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Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: December 4, 2007, from the December 2007 issue of P&F magazine.

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  • From P&F Magazine
  • December 2007 issue, pg 54—3 pages
  • 3 pages

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Materials evaluated: Arvensis Triple Distilled (Treatt USA); Black Tea Concentrated Essence 10 X (Haldin); Black Tea Extract Powder 20 (Haldin); Citrus Body #35592 (IFF); Coffee Concentrated Essence 20 (Haldin); Dimethyl-1,5,7-Octatrien-3-ol (IFF); Ethyl 4-(Acetylthio)-Butyrate (IFF); Ethyl cis-4-Heptanoate (IFF); Honey Distillate 4329001 (IFF); Linalool Natural Ex. Ho (Treatt USA); Linalool 95%, ex. Orange (MCI Miritz Citrus Ingredients LLC); Mentha arvensis Terpeneless 60% (Treatt USA); 2-Methoxy Pyrazine (SAFC); Methyl Iso Valerate (Cargill Flavor Systems); Treattarome Banana (Treatt USA); 2-Tridecanone (Firmenich).

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