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Organoleptic Characteristics of Flavor Materials

Contact Author Gerard Mosciano
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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.

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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