| Banana flavor |
| Patent EP2098586 B1 Flavor composition or fragrance composition, product containing the flavor composition or fragrance composition, and novel ester compound |
| For Flavor Use |
| 20.00 | 2-methyl-2-pentenyl acetate |
| 0.25 | acetoin |
| 70.00 | isoamyl acetate |
| 30.00 | isoamyl butyrate |
| 15.00 | isoamyl isovalerate |
| 15.00 | butyl butyrate |
| 15.00 | isobutyl butyrate |
| 10.00 | ethyl acetate |
| 20.00 | ethyl butyrate |
| 0.20 | hexanal |
| 0.40 | (E)-2-hexenal |
| 3.00 | cis-3-hexenal |
| 0.10 | delta-dodecalactone |
| 0.05 | butyric acid |
| 0.05 | isovaleric acid |
| 800.95 | propylene glycol |
| 1000.000 | Total |
| Banana no. 1 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 339 |
| For Flavor Use |
| 20.00 | acetaldehyde |
| 20.00 | rum ether |
| 20.00 | ethyl butyrate |
| 30.00 | butyl acetate |
| 10.00 | acetyl isobutyryl |
| 10.00 | isoamyl acetate |
| 330.00 | isoamyl butyrate |
| 100.00 | ethyl oenanthate |
| 5.00 | citral |
| 5.00 | cassia oil |
| 2.00 | eugenol |
| 8.00 | cinnamyl isobutyrate |
| 40.00 | aldehyde C-16 |
| 10.00 | ethyl vanillin |
| 5.00 | confectionary rose flavor |
| 385.00 | propylene glycol |
| 1000.000 | Total |
| Berry flavor |
| Patent 7,927,643 Compositions of oxo-terpene derivatives and process for preparing the same |
| For Flavor Use |
| 1.00 | acetic acid |
| 2.00 | lactic acid |
| 12.00 | 3-methyl butyric acid |
| 5.00 | ethyl acetate |
| 12.00 | ethyl butyrate |
| 6.00 | ethyl caproate |
| 5.00 | ethyl isovalerate |
| 2.00 | ethyl laurate |
| 3.00 | isoamyl butyrate |
| 0.50 | ethyl phenyl glycidate |
| 0.20 | styrallyl acetate |
| 1.00 | cis-3-hexenyl butyrate |
| 1.00 | cis-3-hexenyl acetate |
| 3.00 | cis-3-hexenol |
| 2.00 | (E)-2-hexenal |
| 0.20 | raspberry ketone |
| 0.50 | methyl ionone gamma supreme |
| 10.00 | gamma-decalactone |
| 9.00 | methyl cinnamate |
| 60.00 | ethyl maltol |
| 864.60 | propylene glycol |
| 1000.000 | Total |
| berry type |
| For Flavor Use |
| 20.00 | raspberry ketone methyl ether |
| 40.00 | ethyl isovalerate |
| 20.00 | maltol |
| 10.00 | isobutyric acid |
| 0.10 | beta-damascone |
| 0.30 | beta-ionone |
| 50.00 | ethyl acetate |
| 20.00 | ethyl butyrate |
| 0.50 | buchu leaf oil 1% |
| 0.50 | aruscol 0.1% |
| 838.60 | propylene glycol |
| 1000.000 | Total |
| 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 |
| Blueberry flavor |
| Patent 4,312,888 Flavoring with carboalkoxy alkyl norbornanes |
| For Flavor Use |
| 3.00 | heliotropin |
| 0.20 | 4-terpinenol 10% |
| 1.50 | benzaldehyde |
| 0.20 | para-anisaldehyde |
| 0.40 | phenyl acetaldehyde |
| 0.50 | benzyl formate |
| 2.00 | benzyl acetate |
| 0.50 | cis-3-hexenyl benzoate 10% |
| 2.00 | methyl hexanoate |
| 1.00 | hexanal |
| 0.50 | eucalyptol 1% |
| 0.20 | eugenol |
| 3.00 | acetaldehyde |
| 21.00 | ethyl acetate |
| 26.00 | ethyl butyrate |
| 38.00 | propylene glycol |
| 100.000 | Total |
| Blueberry flavor for a yoghurt |
| Patent 7,078,570 Substituted cyclohexenes |
| For Flavor Use |
| 0.30 | geranium oil bourbon |
| 0.20 | bergamot oil |
| 0.05 | ylang ylang oil |
