Chocolate Sensory

Chocolate Sensory Services

FlavorActiV is committed to promoting good sensory practices across the whole beverage industry. A team of expert taster trainers, supported by consultant beverage experts, are combining their years of insider experience with advanced human calibration tools, tailored sensory programmes and instruments to give unparalleled sensory support.

FlavorActiV have a history of working alongside the industry’s leading organisations, establishing and maintaining good sensory practices globally. Moving forward, FlavorActiV continues to build on its goal of establishing an industry-wide global chocolate flavour language, supported initally by FlavorActiV’s GMP flavour standards to train tasters to recognise defects and positives in chocolate, and progressing to measure and maintain tasters skills and education level through advanced proprietary calibration tools and software.

If you have any questions about chocolate sensory management, please contact chocolate@flavoractiv.com.

FlavorActiV GMP Flavour Reference Standards

FlavorActiV’s pharmaceutical grade, GMP Flavour Standards are safe to smell, taste and drink, and can be used in almost any liquid to impart a real flavour, off-note, or taint. The flavour standards were developed in FlavorActiV's dedicated pharmaceutical facility in the UK 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 Good Manufacturing Practices (GMP) pharmaceutical 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.

Each of the 16 flavours below has undergone evaluation by FlavorActiV's Sensory Systems team as well as the chocolate industry directly prior to inclusion within FlavorActiV's latest Chocolate Flavour Lexicon and Library as important chocolate flavour reference standards.

Sour
Lemon
Citric Acid
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Sweet
Sugar
Sucrose
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Bitter
Bitter basic taste
Iso-Alpha-Acids
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Salty
Salt
Sodium Chloride
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Acetic
Vinegar
Acetic
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Alkaline
Washing Powder
Sodium Bicrabonate
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Phenolic
Clove-like
4-Vinyl Guiacol
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Metallic
Metal
Ferrous Sulphate
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Medicinal
Hospital-like, Band-aid
O-Cresol (methyl phenol)
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Earthy
Wet Earth, Damp
2-Ethyl Fencol
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Burnt Rubber (Motor Fuel)
Rubber
p-cymene
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Acetaldehyde
Bruised Apple, Solvent
Acetaldehyde
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Musty
Corked Wine, Musty, Damp
2,4,6 Trichloroanisole
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Papery
Wet Paper, Cardboard
Trans-2-Nonenal
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Plastic
Polystyrene, Melting Plastic
Styrene
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Smoky
Smoked Meat, Kippers
Guiacol
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Butyric
Vomit, Rancid, Baby Sick
Butyric Acid
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Yeasty
Yeast-like
Active Dried Yeast
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Fermented
Fermented Juices
Ethyl Isovalerate
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Freshly Cut Grass
Grass, Leaf
Cis-3-Hexanol
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Brett-Barnyard
Farmyard
4-Ethyl Phenol
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Chocolate Sensory Plan

1 › Train
Train using FlavorActiV's GMP Chocolate Flavour Standards & Kits. Our multi-lingual team provide training in over 15 languages.
2 › Calibrate
Receive regular chocolate proficiency kits to test your abilities. Input data into our proprietary software to benchmark your results globally.
3 › Maintain
FlavorActiV advanced training sessions and industry specific workshops will see your sensory knowledge continually grow across the range of flavour reference standards.
4 › Improve
Continual optimisation and analysis of support and package coupled with supply of GMP Flavour Standards.