| Bacon flavor |
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry |
| For Flavor Use |
| 25.000 | 2-acetyl pyrazine 1% |
| 5.000 | carvacrol |
| 5.000 | benzyl disulfide 10% |
| 15.000 | 2,4-decadienal 1% |
| 15.000 | 2,3-dimethyl benzofuran 10% |
| 35.000 | 2-ethyl-3-methyl pyrazine 10% |
| 25.000 | 4,5-dihydro-2-methyl-3(2H)-thiophenone 10% |
| 20.000 | maple furanone 1% |
| 10.000 | (E)-2-octenal 10% |
| 5.000 | ortho-cresol 10% |
| 25.000 | quinoleine 10% |
| 35.000 | vanillin 10% |
| 25.000 | acetyl propionyl |
| 60.000 | acetic acid |
| 60.000 | nonanoic acid |
| 15.000 | methylnussol 1% |
| 60.000 | decanoic acid |
| 35.000 | isobutyric acid |
| 245.000 | pyroligneous acids hickory |
| 15.000 | delta-dodecalactone |
| 30.000 | strawberry furanone |
| 35.000 | guaiacol |
| 60.000 | isoeugenol |
| 30.000 | 6-methyl-3,5-heptadien-2-one |
| 25.000 | 4-propyl phenol |
| 20.000 | labdanum oil 10% |
| 20.000 | 4-ethyl guaiacol |
| 15.000 | nussol extra |
| 15.000 | pyridine |
| 15.000 | ortho-thiocresol |
| 1000.000 | Total |
| Banana flavor |
| Patent 6,426,108 Process for preparing hydroxyketones |
| For Flavor Use |
| 0.0050 | cananga oil |
| 0.0200 | clove leaf oil |
| 0.1250 | ethyl acetate |
| 0.1330 | furaneol 15% |
| 3.4700 | isoamyl acetate |
| 0.1250 | isoamyl alcohol |
| 0.2000 | isoamyl caproate |
| 0.6000 | isobutyl acetate |
| 0.4000 | isobutyl alcohol |
| 0.0025 | linalool |
| 0.0250 | acetaldehyde |
| 94.695 | propylene glycol |
| 0.1000 | 3(2)-hydroxy-5-methyl-2(3)-hexanone |
| 100.001 | Total |
| Grilled Beef flavor |
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry |
| For Flavor Use |
| 10.000 | 2-acetyl thiazole 10% |
| 200.000 | oleic acid |
| 50.000 | phenyl acetic acid 1% |
| 25.000 | hexanal 0.10% |
| 50.000 | nonanal 1% |
| 15.000 | isovaleraldehyde 1% |
| 60.000 | cafeol 1% |
| 5.000 | (E,E)-2,4-heptadienal 0.10% |
| 5.000 | 2,4-octadienal 0.10% |
| 5.000 | guaiacol 1% |
| 50.000 | indole 1% |
| 40.000 | ethyl dimethyl pyrazine 1% |
| 10.000 | methyl furyl disulfide 10% |
| 10.000 | 1-octen-3-one 0.10% |
| 5.000 | propyl mercaptan 1% |
| 25.000 | butyric acid |
| 305.00 | beef gril renf nat triac (Firmenich) |
| 15.000 | pyroligneous acids hickory |
| 5.000 | strawberry furanone |
| 25.000 | lauric acid |
| 60.000 | 2,3,5-trimethyl pyrazine 10% |
| 10.000 | methional |
| 10.000 | 3-mercapto-3-methyl butanol 10% |
| 5.000 | trimethyl amine |
| 1000.000 | Total |
| Blackberry flavor |
| Patent 7,632,964 Organic compounds |
| For Flavor Use |
| 533.2000 | water |
| 225.0000 | propylene glycol |
| 225.0000 | ethyl alcohol 190 PR grain |
| 10.0000 | blackberry essence 100x |
| 2.2000 | ethyl butyrate |
| 1.1502 | ethyl pyruvate |
| 1.0000 | maltol |
| 0.5000 | raspberry ketone |
| 0.4000 | 2-heptanol |
| 0.2160 | hexyl alcohol |
| 0.2133 | 2-methyl butyric acid |
| 0.1944 | cis-3-hexenyl acetate |
| 0.1485 | acetaldehyde diethyl acetal |
| 0.1350 | methyl amyl ketone |
| 0.1134 | 4-terpinenol |
| 0.1080 | alpha-terpineol crude |
| 0.0999 | ethyl isovalerate |
| 0.0999 | ethyl caproate |
| 0.0918 | furaneol |
| 0.0405 | laevo-menthol |
| 0.0378 | hexyl acetate |
| 0.0216 | (E)-2-hexenal |
| 0.0108 | ionone mixed isomers |
| 0.0081 | dimethyl sulfide |
| 0.0054 | laevo-menthyl acetate |
| 0.0027 | benzyl acetate |
| 0.0027 | ambrette seed absolute |
| 1000.000 | Total |
| Tropical Fruit flavor |
| Patent 8,575,086 Flavor and fragrance compositions |
| For Flavor Use |
| 3.000 | ethyl acetate |
| 1.500 | ethyl butyrate |
| 0.150 | hexyl alcohol |
| 0.060 | hexyl acetate |
| 0.150 | hexyl butyrate |
| 0.250 | hexyl hexanoate |
| 0.100 | cis-3-hexenol |
| 0.050 | cis-3-hexenyl acetate |
| 0.025 | cis-3-hexenyl hexanoate |
| 0.050 | linalool |
| 0.005 | beta-ionone |
| 0.005 | hexanoic acid |
| 0.010 | 2-methyl-4-propyl-1,3-oxathiane |
| 0.050 | strawberry furanone |
| 54.595 | ethyl alcohol |
| 40.000 | water |
| 100.000 | Total |
| Roasted Garlic flavor |
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry |
| For Flavor Use |
| 30.000 | 2-acetyl pyrazine 1% |
| 10.000 | ethyl acrylate 10% |
| 15.000 | heptanal 10% |
| 15.000 | benzyl mercaptan 10% |
| 10.000 | beta-caryophyllene 10% |
| 20.000 | cis-3-hexenyl formate 1% |
| 70.000 | 2,3,5-trimethyl pyrazine 10% |
| 60.000 | 2-ethyl-3-methyl pyrazine 10% |
| 40.000 | 2-ethyl-3-methyl thiopyrazine 10% |
| 5.000 | decanoic acid |
| 20.000 | garlic oil |
| 5.000 | isovaleraldehyde |
| 10.000 | 3-propylidene phthalide |
| 20.000 | benzothiazole |
| 25.000 | strawberry furanone |
| 40.000 | 5-methyl furfural |
| 10.000 | methylmnussol 10% |
| 5.000 | (E)-2-hexenal |
| 350.000 | diallyl sulfide |
| 50.000 | dipropyl disulfide |
| 5.000 | maple furanone 1% |
| 10.000 | nussol extra |
| 100.000 | propyl mercaptan 10% |
| 30.000 | sulfurobase |
| 15.000 | dimethyl trisulfide 10% |
| 30.00 | propylene glycol |
| 1000.000 | Total |
| Concord Grape flavor |
| Patent 8,173,822 1,3-oxathiane compounds and their use in flavor and fragrance compositions |
| For Flavor Use |
| 5.000 | methyl anthranilate |
| 1.000 | strawberry furanone |
| 0.300 | cis-3-hexenol |
| 0.800 | ethyl acetate |
| 0.100 | phenethyl alcohol |
| 0.002 | 2-propyl-4-methyl-1,3-oxathiane 1% |
| 92.798 | propylene glycol |
| 100.000 | Total |
| Guava flavor |
| Patent 8,173,822 1,3-oxathiane compounds and their use in flavor and fragrance compositions |
| For Flavor Use |
| 4.000 | strawberry furanone |
| 2.000 | ethyl butyrate |
| 1.000 | hexyl butyrate |
| 0.800 | cis-3-hexenol |
| 0.300 | gamma-decalactone |
| 1.200 | cis-3-hexenyl caproate |
| 3.000 | methyl cinnamate |
| 0.005 | 2-propyl-4-methyl-1,3-oxathiane 1% |
| 87.695 | propylene glycol |
| 100.000 | Total |
| Honey flavor |
| Patent 6,022,531 Use of 2,5,6-trimethyl-2-heptanol in perfumery and as flavoringingredient |
| For Flavor Use |
| 100.00 | phenyl acetic acid |
| 25.00 | benzaldehyde |
| 10.00 | beta-damascone 1% |
| 10.00 | furaneol |
| 25.00 | ethyl phenyl acetate |
| 20.00 | vanillin |
| 50.00 | 2,5,6-trimethyl-2-heptanol |
| 760.00 | propylene glycol |
| 1000.000 | Total |
| Maple syrup flavor |
| Patent 5,449,823 Compounds and process for making a flavorant |
| For Flavor Use |
| 5.00 | peru balsam |
| 50.00 | vanilla extract |
| 5.00 | butyric acid |
| 10.00 | furaneol 10% |
| 5.00 | roast base (natural) |
| 150.00 | (S)-caramel furanone 0.1% in triacetin |
| 775.00 | triacetin |
| 1000.000 | Total |
| meat type |
| For Flavor Use |
| 1.00 | lactadione |
| 0.06 | isovaleraldehyde |
| 0.30 | furfuryl mercaptan |
| 0.05 | 2,4-decadienal |
| 0.15 | furaneol |
| 0.01 | 2,3,5-trimethyl pyrazine |
| 0.02 | 3-mercapto-2-butanone |
| 0.03 | 3-mercapto-2-methyl pentanal |
| 0.30 | bis(2-methyl-3-furyl) disulfide |
| 0.03 | methional 1% |
| 0.20 | sulfurol |
| 0.25 | 2-methyl-3-tetrahydrofuran thiol |
| 97.60 | propylene glycol |
| 100.000 | Total |
| Sour Milk flavor |
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry |
| For Flavor Use |
| 40.00 | ethyl acetate 10% |
| 50.00 | acetic acid |
| 300.00 | lactic acid |
| 35.00 | tartaric acid |
| 220.00 | ethanol |
| 15.00 | furfuryl alcohol |
| 1.00 | gamma-nonalactone |
| 60.00 | lemon oil 10% |
| 20.00 | maltol |
| 6.00 | diacetyl |
| 1.00 | gamma-dodecalactone |
| 20.00 | ethyl laurate |
| 65.00 | strawberry furanone 15% |
| 45.00 | indole 0.10% |
| 20.00 | vanillin |
| 102.00 | propylene glycol |
| 1000.000 | Total |
| Onion soup flavor |
| Patent 5,321,005 Flavor and fragrance compositions produced using process for quantitatively and qualitatively substantially continuously analyzing the aroma emitted from a living fruit |
| For Flavor Use |
| 50.00 | dimethyl sulfide |
| 5.00 | diallyl disulfide |
| 200.00 | strawberry furanone |
| 2.00 | 2-methyl-3-furanthiol |
| 10.00 | decanal |
| 20.00 | dipropyl disulfide |
| 5.00 | 2,4-decadienal |
| 708.00 | triacetin |
| 1000.000 | Total |
| Oral electrolyte rehydration flavor |
| Patent 5,480,674 Flavor composition for an oral electrolyte rehydration solution |
| For Flavor Use |
| 5.00 | ethyl vanillin |
| 5.00 | ethyl maltol |
| 5.00 | strawberry furanone |
| 3.00 | citral |
| 10.00 | orange peel oil terpeneless |
| 10.00 | orange peel oil 5 fold |
| 10.00 | ethyl butyrate |
| 20.00 | ethyl acetate |
| 1.00 | ethyl caproate |
| 0.30 | benzaldehyde |
| 5.00 | mandarin oil |
| 3.00 | lemon oil |
| 0.70 | isoamyl acetate |
| 5.00 | ethyl 2-methyl butyrate |
| 10.00 | orange essence oil |
| 7.00 | ethyl heptanoate |
| 100.000 | Total |
| Passion fruit flavor |
| Patent 8,575,086 Flavor and fragrance compositions |
| For Flavor Use |
| 96.00 | hexyl butyrate |
| 82.00 | ethyl hexanoate |
| 86.00 | cis-3-hexenol |
| 31.00 | linalool |
| 9.00 | hexanal |
| 11.00 | citral |
| 34.00 | methyl 2-octenoate |
| 48.00 | strawberry furanone |
| 68.00 | hexanoic acid |
| 207.00 | orange oil |
| 69.00 | beta-ocimene |
| 27.00 | 2-methyl heptanoic acid |
| 137.00 | 2-hexenoic acid |
| 55.00 | cis-3-hexenyl acetate |
| 40.00 | 3-mercapto-3-methyl-1-hexanol |
| 1000.000 | Total |
| pineapple type |
| For Flavor Use |
| 50.00 | ethyl butyrate |
| 50.00 | allyl caproate |
| 20.00 | ethyl caproate |
| 5.00 | delta-dodecalactone |
| 100.00 | strawberry furanone |
| 5.00 | methyl 3-(methyl thio) propionate |
| 770.00 | triacetin |
| 1000.000 | Total |
| Strawberry flavor |
| Patent 7,632,964 Organic compounds |
| For Flavor Use |
| 5.00 | 2-methyl butyl isovalerate |
| 19.00 | ethyl butyrate |
| 2.00 | ethyl isovalerate |
| 15.00 | cis-3-hexenol |
| 100.00 | furaneol 20% |
| 0.23 | ethyl caproate |
| 0.22 | methyl 2-methyl butyrate |
| 0.40 | benzaldehyde |
| 0.30 | delta-dodecalactone |
| 0.70 | gamma-decalactone |
| 0.17 | diacetyl 10% in triacetin |
| 0.03 | acetic acid |
| 0.07 | butyric acid |
| 856.88 | propylene glycol |
| 1000.000 | Total |