AROXA

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

🥚 Flavour Fridays 🥚Can you recognise the unmistakable aroma of boiled or rotten eggs? 👃 This week, we're exploring Hydro...
16/10/2026

🥚 Flavour Fridays 🥚

Can you recognise the unmistakable aroma of boiled or rotten eggs? 👃 This week, we're exploring Hydrogen sulphide (H₂S), a compound known for its distinctive sulphurous aroma.

At AROXA™, we create high-quality flavour standards that help food and beverage professionals train sensory panels, recognise off-flavours and maintain consistent product quality.

H₂S can be a familiar aroma, but its presence can also signal flavour defects in beverages such as b**r and w**e.

💬 Have you encountered H₂S in your sensory work? Let us know how you've detected – or managed – it! 👇

⏳ TOMORROW! LAST CHANCE TO REGISTER!🌍 Environmental Change: Emerging Sensory Risks in Food & BeverageHow is environmenta...
13/10/2026

⏳ TOMORROW! LAST CHANCE TO REGISTER!

🌍 Environmental Change: Emerging Sensory Risks in Food & Beverage
How is environmental change impacting the food and beverage industry – and what does it mean for sensory quality?

Join us tomorrow, 14th October, for our FREE webinar exploring how environmental pressures are influencing raw materials, flavour profiles and sensory quality, and the emerging challenges facing quality control teams.

🎤 Presented by Gordon Banks, Technical Sales Representative at Cara Technology, who brings over a decade of hands-on experience across operations, product development, training and sensory support.
📅 Wednesday 14th October 2026
⏰ 15:00–16:00 BST
💻 Online | FREE to attend

🚨 Haven't registered yet? There's still time!

Don't miss this opportunity to gain valuable insights into the evolving sensory risks affecting the food and beverage industry.

👉 Secure your place now: https://eu1.hubs.ly/H0z0Xw70

⏳ LESS THAN ONE WEEK TO GO – HAVE YOU REGISTERED YET?🌍 Environmental Change: Emerging Sensory Risks in Food & BeverageEn...
08/10/2026

⏳ LESS THAN ONE WEEK TO GO – HAVE YOU REGISTERED YET?

🌍 Environmental Change: Emerging Sensory Risks in Food & Beverage
Environmental change is reshaping the food and beverage industry. Are you prepared for the emerging sensory challenges?

Join us for our FREE webinar on 14th October, where we'll explore how environmental pressures are affecting raw materials, flavour profiles and sensory quality – and what this could mean for quality control across your industry.

🎤 Presented by Gordon Banks, Technical Sales Representative at Cara Technology, bringing over a decade of hands-on industry experience in operations, product development, training and sensory support.

📅 Wednesday 14th October 2026
⏰ 15:00–16:00 BST
💻 Online | FREE to attend

There's still time to secure your place! Don't miss this opportunity to explore the sensory challenges shaping the future of food and beverage.

👉 Register now – https://eu1.hubs.ly/H0yY7260

🌍 Environmental Change: Emerging Sensory Risks in Food & BeverageDiscover how environmental pressures can influence raw ...
02/10/2026

🌍 Environmental Change: Emerging Sensory Risks in Food & Beverage

Discover how environmental pressures can influence raw materials, flavour and sensory quality across food and beverage.

Join us for a free webinar exploring emerging environmental risks, changes in flavour and raw material quality, and what these shifts could mean for sensory quality control.

Presented by Gordon Banks, Technical Sales Representative at Cara Technology, Gordon brings over a decade of hands-on food and beverage industries experience, spanning operations, product development, training and sensory support across both craft and multinational food and beverage businesses.

📅 14th October 2026
⏰ 15:00–16:00 BST
💻 Online

Register here: https://eu1.hubs.ly/H0yM_7H0

02/10/2026

💊 Flavour Fridays 💊

New week, new flavour! This week, we’re spotlighting 2-Furfurylthiol in coffee: burnt coffee, like instant coffee or coffee liqueur.

At AROXA™, we’re proud to create high-quality flavour standards that help coffee tasters and quality teams recognise and assess flavour characteristics with confidence.

Have you encountered this burnt coffee character before? Let us know where you’ve noticed it in your coffee or sensory work! 👇

🎉 Celebrating 30+ Years of Sensory Excellence 🎉Last year, Cara Technology celebrated 30 years of advancing sensory scien...
02/09/2026

🎉 Celebrating 30+ Years of Sensory Excellence 🎉
Last year, Cara Technology celebrated 30 years of advancing sensory science across the food and beverage industry – a milestone we're incredibly proud of.

For more than three decades, we've been helping businesses strengthen their sensory capabilities through flavour standards, proficiency testing schemes, training, and expert support. From sensory evaluation to quality assurance, our focus has always been on giving professionals the confidence to make informed sensory decisions and deliver products consumers trust and enjoy.

A heartfelt thank you to our clients, partners, and team – past and present – who have been part of our journey. We're excited to continue building on over 30 years of innovation, expertise, and collaboration in sensory science.

🧪 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 w**es?

Happy World Prosecco Day! 🥂

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

Sensory quality is about what’s in the b**r… 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.

Address

Bluebird House, Mole Business Park, Station Road
Leatherhead
KT227BA

Telephone

+441372439990

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