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Organoletpic Characteristics of Flavor Materials

By: Judith Michalski, Bell Flavors & Fragrances
Posted: October 21, 2011, from the November 2011 issue of P&F magazine.

Aniseed Oil, Andalousie EE-13214; Bergamot Oil, Italian FCC B-11124; Bitter Orange Oil, Italian EE-54464; Black Pepper Oil, Madagascar EE-8799; Ginger Oil Fresh, Madagascar EE-8578; Lavender Oil, French EE-8563; Mandarin Oil, Green Italian EE-13211; Mandarin Oil, Red Italian EE-17775; and Peppermint Oil Fresh Absolute EE-10488

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