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Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano and Judith Michalski
Posted: November 12, 2009, from the December 2009 issue of P&F magazine.

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3 pages available as a PDF download or printed copies mailed to you

Gerard Mosciano is joined by Judith Michalski, flavor consultant; Carl Holmgren, consulting flavor chemist; William Jaggard, Bell Flavors; and Douglas Young, principal flavorist, Symrise, in the organoleptic evaluations presented here.Organoleptic evaluations on 3-ethyl-2,6-dimethyl pyrazine, 2-iso propyl phenol, 3-hexanol, 3-methyl-2-butanethiol and more.

This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.