Flavor Demo Formulas

Flavor Demo Formulas (flavor grade components)

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 4,312,766 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
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
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