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Organoleptic Characteristics of Flavor Materials

Judith Michalski, senior flavorist, Bell Flavors & Fragrances

2-Acethyl thiazoline, elemi resin light FP24267, ginger oleoresin BPC/EOA FP22951, α-hexadecalactone, myrrh oil FP242181, natural aromatic green tea extract FP 24474, rooibos tea extract FP24701 and succinic acid

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

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