Associated Sensory Terms:

Marzipan, Bitter Almond, Cherry, Cherry Stone

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 beverage such as beer Almond is caused by oxidation and other aging affects on the beer. Generally from storage conditions - long term storage can create Benzaldehyde. Some beers such as fruit beers have Benzaldehyde as part of their flavour profile.

In non-alcoholic beverages benzaldehyde is a carryover flavour from previous production within a bottling plant. Cherry or other flavourings have not been cleaned and rinsed out of the system. This flavours are then imparted when another product is processed.


+ Beer Flavour Wheel number 0224
+ Typical Conentration Seen - 1ug to 10mg/l
+ Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)

Coffee Sensory


A sweet, light brown, woody, and buttery aromatic with floral and fruity notes that may include rose, cherry, and apricot. It is also astringent and may be slightly smoky.

FlavorActiV's GMP Flavour Reference Standard Almond 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 Almond is of the 24 validated flavour reference standards.

View all FlavorActiV GMP Coffee Flavour Standards.