| Banana no. 1 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 339 |
| For Flavor Use |
| 20.00 | acetaldehyde |
| 20.00 | rum ether |
| 20.00 | ethyl butyrate |
| 30.00 | butyl acetate |
| 10.00 | acetyl isobutyryl |
| 10.00 | isoamyl acetate |
| 330.00 | isoamyl butyrate |
| 100.00 | ethyl oenanthate |
| 5.00 | citral |
| 5.00 | cassia oil |
| 2.00 | eugenol |
| 8.00 | cinnamyl isobutyrate |
| 40.00 | aldehyde C-16 |
| 10.00 | ethyl vanillin |
| 5.00 | confectionary rose flavor |
| 385.00 | propylene glycol |
| 1000.000 | Total |
| Banana no. 2 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 339 |
| For Flavor Use |
| 100.00 | ethyl oenanthate |
| 5.00 | cognac oil green |
| 400.00 | benzyl acetate |
| 15.00 | citral |
| 5.00 | eugenol |
| 20.00 | isoamyl cinnamate |
| 20.00 | maltol |
| 20.00 | benzodihydropyrone |
| 20.00 | aldehyde C-16 |
| 395.00 | propylene glycol |
| 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 |
| 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 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 |
| Cinnamon flavor |
| Patent 4,048,201 Novel enol esters |
| For Flavor Use |
| 10.00 | cassia oil |
| 70.00 | cinnamaldehyde |
| 0.50 | cinnamyl formate |
| 0.20 | cuminaldehyde |
| 14.00 | eugenol |
| 0.20 | furfural |
| 2.50 | methyl cinnamate |
| 2.60 | beta-caryophyllene |
| 100.000 | Total |
| Clove flavor |
| Patent 4,048,201 Novel enol esters |
| For Flavor Use |
| 2.00 | vanillin |
| 8.00 | beta-caryophyllene |
| 1.00 | guaiacol 10% |
| 1.00 | cuminaldehyde |
| 5.00 | 5-methyl furfural |
| 83.00 | eugenol |
| 100.000 | Total |
| Cola flavor B |
| Application: soft drink flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 344 |
| For Flavor Use |
| 400.00 | lemon oil |
| 200.00 | orange peel oil c.p. california |
| 200.00 | lime oil distilled mexico |
| 10.00 | cinnamyl cinnamate |
| 150.00 | cinnamaldehyde |
| 20.00 | eugenol |
| 20.00 | vanillin |
| 1000.000 | Total |
| Fig flavor |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 340 |
| For Flavor Use |
| 5.00 | ethyl acetate |
| 10.00 | ethyl butyrate |
| 25.00 | lemon oil |
| 5.00 | phenethyl valerate |
| 15.00 | geranyl valerate |
| 5.00 | eugenol 10% |
| 5.00 | styrax resinoid |
| 5.00 | ethyl vanillin 10% |
| 2.00 | cognac oil white |
| 8.00 | chocolate tincture |
| 15.00 | carob tincture 10% |
| 10.00 | fenugreek tincture 10% |
| 30.00 | maple flavor |
| 200.00 | malt |
| 250.00 | pineapple juice concentrate |
| 410.00 | propylene glycol |
| 1000.000 | Total |
| Mint flavor |
| Patent 6,322,838 Mint and/or fruit flavor compositions |
| For Flavor Use |
| 350.00 | laevo-menthol |
| 280.00 | (±)-menthone/isomenthone |
| 40.00 | laevo-menthyl acetate |
| 30.00 | eucalyptol |
| 30.00 | piperitone |
| 5.00 | alpha-terpineol |
| 5.00 | linalool |
| 2.00 | myrtenyl acetate |
| 2.00 | sabinene hydrate |
| 1.00 | eugenol |
| 1.00 | mint lactone |
| 0.50 | cis-jasmone |
| 0.30 | cis-3-hexenol |
| 0.20 | dimethyl sulfide |
| 0.20 | 3-octanol |
| 0.30 | isovaleraldehyde |
