| Apple no. 1 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 339 |
| For Flavor Use |
| 10.00 | acetaldehyde |
| 10.00 | acetal |
| 20.00 | isoamyl formate |
| 25.00 | isoamyl acetate |
| 200.00 | isoamyl valerate |
| 300.00 | hexyl acetate |
| 5.00 | butyric acid |
| 100.00 | isoamyl hexanoate |
| 20.00 | ethyl octanoate |
| 5.00 | geranyl acetate |
| 5.00 | geraniol |
| 5.00 | cinnamyl butyrate |
| 20.00 | ethyl vanillin |
| 275.00 | propylene glycol |
| 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 |
| Banana flavor |
| Patent EP2098586 B1 Flavor composition or fragrance composition, product containing the flavor composition or fragrance composition, and novel ester compound |
| For Flavor Use |
| 20.00 | 2-methyl-2-pentenyl acetate |
| 0.25 | acetoin |
| 70.00 | isoamyl acetate |
| 30.00 | isoamyl butyrate |
| 15.00 | isoamyl isovalerate |
| 15.00 | butyl butyrate |
| 15.00 | isobutyl butyrate |
| 10.00 | ethyl acetate |
| 20.00 | ethyl butyrate |
| 0.20 | hexanal |
| 0.40 | (E)-2-hexenal |
| 3.00 | cis-3-hexenal |
| 0.10 | delta-dodecalactone |
| 0.05 | butyric acid |
| 0.05 | isovaleric acid |
| 800.95 | propylene glycol |
| 1000.000 | 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 |
| Blueberry flavor for a yoghurt |
| Patent 7,078,570 Substituted cyclohexenes |
| For Flavor Use |
| 0.30 | geranium oil bourbon |
| 0.20 | bergamot oil |
| 0.05 | ylang ylang oil |
| 2.00 | linalool |
| 0.10 | orris rhizome resinoid (water soluble) |
| 4.00 | alpha-terpineol |
| 0.70 | isoamyl alcohol |
| 0.10 | geraniol |
| 4.00 | acetic acid |
| 0.06 | acetoin |
| 0.30 | eucalyptol |
| 1.00 | ethyl hexanoate |
| 12.00 | ethyl isovalerate |
| 0.05 | butyric acid |
| 0.50 | ethyl butyrate |
| 2.00 | ethyl 2-methyl butyrate |
| 0.50 | 2-methyl butyric acid |
| 0.10 | butyl lactate |
| 0.50 | cis-3-hexenol |
| 3.50 | isoamyl acetate |
| 0.06 | diacetyl |
| 0.70 | methyl cinnamate |
| 1.00 | ethyl lactate |
| 0.05 | tannic acid |
| 0.25 | gamma-nonalactone |
| 5.00 | methyl isovalerate |
| 0.50 | (E)-2-hexenal |
| 0.20 | (E)-3-hexenoic acid |
| 959.28 | propylene glycol |
| 1.00 | 1,2,6-trimethyl-6-(3-methyl-but-2-enyl)-cyclohex-2-enol |
| 1000.000 | 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 |
| Butter flavor |
| Patent 4,384,008 Butter-flavored oils |
| For Flavor Use |
| 1.80 | butyric acid |
| 3.00 | hexanoic acid |
| 0.70 | diacetyl |
| 5.60 | octanoic acid |
| 34.50 | decanoic acid |
| 78.10 | lauric acid |
| 3.60 | delta-decalactone |
| 8.60 | delta-dodecalactone |
| 1.10 | gamma-dodecalactone |
| 63.00 | propylene glycol |
| 200.000 | Total |
| Butter flavor |
| Patent 3,958,029 Novel flavoring compositions and products comprising 2,5-dimethyl-3-thioisovaleryl furan |
| For Flavor Use |
| 60.000 | diacetyl |
| 250.000 | butyric acid |
| 37.000 | caproic acid |
| 17.000 | caprylic acid |
| 0.004 | 2,5-dimethyl-3-thioisovaleryl furan |
| 2.500 | acetyl propionyl |
| 0.100 | methyl nonyl ketone |
| 20.000 | cyclotene |
| 205.00 | delta-decalactone |
| 408.396 | delta-dodecalactone |
| 1000.000 | Total |
| Butter flavor no. 1 |
| Application: butter-type flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 345 |
| For Flavor Use |
| 50.00 | diacetyl |
| 10.00 | ethyl butyrate |
| 10.00 | butyric acid |
| 5.00 | ethone |
| 10.00 | benzodihydropyrone |
| 5.00 | heliotropin |
| 25.00 | vanillin |
| 5.00 | ethyl valerate |
| 530.00 | propylene glycol |
| 350.00 | water |
| 1000.000 | Total |
| Butter flavor no. 2 |
| Application: butter-type flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 345 |
| For Flavor Use |
| 1.00 | diacetyl |
| 5.00 | ethyl butyrate |
| 3.00 | butyric acid |
| 2.00 | benzodihydropyrone |
| 4.00 | vanillin |
| 400.00 | propylene glycol dibutyrate |
| 585.00 | corn oil |
| 1000.000 | Total |
| Caramel artifical |
| Application: butter-type flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 345 |
