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Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: October 20, 2008, from the October 2008 issue of P&F magazine.

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Materials evaluated: Banana Hi Fold Essence #5500 (Artiste Flavor/Essence, Inc.); Bitter Orange Oil Dominican 5 Fold (Citrus & Allied Essences, Ltd.); Black Tea Essence #018 (Artiste Flavor/Essence, Inc.); Cassia #C-2517 (Berjé Inc./Sensient Technologies); Celery Oleoresin OC #09-087272 (Kalsec, Inc.); Diphenyl Oxide (Penta Manufacturing Co.); Garden Mint #C-2791 (Berjé Inc./Sensient Technologies); Melon Aldehyde (Advanced Biotech); Oleoresin Cinnamon Bark Dark (Trilogy Spice Extracts Inc.); Orris Root Extract #028-3000 (Mooreganics by A.M. Todd); Pineapple Essence (Artiste Flavor/Essence, Inc.); Propyl Acetate (Oxford Chemicals Ltd.); Tamarind Treattarome #9860 (Treatt USA); 2-Tetrahydrofurfuryl Butyrate (Oxford Chemicals Ltd.)

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