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Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Posted: June 20, 2007, from the July 2007 issue of P&F magazine.
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- July 2007 issue, pg 16—3 pages
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Materials evaluated: sec. Butyl Amine (SAFC); Chicory Extract (Moore Ingredients/A.M. Todd); 2,6-Dimethyl-4-Heptanol (SAFC); 1-Ethyl Hexyl Tiglate (SAFC); 4-Ethyl Octanoic Acid (Treatt USA); Iso Butyl 3-Methylthio Butyrate (Oxford Chemicals Ltd.); Linoleic Acid (SAFC); 3-Metcaptohexyl Hexanoate (Oxford Chemicals Ltd.); 2-Methoxy-3-(1-Methyl Propyl)-Pyrazine (Treatt USA); Nonivamide (Fontarome Chemical Inc.); 2-Oxo-3-Phenylpropionic Acid (SAFC); 2-Pentanonyl Furan (Oxford Chemicals Ltd.); 2-Propionyl Thiazole (Treatt USA); 10-Undecenoic Acid (SAFC).
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