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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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  • From P&F Magazine
  • July 2008 issue, pg. 56—2 pages
  • 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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