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The Fermented GMP Flavour Standard is a professional-grade sensory training tool designed for use in the beer and beverage industry. It enables accurate detection and evaluation of fermented off-flavours—commonly described as mouldy, rotten cheese, or musty—which arise from microbial contamination during production or shipping.
When added to beer or other beverages, this standard replicates the characteristic off-notes of uncontrolled fermentation. It is particularly relevant in identifying flavour faults caused by yeasts and bacteria in high-sugar environments, such as juice concentrates and sugar syrups.
Each pack contains 5 capsules, each separately blister packaged.
The FlavorActiV Fermented Flavour Standard is a professional sensory reference for training assessors to recognise fermented characteristics in food and beverage products.
It provides sensory panels with a consistent reference for developing flavour recognition skills and helps improve consistency between assessors during sensory evaluation and quality control. The fermented flavour is an off-flavour that emerges from microbial fermentation, primarily due to contamination by yeasts and bacteria. It is often perceived as rotten cheese, mouldy, fruity (undesirable), infected, or musty.
The standard is suitable for professional sensory training, flavour recognition, panel calibration and quality assurance within the food and beverage industry.
Trained sensory professionals describe fermented off-flavours using the following terms:
Recognising these descriptors is essential in quality control and product release decisions.
We can supply the complete FlavorActiV range for professional sensory applications in the food and beverage industry. If the product you require is not listed in our webshop, or if you need larger quantities, please contact us for availability and a quotation.
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Delivery on account is possible. Contact us for a quote or order directly via the webshop.
Contact via info@medi-sense.nl or +31 (0)6 27899756
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