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Organoleptic Characteristics of Flavor Materials: February 2013

By: Judith Michalski
Posted: February 11, 2013, from the February 2013 issue of P&F magazine.

Floral-type flavors will be enhanced by the use of this chemical as well as chocolate, malt and honey. Other areas it should be considered for are in peach, apricot, raspberry, raisin, date and tobacco flavors.

The piece also discusses the following:

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