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Organoleptic Characteristics of Flavor Materials

Judith Michalski, Bell Flavors & Fragrances

Coffee extract cappuccino, 3-mercaptohexyl alcohol 0.1% in ethanol, methionyl butyrate; 2-methul-4-propyl-1,3-oxathiane, 0.1% in ethanol; mountain maple bark; peppermint oil organic; peppermint spirits; and 2-thiophenemethanol.

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

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