| Apple flavor |
| Patent 4,296,137 Flavoring with 1-ethoxy-1-ethanol acetate |
| For Flavor Use |
| 1.00 | amyl acetate |
| 1.50 | gamma-decalactone |
| 1.50 | caproic acid |
| 2.50 | hexyl acetate |
| 0.50 | coriander seed oil |
| 2.50 | hexyl isobutyrate |
| 5.00 | hexanal |
| 5.00 | ethyl isovalerate |
| 18.00 | cis-3-hexenol |
| 18.00 | ethyl 2-methyl butyrate |
| 18.00 | (E)-2-hexenal |
| 26.00 | fusel oil |
| 0.50 | maltol |
| 100.00 | ethanol |
| 200.000 | 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 |
| Berry flavor |
| Patent 7,927,643 Compositions of oxo-terpene derivatives and process for preparing the same |
| For Flavor Use |
| 1.00 | acetic acid |
| 2.00 | lactic acid |
| 12.00 | 3-methyl butyric acid |
| 5.00 | ethyl acetate |
| 12.00 | ethyl butyrate |
| 6.00 | ethyl caproate |
| 5.00 | ethyl isovalerate |
| 2.00 | ethyl laurate |
| 3.00 | isoamyl butyrate |
| 0.50 | ethyl phenyl glycidate |
| 0.20 | styrallyl acetate |
| 1.00 | cis-3-hexenyl butyrate |
| 1.00 | cis-3-hexenyl acetate |
| 3.00 | cis-3-hexenol |
| 2.00 | (E)-2-hexenal |
| 0.20 | raspberry ketone |
| 0.50 | methyl ionone gamma supreme |
| 10.00 | gamma-decalactone |
| 9.00 | methyl cinnamate |
| 60.00 | ethyl maltol |
| 864.60 | propylene glycol |
| 1000.000 | Total |
| Artificial Blueberry flavor |
| Patent 5,030,467 Flavoring with alkyl .alpha.-campholenates and dihydro derivatives thereof |
| For Flavor Use |
| 50.00 | ethyl acetate |
| 10.00 | cis-3-hexenol |
| 5.00 | isoamyl butyrate |
| 20.00 | ethyl isovalerate |
| 10.00 | linalool |
| 5.00 | vanillin |
| 100.000 | 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 |
| cassis type |
| For Flavor Use |
| 10.00 | ethyl acetate |
| 10.00 | acetic acid |
| 105.00 | raspberry ketone |
| 150.00 | ethyl butyrate |
| 10.00 | maltol |
| 5.00 | ethyl 2-methyl butyrate |
| 30.00 | dimethyl sulfide |
| 5.00 | methyl cyclopentenolone 10% |
| 5.00 | cis-3-hexenol |
| 25.00 | vanillin |
| 10.00 | alpha-ionone 10% |
| 5.00 | buchu leaf oil |
| 5.00 | isovaleric acid 10% |
| 15.00 | buchu mercaptan 1% |
| 610.00 | triacetin |
| 1000.000 | 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 |
| Tropical Fruit flavor |
| Patent 8,575,086 Flavor and fragrance compositions |
| For Flavor Use |
| 3.000 | ethyl acetate |
| 1.500 | ethyl butyrate |
| 0.150 | hexyl alcohol |
| 0.060 | hexyl acetate |
| 0.150 | hexyl butyrate |
| 0.250 | hexyl hexanoate |
| 0.100 | cis-3-hexenol |
| 0.050 | cis-3-hexenyl acetate |
| 0.025 | cis-3-hexenyl hexanoate |
| 0.050 | linalool |
| 0.005 | beta-ionone |
| 0.005 | hexanoic acid |
| 0.010 | 2-methyl-4-propyl-1,3-oxathiane |
| 0.050 | strawberry furanone |
| 54.595 | ethyl alcohol |
| 40.000 | water |
| 100.000 | Total |
| Concord Grape flavor |
| Patent 8,173,822 1,3-oxathiane compounds and their use in flavor and fragrance compositions |
| For Flavor Use |
| 5.000 | methyl anthranilate |
| 1.000 | strawberry furanone |
| 0.300 | cis-3-hexenol |
| 0.800 | ethyl acetate |
| 0.100 | phenethyl alcohol |
| 0.002 | 2-propyl-4-methyl-1,3-oxathiane 1% |
| 92.798 | propylene glycol |
| 100.000 | Total |
| Guava flavor |
| Patent 8,173,822 1,3-oxathiane compounds and their use in flavor and fragrance compositions |
| For Flavor Use |
| 4.000 | strawberry furanone |
| 2.000 | ethyl butyrate |
