FlavorActiV GMP compliant flavour reference standards can be added to alomst any liquid to impart a real flavour, off-note, or taint that's safe to both smell and taste. The flavour standards are sold individually in packs of 5 capsules, each capsule separately blister packed to provide flavour protection and prolonged shelf life.
Production adheres to strict pharmaceutical Good Manufacturing Practice (GMP) quality controls. FlavorActiV's dedicated GMP Flavour Centre is certified and regulated by the UK Government’s Medicine Regulatory & Healthcare Product Agency (MHRA) to a standard which far exceed ISO 9001, ISO 17025 or any food grade certification.
Commonly imparted via fermentation by the yeast Brettanomyces. Typically unwelcome in most alcoholic beverages as it introduces a farmyard or band aid like flavour. Brettanomyces generally a wild yeast and can end up contaminating the brewing or fermentation process.
Different strains of Brettanomyces can introduce different flavours, although the most obvious defect is the 4-ethyl phenol variant or farmyard commonly from Brettanomyces Bruxellensis.
Brett - Barnyard is desirable for some beverages - is part of their normal flavour profile and is deliberately introduced or cultured. Some wines are notable for having Brett - Barnyard.
This flavour standard is one of many that can occur due to the breakdown or organic matter in water.
A good final product is only as good as the initial raw materials placed into it. Incoming water should be reviewed via sensory for all beverages for such types of taints.
In early 2014, together with two of the coffee industry’s leading organisations, FlavorActiV developed and launched an advanced Calibrating Coffee Sensory Plan to provide cupper training, cupper calibration and coffee tools throughout the coffee supply chain. In 2016 FlavorActiV partnered with World Coffee Research to validate the use of FlavorActiV's GMP Flavour Standards as reference standards within WCR's lexicon.
View all FlavorActiV GMP Coffee Flavour Standards.