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Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: April 22, 2008, from the May 2008 issue of P&F magazine.

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  • From P&F Magazine
  • May 2008 issue, pg. 66—2 pages
  • 2 pages

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Materials evaluated: 4,5-Dihydro-3(2H)-Thiophenone (Treatt); Dodecanal Dimethyl Acetal (Bedoukian Research); trans-3-Hexenol (Bedoukian Research); trans-3-Hexenyl Acetate (Bedoukian Research); S-Isopropyl 3-Methylbut-2-Enethioate (Treatt); Menthyl Lactate (Taste Advantage); 3-Mercapto-3-Methyl-1-Butyl Acetate (Treatt); 2-Methyl-3-Furanthiol (Treatt); 3-(Methylthio)Propyl Acetate (Treatt); Nonanal Dimethyl Acetal (Bedoukian Research); Oleoresin Cassia SOR (Lionel Hitchen (Essential Oils) Ltd.); 1-Pentanethiol (Treatt); 2-Pentylthiophene (Treatt); Safraleine (Vigon International).

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