Organoleptic Characteristics of Flavor Materials

Organoleptic Characteristics of Flavor Materials

Contact Author Gerard Mosciano
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In this monthly review of the organoleptic characte­ristics of flavor materials, Gerard Mosciano discusses materials ranging from blue ester natural (synonym: (Z)-2-Methyl-2-butenoate) and butyl isothiocyanate through trans-2-Decenal and 5- & 6-Decenoic acid, and more.

For example, blue ester natural (synonym: (Z)-2-Methyl-2-butenoate) can be applied to tea, root beer, tobacco, blueberry, blackberry, herbal nuances, hay and crisp apple.

Specifically, suppliers introducing new materials include: Treatt USA, SAFC, Fontarome Chemical, Inc. and Fontarome Chemical, Inc.

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