AROXA

AROXA Flavour standards, proficiency testing, and expert training — our passion lies in the world of smell and taste.

From sensory evaluation to quality assurance, we’ve got you covered. All of our products are developed, manufactured, quality assured in house. Our certified flavour standards are used by global food and drink companies to develop the skills of their professional taste panels. Join us by training your taste panel to detect off-flavours, taints and positive flavour notes, and improve the quality an

d objectivity of your sensory tests. All of our products are made by our parent company Cara Technology Ltd and are all ISO-9001 accredited.

🧪 Love It or Hate It: The Power of Sulphur AromasDiscover how trace sulphur aromas shape flavour, define styles and infl...
19/08/2026

🧪 Love It or Hate It: The Power of Sulphur Aromas

Discover how trace sulphur aromas shape flavour, define styles and influence quality across food and beverage.

Join us for a free webinar exploring how sulphur character develops, its sensory impact and how it can be managed to create balanced, high-quality products.
📅 26th August 2026
⏰ 15:00–16:00 BST
💻 Online

Register now: https://eu1.hubs.ly/H0xJGNt0

14/08/2026

💊 Flavour Fridays 💊

New week, new flavour! This week, we’re spotlighting Metallic, like ink or blood.

At AROXA™, we’re proud to create high-quality flavour standards that help the food and beverage industry train sensory panels and quality teams to identify flavour characteristics with confidence.

👃 Have you encountered Metallic before? Let us know how you’ve detected or managed it in your brewing or sensory work! 👇

🥂 What are the flavours of Prosecco?Prosecco DOC is made with at least 85% Glera grapes—but the flavours in your glass a...
13/08/2026

🥂 What are the flavours of Prosecco?

Prosecco DOC is made with at least 85% Glera grapes—but the flavours in your glass are shaped by much more than the grape variety alone.

Soil chemistry, rainfall, temperature and sunlight can all influence the fruit, while yeast and fermentation contribute further flavour characteristics.

In a well-made example, alongside those fine, persistent bubbles, you might recognise apple, banana, coriander seed, rose, red berries and pineapple characteristics.

These can be associated with flavour compounds including ethyl hexanoate, isoamyl acetate, linalool, β-damascenone and ethyl butyrate—all available as AROXA™ flavour standards.

Sensory quality is often spoken of as being about spotting faults, but it is also about recognising what should be present and managing flavour variation from season to season.

AROXA™ sensory standards and training help tasters build a shared flavour vocabulary, recognise flavour characteristics consistently and make more objective quality decisions.

Could your tasters recognise what should be present in your wines?

Happy World Prosecco Day! 🥂

Sensory quality is about what’s in the beer… right?Not always.Packaging can have a surprisingly big influence on flavour...
12/08/2026

Sensory quality is about what’s in the beer… right?

Not always.

Packaging can have a surprisingly big influence on flavour and quality not just at the point of packaging, but throughout distribution and across its shelf life.

Compounds can migrate from packaging into the product. Desirable aromas can be absorbed by the packaging. Oxygen can permeate in. And light exposure can create unwanted flavour compounds.

So managing sensory quality doesn’t stop at the warehouse door, it means thinking about the whole journey of the product and making sure your sensory panel is equipped to recognise packaging-related defects when they occur.

Swipe through to see the key risks, and some of the defects worth training your panel to recognise.

👥 Team Tuesdays – Meet ValMeet Val, our Company Secretary, who has played a central role in Cara Technology since its ea...
11/08/2026

👥 Team Tuesdays – Meet Val

Meet Val, our Company Secretary, who has played a central role in Cara Technology since its earliest days, formally joining the company in 2001.

As Company Secretary, Val’s responsibilities extend far beyond corporate administration. She helps keep the wheels turning across the business, overseeing key financial and company responsibilities while supporting the digital systems, production processes and logistics operations that enable us to serve customers around the world.

With a degree in Computing Science and more than 30 years of experience in IT, Val also helped create the platform behind the world’s first Taster Validation Scheme. She has since played an instrumental role in developing many of the digital platforms our customers and teams rely on, including SensCheck™ and the AROXA™ and Cara Technology websites.

Combining technical expertise, commercial understanding and an eye for detail, Val brings together many of the systems and processes that keep Cara Technology running smoothly.

