| 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 |
| Cheese flavor |
| Patent 4,038,429 Enhancing cheese flavor in foods with a diketo-piperazine |
| For Flavor Use |
| 0.20 | butyl butyryl lactate |
| 0.50 | isovaleric acid |
| 0.20 | ethyl butyrate |
| 1.20 | butyric acid |
| 0.10 | lactic acid |
| 0.60 | caproic acid |
| 0.10 | methyl amyl ketone |
| 9.10 | propylene glycol |
| 12.000 | Total |
| blue cheese type flavor |
| Patent 4,917,913 Use of sclareolide in augmenting or enhancing the organolepticproperties of foodstuffs |
| For Flavor Use |
| 129.70 | caprylic acid |
| 135.20 | acetic acid |
| 205.40 | methyl amyl ketone |
| 237.80 | butyric acid |
| 291.90 | caproic acid |
| 1000.000 | Total |