| 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 | |
| 94.695 | propylene glycol | |
| 0.1000 | 3(2)-hydroxy-5-methyl-2(3)-hexanone | |
| 100.001 | 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 | |