| Bacon flavor |
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry |
| For Flavor Use |
| 25.000 | 2-acetyl pyrazine 1% |
| 5.000 | carvacrol |
| 5.000 | benzyl disulfide 10% |
| 15.000 | 2,4-decadienal 1% |
| 15.000 | 2,3-dimethyl benzofuran 10% |
| 35.000 | 2-ethyl-3-methyl pyrazine 10% |
| 25.000 | 4,5-dihydro-2-methyl-3(2H)-thiophenone 10% |
| 20.000 | maple furanone 1% |
| 10.000 | (E)-2-octenal 10% |
| 5.000 | ortho-cresol 10% |
| 25.000 | quinoleine 10% |
| 35.000 | vanillin 10% |
| 25.000 | acetyl propionyl |
| 60.000 | acetic acid |
| 60.000 | nonanoic acid |
| 15.000 | methylnussol 1% |
| 60.000 | decanoic acid |
| 35.000 | isobutyric acid |
| 245.000 | pyroligneous acids hickory |
| 15.000 | delta-dodecalactone |
| 30.000 | strawberry furanone |
| 35.000 | guaiacol |
| 60.000 | isoeugenol |
| 30.000 | 6-methyl-3,5-heptadien-2-one |
| 25.000 | 4-propyl phenol |
| 20.000 | labdanum oil 10% |
| 20.000 | 4-ethyl guaiacol |
| 15.000 | nussol extra |
| 15.000 | pyridine |
| 15.000 | ortho-thiocresol |
| 1000.000 | Total |
| Coffee flavor |
| Patent 8,765,204 Carbonothioates as flavours and fragrances |
| For Flavor Use |
| 1.00 | 2,3,5,6-tetramethyl pyrazine |
| 1.00 | furfuryl mercaptan |
| 0.20 | damascenone |
| 0.20 | 2-methyl pyrazine |
| 0.20 | guaiacol |
| 0.50 | 2-ethyl pyridine |
| 0.80 | 3-ethyl pyridine |
| 0.80 | ethyl cyclotene 50% |
| 2.00 | 2,3,5-trimethyl pyrazine |
| 6.00 | acetoin |
| 8.00 | acetyl propionyl |
| 3.00 | 2-ethyl-3-methyl pyrazine |
| 6.00 | 2-methoxy-4-vinyl phenol 10% |
| 970.30 | triacetin |
| 1000.000 | Total |
| Coffee flavor enhancer |
| Patent 3,952,024 Furfurylthioacetone |
| For Flavor Use |
| 40.00 | 2-methyl-3-ethylpyrazine |
| 5.00 | 2-methyl-3-(methyl thio) pyrazine |
| 30.00 | 2-acetyl pyrazine |
| 2.00 | furfuryl thioacetate |
| 1.00 | furfuryl methyl sulfide |
| 80.00 | 2-acetyl thiophene |
| 3.00 | furfuryl propyl sulfide |
| 4.00 | 2,6-dimethyl-gamma-thiopyrone |
| 12.00 | 2-methoxybenzenethiol |
| 2.00 | 2-(methyl thio) phenol |
| 4.00 | 3,4-xylenol |
| 5.00 | 4-ethyl guaiacol |
| 30.00 | pyridine |
| 3.00 | 2-vinyl benzofuran |
| 40.00 | 4-vinyl-1,2-dimethoxybenzene |
| 50.00 | furfuryl propionate |
| 100.00 | furfural |
| 89.00 | propylene glycol |
| 500.000 | Total |
| Coffee flavor enhancer |
| Patent 3,952,024 Furfurylthioacetone |
| For Flavor Use |
| 20.00 | 2-methyl-3-ethylpyrazine |
| 0.50 | 2,3-diethyl pyrazine |
| 7.50 | 2-methyl-3-isopropyl pyrazine |
| 10.00 | 2-acetyl pyrazine |
| 2.00 | 2-methyl-3-(methyl thio) pyrazine |
| 3.00 | furfuryl thioacetate |
| 1.00 | furfuryl propyl sulfide |
| 4.00 | 2,6-dimethyl-gamma-thiopyrone |
| 6.00 | 2-methoxybenzenethiol |
| 1.50 | 2-(methyl thio) phenol |
| 2.00 | 3,4-xylenol |
| 5.00 | 2-hydroxyacetophenone |
| 2.50 | 4-ethyl guaiacol |
| 0.50 | 4-ethyl phenol |
| 20.00 | pyridine |
| 4.00 | 2-vinyl benzofuran |
| 10.50 | propylene glycol |
| 100.000 | Total |
| Roasted Garlic flavor |
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry |
| For Flavor Use |
| 30.000 | 2-acetyl pyrazine 1% |
| 10.000 | ethyl acrylate 10% |
| 15.000 | heptanal 10% |
| 15.000 | benzyl mercaptan 10% |
| 10.000 | beta-caryophyllene 10% |
| 20.000 | cis-3-hexenyl formate 1% |
| 70.000 | 2,3,5-trimethyl pyrazine 10% |
| 60.000 | 2-ethyl-3-methyl pyrazine 10% |
| 40.000 | 2-ethyl-3-methyl thiopyrazine 10% |
| 5.000 | decanoic acid |
| 20.000 | garlic oil |
| 5.000 | isovaleraldehyde |
| 10.000 | 3-propylidene phthalide |
| 20.000 | benzothiazole |
| 25.000 | strawberry furanone |
| 40.000 | 5-methyl furfural |
| 10.000 | methylmnussol 10% |
| 5.000 | (E)-2-hexenal |
| 350.000 | diallyl sulfide |
| 50.000 | dipropyl disulfide |
| 5.000 | maple furanone 1% |
| 10.000 | nussol extra |
| 100.000 | propyl mercaptan 10% |
| 30.000 | sulfurobase |
| 15.000 | dimethyl trisulfide 10% |
| 30.00 | 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 |
| 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 |
| Tobacco flavor enhancer |
| Patent 3,970,701 Lower alkenals |
| For Flavor Use |
| 0.10 | filbert pyrazine |
| 1.00 | 2-methylvaleric acid |
| 0.25 | methyl heptine carbonate |
| 10.00 | pyroligneous acids |
| 1.00 | trans-2-ethylidene-cis-3-hexenal |
| 0.02 | vanillin |
| 2.50 | fenugreek solid extract |
| 15.00 | cornsilk extract |
| 16.75 | glycerine |
| 20.00 | water |
| 33.38 | propylene glycol |
| 100.000 | Total |