| Almond hazelnut flavor |
| Application: Dosage in a milk drink: 50 gr/100 liter (an analogous dosage applies for a maple, chocolate and coffee flavour, etc.). |
| Patent 4,892,966 Acetoacetic acid ester derivatives for the manufacture of .alpha.-hydroxycarbonyl compounds |
| For Flavor Use |
| 25.00 | vanillin |
| 2.50 | 2-acetyl pyrazine |
| 3.00 | diacetyl |
| 3.00 | meta-dimethyl hydroquinone |
| 4.00 | furfural |
| 8.00 | benzaldehyde |
| 1.00 | gamma-nonalactone |
| 1.00 | 2,3,5-trimethyl pyrazine |
| 946.50 | propylene glycol |
| 6.00 | 2-hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one |
| 1000.000 | Total |
| Smoked Bacon flavor |
| Patent 8,173,822 1,3-oxathiane compounds and their use in flavor and fragrance compositions |
| For Flavor Use |
| 6.500 | cyclotene |
| 0.100 | pyridine |
| 0.080 | diacetyl |
| 0.120 | guaiacol |
| 0.050 | isovaleric acid |
| 1.000 | acetic acid |
| 0.002 | furfuryl mercaptan |
| 0.400 | pyroligneous acids hickory |
| 0.005 | 2-propyl-4-methyl-1,3-oxathiane 1% |
| 91.743 | propylene glycol |
| 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 |
| Butter flavor |
| Patent 4,384,008 Butter-flavored oils |
| For Flavor Use |
| 1.80 | butyric acid |
| 3.00 | hexanoic acid |
| 0.70 | diacetyl |
| 5.60 | octanoic acid |
| 34.50 | decanoic acid |
| 78.10 | lauric acid |
| 3.60 | delta-decalactone |
| 8.60 | delta-dodecalactone |
| 1.10 | gamma-dodecalactone |
| 63.00 | propylene glycol |
| 200.000 | Total |
| Butter flavor |
| Patent 3,958,029 Novel flavoring compositions and products comprising 2,5-dimethyl-3-thioisovaleryl furan |
| For Flavor Use |
| 60.000 | diacetyl |
| 250.000 | butyric acid |
| 37.000 | caproic acid |
| 17.000 | caprylic acid |
| 0.004 | 2,5-dimethyl-3-thioisovaleryl furan |
| 2.500 | acetyl propionyl |
| 0.100 | methyl nonyl ketone |
| 20.000 | cyclotene |
| 205.00 | delta-decalactone |
| 408.396 | delta-dodecalactone |
| 1000.000 | Total |
| Butter flavor no. 1 |
| Application: butter-type flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 345 |
| For Flavor Use |
| 50.00 | diacetyl |
| 10.00 | ethyl butyrate |
| 10.00 | butyric acid |
| 5.00 | ethone |
| 10.00 | benzodihydropyrone |
| 5.00 | heliotropin |
| 25.00 | vanillin |
| 5.00 | ethyl valerate |
| 530.00 | propylene glycol |
| 350.00 | water |
| 1000.000 | Total |
| Butter flavor no. 2 |
| Application: butter-type flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 345 |
| For Flavor Use |
| 1.00 | diacetyl |
| 5.00 | ethyl butyrate |
| 3.00 | butyric acid |
| 2.00 | benzodihydropyrone |
| 4.00 | vanillin |
| 400.00 | propylene glycol dibutyrate |
| 585.00 | corn oil |
| 1000.000 | 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 |
| 1000.000 | Total |
| Buttery walnut flavor |
| Patent 3,981,892 Polycyclic lactones as odor- and taste-modifying agents |
| For Flavor Use |
| 50.00 | methyl cyclopentenolone |
| 50.00 | furfuryl alcohol |
| 10.00 | furfural |
| 5.00 | diacetyl |
| 30.00 | acetoin |
| 100.00 | benzyl alcohol |
| 605.00 | propylene glycol |
| 150.00 | 8-oxatricyclo[5.3.1.02,6]undecan-9-one |
| 1000.000 | Total |
| imitation Caramel flavor |
| Patent 3,961,094 Flavoring agents comprising unsaturated butyrolactone derivatives and precursors thereof |
| For Flavor Use |
| 50.00 | ethyl vanillin |
| 30.00 | maltol |
| 10.00 | 6-methyl coumarin |
| 70.00 | dihydrocoumarin |
