffee enthusiasts, professionals and sensory panels around the world as and when they wish to participate. The packs contain 'blind' flavour standards used to evaluate tasting abilities through a 'Flavour Identification' test. The Flavour ID test focuses on a panellists ability to identify flavours. Each pack gives you the ability to conduct a one-off calibration session for your panel (a typical panel being a group of 5-15 professional tasters). We recommend calibrating at least twice a year, and the taster data remains yours to study as you wish.
Why Calibrate?
+ Increase confidence in the sensory quality of green coffee purchases and finished consumer product
+ Comprehensive feedback across tasters / organisation
+ Shows specific taster and panel learning opportunities.
+ Panels and individuals learn strengths and weaknesses and can increase skills accordingly
+ Training encourages staff retention & improves product awareness
The Calibration Pack consists of:
+ User Guide
+ Blind tasting packs (Pharmaceutical Quality GMP Flavour Standards)
+ Link and password to access instructions and download ballot sheets
+ A unique pack code for use at the time of data entry
The process of calibration:
1. Order and join online - each pack can be used once by up to 25 (ideally 5-15) people
2. Calibration Packs sent out
3. Prepare samples according to instructions
4. Get tasting, logging results online or via ballot sheets
5. Check results - measure, enhance, maintain
Things you'll need:
+ Around 7 litres of quality water
+ 6 Pitchers for mixing the flavour standards (min. 1 litre capacity each)
+ 1 Pitcher for the 'reference standard' (min. 1 litre capacity)
+ 7 cups per panellist for tasting
+ Designated area that follows Good Sensory Practices to conduct the test
+ Device with internet access (laptop/cell phone/ipad...) to download resources, record answers and gain results
Online Calibration Tool
Easy to understand and visually accessible, the online calibration tool provides large amount of contextual data quickly and efficiently, even with complex data such as flavour scaling.
The online Calibration tool supports multi-national, independent and artisan producers alike, helping all to better understand and evaluate their sensory panel performance. Participant panels and individual tasters are able to compare performance anonymously against other panels, providing the same sensory feedback and other benefits, but on a smaller scale than national and multi-national companies with proprietary data.
Built to software industry standards using the latest systems and secure encryption on-site and during data transmission to keep your data safe online and offline. FlavorActiV's Online Calibration Tool is developed with both quality assurance management and taste panel leaders in mind; easy, intuitive and fast, tasters will spend more time tasting products than analysing data or fighting with software options and configurations.
The Online Calibration Tool is entirely web-based, so there is no need to install programs or applications or worry about system integration. The software is fully compatible with both legacy and modern browsers and works fine on cell phone too.
Begin Calibration
Sensory Expertise
From sensory training by FlavorActiV's highly experienced, multi-lingual tasting panel trainers to Tasting Services, Integrated Sensory Plans and Portable Sensory Booths. FlavorActiV provides a range of different services to enhance your product quality.
Visit our training pages or send us an email to discover more.
+44 (0)1844 396113
online@flavoractiv.com