| Apple flavor |
| Patent EP2098586 B1 Flavor composition or fragrance composition, product containing the flavor composition or fragrance composition, and novel ester compound |
| For Flavor Use |
| 100.00 | isoamyl formate |
| 100.00 | isoamyl acetate |
| 60.00 | isoamyl hexanoate |
| 10.00 | isoamyl octanoate |
| 10.00 | geraniol |
| 430.00 | ethanol |
| 290.00 | water |
| 1000.00 | Total |
| 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 |
| 1000.00 | 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 |
| 1000.00 | Total |
| Apricot tobacco flavor |
| Patent 4,669,490 Novel flavor compositions and tobacco products containing cis-3,7-dimethylocta-3,6-dienoic acid |
| For Flavor Use |
| 0.25 | alpha-terpinyl acetate |
| 0.25 | methyl anthranilate |
| 0.30 | linalyl acetate |
| 0.50 | nerol |
| 0.50 | cinnamaldehyde |
| 1.50 | geraniol |
| 2.50 | petitgrain oil SA |
| 10.00 | amyl butyrate |
| 10.00 | isoamyl acetate |
| 15.00 | isoamyl isovalerate |
| 20.00 | amyl formate |
| 20.00 | ethyl caproate |
| 30.00 | alpha-ionone |
| 30.00 | ethyl oenanthate |
| 45.00 | ethyl isovalerate |
| 85.00 | vanillin |
| 120.00 | benzaldehyde |
| 125.00 | aldehyde C-14 |
| 464.20 | ethyl alcohol |
| 20.00 | (Z)-isogeranic acid |
| 1000.00 | 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 |
| 1000.00 | Total |
| Banana flavor |
| Patent 6,426,108 Process for preparing hydroxyketones |
| For Flavor Use |
| 0.0050 | cananga oil |
| 0.0200 | clove leaf oil |
| 0.1250 | ethyl acetate |
| 0.1330 | furaneol 15% |
| 3.4700 | isoamyl acetate |
| 0.1250 | isoamyl alcohol |
| 0.2000 | isoamyl caproate |
| 0.6000 | isobutyl acetate |
| 0.4000 | isobutyl alcohol |
| 0.0025 | linalool |
| 0.0250 | acetaldehyde |
| 94.717 | propylene glycol |
| 0.1000 | 3(2)-hydroxy-5-methyl-2(3)-hexanone |
| 100.000 | Total |
| 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 |
| 1000.00 | 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 |
| 919.28 | propylene glycol |
| 1.00 | 1,2,6-trimethyl-6-(3-methyl-but-2-enyl)-cyclohex-2-enol |
| 1000.00 | Total |
| Butterscotch flavor |
| Application: butter-type flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 345 |
| For Flavor Use |
| 20.00 | diacetyl |
| 7.00 | isoamyl acetate 10% |
| 5.00 | isoamyl butyrate 10% |
| 5.00 | isoamyl valerate 10% |
| 1.00 | ethyl phenyl acetate |
| 2.00 | birch tar oil 10% |
| 10.00 | ethyl vanillin |
| 150.00 | melilot herb tincture |
| 300.00 | vanilla flavor no. 1 10 fold |
| 380.00 | fenugreek tincture |
| 100.00 | propylene glycol |
| 20.00 | ethyl alcohol |
| 1000.00 | 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 |
| 100.00 | Total |
| Artificial Grape flavor |
| Patent 5,030,467 Flavoring with alkyl .alpha.-campholenates and dihydro derivatives thereof |
| For Flavor Use |
| 55.00 | methyl anthranilate |
| 15.00 | ethyl anthranilate |
| 2.00 | ethyl butyrate |
| 20.00 | triethyl citrate |
| 0.40 | ethyl acetate |
| 0.20 | geranyl acetate |
| 0.20 | isoamyl acetate |
| 0.20 | geranyl propionate |
| 2.00 | ethyl heptanoate |
| 3.50 | oenanthic ether |
| 0.50 | ethyl pelargonate |
| 0.20 | ethyl caproate |
| 0.20 | alpha-ionone |
| 0.20 | isoamyl butyrate |
| 0.30 | ethyl vanillin |
| 0.20 | ethyl propionate |
| 100.00 | Total |
| Oral electrolyte rehydration flavor |
| Patent 5,480,674 Flavor composition for an oral electrolyte rehydration solution |
| For Flavor Use |
| 5.00 | ethyl vanillin |
| 5.00 | ethyl maltol |
| 5.00 | strawberry furanone |
| 3.00 | citral |
| 10.00 | orange peel oil terpeneless |
| 10.00 | orange peel oil 5 fold |
| 10.00 | ethyl butyrate |
| 20.00 | ethyl acetate |
| 1.00 | ethyl caproate |
| 0.30 | benzaldehyde |
| 5.00 | mandarin oil |
| 3.00 | lemon oil |
| 0.70 | isoamyl acetate |
| 5.00 | ethyl 2-methyl butyrate |
| 10.00 | orange essence oil |
| 7.00 | ethyl heptanoate |
| 100.00 | 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 |
| 1000.00 | Total |
| Pear flavor |
| Patent 5,837,671 Organoleptic compound and composition |
| For Flavor Use |
| 20.00 | isoamyl acetate |
| 40.00 | hexyl acetate |
| 2.00 | geranyl acetate |