| 2.00 | linalool |
| 0.10 | orris rhizome resinoid (water soluble) |
| 4.00 | alpha-terpineol |
| 0.70 | isoamyl alcohol |
| 0.10 | geraniol |
| 4.00 | acetic acid |
| 0.06 | acetoin |
| 0.30 | eucalyptol |
| 1.00 | ethyl hexanoate |
| 12.00 | ethyl isovalerate |
| 0.05 | butyric acid |
| 0.50 | ethyl butyrate |
| 2.00 | ethyl 2-methyl butyrate |
| 0.50 | 2-methyl butyric acid |
| 0.10 | butyl lactate |
| 0.50 | cis-3-hexenol |
| 3.50 | isoamyl acetate |
| 0.06 | diacetyl |
| 0.70 | methyl cinnamate |
| 1.00 | ethyl lactate |
| 0.05 | tannic acid |
| 0.25 | gamma-nonalactone |
| 5.00 | methyl isovalerate |
| 0.50 | (E)-2-hexenal |
| 0.20 | (E)-3-hexenoic acid |
| 959.28 | propylene glycol |
| 1.00 | 1,2,6-trimethyl-6-(3-methyl-but-2-enyl)-cyclohex-2-enol |
| 1000.000 | Total |
| Butter flavor no. 1 |
| Application: butter-type flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 345 |
| For Flavor Use |
| 50.00 | diacetyl |
| 10.00 | ethyl butyrate |
| 10.00 | butyric acid |
| 5.00 | ethone |
| 10.00 | benzodihydropyrone |
| 5.00 | heliotropin |
| 25.00 | vanillin |
| 5.00 | ethyl valerate |
| 530.00 | propylene glycol |
| 350.00 | water |
| 1000.000 | Total |
| Butter flavor no. 2 |
| Application: butter-type flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 345 |
| For Flavor Use |
| 1.00 | diacetyl |
| 5.00 | ethyl butyrate |
| 3.00 | butyric acid |
| 2.00 | benzodihydropyrone |
| 4.00 | vanillin |
| 400.00 | propylene glycol dibutyrate |
| 585.00 | corn oil |
| 1000.000 | Total |
| Caramel artifical |
| Application: butter-type flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 345 |
| For Flavor Use |
| 20.00 | ethyl butyrate |
| 50.00 | ethyl valerate 10% |
| 30.00 | butyric acid |
| 100.00 | cognac oil white |
| 100.00 | benzodihydropyrone |
| 200.00 | aldehyde C-16 |
| 200.00 | aldehyde C-18 |
| 200.00 | vanillin |
| 100.00 | propylene glycol |
| 1000.000 | Total |
| cassis type |
| For Flavor Use |
| 10.00 | ethyl acetate |
| 10.00 | acetic acid |
| 105.00 | raspberry ketone |
| 150.00 | ethyl butyrate |
| 10.00 | maltol |
| 5.00 | ethyl 2-methyl butyrate |
| 30.00 | dimethyl sulfide |
| 5.00 | methyl cyclopentenolone 10% |
| 5.00 | cis-3-hexenol |
| 25.00 | vanillin |
| 10.00 | alpha-ionone 10% |
| 5.00 | buchu leaf oil |
| 5.00 | isovaleric acid 10% |
| 15.00 | buchu mercaptan 1% |
| 610.00 | triacetin |
| 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 |
| sweet cherry flavor |
| For Flavor Use |
| 15.00 | allyl isovalerate |
| 200.00 | amyl butyrate |
| 37.00 | para-anisaldehyde |
| 25.00 | para-anisyl acetate |
| 12.00 | para-anisyl butyrate |
| 12.00 | para-anisyl propionate |
| 50.00 | benzyl acetate |
| 332.70 | cinnamaldehyde |
| 4325.30 | benzaldehyde |
| 7.00 | eugenol |
| 5.00 | cyclohexyl cinnamate |
| 8.00 | cyclohexyl formate |
| 680.00 | ethyl acetate |
| 152.00 | ethyl butyrate |
| 100.00 | aldehyde C-16 |
| 60.00 | rhodinol |
| 4.00 | beta-ionone |
| 13.00 | jasmin absolute |
| 1.00 | citral |
| 1.00 | maltol 5% |
| 30.00 | orris rhizome concrete |
| 160.00 | orris rhizome resinoid |
| 1.00 | rhodinyl formate |
| 12.00 | rhodinyl isovalerate |
| 500.00 | para-tolyl aldehyde |
| 400.00 | vanillin |
| 2857.00 | propylene glycol |
| 10000.000 | Total |
| Cherry flavor |
| Patent 4,311,720 Process for producing a flavored heated beverage |
| For Flavor Use |
| 1.75 | eugenol |
| 4.50 | cinnamaldehyde |
| 6.25 | para-anisyl acetate |
| 9.25 | para-anisaldehyde |
| 12.50 | ethyl oenanthate |
| 15.50 | benzyl acetate |
| 25.00 | vanillin |
| 25.00 | aldehyde C-16 |
| 37.25 | ethyl butyrate |
| 50.00 | amyl butyrate |
| 125.00 | tolyl aldehyde (mixed 2,3,4) |
| 558.00 | benzaldehyde |
| 130.00 | ethanol |
| 1000.000 | Total |
| Cherry no. 2 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 339 |
| For Flavor Use |
| 20.00 | ethyl butyrate |
| 200.00 | isoamyl butyrate |
| 350.00 | benzaldehyde |
| 100.00 | tolyl aldehyde (mixed 2,3,4) |
| 35.00 | ethyl oenanthate |
| 50.00 | tolyl acetate (mixed o,m,p) |
| 15.00 | cassia oil |
| 50.00 | para-anisaldehyde |
| 5.00 | eugenol |
| 35.00 | para-anisyl acetate |
| 70.00 | aldehyde C-16 |
| 70.00 | vanillin |
| 1000.000 | Total |
| Citrus flavor |
| Patent 7,927,643 Compositions of oxo-terpene derivatives and process for preparing the same |
| For Flavor Use |
| 10.00 | mandarin oil |
| 15.00 | tangerine oil |
| 370.00 | lemon oil |
| 12.00 | lime oil expressed |
| 485.00 | orange oil |
| 48.00 | grapefruit oil |
| 1.00 | geraniol |
| 7.00 | ethyl butyrate |
| 32.00 | ethyl acetate |
| 20.00 | propylene glycol |
| 1000.000 | Total |
| Cranberry flavor |
| Patent 7,927,643 Compositions of oxo-terpene derivatives and process for preparing the same |
| For Flavor Use |
| 0.200 | ethyl butyrate |
| 0.200 | 2-methyl-3-pentenoic acid |
| 0.200 | laevo-menthyl acetate |
| 12.000 | ethyl acetate |
| 0.030 | raspberry ketone |
| 0.008 | beta-ionone |
| 0.300 | allyl caproate |
| 0.200 | cis-3-hexenol |
| 0.300 | geranyl butyrate |
| 0.300 | benzaldehyde |
| 0.100 | (E)-tiglic acid |
| 0.004 | beta-damascone |
| 0.070 | 1,4-cineole |
| 0.070 | alpha-terpineol |
| 0.100 | 4-methyl benzaldehyde |
| 0.200 | linalool |
| 88.000 | tannic acid |
| 9.000 | 3-methyl butyric acid |
| 888.718 | ethanol |
| 1000.000 | Total |
| Black Currant 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 |
| 5.00 | cis-3-hexenol |
| 1.50 | alpha-phellandrene |
| 3.00 | alpha-terpineol 10% |
| 5.00 | raspberry ketone |
| 2.00 | vanillin |
| 6.00 | ethyl maltol |
| 2.00 | methyl benzoate |
| 2.00 | benzaldehyde |
| 4.00 | benzyl propionate |
| 5.00 | isobutyl acetate |
| 0.50 | coriander seed oil |
| 8.00 | ethyl butyrate |
| 3.00 | dimethyl sulfide |
| 8.00 | fusel oil |
| 10.00 | acetic acid |
| 0.50 | alpha-ionone 10% |
| 0.50 | ethyl heptanoate |
| 934.00 | propylene glycol |
| 1000.000 | Total |
| Custard artifical |
| Application: vanilla-type flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 345 |
| For Flavor Use |
| 260.00 | rum ether |
| 20.00 | ethyl butyrate |
| 50.00 | mace oil 10% |
| 20.00 | lemon oil |
| 2.00 | orange peel oil terpeneless |
| 10.00 | cognac oil white |
| 70.00 | benzodihydropyrone |