| For Flavor Use |
| 20.00 | ethyl butyrate |
| 50.00 | ethyl valerate 10% |
| 30.00 | butyric acid |
| 100.00 | cognac oil white |
| 100.00 | benzodihydropyrone |
| 200.00 | aldehyde C-16 |
| 200.00 | aldehyde C-18 |
| 200.00 | vanillin |
| 100.00 | propylene glycol |
| 1000.000 | Total |
| Cheddar Cheese flavor |
| Patent 3,960,860 2-Methyl-5,7-dihydrothieno-[3,4d]-pyrimidine |
| For Flavor Use |
| 1.50 | methyl hexyl ketone |
| 14.20 | diacetyl |
| 40.80 | isovaleric acid |
| 158.90 | hexanoic acid |
| 244.80 | butyric acid |
| 534.80 | caprylic acid |
| 5.00 | popcorn pyrimidine |
| 1000.000 | Total |
| Cheese flavor |
| Patent 4,038,429 Enhancing cheese flavor in foods with a diketo-piperazine |
| For Flavor Use |
| 0.20 | butyl butyryl lactate |
| 0.50 | isovaleric acid |
| 0.20 | ethyl butyrate |
| 1.20 | butyric acid |
| 0.10 | lactic acid |
| 0.60 | caproic acid |
| 0.10 | methyl amyl ketone |
| 9.10 | propylene glycol |
| 12.000 | Total |
| blue cheese type flavor |
| Patent 4,917,913 Use of sclareolide in augmenting or enhancing the organolepticproperties of foodstuffs |
| For Flavor Use |
| 129.70 | caprylic acid |
| 135.20 | acetic acid |
| 205.40 | methyl amyl ketone |
| 237.80 | butyric acid |
| 291.90 | caproic acid |
| 1000.000 | 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 |
| 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 |
| 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 |
| Grape flavor |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 340 |
| For Flavor Use |
| 40.00 | ethyl acetate |
| 40.00 | ethyl propionate |
| 80.00 | ethyl butyrate |
| 20.00 | isoamyl valerate |
| 5.00 | butyric acid 10% |
| 30.00 | orange oil |
| 15.00 | ethyl oenanthate |
| 20.00 | lemon oil |
| 45.00 | benzyl propionate |
| 10.00 | citral |
| 340.00 | methyl anthranilate |
| 30.00 | ethyl cinnamate |
| 3.00 | aldehyde C-16 |
| 35.00 | beta-naphthyl methyl ketone |
| 7.00 | aldehyde C-14 |
| 280.00 | 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 |
| Peach no. 2 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 341 |
| For Flavor Use |
| 30.00 | ethyl butyrate |
| 15.00 | isoamyl acetate |
| 500.00 | hexyl acetate |
| 270.00 | isoamyl valerate |
| 5.00 | butyric acid |
| 30.00 | ethyl oenanthate |
| 80.00 | isoamyl caproate |
| 5.00 | lemon oil 10 fold |
| 10.00 | petitgrain oil |
| 3.00 | geranyl acetate |
| 2.00 | geraniol |
| 3.00 | eugenol |
| 15.00 | cinnamyl butyrate |
| 2.00 | benzodihydropyrone |
| 15.00 | ethyl vanillin |
| 15.00 | propylene glycol |
| 1000.000 | Total |
| Soursop flavor 2 |
| Patent 5,468,500 Soursop flavor |
| For Flavor Use |
| 9.40 | methyl butyrate |
| 11.70 | methyl 2-butenoate |
| 7.00 | butyric acid |
| 26.90 | methyl hexanoate |
| 42.20 | methyl 2-hexenoate |
| 2.30 | hexanoic acid |
| 0.50 | linalool |
| 100.000 | Total |
| Soursop flavor 3 |
| Patent 5,468,500 Soursop flavor |
| For Flavor Use |
| 9.20 | methyl butyrate |
| 11.50 | methyl 2-butenoate |
| 7.50 | butyric acid |
| 25.70 | methyl hexanoate |
| 43.33 | methyl 2-hexenoate |
| 2.30 | hexanoic acid |
| 0.40 | linalool |
| 0.05 | methyl nicotinate |
| 0.02 | methyl cinnamate |
| 100.000 | 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 |
| 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 |
| Strawberry no. 1 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 341 |
| For Flavor Use |
| 5.00 | diacetyl |
| 30.00 | ethyl valerate |
| 100.00 | dipropyl ketone |
| 300.00 | ethyl lactate |
| 15.00 | butyric acid |
| 50.00 | ethyl oenanthate |
| 5.00 | methyl salicylate |
| 9.00 | methyl heptine carbonate |
| 1.00 | cinnamyl butyrate |
| 20.00 | cinnamyl valerate |
| 35.00 | maltol |
| 125.00 | aldehyde C-16 |
| 15.00 | aldehyde C-14 |
| 15.00 | vanillin |
| 150.00 | orris rhizome tincture 5% |
| 125.00 | propylene glycol |
| 1000.000 | 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 |