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Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Posted: August 31, 2007, from the August 2007 issue of P&F magazine.
Materials evaluated: Beeswax Absolute, Cire D’Abeilles (Robertet); Black Tea Isolate (Flavor Materials International); Cocoa Butter Distillate (IFF); Cocoa Distillate #04-086-02 (A.M. Todd/Moore Ingredients, Ltd.); Cocoa Distillate Dutched #04-086-03 (A.M. Todd/Moore Ingredients, Ltd.); Ethyl 3-Methyl Butyrate (WEN International Inc.); Green Pepper Treattarome #9723 (Treatt USA); Jamaica Rose Concentrate (Flavor Materials International); Lime Oil Tahitian Two Fold FN12343 (Lionel Hitchen (Essential Oils) Ltd.); Menthyl 3-Hydroxy Butyrate (Oxford Chemicals Ltd.); Myrcene 90% ex. Orange (MCI Miritz Citrus Ingredients LLC); Neryl Acetate (Taste Advantage, LLC); Nonanal 50% ex. Orange (MCI Miritz Citrus Ingredients LLC); Onional #1460 (Advanced Biotech); Raspberry Treattarome #9845 (Treatt USA); gamma-Terpinene (Taste Advantage, LLC).
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