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Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: January 2, 2007, from the January 2007 issue of P&F magazine.

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  • From P&F Magazine
  • January 2007 issue, pg. 44
  • 3 pages

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Materials evaluated: Butyl 2-Methyl Butyrate; 2,6-Dimethyl Pyrazine; Fenchyl Alcohol; 4-Mercapto-4-Methyl-2-Pentanone; S-Methyl Thiopropionate; Methyl Undecylenate (synonym: Methyl 10-Undecenoate); Oil Elemi; Ortho Vinyl Anisole; 1-Penten-3-ol Natural (synonym: Ethyl Vinyl Carbinol); Propanethiol (synonym: Propyl Mercaptan); Propyl Propionate; Sour Cherry Top Note Aroma Natural; 3,5,5-Trimethyl Cyclohexanol.

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