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Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: September 12, 2008, from the September 2008 issue of P&F magazine.

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  • From P&F Magazine
  • September 2008 issue, pg. 62—2 pages
  • 2 pages

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Materials evaluated: Chamomile Oil Blue Hungarian (Citrus & Allied Essences Ltd.); Chrysanthemum Flowers Solid Extract (Frutarom); Cinnamon Bark Oil (Global Essence); Cofeol (Frutarom); Ginger Oleoresin African (Trilogy Spice Extracts, Inc.); Indian Cornmint Oil Triple Distilled --Mentha arvensis (Citrus & Allied Essences Ltd.); Monastic Distillate 70% (Artiste Flavor/Essence, Inc.); Octanol (Advanced Biotech Inc.); Onion Concentrate Roasted (Trilogy Spice Extracts, Inc.); Orange Citreatt (Treatt USA); Orange Isolate (Mooreganics by A.M. Todd); Pomegranate Distillate (Arome America, LLC); Rosemary Oleoresin (Trilogy Spice Extracts, Inc.); White Tea Solid Extract (Frutarom).

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