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Organoleptic Characteristics of Flavor Materials

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

Materials evaluated: Citronellyl Tiglate (Bedoukian Research); cis-4-Decenol (Bedoukian Research); 2,5-Dimethyl-4-Methoxy-3(2H)-Furanone (Silesia Flavors); Ethiopian Berbere Spice Mix Oleoresin (Lionel Hitchen (Essential Oils) Ltd.); Ethyl cis-3 Hexenoate (Bedoukian Research); Farnesyl Acetate (Bedoukian Research); 2-Hydroxy Pipertone (Oxford Chemicals Ltd.); Limediene (Bedoukian Research); Lime Oil Tahitian 5 Fold (Lionel Hitchen (Essential Oils) Ltd.); Molasses Distillate (IFF); cis-3-Nonen-1-ol (Bedoukian Research); Phenyl Ethyl Butyrate (Fleurchem); Tridecanal (Bedoukian Research); Verbenone (Bedoukian Research).

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