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Organoleptic Characteristics of Flavor Materials: November 2015

Contact Author Judith Michalski
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In this monthly review of the organoleptic characte­ristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from methyl cis-5-octenoate (synonym: guavanate) and clementine oil, five-fold, through geranium oil, terpeneless and green ginger oil, and more.

For example, methyl cis-5-octenoate (synonym: guavanate) will modify the fresh notes of pear, apple, honeydew, watermelon, mango, strawberry, cucumber, green pepper and green vegetables.

Specifically, suppliers introducing new materials include: Bedoukian, Lionel Hitchen, Biolandes, Natural Advantage and Excellentia.

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