| Blackberry flavor |
| Patent 7,632,964 Organic compounds |
| For Flavor Use |
| 533.2000 | water |
| 225.0000 | propylene glycol |
| 225.0000 | ethyl alcohol 190 PR grain |
| 10.0000 | blackberry essence 100x |
| 2.2000 | ethyl butyrate |
| 1.1502 | ethyl pyruvate |
| 1.0000 | maltol |
| 0.5000 | raspberry ketone |
| 0.4000 | 2-heptanol |
| 0.2160 | hexyl alcohol |
| 0.2133 | 2-methyl butyric acid |
| 0.1944 | cis-3-hexenyl acetate |
| 0.1485 | acetaldehyde diethyl acetal |
| 0.1350 | methyl amyl ketone |
| 0.1134 | 4-terpinenol |
| 0.1080 | alpha-terpineol crude |
| 0.0999 | ethyl isovalerate |
| 0.0999 | ethyl caproate |
| 0.0918 | furaneol |
| 0.0405 | laevo-menthol |
| 0.0378 | hexyl acetate |
| 0.0216 | (E)-2-hexenal |
| 0.0108 | ionone mixed isomers |
| 0.0081 | dimethyl sulfide |
| 0.0054 | laevo-menthyl acetate |
| 0.0027 | benzyl acetate |
| 0.0027 | ambrette seed absolute |
| 1000.000 | Total |
| Coconut flavor |
| Patent 6,426,108 Process for preparing hydroxyketones |
| For Flavor Use |
| 0.10 | ethyl vanillin |
| 1.00 | gamma-nonalactone |
| 60.40 | propylene glycol |
| 38.00 | water |
| 0.50 | 3(2)-hydroxy-5-methyl-2(3)-hexanone |
| 100.000 | Total |
| Tobacco flavor |
| Patent 4,399,062 Branched chain olefinic alcohols, thiols, esters and ethers,organoleptic uses thereof, processes for preparing same andintermediates therefor |
| For Flavor Use |
| 0.05 | ethyl butyrate |
| 0.05 | ethyl valerate |
| 2.00 | maltol |
| 26.00 | cocoa extract |
| 10.00 | coffee bean extract roasted |
| 20.00 | ethyl alcohol |
| 41.90 | water |
| 100.000 | Total |
| Artificial Vanilla flavor |
| Patent EP0110362 B1 Fragrance and flavour compositions |
| For Flavor Use |
| 3.50 | vanillin |
| 0.80 | ethyl vanillin |
| 0.10 | heliotropin |
| 0.50 | veratraldehyde |
| 0.40 | benzodihydropyrone |
| 0.10 | (±)-1,2,5,6-tetrahydrocuminic acid 0.01% |
| 50.00 | ethanol |
| 44.60 | water |
| 100.000 | Total |