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2-Methyltetrahydrofuran-3-one

By: John Wright
Posted: June 9, 2014, from the June 2014 issue of P&F magazine.

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  • From P&F Magazine
  • June 2014 issue, pg 10
  • 2 pages

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All cooked flavors present creative challenges, and this is especially true of meat flavors. Complexity is part of the problem because all cooked flavors are intrinsically much more complex than their uncooked brethren, although the biggest challenge is often the lack of a natural balance within the flavor.

This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.