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Organolpetic Characteristics of Flavor Materials
By: Judith Michalski
Posted: November 15, 2010, from the December 2010 issue of P&F magazine.
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.
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