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Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: June 21, 2006, from the July 2006 issue of P&F magazine.

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  • From P&F Magazine
  • July 2006 issue, pg 36
  • 4 pages

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Materials Evaluated: Blood Orange, Citrazest Orange Freshly FTNF, Citreatt Lemon #6122, Citreatt Orange #3111, Decanal 90 percent Ex. Orange, Grapefruit Aldehydes, Grapefruit Sulfur Isolate, Lemon Isolate, Lemon Oil Five Fold G34/T, Lemon Oil HC Free (Spring Crop), Lime HV, Lime Persian HC Free, Neral Refined 94/95 percent, Nerol, Nonanal 20 percent Ex. Orange, Octanal 90 percent Ex. Orange, Orange Terpeneless, Orange Top Aroma FTNF, Orange Valencia HC Free, Sinensals.

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