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Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: May 14, 2008, from the June 2008 issue of P&F magazine.

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  • From P&F Magazine
  • June 2008 issue, pg. 72—2 pages
  • 2 pages

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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).

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