| Buttery walnut flavor |
| Patent 3,981,892 Polycyclic lactones as odor- and taste-modifying agents |
| For Flavor Use |
| 50.00 | methyl cyclopentenolone |
| 50.00 | furfuryl alcohol |
| 10.00 | furfural |
| 5.00 | diacetyl |
| 30.00 | acetoin |
| 100.00 | benzyl alcohol |
| 605.00 | propylene glycol |
| 150.00 | 8-oxatricyclo[5.3.1.02,6]undecan-9-one |
| 1000.000 | 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 |
| 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 |
| Coconut flavor no. 2 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 340 |
| For Flavor Use |
| 2.00 | diacetyl |
| 5.00 | lemon oil |
| 1.00 | butyric acid 10% |
| 12.00 | cyclotene |
| 10.00 | maltol |
| 20.00 | heliotropin |
| 200.00 | aldehyde C-18 |
| 50.00 | vanillin |
| 400.00 | benzyl alcohol |
| 300.00 | propylene glycol |
| 1000.000 | Total |
| Coffee flavor base |
| Patent 3,952,024 Furfurylthioacetone |
| For Flavor Use |
| 50.00 | cyclotene |
| 50.00 | furfuryl alcohol |
| 10.00 | furfural |
| 5.00 | diacetyl |
| 30.00 | acetylmethylcarbinol |
| 100.00 | benzyl alcohol |
| 755.00 | 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 4,312,766 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 |
| 8.00 | methyl anthranilate |
| 1.00 | ethyl heptanoate |
| 4.00 | diethyl malonate |
| 1.00 | ethyl benzoate |
| 20.00 | ethyl butyrate |
| 35.00 | ethyl acetate |
| 1.00 | benzyl acetate |
| 5.00 | benzyl alcohol |
| 25.00 | propylene glycol |
| 100.000 | Total |
| Raspberry flavor |
| Patent 4,570,648 Flavorants containing esters of 2,3,6,6-tetramethylcyclohexenyl carboxylic acids |
| For Flavor Use |
| 0.20 | para-anisyl formate |
| 0.20 | methyl isoeugenol |
| 0.25 | laevo-bornyl acetate 1% |
| 0.25 | vanillin |
| 0.40 | orris rhizome concrete 10% |
| 0.40 | beta-ionone |
| 0.65 | acetoin 1% |
| 1.00 | heliotropyl acetate |
| 1.25 | alpha-ionone |
| 2.00 | ethyl valerate |
| 4.00 | dimethyl sulfide 10% |
| 5.00 | cis-3-hexenol |
| 5.00 | amyl alcohol |
| 5.00 | ethyl butyrate |
| 5.00 | alpha-terpineol |
| 5.00 | ethyl maltol |
| 10.00 | isobutyric acid |
| 12.00 | raspberry ketone |
| 17.40 | benzyl alcohol |
| 25.00 | ethyl acetate |
| 890.00 | ethanol |
| 10.00 | givescone |
| 1000.000 | Total |
| Strawberry flavor |
| Patent 8,252,356 Flavor composition or fragrance composition |
| For Flavor Use |
| 2.000 | S-tropical 2-thiobutyrate |
| 1.200 | ethyl butyrate |
| 0.140 | isoamyl butyrate |
| 0.900 | butyric acid |
| 0.040 | ethyl lactate |
| 2.000 | benzyl alcohol |
| 1.000 | cis-3-hexenol |
| 0.100 | linalool |
| 0.120 | aldehyde C-16 |
| 0.080 | hexanal |
| 1.500 | 3-ethoxy-2-methyl-4-pyrone |
| 0.170 | gamma-decalactone |
| 0.140 | gamma-undecalactone |
| 55.610 | ethyl alcohol 95% |
| 35.00 | propylene glycol |
| 100.000 | Total |
| Green Tea flavor |
| Patent RE30,363 Processes for producing strawberry flavor compositions and products |
| For Flavor Use |
| 1.00 | benzyl alcohol |
| 0.30 | 1-(2-hydroxy-4-methylcyclohexyl)ethanone |
| 0.30 | cis-3-hexenol |
| 0.10 | dimethyl sulfide |
| 0.60 | geraniol |
| 0.50 | laevo-menthol |
| 2.50 | linalool |
| 0.90 | nerolidol |
| 0.20 | alpha-terpineol |
| 5.00 | green tea isolate |
| 88.60 | ethyl alcohol |
| 100.000 | Total |
| vanilla flavor |
| For Flavor Use |
| 90.00 | vanillin |
| 25.00 | heliotropin |
| 65.00 | vanitrope |
| 35.00 | butyric acid 10% |
| 40.00 | acetoin |
| 5.00 | diacetyl |
| 340.00 | benzyl alcohol |
| 400.00 | propylene glycol |
| 1000.000 | Total |
| Walnut flavor |
| Patent 4,008,184 6,10 Dimethyl bicyclo(4,4,0)decane or decene alcohol and ester perfume compositions |
| For Flavor Use |
| 50.00 | methyl cyclopentenolone |
| 50.00 | furfuryl alcohol |
| 10.00 | furfural |
| 5.00 | diacetyl |
| 30.00 | acetoin |
| 100.00 | benzyl alcohol |
| 755.00 | propylene glycol |
| 1000.000 | Total |