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Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: September 16, 2005, from the October 2005 issue of P&F magazine.

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  • From P&F Magazine
  • October 2005 issue, pg 56
  • 4 pages

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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.

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