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Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: April 10, 2009, from the May 2009 issue of P&F magazine.

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  • From P&F Magazine
  • May 2009 issue, pg 50
  • 2 pages

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Gerard Mosciano is joined by Judith Michalski, chief flavorist, Edlong Flavors; Carl Holmgren, consulting flavor chemist; William Jaggard, Bell Flavors; and Douglas Young, principal flavorist, Symrise, in the organoleptic evaluations presented here. Organoleptic evaluations on ancho SOR, basil concentrate natural, black pepper natural concentrate, 4-methyl nonanoic acid and more.

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