Organoleptic Characteristics of Flavor Materials
By: Judith Michalski, Bell Flavors & Fragrances
Posted: March 21, 2011, from the April 2011 issue of P&F magazine.
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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.
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