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Organoleptic Characteristics of Flavor Materials: October 2011

By: Judith Michalski, Bell Flavors & Fragrances
Posted: September 23, 2011, from the October 2011 issue of P&F magazine.

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.