Trans, 2-6-Nonadienal

Associated Sensory Terms:

Green vegetable, Fragrant

GMP Flavour Standard

FlavorActiV GMP Pharmaceutical Quality flavour reference standards can be added to almost 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

This taint occurs in source water and as such it can be imparted into the final product for a range of different beverage types.

The taint occurs when vegetable matter breaks down and contaminates source water supplies. This can be due to water running through vegetation or vegetation entering water sources.

It can also occur due to the decomposition of algae after a algal bloom.


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.

Coffee Sensory


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.