| 50.00 | diacetyl |
| 10.00 | acetyl propionyl |
| 780.00 | ethyl lactate |
| 1000.000 | 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 |
| 100.000 | Total |
| Cheddar Cheese flavor |
| Patent 3,960,860 2-Methyl-5,7-dihydrothieno-[3,4d]-pyrimidine |
| For Flavor Use |
| 1.50 | methyl hexyl ketone |
| 14.20 | diacetyl |
| 40.80 | isovaleric acid |
| 158.90 | hexanoic acid |
| 244.80 | butyric acid |
| 534.80 | caprylic acid |
| 5.00 | popcorn pyrimidine |
| 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 |
| Cocoa flavor |
| Patent 3,958,029 Novel flavoring compositions and products comprising 2,5-dimethyl-3-thioisovaleryl furan |
| For Flavor Use |
| 113.40 | amyl phenyl acetate |
| 113.40 | vanillin |
| 3.50 | aldehyde C-18 |
| 3.50 | veratraldehyde |
| 15.90 | butyl phenyl acetate |
| 15.90 | diacetyl |
| 15.90 | 5-methyl-2-phenyl-2-hexenal |
| 15.90 | 2,5-dimethyl-3-thioisovaleryl furan |
| 1302.60 | propylene glycol |
| 1600.000 | Total |
| Coconut flavor no. 1 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 340 |
| For Flavor Use |
| 10.00 | diacetyl 10% |
| 5.00 | benzaldehyde |
| 10.00 | butyric acid |
| 5.00 | cinnamaldehyde |
| 60.00 | aldehyde C-18 |
| 5.00 | benzodihydropyrone |
| 5.00 | ethyl vanillin |
| 900.00 | propylene glycol |
| 1000.000 | Total |
| Coconut flavor no. 2 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 340 |
| For Flavor Use |
| 2.00 | diacetyl |
| 5.00 | lemon oil |
| 1.00 | butyric acid 10% |
| 12.00 | cyclotene |
| 10.00 | maltol |
| 20.00 | heliotropin |
| 200.00 | aldehyde C-18 |
| 50.00 | vanillin |
| 400.00 | benzyl alcohol |
| 300.00 | propylene glycol |
| 1000.000 | Total |
| Coffee flavor |
| Patent 4,311,720 Process for producing a flavored heated beverage |
| For Flavor Use |
| 1.00 | diacetyl 10% |
| 1.00 | benzaldehyde |
| 0.50 | furfural |
| 10.00 | furfuryl propionate |
| 1.00 | 2,3,5-trimethyl pyrazine 10% |
| 2.00 | 2,6-dimethoxyphenol |
| 15.00 | pyruvic acid |
| 1.00 | furfuryl mercaptan 1% |
| 0.50 | furfuryl acetate |
| 48.00 | propylene glycol |
| 20.00 | 5-acetyl-2-((2-furanyl methyl)thio) dihydro-2,5-dimethyl-3(2H)-furanone |
| 100.000 | Total |
| Coffee flavor base |
| Patent 3,952,024 Furfurylthioacetone |
| For Flavor Use |
| 50.00 | cyclotene |
| 50.00 | furfuryl alcohol |
| 10.00 | furfural |
| 5.00 | diacetyl |
| 30.00 | acetylmethylcarbinol |
| 100.00 | benzyl alcohol |
| 755.00 | propylene glycol |
| 1000.000 | Total |
| creamy type |
| For Flavor Use |
| 5.00 | lactadione |
| 5.00 | methyl nonane dione |
| 0.50 | diacetyl |
| 1.00 | gamma-decalactone |
| 5.00 | vanillin |
| 0.10 | methyl hexyl ketone |
| 1.00 | sulfurol |
| 82.40 | propylene glycol |
| 100.000 | Total |
| gravy flavor |
| For Flavor Use |
| 0.20 | diacetyl 5% |
| 0.20 | furfural |
| 1.00 | 2-acetyl-3-ethyl pyrazine |
| 0.05 | methyl 2-methyl-3-furyl disulfide |
| 2.00 | methional |
| 0.80 | S-(2,5-dimethyl-3-furyl) ethane thioate |
| 0.75 | propylene glycol |
| 5.000 | Total |
| 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 |
| Sour Milk flavor |
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry |
| For Flavor Use |
| 40.00 | ethyl acetate 10% |
| 50.00 | acetic acid |
| 300.00 | lactic acid |
| 35.00 | tartaric acid |
| 220.00 | ethanol |
| 15.00 | furfuryl alcohol |
| 1.00 | gamma-nonalactone |
| 60.00 | lemon oil 10% |
| 20.00 | maltol |
| 6.00 | diacetyl |
