Most Popular in:
Organoleptic Characteristics of Flavor Materials
By: Judith Michalski, Bell Flavors & Fragrances
Posted: December 30, 2011, from the January 2012 issue of P&F magazine.
Purchase This Article
- From P&F Magazine
- January 2012 issue, pg 50
- 2 pages
- Adobe PDF for download
- Printed copies mailed to you
Acetaldehyde Dipropyl Acetal, Natural, #1135582; 2-Butyl-2-Octenal, Natural, #1131830; Cucumber Aldehyde, Natural, #1518; CO2 Extract Coffee Espresso 03-3882/A/EAC, #1109431; Fig Extract #6058; Natural Extract Chocolate Essence 20117, #1130349; Natural Flavor Muscatel Alcoholate 56% Vol F-07136, #1135390; and Nootkatone IN13316 QP7559.
This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.