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Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: May 21, 2007, from the June 2007 issue of P&F magazine.

Materials evaluated: Absolute Eucalyptus (Robertet); Allyl Propyl Disulfide (Charkrit Chemical Corp.); 1,6-Hexanedithiol (Treatt USA); 4-Mercapto-4-Methyl-2-Pentanone (Treatt USA); 2-Methoxyacetophenone (SAFC); Methyl Butyrate (Bell Flavors & Fragrances, Inc.); 3-(5-Methyl-2-Furyl)-Butanal (Treatt USA); bis (2-Methyl-3-Furyl)-Disulfide (Treatt USA); Methyl 2-Methyl Butyrate (Bell Flavors & Fragrances, Inc.); S-Methyl-2-Methyl Thio Butyrate (Treatt USA); t-2, C-6 Nonadienol 1.0% (Cargill Flavor Systems); 1,8-Octanedithiol (Treatt USA); Octyl Acetate (Bell Flavors & Fragrances, Inc.); Roastex Natural (Advanced Biotech); Triethyl Amine (SAFC); 2,4,6-Trithiaheptane (Treatt USA).


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