Most Popular in:
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Posted: May 14, 2008, from the June 2008 issue of P&F magazine.
Purchase This Article
- From P&F Magazine
- June 2008 issue, pg. 72—2 pages
- 2 pages
- Adobe PDF for download
- Printed copies mailed to you
Materials evaluated: Balsam Peru Oil (Bontoux Inc.); Buchu Soft Extract (Lionel Hitchen (Essential Oils) Ltd.); Cocoa Nib Distillate (Mooreganics by A.M. Todd); 2-Decanone (Bedoukian Research Inc.); Ethyl-2-methyl-3,6-pentadienoate (Bedoukian Research); Galbanum Oil (Bontoux Inc.); Galbanum Resinoid (Bontoux Inc.); Grapefruit Aldehydes (Lionel Hitchen (Essential Oils) Ltd.); trans-3-Hexenoic Acid (Bedoukian Research); cis-3-Hexenyl cis-3-Hexenoate (Bedoukian Research); Kaffir Lime Leaves Oleoresin (Lionel Hitchen (Essential Oils) Ltd.); 1,9-Nonanedithiol (SAFC); 2-(trans-2-Pentenyl)-cyclopentanone (Bedoukian Research); Valencene (Bedoukian Research).
This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.