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Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Posted: April 21, 2006, from the May 2006 issue of P&F magazine.
Materials Evaluated: Absolute Orange Blossom (Charabot); Asafoetida Tincture (Frutarom); Boronia Absolute Tasmania (Citrus & Allied); Cappuccino Coffee Extract (Autocrat Food Ingredients Natural); Decanal Dimethyl Acetal (Charkit/Oxford Chemicals); 4-Ethyl Guaiacol (Advanced Biotech); Ethyl-3-Methyl Thio Propionate (Natural Advantage); Guarana Extract 2 Percent Caffeine (IFF); 2,4-Heptadienal 10 Percent in Neobee Vegetable Oil (Alfrebro/Degussa); Kola Nut Extract (IFF); Methionol (IFF); 2-Methyl-2-Pentenal (Alfrebro/Degussa); Methyl-3-Phenyl Propionate (Alfrebro/Degussa); 2-Methyl-4-Propyl-1,3-Oxathiane (Natural Advantage); Oil Fennel Sweet (IFF); Phenol (H. Interdonati Inc.); Phenyl Ethyl Hexanoate (Robertet); Phenyl-1,2-Propanedione 1 Percent (Charkit/Oxford Chemicals); Vanilla Extract Twofold, Bourbon Type (IFF) and Vetiver CO2 Extract (Danisco Natural).
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