| 1.000 | hexyl butyrate |
| 0.800 | cis-3-hexenol |
| 0.300 | gamma-decalactone |
| 1.200 | cis-3-hexenyl caproate |
| 3.000 | methyl cinnamate |
| 0.005 | 2-propyl-4-methyl-1,3-oxathiane 1% |
| 87.695 | propylene glycol |
| 100.000 | Total |
| Guava flavor |
| Patent WO2010042938 A1 Thiol-containing fragrance and flavor materials |
| For Flavor Use |
| 94.386 | ethyl alcohol |
| 0.3500 | acetoin |
| 0.8400 | acetic acid |
| 0.1100 | caproic acid |
| 0.1500 | dextro-limonene |
| 0.0400 | beta-ocimene |
| 0.0200 | beta-caryophyllene |
| 0.2600 | cis-3-hexenol |
| 3.6000 | hexyl alcohol |
| 0.1300 | nerolidol |
| 0.0300 | phenethyl acetate |
| 0.0300 | phenyl acetic acid |
| 0.0300 | phenethyl alcohol |
| 0.0070 | cinnamic acid |
| 0.0100 | cinnamyl acetate |
| 0.0070 | ethyl 3-mercapto-2-methyl butanoate 1% |
| 100.000 | Total |
| Mango 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 | dimethyl sulfide |
| 0.05 | diisopropyl disulfide |
| 30.00 | ethyl acetate |
| 5.00 | ethyl butyrate |
| 1.00 | ethyl hexanoate |
| 0.50 | ethyl octanoate |
| 1.50 | cis-3-hexenyl acetate |
| 15.00 | cis-3-hexenol |
| 0.15 | (E,Z)-2,6-nonadienal |
| 0.01 | phenethyl alcohol |
| 0.20 | gamma-decalactone |
| 2.00 | ethyl maltol |
| 2.37 | isobutyric acid |
| 0.80 | hexanoic acid |
| 921.17 | 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 |
| Passion fruit flavor |
| Patent 8,575,086 Flavor and fragrance compositions |
| For Flavor Use |
| 96.00 | hexyl butyrate |
| 82.00 | ethyl hexanoate |
| 86.00 | cis-3-hexenol |
| 31.00 | linalool |
| 9.00 | hexanal |
| 11.00 | citral |
| 34.00 | methyl 2-octenoate |
| 48.00 | strawberry furanone |
| 68.00 | hexanoic acid |
| 207.00 | orange oil |
| 69.00 | beta-ocimene |
| 27.00 | 2-methyl heptanoic acid |
| 137.00 | 2-hexenoic acid |
| 55.00 | cis-3-hexenyl acetate |
| 40.00 | 3-mercapto-3-methyl-1-hexanol |
| 1000.000 | Total |
| Passion fruit flavor |
| Patent 5,179,077 4-methyl-3-pentyl-2(5H)-furanone |
| For Flavor Use |
| 0.500 | mandarin oil |
| 0.500 | phenethyl alcohol |
| 0.500 | geraniol |
| 0.500 | cis-3-hexenol |
| 0.500 | citral |
| 0.500 | alpha-ionone |
| 1.000 | aldehyde C-14 |
| 1.000 | linalool |
| 1.000 | alpha-terpineol |
| 1.000 | linalyl acetate |
| 2.000 | styrallyl acetate |
| 4.000 | ethyl butyrate |
| 5.000 | ethyl isovalerate |
| 14.000 | hexyl caproate |
| 20.000 | homofuronol 20% |
| 38.000 | ethyl caproate |
| 30.000 | hexyl butyrate |
| 5.000 | 4-methyl-3-pentyl-2(5H)-furanone |
| 75.000 | triethyl citrate |
| 800.000 | propylene glycol |
| 1000.000 | Total |
| peppermint flavor |
| For Flavor Use |
| 0.50 | isobutyraldehyde |
| 0.50 | 3-octanol |
| 0.50 | dimethyl sulfide |
| 1.00 | (E)-2-hexenal |
| 1.00 | cis-3-hexenol |
| 1.00 | 4-terpinenol |
| 1.00 | isopulegol |
| 2.00 | piperitone |
| 3.00 | linalool |
| 5.00 | 8-ocimenyl acetate 10% |
| 10.00 | isoamyl alcohol |
| 10.00 | isovaleraldehyde |
| 25.00 | alpha-pinene |
| 25.00 | beta-pinene |
| 40.00 | neomenthol |
| 50.00 | eucalyptol |
| 70.00 | laevo-menthyl acetate |
| 220.00 | laevo-menthone |
| 50.00 | isomenthone |
| 484.50 | laevo-menthol |
| 1000.000 | Total |
| Artificial Raspberry flavor |
| Patent 4,851,050 alpha.-campholenic alcohol, dihydro-.alpha.-campholenic alcohol and lower acyl esters thereof as tobacco flavorants |
| For Flavor Use |
| 2.85 | alpha-ionone |
| 2.25 | beta-ionone |
| 22.60 | ethyl acetate |
| 28.34 | acetoin |
| 2.25 | delta-decalactone |
| 4.50 | linalool |
| 2.25 | alpha-terpineol |
| 2.25 | cis-3-hexenol |
| 4.50 | amyl alcohol |
| 18.07 | caproic acid |
| 4.50 | caprylic acid |
| 5.64 | alpha-campholenol |
| 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 |
| Raspberry flavor |
| Patent 4,485,036 Odorant compositions containing megastigma-5(11),8-dien-4,7-oxides and tetra-substituted-7-oxa-bicyclo[3.3.0]-octanes |
| For Flavor Use |
| 0.15 | cis-3-hexenol |
| 0.15 | methyl anthranilate |
| 0.50 | raspberry ketone |
| 0.15 | dimethyl sulfide |
| 0.10 | citral |
| 1.50 | diethyl succinate |
| 1.50 | aldehyde C-14 |
| 1.00 | celery seed oil |
| 2.00 | (E)-anethol |
| 2.50 | ethyl isovalerate |
| 3.00 | aldehyde C-16 |
| 4.00 | vanillin |
| 6.00 | ethyl acetate |
| 2.00 | jasmin absolute 10% |
| 50.00 | beta-ionone |
| 925.45 | ethanol |
| 1000.000 | Total |
| strawberry flavor |
| For Flavor Use |
| 3.50 | ethyl butyrate |
| 0.70 | aldehyde C-16 |
| 0.50 | cis-3-hexenol 10% |
| 3.50 | isobutyl acetate 10% |
| 1.50 | styrallyl acetate 10% |
| 1.00 | ethyl 2-methyl butyrate |
| 0.50 | gamma-decalactone 10% |
| 10.00 | methyl cinnamate |
| 78.80 | ethanol |
| 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 flavor |
| Patent 4,851,050 alpha.-campholenic alcohol, dihydro-.alpha.-campholenic alcohol and lower acyl esters thereof as tobacco flavorants |
| For Flavor Use |
| 14.37 | acetic acid |
| 0.85 | aldehyde C-16 |
| 2.85 | caprylic acid |
| 0.57 | diacetyl |
| 26.00 | ethyl acetate |
| 11.40 | ethyl butyrate |
| 1.40 | gamma-undecalactone |
| 1.14 | cis-3-hexenol |
| 7.14 | maltol |
| 20.00 | levulinic acid |
| 7.14 | methyl 2-methyl butyrate |
| 7.14 | alpha-campholenol |
| 100.000 | Total |
| Strawberry flavor |
| Patent 3,931,293 Processes for producing cis alkyl-2-methyl-3-pentenoates and isomer mixtures containing high proportions of cis alkyl-2-methyl-3-pentenoates |
| For Flavor Use |
| 0.20 | raspberry ketone |
| 1.50 | vanillin |
| 2.00 | maltol |
| 1.50 | aldehyde C-16 |
| 2.00 | benzyl acetate |
| 1.00 | ethyl butyrate |
| 0.50 | methyl cinnamate |
| 0.50 | methyl anthranilate |
| 0.10 | alpha-ionone |
| 0.20 | gamma-undecalactone |
| 0.20 | diacetyl |
| 0.10 | (E)-anethol |
| 1.70 | cis-3-hexenol |
| 38.50 | ethanol 95% |
| 50.00 | propylene glycol |
| 100.000 | Total |
| Green Tea beverage flavor base |
| Patent 8,575,086 Flavor and fragrance compositions |
| For Flavor Use |
| 0.020 | cis-jasmone |
| 0.150 | cis-3-hexenol |
| 0.100 | (E)-2-hexenal |
| 0.001 | jasmine lactone |
| 0.005 | beta-ionone |
| 0.010 | indole |
| 0.100 | hexanoic acid |
| 0.001 | (Z)-buchu mercaptan 0.001% |
| 40.000 | water |
| 59.613 | ethanol |
| 100.000 | 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| Woodberry flavor |
| Patent 7,105,194 Organoleptic compositions: use of 3-mercapto alkanoic acid esters as flavor ingredients |
| For Flavor Use |
| 0.50 | benzyl acetate |
| 4.00 | ethyl acetate |
| 1.50 | ethyl isovalerate |
| 0.10 | cis-3-hexenol |
| 0.20 | alpha-ionone |
| 0.50 | linalool |
| 0.30 | isoamyl isovalerate |
| 2.00 | raspberry ketone |
| 0.40 | omega-pentadecalactone |
| 0.50 | vanillin |
| 90.00 | propylene glycol |
| 100.000 | Total |