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Issue Date: June 2008
pg. 72—2 pages

Organoleptic Characteristics of Flavor Materials

Gerard Mosciano

Abstract: Materials evaluated: Balsam Peru Oil (Bontoux Inc.); Buchu Soft Extract (Lionel Hitchen (Essential Oils) Ltd.); Cocoa Nib Distillate (Mooreganics by A.M. Todd); 2-Decanone (Bedoukian Research Inc.); Ethyl-2-methyl-3,6-pentadienoate (Bedoukian Research); Galbanum Oil (Bontoux Inc.); Galbanum Resinoid (Bontoux Inc.); Grapefruit Aldehydes (Lionel Hitchen (Essential Oils) Ltd.); trans-3-Hexenoic Acid (Bedoukian Research); cis-3-Hexenyl cis-3-Hexenoate (Bedoukian Research); Kaffir Lime Leaves Oleoresin (Lionel Hitchen (Essential Oils) Ltd.); 1,9-Nonanedithiol (SAFC); 2-(trans-2-Pentenyl)-cyclopentanone (Bedoukian Research); Valencene (Bedoukian Research)

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