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Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Posted: September 24, 2007, from the October 2007 issue of P&F magazine.
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- From P&F Magazine
- October 2007 issue, pg 56—2 pages
- 2 pages
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Materials evaluated: China White Tea CO2 Extract (Cargill); Cinnamon CO2 Extract (Cargill); Cocoa Extract LC2 Type (Cargill); Cocoa Nib Extract (A.M. Todd/Mooreganics); gamma-Dodecalactone (WEN International Inc.); Ethiopian Berbere Spice Mix Oleoresin (Lionel Hitchen (Essential Oils) Ltd.); cis-3-Hexenyl Hexanoate (Firmenich); Mandarin Oil Fresh (Lionel Hitchen (Essential Oils) Ltd.); gamma-Nonalactone (WEN International Inc.); Oak Chip Concentrate (Bell Flavors & Fragrances); Phenyl Ethyl Acetate (Firmenich); SS Spearmint Conc. (Lionel Hitchen (Essential Oils) Ltd.).
This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.