Organolpetic Characteristics of Flavor Materials: December 2010

Contact Author Judith Michalski
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Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as CO2 extract coffee espresso; clary sage; coffee absolute; coffee arabica; coffee extract in PG; dihydropactinidolide; fenugreek absolute; hibiscus extract; methyl nonyl ketone, natural; and valencene, natural and more.

The piece also discusses the following: