FlavorActiV Capsules: How do you use them?

FlavorActiV capsules make it possible to prepare consistent flavour references for sensory training. They help tasting panels learn to recognise specific tastes, aromas and off-flavours in food and beverages. But what exactly do you do with a capsule?

The key point is simple: open the capsule and mix its contents into a liquid. The capsule itself is not intended to be swallowed. The prepared sample can then be smelled and tasted as part of a sensory session.

How to prepare a FlavorActiV capsule

For an introductory session, one capsule in one litre of water is a useful starting point. Always check the instructions supplied with your particular standard or kit, especially when working with a different beverage or a specific training concentration.

1. Prepare a clean jug and tasting glasses. Decide which flavour you want to train with and label the samples if you are preparing several standards.
2. Remove one capsule from its blister pack. Leave the remaining capsules sealed until they are needed.
3. Open the capsule carefully. Hold it upright, tap it gently and pull the two halves apart, pointing it away from your face.
4. Pour the contents into a jug partly filled with water or the chosen beverage. Swirl the jug to mix the standard, then top it up to the intended volume.
5. Pour the mixture into tasting glasses. Panellists can assess the aroma and, where appropriate, taste the prepared sample.

If a capsule is difficult to open, FlavorActiV advises carefully cutting one end with clean scissors over the preparation jug. Clean the scissors between different standards to avoid mixing flavours.

Should you use water or the actual product?

Water is often the clearest place to start. It helps panellists become familiar with a flavour without the competing aromas of a product. Once they can recognise it in water, you can move to a relevant beverage, such as coffee or beer. The surrounding product may change how easily a flavour can be detected, so follow preparation guidance suited to your application.

Depending on the standard and your training objective, possible examples include:

• Beer: train assessors to recognise an off-flavour against the beer’s own malt and hop character. FlavorActiV describes preparing its beer standards in beer for sensory training.
• Coffee: practise identifying an attribute or defect in brewed coffee after first learning to recognise it in water. FlavorActiV recommends this progression for coffee training.
• Wine or whisky: explore whether assessors can recognise a relevant aroma within these more complex drinks. Request preparation guidance for the particular standard and beverage before setting up the exercise.
• Milk: investigate how a relevant note is perceived in a dairy product. The milk’s composition may affect the result, so establish a preparation method for the standard you intend to use.

Use the same base drink for your flavoured sample and an unflavoured control. This gives panellists a direct comparison. Do not assume that one capsule per litre will be the right concentration for every drink: the appropriate level depends on the standard, the product and what you want the panel to learn.

How can you use FlavorActiV capsules with food?

Food applications often need a different approach from dissolving a standard in water and serving it as a drink. If the goal is to recognise a flavour in a particular food, you can investigate a preparation method that distributes the standard evenly through that food.

For example, with chocolate, a trial could involve adding a prepared standard to melted chocolate, mixing it thoroughly and dividing it into equal portions. With mashed potatoes, you could investigate mixing a measured amount through a prepared batch. In each case, make an otherwise identical portion without the standard for comparison.

These are examples of possible trial methods, not universal FlavorActiV instructions. Heat, fat content, moisture and mixing can affect the aroma or taste that reaches the panellist. Adding a standard to hot food may also change how much of a volatile aroma remains detectable. Ask for guidance on the specific standard, concentration and food matrix before using such samples for formal panel training or tasting.

You might also consider applying a prepared solution to the surface of a food (by spraying it for example) or to a cellulose paper strip. That requires a method of its own: a paper strip used for smelling does not reproduce the experience of tasting the flavour within chocolate, mashed potatoes or another food. Once again; these are examples of possible trial methods, not universal FlavorActiV instructions.

How many people can use one capsule?

When prepared in one litre of liquid, one capsule typically provides tasting samples for around 12–15 people, depending on portion size. Give each panellist a comparable amount and prepare the samples consistently.

When should you serve the prepared samples?

Prepare samples shortly before the session. FlavorActiV guarantees the performance of a standard for up to 30 minutes after it has been added to liquid. How long an individual flavour remains detectable can vary by compound and matrix, so prompt, consistent serving is particularly useful when comparing panellists or samples.

Start simple, then move to your own product

A practical first session starts with one flavour in water. Let panellists smell and taste it, describe what they notice and learn its identifying characteristics. You can then develop an exercise in the beer, coffee, wine, whisky, milk or food product that matters to your panel.

We can supply all FlavorActiV Flavour Standards. You will find a selection on our website, but if the capsules you need are not listed, we can supply those too. Please contact us at info@medi-sense.nl with your enquiry. Business customers can also order on account.