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.
Fermented commonly occurs in juice concentrates- normally during shipping under poor conditions.
It can also occur in sugar syrups and other high sugar based products.
Fermentation can take place via a range of different micro contaminants - such as yeast and bacteria.
+ One of a range of microbiological contamination off-flavours, with examples being acetic and lactic acid to alcohol fermentation.
The pungent, sweet, slightly sour, sometimes yeasty, alcohol-like aromatic characteristic of fermented
fruits or sugar or over-proofed dough.
FlavorActiV's GMP Flavour Reference Standard Fermented 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 Fermented is of the 24 validated flavour reference standards.
View all FlavorActiV GMP Coffee Flavour Standards.