| 5.00 | heptyl acetate |
| 10.00 | ethyl butyrate |
| 5.00 | (E)-2-hexenal |
| 10.00 | isoamyl butyrate |
| 5.00 | hexyl alcohol |
| 3.00 | vanillin |
| 4.00 | anapear |
| 896.00 | propylene glycol |
| 1000.00 | Total |
| Pineapple flavor |
| Patent 5,179,077 4-methyl-3-pentyl-2(5H)-furanone |
| For Flavor Use |
| 1.00 | ethyl valerate |
| 1.00 | gamma-decalactone |
| 4.00 | ethyl caproate |
| 4.00 | ethyl 2-methyl butyrate |
| 5.00 | 2-methyl butyric acid |
| 9.00 | isoamyl acetate |
| 10.00 | ethyl acetate |
| 10.00 | methyl 2-methyl butyrate |
| 15.00 | homofuronol 20% |
| 16.00 | ethyl butyrate |
| 25.00 | allyl caproate |
| 5.00 | 4-methyl-3-pentyl-2(5H)-furanone |
| 895.00 | propylene glycol |
| 1000.00 | Total |
| Pineapple no. 1 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 341 |
| For Flavor Use |
| 15.00 | ethyl acetate |
| 30.00 | ethyl butyrate |
| 40.00 | ethyl valerate |
| 15.00 | isoamyl acetate |
| 220.00 | allyl caproate |
| 180.00 | allyl heptanoate |
| 100.00 | ethyl oenanthate |
| 150.00 | isoamyl caproate |
| 75.00 | phenethyl alcohol |
| 15.00 | ethyl vanillin |
| 160.00 | propylene glycol |
| 1000.00 | Total |
| Punch flavor |
| Patent 8,007,841 Conjugated dienamides, methods of production thereof, compositions containing same and uses thereof |
| For Flavor Use |
| 500.00 | benzaldehyde |
| 415.00 | orange peel oil single fold |
| 33.40 | grapefruit oil single fold |
| 16.60 | ethyl caproate |
| 16.60 | ethyl butyrate |
| 8.30 | ethyl isovalerate |
| 3.30 | ethyl propionate |
| 0.10 | alpha-ionone |
| 0.10 | jasmin absolute |
| 3.30 | geraniol |
| 3.30 | isoamyl acetate |
| 6.50 | 4,8-dimethyl-3,7-nonadien-2-yl 2-methyl-2-pentenoate |
| Raspberry flavor |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 341 |
| For Flavor Use |
| 20.00 | ethyl butyrate |
| 30.00 | ethyl valerate |
| 10.00 | isoamyl acetate |
| 25.00 | ethyl oenanthate |
| 5.00 | celery seed oil 10% |
| 75.00 | benzyl acetate |
| 3.00 | methyl heptine carbonate |
| 2.00 | geranium oil africa |
| 5.00 | (E)-anethol |
| 45.00 | alpha-ionone |
| 65.00 | alpha-isomethyl ionone (90% min.) |
| 35.00 | maltol |
| 10.00 | raspberry ketone |
| 5.00 | para-anisyl acetate |
| 35.00 | aldehyde C-16 |
| 5.00 | aldehyde C-14 10% |
| 15.00 | vanillin |
| 5.00 | fenugreek resinoid 10% |
| 155.00 | orris rhizome concrete 10% |
| 450.00 | strawberry no. 2 |
| 1000.00 | Total |
| Strawberry flavor |
| Patent RE30,363 Processes for producing strawberry flavor compositions and products |
| For Flavor Use |
| 1.00 | geraniol |
| 3.33 | aldehyde C-16 |
| 4.77 | 2-methyl-2-pentenoic acid |
| 5.66 | vanillin |
| 13.06 | ethyl pelargonate |
| 14.00 | isoamyl acetate |
| 58.18 | ethyl butyrate |
| 100.00 | Total |
| Strawberry flavor |
| Patent RE30,363 Processes for producing strawberry flavor compositions and products |
| For Flavor Use |
| 0.96 | beta-naphthyl ethyl ether |
| 2.33 | vanillin |
| 2.88 | aldehyde C-16 |
| 4.90 | 2-methyl-2-pentenoic acid |
| 9.58 | ethyl acetate |
| 12.25 | isoamyl acetate |
| 26.20 | ethyl butyrate |
| 40.57 | isoamyl butyrate |
| 100.00 | 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 |
| 1.00 | geraniol |
| 3.33 | aldehyde C-16 |
| 4.77 | isopropyl 2-methyl-3-pentenoate |
| 5.66 | vanillin |
| 13.06 | ethyl pelargonate |
| 14.00 | isoamyl acetate |
| 58.15 | ethyl butyrate |
| 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 |
| 0.96 | beta-naphthyl ethyl ether |
| 2.66 | vanillin |
| 2.88 | aldehyde C-16 |
| 4.90 | isobutyl 2-methyl-3-pentenoate |
| 9.58 | ethyl acetate |
| 12.25 | isoamyl acetate |
| 26.20 | ethyl butyrate |
| 40.57 | isoamyl butyrate |
| 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 |
| 1000.00 | Total |
| Tutti frutti flavor |
| Patent 3,993,604 Alicyclic compounds, their use and process for preparing same |
| For Flavor Use |
| 25.00 | vanillin |
| 10.00 | allyl caproate |
| 15.00 | citral |
| 35.00 | isoamyl butyrate |
| 50.00 | orange oil |
| 150.00 | ethyl butyrate |
| 150.00 | isoamyl acetate |
| 250.00 | lemon oil |
| 240.00 | orange oil terpenes |
| 1000.00 | Total |