| 252.50 | ethanol 96% |
| 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 |
| Confectionary rose flavor |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 347 |
| For Flavor Use |
| 25.00 | peppermint oil |
| 10.00 | alcohol C-10 10% |
| 5.00 | aldehyde C-12 mna 10% |
| 30.00 | geranium oil bourbon |
| 150.00 | phenethyl alcohol |
| 70.00 | palmarosa oil |
| 30.00 | eugenol |
| 30.00 | phenethyl isobutyrate |
| 650.00 | propylene glycol |
| 1000.000 | Total |
| Oolong Tea beverage flavor base |
| Patent 8,575,086 Flavor and fragrance compositions |
| For Flavor Use |
| 0.001 | cis-3-hexenol |
| 0.002 | eugenol |
| 0.002 | geraniol |
| 0.002 | delta-decalactone |
| 0.004 | linalool |
| 0.010 | methyl jasmonate |
| 0.020 | phenethyl acetate |
| 0.040 | phenethyl alcohol |
| 0.200 | jasmine lactone |
| 0.001 | (Z)-buchu mercaptan 0.001% |
| 40.000 | water |
| 59.718 | ethanol |
| 100.000 | Total |
| Herb Tea flavor |
| Patent 5,248,792 5-methyl-6-pentyl-tetrahydro-.alpha.-pyrone and analogs |
| For Flavor Use |
| 210.00 | linalool |
| 120.00 | (E)-anethol |
| 120.00 | phenethyl alcohol |
| 60.00 | alpha-terpineol |
| 60.00 | citronellol |
| 60.00 | geranyl acetone |
| 60.00 | cis-3-hexenyl benzoate |
| 45.00 | para-anisaldehyde |
| 30.00 | phenyl acetaldehyde |
| 30.00 | eugenol |
| 30.00 | laevo-menthol |
| 15.00 | estragol |
| 15.00 | verbenone |
| 9.00 | beta-ionone |
| 6.00 | citral |
| 3.00 | methyl jasmonate |
| 1.00 | cis-3-hexenol |
| 96.00 | propylene glycol |
| 30.00 | cis/trans-5-methyl-6-pentyltetrahydro-.alpha.-pyrone |
| 1000.000 | Total |
| Tobacco flavor enhancer |
| Patent 3,970,701 Lower alkenals |
| For Flavor Use |
| 10.00 | pyroligneous acids |
| 18.00 | cornsilk extract |
| 3.50 | fenugreek solid extract |
| 0.15 | vanillin |
| 0.05 | cyclotene |
| 0.10 | filbert pyrazine |
| 0.05 | methyl heptine carbonate |
| 0.10 | eugenol |
| 1.00 | trans-2-ethylidene-trans-3-hexenal |
| 67.05 | propylene glycol |
| 100.000 | Total |
| cooked tomato flavor |
| For Flavor Use |
| 168.00 | dimethyl sulfide |
| 1.20 | damascenone |
| 2.00 | isovaleraldehyde |
| 168.00 | 3-methyl butyric acid |
| 6.00 | 1-nitro-2-phenylethane |
| 8.40 | eugenol |
| 2.50 | methional |
| 43.90 | propylene glycol |
| 400.000 | Total |
| Tomato flavor |
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry |
| For Flavor Use |
| 10.000 | octanoic acid |
| 20.000 | aldehyde C-6 |
| 5.000 | propionaldehyde |
| 5.000 | damascenone 50% |
| 5.000 | 2-ethyl pyridine |
| 30.000 | delta-decalactone 10% |
| 15.000 | guaiacol 10% |
| 30.000 | 2-hydroxyacetophenone 1% |
| 60.000 | 2-furyl methyl sulfide 1% |
| 5.000 | diallyl disulfide 1% |
| 20.000 | ortho-cresol 1% |
| 15.000 | (E)-2-pentenal |
| 305.000 | triacetin |
| 10.000 | vanillin 10% |
| 30.000 | isobutyl acetate |
| 30.000 | linalyl hexanoate |
| 5.000 | eugenol |
| 60.000 | 5-methyl furfural |
| 60.000 | methyl heptenone |
| 30.000 | methyl mercaptan 1% |
| 70.000 | methional |
| 150.000 | dimethyl sulfide |
| 30.000 | terpineol |
| 1000.000 | Total |