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Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Posted: June 19, 2008, from the July 2008 issue of P&F magazine.
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- July 2008 issue, pg. 56—2 pages
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Materials Evaluated: Basmati Brown Rice Distillate (Mooreganics by A.M. Todd); Benzyl Cinnamate (SAFC); Butyl Hexanoate (Fleurchem); 2,5-Dimethyl Furan (SAFC); Ethyl 4-Pentenoate (Bedoukian Research Inc.); 2-Hepten-4-one (Fontarome Chemical Inc.); Lemon Fresh (Lionel Hitchen (Essential Oils) Ltd.); 1-Methyl-2,3-cyclohexadione (Treatt); Nerolidol (Charabot); 3-Nonanone (Bedoukian Research Inc.); Olive Oil Distillate (Mooreganics by A.M. Todd); 2,4,5-Trimethyl-delta-3-oxazoline (Oxford Chemicals Ltd.); Tuscan Herb Soluble Oleoresin (Lionel Hitchen (Essential Oils) Ltd.)
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