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Organolpetic Characteristics of Flavor Materials: December 2010

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

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:

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