Outside of work, Val enjoys reading, DIY and gardening, although her garden occasionally resembles a “Little Shop of Horrors”! Her latest successes include a giant courgette and a pumpkin plant that grew three feet in just one day. 🌱🥒🎃

Discover more about the team behind our sensory solutions at https://eu1.hubs.ly/H0xxDYd0.

🧈 Would you recognise diacetyl in dairy products?Diacetyl, also known as 2,3-butanedione, is one of the principal compou...
07/08/2026

🧈 Would you recognise diacetyl in dairy products?

Diacetyl, also known as 2,3-butanedione, is one of the principal compounds responsible for the rich, buttery character associated with cultured dairy products.

It is commonly found in cultured butter, cultured cream and some cheeses, with sensory characteristics described as butter, buttered popcorn and warm milk.

Diacetyl is formed when lactic acid bacteria metabolise citrate during fermentation. At low concentrations, it can contribute a pleasant buttery character. At higher concentrations, however, it may become overwhelming and unbalanced.

Manufacturers can help manage diacetyl by selecting appropriate starter cultures, controlling fermentation conditions and carefully monitoring temperature and maturation time.

The AROXA™ Diacetyl flavour standard helps professional sensory assessors learn to recognise and assess buttery character consistently, supporting effective sensory quality control.

Explore our food flavour standards: https://eu1.hubs.ly/H0xtQSL0

🍺 AROXA™ at the judging table!Our Customer Education Manager, Genevieve Upton, recently joined the judging panel for The...
05/08/2026

🍺 AROXA™ at the judging table!

Our Customer Education Manager, Genevieve Upton, recently joined the judging panel for The International Beer Challenge 2026.

Gen put her sensory expertise to work evaluating entries alongside fellow industry professionals, assessing each beer’s aroma, flavour, appearance and overall quality.

We’re proud to see our team contributing their knowledge and experience to one of the world’s leading beer competitions. 👃🏆

🍹🍺 From beer, wine and cider to spirits, soft drinks, water and food products, AROXA™ flavour standards support sensory ...
05/08/2026

🍹🍺 From beer, wine and cider to spirits, soft drinks, water and food products, AROXA™ flavour standards support sensory quality assurance and taster training across a wide range of sectors.

Looking for a versatile solution? Our team can advise on the most effective way to prepare and use flavour standards in your food or beverage products.

Visit https://eu1.hubs.ly/H0xqwhK0 to explore our flavour standards or contact our team to find the right solution for your sensory programme. 👃✨

👥 Team Tuesdays – Meet LeanneSay hi to Leanne, our Technical Sales Representative, who helps customers get the most from...
04/08/2026

👥 Team Tuesdays – Meet Leanne

Say hi to Leanne, our Technical Sales Representative, who helps customers get the most from their sensory programmes by managing accounts, coordinating training and providing ongoing support.

Favourite thing about working at Cara Tech? “No two days are the same. I love working with customers from around the world and being part of a team that’s always looking for ways to improve.” 💚🌍

Most unforgettable flavour? Cis-3-Hexenol (Freshly Cut Grass) – because it’s fresh, uplifting and reminds her of being outdoors on a sunny day. 🌱☀️

In three words? Curious, enthusiastic and organised. ✨

⛽ Would you recognise Methyl-tertiary-butyl ether in water?Methyl-tertiary-butyl ether, or MTBE, is a fuel additive asso...
31/07/2026

⛽ Would you recognise Methyl-tertiary-butyl ether in water?

Methyl-tertiary-butyl ether, or MTBE, is a fuel additive associated with sensory characteristics described as gasoline and paint thinners.

It can enter source water following leaks from underground fuel-storage tanks and pipelines, contamination near gas stations, or accidental fuel spillages.

Because Solvent MTBE dissolves readily in water and binds poorly to soil, it can migrate rapidly through groundwater, travel away from the original contamination source and persist for extended periods.

Manufacturers can help manage the risk by assessing raw water before treatment and verifying that treatment systems are effectively removing Solvent MTBE.

The AROXA™ Methyl-tertiary-butyl ether flavour standard helps professional water tasters learn to recognise and assess gasoline character consistently, supporting effective sensory quality control.

Explore our water flavour standards: https://eu1.hubs.ly/H0xm6WN0

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