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Coffee Defects / Attributes Starter Multi-Kit
Welcome to our special edition coffee multi-kit! This kit has been designed to help you train your palate to recognise
Coconut
A positive flavour in oak aged alcoholic beverages such as whiskey and specialist beers.
Spicy
One of a number of phenolic compounds that can occur in beer. Spicy is generated by yeast fermentation and it’s
Essential Coffee Sensory Kit
The Essential Coffee Sensory Kit is a great way to get involved in the coffee quality conversation. The kit includes
Sweet Flavour Standard
The sweet flavour standard is used to assess the potency of sweetness in a beverage. Sweet can be caused by
Styrene (Plastics) Flavour Standard
The styrene flavour standard helps train professional tasters to recognise the potency of plastics’ character in beverages. Plastic off notes
Sugar Sensory Complete Kit
Sugars are essential for the development of many flavour and aroma characters in beer. The sensory quality of sugars is
Smoky
Smoky can also occur in alcoholic and non-alcoholic beverages through contamination with microorganisms. Bacteria and yeast can metabolise sugars and
Phenolic Flavour Standard
In alcoholic beverages – primarily beer – phenolic is imparted by specific yeasts during fermentation. This can either be by
Papery Flavour Standard
The papery flavour standard is used to assess the potency of the papery character. Papery is formed in stale or
Medicinal Flavour Standard
The “Medicinal Flavour Standard” denotes a medicinal-like off flavour in beverages imparted via poor cleaning in process (CIP) systems. The
Fermented
Fermented commonly occurs in juice concentrates- normally during shipping under poor conditions.
Yeasty Flavour Standard
The Yeasty GMP Flavour Standard imparts a general yeasty flavour to the beverages and is not specific to one type
Sulphitic Flavour Standard
The sulphitic flavour standard helps train professional tasters to recognise the potency of sulphur dioxide character. Sulphur dioxide is a
Sour
One of the basic tastes in all beverages, it is common in some form in low pH beverages such as
Lactic
Caused in alcoholic beverages – mainly beers – from lactic acid bacteria contaminating the mashing stage being brewing. Lactic in
Rotten Vegetable (Dmds) Flavour Standard
The Dimethyl Disulphide Flavour Standard is a training kit for professional tasters to recognise and scale the intensity of rotten
Musty Flavour Standard
The musty flavour standard helps train professional tasters to recognise the potency of musty character. Our musty is a serious
Mushroom Flavour Standard
The Mushroom Flavour Standard is used to identify and scale the intensity of mushroom character in foods and beverages. The
Mousy Flavour Standard
The Mousy Flavour Standard is a training kit for professional tasters to recognise and scale the intensity of the mousy