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By: John Wright
Posted: November 30, 2011, from the December 2011 issue of P&F magazine.

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Phenolic notes are widespread throughout nature but are often peculiarly difficult to recreate realistically in flavors. The problem with most phenolic raw materials is that they are either too leathery or they are overly harsh and too close a resemblance to phenol itself. In nature, phenolic complexes exhibit a much more attractive, deeper and softer character.

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