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Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: October 15, 2009, from the November 2009 issue of P&F magazine.

In this monthly review of the organoleptic characteristics of flavor materials, Gerard Mosciano discusses materials ranging from 9-Decenoic acid and dihydro-β-Ionone, through dihydro cuminyl alcohol and dihydro linalool oxide, and more.

For example, ancho 9-Decenoic acid can be applied to butter, citrus lard, coconut, tallow, milk mushroom, ghee, cream, romano and parmesan cheese.

Specifically, suppliers introducing new materials include: Bedoukian Research, Givaudan, SAFC, IFF, Naturex, Fontarome and Treatt.

This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.