FlavorActiV Musty Flavour Standard

Description

The FlavorActiV Musty GMP Flavour Standard is a professional sensory reference for training assessors to recognise musty off-flavours in food and beverages. Musty taint is commonly associated with 2,4,6-trichloroanisole (TCA) and can significantly affect product quality, even at very low concentrations.

Typical sensory characteristics include musty, damp, cellar-like and corked notes. The standard provides a consistent reference for sensory training, helping quality teams recognise contamination and identify unwanted musty characteristics during sensory evaluation.

Musty Flavour Standard for sensory training

Musty off-flavour can occur through contamination of raw materials, packaging, storage environments or processing equipment. TCA is particularly well known as the compound responsible for cork taint in wine, but musty taints can also occur in beer, spirits, soft drinks and other food and beverage products.

The FlavorActiV Musty standard can be used for sensory panel training, calibration and routine quality control.

Key features

• Professional GMP Flavour Standard
• For recognition of musty off-flavours and TCA
• Sensory descriptors: musty, damp, cellar-like and corked
• Suitable for food and beverage applications
• For sensory panel training, calibration and quality control
• Pack of 5 individually blister-packed capsules

Looking for other FlavorActiV flavour standards?

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.