Associated Sensory Terms:

Clove, Spice, Herbal

Brown Spice

Phenolic is referred to as 'Brown Spice' in the World Coffee Research Sensory Lexicon.

GMP Flavour Standard

FlavorActiV GMP Pharmaceutical Quality 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.

Beer Sensory

Cause of Flavour

In alcoholic beverages - primarily beer - phenolic is imparted by specific yeasts during fermentation. This can either be by design or by accidents. Certain wheat beer styles use yeasts that are designed to produced very phenolic flavoured beer. This is a desirable flavour and part of the brand profile. For beers that don't require a phenolic heavy brand profile the presence of this flavour indicates wild yeasts that have contaminated the brewing process.

This flavour can also occur in all beverages due to hygiene related issues - bacteria can impart this flavour into raw materials, dispensing and processing equipment.


+ Beer Flavour Wheel Number: 0500
+ Typical concentration seen: 0.05-9mg/l
+ Recommended flavour standard / sensory reference standard of the American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)

Coffee Sensory

Brown Spice

The sweet, brown aromatic associated with spices such as cinnamon, clove, nutmeg, and allspice.

FlavorActiV's GMP Flavour Reference Standard Phenolic has undergone evaluation by the same research team behind the first World Coffee Research Lexicon, and has been approved for inclusion within the latest World Coffee Research Lexicon as a validated coffee flavour reference.

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. FlavorActiV's Phenolic is of the 24 validated flavour reference standards.

View all FlavorActiV GMP Coffee Flavour Standards.