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Organoleptic Characteristics of Flavor Materials

By: Judith Michalski, Bell Flavors & Fragrances
Posted: December 30, 2011, from the January 2012 issue of P&F magazine.

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.

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