Coffee lexicon aims for ‘universal language of flavour’
By Canadian Vending
By Canadian Vending
College Station, TX – World Coffee Research have teamed up with FlavorActiV, Coffee Enterprises and Square Mile Coffee Roasters to develop a set of 24 global standard flavour references that allow tasters all around the world to have an identical reference point.
The new FlavorActiV references, which have been added in a newly released second edition of the lexicon – Lexicon 2.0 – are GMP pharmaceutical grade, shelf- stable, food-safe, and internationally available, World Coffee Research said in a news release. The goal is to substantially expand the applicability of the lexicon.
Each of the 24 flavours has been evaluated by the same researchers behind the World Coffee Research Sensory Lexicon to ensure a match.
With these new references, coffee is taking one step closer to achieving a universal language of flavour, the release said.
For the second edition of the lexicon, twenty-four of the attributes have been updated to include FlavorActiV references: Sour, Bitter, Salty, Apple, Grape, Coconut, Pineapple, Acetic acid, Butyric acid, Isovaleric acid, Fermented, Peapod, Fresh, Papery, Musty/Earthy, Musty/Dusty, Moldy/Damp, Phenolic, Petroleum, Brown Spice, Almond, Vanillin, Floral and Jasmine.
“We always knew the WCR Sensory Lexicon could never truly be a global tool as long as the majority of references could only be bought in a U.S. grocery store,” said chief executive officer Tim Schilling. “But there wasn’t anything better out there. FlavorActiV has changed the math. Their flavour capsules are relevant, accurate, and globally available – just as easy if you’re in Lima as in Limrick as in Lincoln, Nebraska. FlavorActiV saw that coffee had a need, and they invested in the R&D to create something completely new. We embrace the same spirit of solving problems through innovation.”
Proceeds from the sale of FlavorActiV coffee capsules will fund future sensory research at World Coffee Research.