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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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2 pages available as a PDF download or printed copies mailed to you

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, but you can purchase the full-text version.