| garlic onion flavor |
| For Flavor Use |
| 2.00 | methyl propyl disulfide |
| 0.50 | methyl propenyl disulfide |
| 86.00 | dipropyl disulfide |
| 7.00 | 2-pentenyl-4-propyl-1,3-oxathiane |
| 4.00 | propenyl propyl disulfide |
| 0.50 | diallyl disulfide |
| 100.000 | Total |
| onion garlic flavor |
| For Flavor Use |
| 4.00 | dimethyl disulfide |
| 25.00 | methyl propyl disulfide |
| 2.00 | methyl propenyl disulfide |
| 30.00 | dipropyl disulfide |
| 15.00 | methyl propyl trisulfide |
| 16.00 | diallyl disulfide |
| 8.00 | propenyl propyl disulfide |
| 100.000 | Total |
| Onion soup flavor |
| Patent 5,321,005 Flavor and fragrance compositions produced using process for quantitatively and qualitatively substantially continuously analyzing the aroma emitted from a living fruit |
| For Flavor Use |
| 50.00 | dimethyl sulfide |
| 5.00 | diallyl disulfide |
| 200.00 | strawberry furanone |
| 2.00 | 2-methyl-3-furanthiol |
| 10.00 | decanal |
| 20.00 | dipropyl disulfide |
| 5.00 | 2,4-decadienal |
| 708.00 | triacetin |
| 1000.000 | Total |
| Tomato flavor |
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry |
| For Flavor Use |
| 10.000 | octanoic acid |
| 20.000 | aldehyde C-6 |
| 5.000 | propionaldehyde |
| 5.000 | damascenone 50% |
| 5.000 | 2-ethyl pyridine |
| 30.000 | delta-decalactone 10% |
| 15.000 | guaiacol 10% |
| 30.000 | 2-hydroxyacetophenone 1% |
| 60.000 | 2-furyl methyl sulfide 1% |
| 5.000 | diallyl disulfide 1% |
| 20.000 | ortho-cresol 1% |
| 15.000 | (E)-2-pentenal |
| 305.000 | triacetin |
| 10.000 | vanillin 10% |
| 30.000 | isobutyl acetate |
| 30.000 | linalyl hexanoate |
| 5.000 | eugenol |
| 60.000 | 5-methyl furfural |
| 60.000 | methyl heptenone |
| 30.000 | methyl mercaptan 1% |
| 70.000 | methional |
| 150.000 | dimethyl sulfide |
| 30.000 | terpineol |
| 1000.000 | Total |