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Organoleptic Characteristics of Flavor Materials

Gerard Mosciano

Gerard Mosciano is joined by Judith Michalski, senior creative flavorist, Edlong Flavors; Carl Holmgren, consulting flavor chemist; and Douglas Young, principal flavorist, Symrise, in the organoleptic evaluations presented here. The evaluations include clary sage oil, coffee extract, 2-ethyl-3,5(6)-dimethyl pyrazine, 2-ethyl-1,3,3-trimethyl-2-norboranol, helipotropin, iso amyl salicylate and many more.

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

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