14. FULLNESS 0110 ALCOHOLIC 0120 SOLVENT-LIKE 0130 ESTERY 0140 FRUITY 0150 ACETALDEHYDE 0160 FLORAL 0170 HOPPY 1410 BODY 1. AROMATIC, FRAGRANT, FRUITY, FLORAL 0210 RESINOUS 0220 NUTTY 0230 GRASSY 2. RESINOUS, NUTTY, GREEN, GRASSY 0310 GRAINY 0320 MALTY 0330 WORTY 3. CEREAL 0410 CARAMEL 0420 BURNT 4. CARAMELIZED, ROASTED 0500 PHENOLIC 5. PHENOLIC 0610 FATTY ACID 0620 DIACETYL 0630 RANCID 0640 OILY 6. SOAPY, FATTY, DIA- CETYL, OILY, RANCID T A S T E O D O U R O D O U R 0700 SULFURY 0710 SULFITIC ALKALINE 1310 STALE 0800 CATTY 0810 YEASTY 0740 COOKED VEG 0730 PAPERY 0820 LEATHERY 0830 MOULDY 0840 ACIDIC 0900 ACETIC 0910 SOUR 0920 SWEET 1000 BITTER 1200 SALTY 1100 MOUTHCOATING 1320 METALLIC 1330 ASTRINGENT 1340 POWDERY 1350 CARBONATION 1360 WARMING 1370 7. SULFURY 8. OXIDIZED, STALE, MUSTY 9. SOUR, ACIDIC 12. BITTER 11. SALTY 10. SWEET 13. MOUTHFEEL SULFIDIC 0720 Flavor Act V TM Taster Management - Thats All We Do For expert advice on taster mangement contact us at: Email: [email protected] Phone: +44 (0) 1844 354 154 FlavorActiV © 2010 Beer Flavour Wheel