Organoleptic Characteristics of Flavor Materials
By: Judith Michalski
Posted: October 22, 2010, from the September 2010 issue of P&F magazine.
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Champignol; everlasting resinoid; cis-3-hexenoic acid, natural; homomenthyl acetate; labdanum resinoid; trans-2-nonenyl acetate; olibanum resinoid (frankincense); pyrazine mix #18, natural; pyrazine mix #20, natural; and trans-2-tridecean-1-ol.
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