| Grilled Beef flavor | ||
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry | ||
| For Flavor Use | ||
| 10.000 | 2-acetyl thiazole 10% | |
| 200.000 | oleic acid | |
| 50.000 | phenyl acetic acid 1% | |
| 25.000 | hexanal 0.10% | |
| 50.000 | nonanal 1% | |
| 15.000 | isovaleraldehyde 1% | |
| 60.000 | cafeol 1% | |
| 5.000 | (E,E)-2,4-heptadienal 0.10% | |
| 5.000 | 2,4-octadienal 0.10% | |
| 5.000 | guaiacol 1% | |
| 50.000 | indole 1% | |
| 40.000 | ethyl dimethyl pyrazine 1% | |
| 10.000 | methyl furyl disulfide 10% | |
| 10.000 | 1-octen-3-one 0.10% | |
| 5.000 | propyl mercaptan 1% | |
| 25.000 | butyric acid | |
| 305.00 | beef gril renf nat triac (Firmenich) | |
| 15.000 | pyroligneous acids hickory | |
| 5.000 | strawberry furanone | |
| 25.000 | lauric acid | |
| 60.000 | 2,3,5-trimethyl pyrazine 10% | |
| 10.000 | methional | |
| 10.000 | 3-mercapto-3-methyl butanol 10% | |
| 5.000 | trimethyl amine | |
| 1000.000 | Total | |
| Walnut flavor | ||
| Patent 5,449,823 Compounds and process for making a flavorant | ||
| For Flavor Use | ||
| 50.00 | cocoa shell extract | |
| 10.00 | vanilla extract | |
| 30.00 | oleic acid | |
| 10.00 | walnut base (natural) | |
| 120.00 | (S)-caramel furanone 0.1% in triacetin | |
| 780.00 | propylene glycol | |
| 1000.000 | Total | |