| Roasted Hazelnut flavor | ||
| Patent 6,426,108 Process for preparing hydroxyketones | ||
| For Flavor Use | ||
| 0.20 | 2-acetyl pyrazine | |
| 0.20 | benzaldehyde | |
| 0.30 | diacetyl | |
| 0.20 | meta-dimethyl hydroquinone | |
| 0.60 | methyl corylone | |
| 0.40 | 5-methyl furfural | |
| 0.10 | gamma-nonalactone | |
| 94.90 | propylene glycol | |
| 0.10 | 2,3,5-trimethyl pyrazine | |
| 2.00 | vanillin | |
| 1.00 | 3(2)-hydroxy-5-methyl-2(3)-hexanone | |
| 100.000 | Total | |
| Hazelnut flavor | ||
| Application: 0.1% in milk drinks. | ||
| Patent 5,179,077 4-methyl-3-pentyl-2(5H)-furanone | ||
| For Flavor Use | ||
| 6.00 | caramel pentadione | |
| 20.00 | vanillin | |
| 2.00 | 2-acetyl pyrazine | |
| 953.00 | propylene glycol | |
| 3.00 | diacetyl | |
| 3.00 | meta-dimethyl hydroquinone | |
| 1.00 | aldehyde C-18 | |
| 2.00 | benzaldehyde | |
| 4.00 | furfural | |
| 1.00 | 2,3,5-trimethyl pyrazine | |
| 5.00 | 4-methyl-3-pentyl-2(5H)-furanone | |
| 1000.000 | Total | |