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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.

In this monthly review of the organoleptic characteristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from aniseed oil, andalousie EE-13214and bergamot oil, Italian FCC B-11124, through bitter orange oil, Italian EE-54464 and black pepper oil, Madagascar EE-8799, and more.

For example, aniseed oil, Andalousie EE-13214 can add interest to chocolate, brown sugar, root beer and mint types of flavors.

Specifically, Bontoux, Inc. is the supplier introducing new materials.

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