Creation/Application Sponsored by
Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as γ-Butyrolactone, γ-heptalactone, δ-nonalactone and more.
γγ-Butyrolactone, Natural; γ-Heptalactone, Natural; δ-Nonalactone, Natural; γ-Nonalactone, Natural (aka Aldehyde C-18); γ-Octalactone, Natural; Premium Chicory Extract 15329; Premium Cocoa Extract 3009; Premium Espresso Coffee Extract 15532; and δ-Undecalactone, Natural.
The piece also discusses the following:
This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.