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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.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.
This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.