| 1.00 | gamma-dodecalactone |
| 20.00 | ethyl laurate |
| 65.00 | strawberry furanone 15% |
| 45.00 | indole 0.10% |
| 20.00 | vanillin |
| 102.00 | propylene glycol |
| 1000.000 | Total |
| Milky flavor |
| Patent 5,248,792 5-methyl-6-pentyl-tetrahydro-.alpha.-pyrone and analogs |
| For Flavor Use |
| 25.00 | acetoin |
| 20.00 | vanillin |
| 10.00 | maltol |
| 10.00 | diacetyl |
| 10.00 | ethyl lactate |
| 10.00 | delta-decalactone |
| 7.00 | caproic acid |
| 4.00 | ethyl butyrate |
| 1.00 | caprylic acid |
| 10.00 | cis/trans-5-methyl-6-pentyltetrahydro-.alpha.-pyrone |
| 893.00 | propylene glycol |
| 1000.000 | Total |
| potato flavor |
| For Flavor Use |
| 0.20 | diacetyl 1% |
| 1.00 | 2-acetyl-3-ethyl pyrazine 1% |
| 4.00 | 2-ethyl-3-methyl pyrazine |
| 2.00 | methional |
| 0.20 | 2,3,5-trimethyl pyrazine |
| 1.00 | mesityl oxide |
| 91.60 | ethanol |
| 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 |
| Strawberry no. 1 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 341 |
| For Flavor Use |
| 5.00 | diacetyl |
| 30.00 | ethyl valerate |
| 100.00 | dipropyl ketone |
| 300.00 | ethyl lactate |
| 15.00 | butyric acid |
| 50.00 | ethyl oenanthate |
| 5.00 | methyl salicylate |
| 9.00 | methyl heptine carbonate |
| 1.00 | cinnamyl butyrate |
| 20.00 | cinnamyl valerate |
| 35.00 | maltol |
| 125.00 | aldehyde C-16 |
| 15.00 | aldehyde C-14 |
| 15.00 | vanillin |
| 150.00 | orris rhizome tincture 5% |
| 125.00 | propylene glycol |
| 1000.000 | Total |
| Strawberry no. 2 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 342 |
| For Flavor Use |
| 5.00 | diacetyl |
| 30.00 | ethyl valerate |
| 300.00 | ethyl lactate |
| 50.00 | ethyl oenanthate |
| 7.00 | methyl salicylate |
| 7.00 | methyl heptine carbonate |
| 6.00 | cinnamyl valerate |
| 35.00 | maltol |
| 180.00 | aldehyde C-16 |
| 20.00 | aldehyde C-14 |
| 20.00 | ethyl vanillin |
| 30.00 | orris rhizome concrete 10% |
| 310.00 | propylene glycol |
| 1000.000 | Total |
| Strawberry no. 3 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 342 |
| For Flavor Use |
| 10.00 | ethyl acetate |
| 5.00 | diacetyl |
| 20.00 | ethyl butyrate |
| 300.00 | ethyl lactate |
| 35.00 | isoamyl valerate |
| 2.00 | isovaleric acid |
| 3.00 | caproic acid |
| 30.00 | orange peel oil 10 fold |
| 5.00 | ethyl salicylate |
| 35.00 | maltol |
| 5.00 | raspberry ketone |
| 300.00 | aldehyde C-16 |
| 20.00 | aldehyde C-14 |
| 5.00 | vanilla resinoid |
| 225.00 | propylene glycol |
| 1000.000 | Total |
| vanilla extract type |
| For Flavor Use |
| 1.00 | dihydrocoumarin |
| 1.00 | delta-damascone |
| 1.00 | diacetyl 10% |
| 1.00 | guaiacol |
| 10.00 | heliotropin |
| 50.00 | ethyl vanillin |
| 200.00 | vanillin |
| 100.00 | ethyl vanillin isobutyrate |
| 636.00 | propylene glycol |
| 1000.000 | Total |
| vanilla flavor |
| For Flavor Use |
| 90.00 | vanillin |
| 25.00 | heliotropin |
| 65.00 | vanitrope |
| 35.00 | butyric acid 10% |
| 40.00 | acetoin |
| 5.00 | diacetyl |
| 340.00 | benzyl alcohol |
| 400.00 | propylene glycol |
| 1000.000 | Total |
| Walnut flavor |
| Patent 4,008,184 6,10 Dimethyl bicyclo(4,4,0)decane or decene alcohol and ester perfume compositions |
| For Flavor Use |
| 50.00 | methyl cyclopentenolone |
| 50.00 | furfuryl alcohol |
| 10.00 | furfural |
| 5.00 | diacetyl |
| 30.00 | acetoin |
| 100.00 | benzyl alcohol |
| 755.00 | propylene glycol |
| 1000.000 | Total |