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Organoleptic Characteristics of Flavor Materials: February 2013

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

Floral-type flavors will be enhanced by the use of this chemical as well as chocolate, malt and honey. Other areas it should be considered for are in peach, apricot, raspberry, raisin, date and tobacco flavors.

The piece also discusses the following: