| Almond hazelnut flavor |
| Application: Dosage in a milk drink: 50 gr/100 liter (an analogous dosage applies for a maple, chocolate and coffee flavour, etc.). |
| Patent 4,892,966 Acetoacetic acid ester derivatives for the manufacture of .alpha.-hydroxycarbonyl compounds |
| For Flavor Use |
| 25.00 | vanillin |
| 2.50 | 2-acetyl pyrazine |
| 3.00 | diacetyl |
| 3.00 | meta-dimethyl hydroquinone |
| 4.00 | furfural |
| 8.00 | benzaldehyde |
| 1.00 | gamma-nonalactone |
| 1.00 | 2,3,5-trimethyl pyrazine |
| 946.50 | propylene glycol |
| 6.00 | 2-hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one |
| 1000.000 | Total |
| Apricot flavor |
| Patent 5,179,077 4-methyl-3-pentyl-2(5H)-furanone |
| For Flavor Use |
| 1.00 | hexyl acetate |
| 1.00 | beta-damascone 10% |
| 2.00 | aldehyde C-14 |
| 2.00 | cis-3-hexenol |
| 3.00 | benzaldehyde |
| 3.00 | (E)-2-hexenol |
| 5.00 | linalool |
| 5.00 | gamma-decalactone |
| 10.00 | butyric acid |
| 10.00 | ethyl acetate |
| 8.00 | gamma-dodecalactone |
| 10.00 | ethyl propionate |
| 10.00 | isoamyl acetate |
| 10.00 | 2-methyl butyric acid |
| 20.00 | acetic acid |
| 20.00 | homofuronol 20% |
| 5.00 | 4-methyl-3-pentyl-2(5H)-furanone |
| 875.00 | propylene glycol |
| 1000.000 | Total |
| Apricot flavor |
| Patent 4,439,353 Esters of substituted 2,2-dimethylcyclohexanoic acid |
| For Flavor Use |
| 0.30 | linalyl acetate 10% |
| 0.40 | cinnamaldehyde 10% |
| 0.50 | angelica root oil |
| 1.00 | amyl butyrate |
| 1.00 | amyl valerate |
| 2.00 | vanillin |
| 2.00 | aldehyde C-18 |
| 2.00 | petitgrain oil SA |
| 2.50 | benzaldehyde |
| 5.00 | orange oil |
| 15.00 | aldehyde C-14 |
| 947.80 | ethanol |
| 20.50 | givescone 10% |
| 1000.000 | Total |
| Apricot flavor |
| Patent 4,305,411 Acetyl hydrindacenes, acetyl indanes, mixtures of same, processes for preparing same and organoleptic uses thereof |
| For Flavor Use |
| 30.00 | alpha-ionone |
| 30.00 | ethyl oenanthate |
| 120.00 | benzaldehyde |
| 84.00 | vanillin |
| 150.00 | ethyl alcohol |
| 0.40 | cinnamaldehyde |
| 0.40 | geraniol |
| 2.00 | benzaldehyde could be cis-3-hexenol |
| 8.00 | amyl butyrate |
| 8.00 | amyl acetate |
| 15.00 | amyl valerate |
| 18.00 | amyl formate |
| 19.00 | ethyl hexanoate |
| 20.00 | neroli oil |
| 44.00 | ethyl valerate |
| 100.00 | aldehyde C-14 |
| 251.20 | propylene glycol |
| 900.000 | Total |
| Apricot flavor |
| Patent 4,305,411 Acetyl hydrindacenes, acetyl indanes, mixtures of same, processes for preparing same and organoleptic uses thereof |
| For Flavor Use |
| 30.00 | alpha-ionone |
| 30.00 | ethyl oenanthate |
| 120.00 | benzaldehyde |
| 84.00 | vanillin |
| 150.00 | ethyl alcohol |
| 0.40 | cinnamaldehyde |
| 0.40 | geraniol |
| 2.00 | benzaldehyde could be cis-3-hexenol |
| 8.00 | amyl butyrate |
| 8.00 | amyl acetate |
| 15.00 | amyl valerate |
| 18.00 | amyl formate |
| 19.00 | ethyl hexanoate |
| 20.00 | neroli oil |
| 44.00 | ethyl valerate |
| 100.00 | aldehyde C-14 |
| 251.20 | propylene glycol |
| 900.000 | Total |
| Apricot tobacco flavor |
| Patent 4,669,490 Novel flavor compositions and tobacco products containing cis-3,7-dimethylocta-3,6-dienoic acid |
| For Flavor Use |
| 0.25 | alpha-terpinyl acetate |
| 0.25 | methyl anthranilate |
| 0.30 | linalyl acetate |
| 0.50 | nerol |
| 0.50 | cinnamaldehyde |
| 1.50 | geraniol |
| 2.50 | petitgrain oil SA |
| 10.00 | amyl butyrate |
| 10.00 | isoamyl acetate |
| 15.00 | isoamyl isovalerate |
| 20.00 | amyl formate |
| 20.00 | ethyl caproate |
| 30.00 | alpha-ionone |
| 30.00 | ethyl oenanthate |
| 45.00 | ethyl isovalerate |
| 85.00 | vanillin |
| 120.00 | benzaldehyde |
| 125.00 | aldehyde C-14 |
| 464.20 | ethyl alcohol |
| 20.00 | (Z)-isogeranic acid |
| 1000.000 | Total |
| Blueberry flavor |
| Patent 4,312,888 Flavoring with carboalkoxy alkyl norbornanes |
| For Flavor Use |
| 3.00 | heliotropin |
| 0.20 | 4-terpinenol 10% |
| 1.50 | benzaldehyde |
| 0.20 | para-anisaldehyde |
| 0.40 | phenyl acetaldehyde |
| 0.50 | benzyl formate |
| 2.00 | benzyl acetate |
| 0.50 | cis-3-hexenyl benzoate 10% |
| 2.00 | methyl hexanoate |
| 1.00 | hexanal |
| 0.50 | eucalyptol 1% |
| 0.20 | eugenol |
| 3.00 | acetaldehyde |
| 21.00 | ethyl acetate |
| 26.00 | ethyl butyrate |
| 38.00 | propylene glycol |
| 100.000 | Total |
| Bread flavor |
| Patent 3,960,860 2-Methyl-5,7-dihydrothieno-[3,4d]-pyrimidine |
| For Flavor Use |
| 50.00 | lactic acid |
| 20.00 | acetic acid |
| 2.00 | butyric acid |
| 5.00 | propionic acid |
| 3.00 | pyruvic acid |
| 2.00 | ethyl pyruvate |
| 2.00 | isovaleraldehyde 10% |
| 12.00 | furfural |
| 2.00 | benzaldehyde 10% |
| 2.00 | popcorn pyrimidine |
| 100.000 | Total |
| Roasted Cashew nut flavor |
| Patent 3,960,860 2-Methyl-5,7-dihydrothieno-[3,4d]-pyrimidine |
| For Flavor Use |
| 3.00 | maltol |
| 20.00 | acetaldehyde 50% |
| 16.00 | isobutyraldehyde |
| 42.50 | isovaleraldehyde |
| 10.00 | benzyl alcohol |
| 0.40 | dimethyl sulfide |
| 0.40 | dimethyl disulfide |
| 0.10 | isobutyl acetate |
| 0.20 | isoamyl acetate |
| 0.60 | phenethyl acetate |
| 0.30 | diacetyl 10% |
| 1.00 | acetophenone |
| 1.00 | furfural 10% |
| 1.00 | benzaldehyde |
| 0.50 | isoamyl alcohol |
| 3.00 | phenethyl alcohol |
| 100.000 | Total |
| sweet cherry flavor |
| For Flavor Use |
| 15.00 | allyl isovalerate |
| 200.00 | amyl butyrate |
| 37.00 | para-anisaldehyde |
| 25.00 | para-anisyl acetate |
| 12.00 | para-anisyl butyrate |
| 12.00 | para-anisyl propionate |
| 50.00 | benzyl acetate |
| 332.70 | cinnamaldehyde |
| 4325.30 | benzaldehyde |
| 7.00 | eugenol |
| 5.00 | cyclohexyl cinnamate |
| 8.00 | cyclohexyl formate |
| 680.00 | ethyl acetate |
| 152.00 | ethyl butyrate |
| 100.00 | aldehyde C-16 |
| 60.00 | rhodinol |
| 4.00 | beta-ionone |
| 13.00 | jasmin absolute |
| 1.00 | citral |
| 1.00 | maltol 5% |
| 30.00 | orris rhizome concrete |
| 160.00 | orris rhizome resinoid |
| 1.00 | rhodinyl formate |
| 12.00 | rhodinyl isovalerate |
| 500.00 | para-tolyl aldehyde |
| 400.00 | vanillin |
| 2857.00 | propylene glycol |
| 10000.000 | Total |
| Cherry flavor |
| Patent 4,311,720 Process for producing a flavored heated beverage |
| For Flavor Use |
| 1.75 | eugenol |
| 4.50 | cinnamaldehyde |
| 6.25 | para-anisyl acetate |
| 9.25 | para-anisaldehyde |
| 12.50 | ethyl oenanthate |
| 15.50 | benzyl acetate |
| 25.00 | vanillin |
| 25.00 | aldehyde C-16 |
| 37.25 | ethyl butyrate |
| 50.00 | amyl butyrate |
| 125.00 | tolyl aldehyde (mixed 2,3,4) |
| 558.00 | benzaldehyde |
| 130.00 | ethanol |
| 1000.000 | Total |
| Cherry flavor |
| Patent 4,312,766 Derivatives of cis-3-hexenol and process for producing compositions of matter containing cis-3-hexenal and products produced thereby and organoleptic uses thereof |
| For Flavor Use |
| 10.00 | heliotropin |
| 5.00 | benzaldehyde |
| 0.50 | para-tolyl aldehyde |
| 2.00 | vanillin |
| 4.00 | aldehyde C-16 |
| 0.10 | acetaldehyde ethyl phenethyl acetal |
| 0.20 | benzyl acetate |
| 2.00 | maltol |
| 6.20 | benzyl alcohol |
| 70.00 | propylene glycol |
| 100.000 | Total |
| Cherry no. 1 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 339 |
| For Flavor Use |
| 5.00 | diacetyl |
| 25.00 | ethyl valerate |
| 200.00 | ethyl lactate |
| 325.00 | benzaldehyde |
| 5.00 | butyric acid |
| 80.00 | tolyl aldehyde (mixed 2,3,4) |
| 1.00 | methyl salicylate |
| 70.00 | tolyl acetate (mixed o,m,p) |
| 2.00 | methyl heptine carbonate |
| 35.00 | cassia oil |
| 30.00 | para-anisaldehyde |
| 7.00 | eugenol |
| 25.00 | para-anisyl acetate |
| 2.00 | cinnamyl valerate |
| 40.00 | aldehyde C-16 |
| 3.00 | aldehyde C-14 |
| 100.00 | vanillin |
| 5.00 | ethyl vanillin |
| 5.00 | orris rhizome concrete 10% |
| 35.00 | propylene glycol |
| 1000.000 | Total |
| Cherry no. 2 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 339 |
| For Flavor Use |
| 20.00 | ethyl butyrate |
| 200.00 | isoamyl butyrate |
| 350.00 | benzaldehyde |
| 100.00 | tolyl aldehyde (mixed 2,3,4) |
| 35.00 | ethyl oenanthate |
| 50.00 | tolyl acetate (mixed o,m,p) |
| 15.00 | cassia oil |
| 50.00 | para-anisaldehyde |
| 5.00 | eugenol |
| 35.00 | para-anisyl acetate |
| 70.00 | aldehyde C-16 |
| 70.00 | vanillin |
| 1000.000 | Total |
| Wild Cherry no. 3 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 340 |
| For Flavor Use |
| 200.00 | ethyl lactate |
| 180.00 | isoamyl butyrate |
| 320.00 | benzaldehyde |
| 50.00 | benzyl acetate |
| 3.00 | cinnamyl cinnamate |
| 35.00 | para-anisaldehyde |
| 2.00 | clove bud oil |
| 10.00 | aldehyde C-16 |
| 15.00 | vanillin |
| 185.00 | propylene glycol |
| 1000.000 | Total |
| Chocolate flavor |
| Patent 6,426,108 Process for preparing hydroxyketones |
| For Flavor Use |
| 0.02 | benzaldehyde |
| 85.58 | cocoa extract |
| 0.15 | ethyl phenyl acetate |
| 5.00 | ethyl vanillin |
| 0.05 | isobutyric acid |
| 0.30 | phenyl acetic acid |
| 0..20 | phenethyl alcohol |
| 0.20 | 2,3,5-trimethyl pyrazine |
| 0.20 | 2-ethyl-3,5-dimethyl pyrazine |
| 8.00 | vanillin |
| 0.50 | 3(2)-hydroxy-5-methyl-2(3)-hexanone |
| 100.000 | Total |
| Chocolate flavor |
| Application: 0.1% in milk drinks, etc. |
| Patent 5,179,077 4-methyl-3-pentyl-2(5H)-furanone |
| For Flavor Use |
| 80.00 | vanillin |
| 3.00 | phenyl acetic acid |
| 50.00 | ethyl vanillin |
| 850.80 | cocoa shell extract PG |
| 0.20 | benzaldehyde |
| 0.50 | isobutyric acid |
| 2.00 | phenethyl alcohol |
| 1.50 | ethyl phenyl acetate |
| 2.00 | isovaleraldehyde |
| 2.00 | 3,5(6)-cocoa pyrazine |
| 1.00 | isobutyraldehyde |
| 2.00 | 2,3,5-trimethyl pyrazine |
| 5.00 | 4-methyl-3-pentyl-2(5H)-furanone |
| 1000.000 | Total |
| Chocolate flavor |
| Patent 4,337,212 Substituted tricyclodecane derivatives, processes for producing same and organoleptic uses thereof |
| For Flavor Use |
| 0.50 | 2,6-dimethoxyphenol 10% |
| 0.10 | amyl acetate |
| 0.10 | amyl cinnamate |
| 0.20 | gamma-butyrolactone |
| 0.05 | furfural |
| 0.05 | benzaldehyde |
| 0.05 | 2,3,5-trimethyl pyrazine |
| 0.35 | phenyl acetic acid |
| 1.60 | isovaleraldehyde |
| 12.00 | ethyl maltol |
| 20.00 | ethyl vanillin |
| 800.00 | cocoa extract |
| 165.00 | propylene glycol |
| 1000.000 | Total |
| Coconut flavor no. 1 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 340 |
| For Flavor Use |
| 10.00 | diacetyl 10% |
| 5.00 | benzaldehyde |
| 10.00 | butyric acid |
| 5.00 | cinnamaldehyde |
| 60.00 | aldehyde C-18 |
| 5.00 | benzodihydropyrone |
| 5.00 | ethyl vanillin |
| 900.00 | propylene glycol |
| 1000.000 | Total |
| Coffee flavor |
| Patent 4,311,720 Process for producing a flavored heated beverage |
| For Flavor Use |
| 1.00 | diacetyl 10% |
| 1.00 | benzaldehyde |
| 0.50 | furfural |
| 10.00 | furfuryl propionate |
| 1.00 | 2,3,5-trimethyl pyrazine 10% |
| 2.00 | 2,6-dimethoxyphenol |
| 15.00 | pyruvic acid |
| 1.00 | furfuryl mercaptan 1% |
| 0.50 | furfuryl acetate |
| 48.00 | propylene glycol |
| 20.00 | 5-acetyl-2-((2-furanyl methyl)thio) dihydro-2,5-dimethyl-3(2H)-furanone |
| 100.000 | Total |
| Cranberry flavor |
| Patent 7,927,643 Compositions of oxo-terpene derivatives and process for preparing the same |
| For Flavor Use |
| 0.200 | ethyl butyrate |
| 0.200 | 2-methyl-3-pentenoic acid |
| 0.200 | laevo-menthyl acetate |
| 12.000 | ethyl acetate |
| 0.030 | raspberry ketone |
| 0.008 | beta-ionone |
| 0.300 | allyl caproate |
| 0.200 | cis-3-hexenol |
| 0.300 | geranyl butyrate |
| 0.300 | benzaldehyde |
| 0.100 | (E)-tiglic acid |
| 0.004 | beta-damascone |
| 0.070 | 1,4-cineole |
| 0.070 | alpha-terpineol |
| 0.100 | 4-methyl benzaldehyde |
| 0.200 | linalool |
| 88.000 | tannic acid |
| 9.000 | 3-methyl butyric acid |
| 888.718 | ethanol |
| 1000.000 | Total |
| Black Currant 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 |
| 5.00 | cis-3-hexenol |
| 1.50 | alpha-phellandrene |
| 3.00 | alpha-terpineol 10% |
| 5.00 | raspberry ketone |
| 2.00 | vanillin |
| 6.00 | ethyl maltol |
| 2.00 | methyl benzoate |
| 2.00 | benzaldehyde |
| 4.00 | benzyl propionate |
| 5.00 | isobutyl acetate |
| 0.50 | coriander seed oil |
| 8.00 | ethyl butyrate |
| 3.00 | dimethyl sulfide |
| 8.00 | fusel oil |
| 10.00 | acetic acid |
| 0.50 | alpha-ionone 10% |
| 0.50 | ethyl heptanoate |
| 934.00 | propylene glycol |
| 1000.000 | Total |
| fruit flavor |
| For Flavor Use |
| 10.00 | heliotropin |
| 5.00 | benzaldehyde |
| 3.20 | para-tolyl aldehyde |
| 2.00 | vanillin |
| 4.00 | aldehyde C-16 |
| 2.10 | phenyl acetaldehyde |
| 2.30 | benzyl acetate |
| 2.00 | maltol |
| 6.20 | benzyl alcohol |
| 2.40 | ethyl maltol |
| 3.40 | (Z)-2-methyl-2-pentenoic acid |
| 4.10 | berry pentadienoate |
| 2.80 | tropical trithiane |
| 50.50 | propylene glycol |
| 100.000 | Total |
| Grape flavor |
| Patent 4,570,648 Flavorants containing esters of 2,3,6,6-tetramethylcyclohexenyl carboxylic acids |
| For Flavor Use |
| 10.00 | ethyl isovalerate |
| 10.00 | cinnamic alcohol |
| 10.00 | citral 10% |
| 10.00 | aldehyde C-16 10% |
| 10.00 | ethyl oenanthate |
| 10.00 | petitgrain oil 10% |
| 10.00 | rum ether |
| 10.00 | maltol |
| 15.00 | benzaldehyde 10% |
| 20.00 | raspberry ketone |
| 20.00 | ethyl butyrate |
| 40.00 | methyl anthranilate |
| 50.00 | ethyl acetate |
| 725.00 | ethanol |
| 50.00 | givescone 10% |
| 1000.000 | Total |
| Roasted Hazelnut flavor |
| Patent 6,426,108 Process for preparing hydroxyketones |
| For Flavor Use |
| 0.20 | 2-acetyl pyrazine |
| 0.20 | benzaldehyde |
| 0.30 | diacetyl |
| 0.20 | meta-dimethyl hydroquinone |
| 0.60 | methyl corylone |
| 0.40 | 5-methyl furfural |
| 0.10 | gamma-nonalactone |
| 94.90 | propylene glycol |
| 0.10 | 2,3,5-trimethyl pyrazine |
| 2.00 | vanillin |
| 1.00 | 3(2)-hydroxy-5-methyl-2(3)-hexanone |
| 100.000 | Total |
| Hazelnut flavor |
| Application: 0.1% in milk drinks. |
| Patent 5,179,077 4-methyl-3-pentyl-2(5H)-furanone |
| For Flavor Use |
| 6.00 | caramel pentadione |
| 20.00 | vanillin |
| 2.00 | 2-acetyl pyrazine |
| 953.00 | propylene glycol |
| 3.00 | diacetyl |
| 3.00 | meta-dimethyl hydroquinone |
| 1.00 | aldehyde C-18 |
| 2.00 | benzaldehyde |
| 4.00 | furfural |
| 1.00 | 2,3,5-trimethyl pyrazine |
| 5.00 | 4-methyl-3-pentyl-2(5H)-furanone |
| 1000.000 | 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 |
| 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 |
| orange punch type |
| For Flavor Use |
| 493.50 | benzaldehyde |
| 415.00 | orange peel oil 1 fold |
| 33.40 | grapefruit oil 1 fold |
| 16.60 | ethyl caproate |
| 16.60 | ethyl butyrate |
| 8.30 | ethyl isovalerate |
| 3.30 | ethyl propionate |
| 0.10 | alpha-ionone |
| 0.10 | jasmin absolute |
| 3.30 | geraniol |
| 3.30 | isoamyl acetate |
| 6.50 | berry pentadienoate |
| 1000.000 | Total |
| Peach flavor |
| Patent 4,305,411 Acetyl hydrindacenes, acetyl indanes, mixtures of same, processes for preparing same and organoleptic uses thereof |
| For Flavor Use |
| 168.00 | vanillin |
| 304.50 | ethanol |
| 0.75 | cinnamaldehyde |
| 0.75 | geraniol |
| 4.00 | benzaldehyde |
| 16.00 | amyl butyrate |
| 16.00 | amyl acetate |
| 30.00 | amyl valerate |
| 36.00 | amyl formate |
| 38.00 | ethyl hexanoate |
| 48.00 | neroli oil |
| 88.00 | ethyl valerate |
| 250.00 | aldehyde C-14 |
| 1000.000 | Total |
| Prune flavor |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 341 |
| For Flavor Use |
| 10.00 | ethyl acetate |
| 20.00 | ethyl butyrate |
| 30.00 | ethyl valerate |
| 10.00 | acetoin |
| 180.00 | isoamyl valerate |
| 40.00 | benzaldehyde |
| 10.00 | ethyl phenyl acetate |
| 10.00 | aldehyde C-18 |
| 50.00 | aldehyde C-16 |
| 15.00 | benzodihydropyrone |
| 5.00 | heliotropin |
| 100.00 | ethyl vanillin |
| 50.00 | strawberry no. 2 |
| 470.00 | propylene glycol |
| 1000.000 | Total |
| Punch flavor |
| Patent 8,007,841 Conjugated dienamides, methods of production thereof, compositions containing same and uses thereof |
| For Flavor Use |
| 493.5 | benzaldehyde |
| 415.00 | orange peel oil single fold |
| 33.40 | grapefruit oil single fold |
| 16.60 | ethyl caproate |
| 16.60 | ethyl butyrate |
| 8.30 | ethyl isovalerate |
| 3.30 | ethyl propionate |
| 0.10 | alpha-ionone |
| 0.10 | jasmin absolute |
| 3.30 | geraniol |
| 3.30 | isoamyl acetate |
| 6.50 | 4,8-dimethyl-3,7-nonadien-2-yl 2-methyl-2-pentenoate |
| 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 |
| Black Tea flavor |
| Patent RE30,363 Processes for producing strawberry flavor compositions and products |
| For Flavor Use |
| 0.20 | alpha-ionone |
| 0.20 | beta-ionone |
| 1.00 | benzaldehyde |
| 1.00 | 1-(2-hydroxy-4-methylcyclohexyl)ethanone |
| 6.00 | cis-3-hexenol |
| 2.50 | delta-decalactone |
| 2.00 | delta-dodecalactone |
| 0.10 | damascenone |
| 3.50 | linalool |
| 6.00 | geraniol |
| 1.00 | citral |
| 1.60 | linalool oxide |
| 2.00 | methyl salicylate |
| 6.00 | phenethyl alcohol |
| 1.00 | aldehyde C-6 |
| 65.90 | propylene glycol |
| 100.000 | Total |
| Tea flavor |
| Patent 6,022,531 Use of 2,5,6-trimethyl-2-heptanol in perfumery and as flavoringingredient |
| For Flavor Use |
| 5.00 | benzaldehyde |
| 40.00 | beta-damascone 1% |
| 10.00 | gamma-heptalactone |
| 5.00 | (E)-2-hexenol |
| 25.00 | linalool oxide |
| 5.00 | phenethyl alcohol |
| 10.00 | cis-3-hexenol |
| 10.00 | beta-ionone 10% |
| 10.00 | 4-terpinenol |
| 65.00 | 2,5,6-trimethyl-2-heptanol |
| 15.00 | propylene glycol |
| 200.000 | Total |
| Tobacco flavor |
| Patent 4,617,146 Substituted bicyclo[4.3.0]non-1(6)-en-8-yl methyl ketones and fragrance and flavor compositions |
| For Flavor Use |
| 0.30 | linalyl acetate 10% |
| 0.40 | cinnamaldehyde 10% |
| 0.50 | geraniol |
| 0.50 | angelica root oil |
| 1.00 | amyl butyrate |
| 1.00 | amyl valerate |
| 2.00 | vanillin |
| 2.00 | aldehyde C-18 |
| 2.00 | petitgrain oil SA |
| 2.50 | benzaldehyde |
| 5.00 | orange peel oil 10 fold |
| 15.00 | aldehyde C-14 |
| 957.80 | ethanol |
| 10.00 | 2,2,5,5-tetramethyl-bicyclo[4.3.0]non-1(6)-en-8-yl methyl ketone |
| 1000.000 | Total |
| Tobacco flavor |
| Patent 4,570,648 Flavorants containing esters of 2,3,6,6-tetramethylcyclohexenyl carboxylic acids |
| For Flavor Use |
| 1.00 | para-cymene |
| 2.50 | camphor |
| 3.50 | alpha-terpineol |
| 4.00 | ethyl phenyl acetate |
| 5.00 | dextro-limonene |
| 8.00 | beta-ionone |
| 10.00 | furfural |
| 10.00 | linalool oxide |
| 20.00 | phenethyl alcohol |
| 20.00 | phenyl acetic acid |
| 20.00 | linalool |
| 20.00 | cis-jasmone |
| 30.00 | vanillin |
| 30.00 | laevo-menthol |
| 30.00 | 2,3,5,6-tetramethyl pyrazine |
| 40.00 | benzaldehyde |
| 40.00 | beta-caryophyllene |
| 10.00 | givescone 10% |
| 696.00 | ethanol (denatured) |
| 1000.000 | Total |
| Tomato flavor |
| Generic |
| For Flavor Use |
| 200.00 | 2-ethyl-1-hexanol |
| 130.00 | dimethyl sulfide 1% |
| 130.00 | isoamyl valerate |
| 120.00 | cis-3-hexenol |
| 100.00 | isovaleraldehyde |
| 50.00 | isoamyl butyrate |
| 50.00 | isobutyl alcohol |
| 50.00 | isobutyl hexanoate |
| 50.00 | hexanal |
| 20.00 | methyl salicylate |
| 15.00 | hexyl acetate |
| 15.00 | isoamyl acetate |
| 15.00 | benzaldehyde |
| 15.00 | linalool oxide |
| 3.00 | geranyl acetone |
| 3.00 | (E)-2-hexenal |
| 2.00 | cinnamaldehyde |
| 2.00 | citronellal |
| 2.00 | methional |
| 2.00 | 2-isobutyl thiazole |
| 1.00 | 2-acetyl thiazole |
| 25.00 | propylene glycol |
| 1000.000 | Total |
| Walnut flavor |
| Patent 3,961,093 Novel flavoring compositions and products containing 2-methyl-3-thio-(2-methylbutyryl)-furan |
| For Flavor Use |
| 4.00 | vanillin |
| 1.00 | ethyl 2-methyl butyrate |
| 4.00 | butyl isovalerate |
| 0.50 | 2,3-diethyl pyrazine |
| 8.00 | methyl cyclopentenolone |
| 2.00 | maple furanone |
| 6.00 | benzaldehyde |
| 0.50 | valerian rhizome oil 0.10% |
| 74.00 | propylene glycol |
| 100.000 | Total |
| Walnut flavor |
| Patent 3,966,989 Flavoring methods and compositions |
| For Flavor Use |
| 5.00 | heliotropin |
| 1.00 | clary sage oil france |
| 5.00 | vanillin |
| 2.00 | patchouli oil 10% |
| 7.00 | butyl isovalerate |
| 10.00 | amyl isovalerate |
| 5.00 | methyl isovalerate |
| 9.00 | cyclotene |
| 6.00 | benzaldehyde |
| 0.50 | allyl propanesulfinate |
| 800.00 | fenugreek solid extract 10% |
| 149.50 | propylene glycol |
| 1000.000 | Total |
| Walnut flavor |
| Patent 4,320,772 Methyl substituted oxobicyclo-4,4,0-decane derivatives, process for preparing same and organoleptic uses thereof |
| For Flavor Use |
| 4.00 | cyclotene |
| 1.00 | vanillin |
| 2.00 | butyl isovalerate |
| 6.00 | benzaldehyde |
| 2.00 | 2,3-diethyl pyrazine 10% |
| 2.00 | ethyl 2-methyl valerate |
| 20.00 | gamma-butyrolactone |
| 10.00 | gamma-hexalactone |
| 0.50 | 2,4-decadienal 0.1% |
| 0.50 | 2,4-heptadienal 0.1% |
| 2.00 | 3-butylidene phthalide |
| 150.00 | propylene glycol |
| 200.000 | Total |
| Walnut flavor |
| Patent 4,399,062 Branched chain olefinic alcohols, thiols, esters and ethers,organoleptic uses thereof, processes for preparing same andintermediates therefor |
| For Flavor Use |
| 10.00 | ethyl 2-methyl butyrate |
| 40.00 | vanillin |
| 40.00 | butyl valerate |
| 5.00 | 2,3-diethyl pyrazine |
| 80.00 | methyl cyclopentenolone |
| 60.00 | benzaldehyde |
| 0.50 | valerian rhizome oil inian 1% |
| 764.50 | propylene glycol |
| 1000.000 | Total |