Coconut

Coconut

Whiskey Lactone

Associated Sensory Terms:

Coconut, Maple, Nutty

GMP Flavour Standard

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.

Beer Sensory

Cause of Flavour

A positive flavour in oak aged alcoholic beverages such as whiskey and specialist beers. This flavour can also be added into beverages during production as a flavouring agent. At high concentrations this flavour can bring the beverage out of profile and become an off-note.

Coffee Sensory

Coconut

The slightly sweet, nutty, somewhat woody aromatic associated with coconut.

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

View all FlavorActiV GMP Coffee Flavour Standards.