Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Posted: December 19, 2005, from the January 2006 issue of P&F magazine.
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Materials Evaluated: Cocoa Nib Extract (Moore Ingredients Natural); Cognac Oil Replacer #1447 (Advanced Biotech Natural); Farnesol 95 percent (SAFC); 2-Furanmethanethiol Formate (Treatt USA); 4-Hexene-3-one (Treatt USA); Lactone of cis-Jasmone (Bedoukian Research Inc.); 3-Mercaptohexyl Butyrate (Treatt USA) and Methyl Dihydro Cinnamate (Degussa-Alfrebro Flavor and Fragrance).
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