| 560.00 | vanillin |
| 8.00 | confectionary rose flavor |
| 1000.000 | Total |
| Fig flavor |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 340 |
| For Flavor Use |
| 5.00 | ethyl acetate |
| 10.00 | ethyl butyrate |
| 25.00 | lemon oil |
| 5.00 | phenethyl valerate |
| 15.00 | geranyl valerate |
| 5.00 | eugenol 10% |
| 5.00 | styrax resinoid |
| 5.00 | ethyl vanillin 10% |
| 2.00 | cognac oil white |
| 8.00 | chocolate tincture |
| 15.00 | carob tincture 10% |
| 10.00 | fenugreek tincture 10% |
| 30.00 | maple flavor |
| 200.00 | malt |
| 250.00 | pineapple juice concentrate |
| 410.00 | propylene glycol |
| 1000.000 | Total |
| Tropical Fruit flavor |
| Patent 8,575,086 Flavor and fragrance compositions |
| For Flavor Use |
| 3.000 | ethyl acetate |
| 1.500 | ethyl butyrate |
| 0.150 | hexyl alcohol |
| 0.060 | hexyl acetate |
| 0.150 | hexyl butyrate |
| 0.250 | hexyl hexanoate |
| 0.100 | cis-3-hexenol |
| 0.050 | cis-3-hexenyl acetate |
| 0.025 | cis-3-hexenyl hexanoate |
| 0.050 | linalool |
| 0.005 | beta-ionone |
| 0.005 | hexanoic acid |
| 0.010 | 2-methyl-4-propyl-1,3-oxathiane |
| 0.050 | strawberry furanone |
| 54.595 | ethyl alcohol |
| 40.000 | water |
| 100.000 | Total |
| Grape flavor |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 340 |
| For Flavor Use |
| 40.00 | ethyl acetate |
| 40.00 | ethyl propionate |
| 80.00 | ethyl butyrate |
| 20.00 | isoamyl valerate |
| 5.00 | butyric acid 10% |
| 30.00 | orange oil |
| 15.00 | ethyl oenanthate |
| 20.00 | lemon oil |
| 45.00 | benzyl propionate |
| 10.00 | citral |
| 340.00 | methyl anthranilate |
| 30.00 | ethyl cinnamate |
| 3.00 | aldehyde C-16 |
| 35.00 | beta-naphthyl methyl ketone |
| 7.00 | aldehyde C-14 |
| 280.00 | propylene glycol |
| 1000.000 | Total |
| Artificial Grape flavor |
| Patent 5,030,467 Flavoring with alkyl .alpha.-campholenates and dihydro derivatives thereof |
| For Flavor Use |
| 55.00 | methyl anthranilate |
| 15.00 | ethyl anthranilate |
| 2.00 | ethyl butyrate |
| 19.90 | triethyl citrate |
| 0.40 | ethyl acetate |
| 0.20 | geranyl acetate |
| 0.20 | isoamyl acetate |
| 0.20 | geranyl propionate |
| 2.00 | ethyl heptanoate |
| 3.50 | oenanthic ether |
| 0.50 | ethyl pelargonate |
| 0.20 | ethyl caproate |
| 0.20 | alpha-ionone |
| 0.20 | isoamyl butyrate |
| 0.30 | ethyl vanillin |
| 0.20 | ethyl propionate |
| 100.000 | Total |
| Grape flavor |
| Patent EP2098586 B1 Flavor composition or fragrance composition, product containing the flavor composition or fragrance composition, and novel ester compound |
| For Flavor Use |
| 10.00 | isoamyl isovalerate |
| 5.00 | cinnamic alcohol |
| 60.00 | ethyl acetate |
| 15.00 | ethyl butyrate |
| 10.00 | aldehyde C-16 |
| 8.00 | ethyl heptanoate |
| 130.00 | methyl anthranilate |
| 15.00 | methyl salicylate |
| 373.00 | ethanol |
| 374.00 | water |
| 1000.000 | Total |
| Grape flavor |
| Patent 3,982,009 Grape flavor compositions, foodstuffs and chewing gum containing bis (cyclohexyl) disulfide and methods for producing same |
| For Flavor Use |
| 11.00 | methyl anthranilate |
| 9.00 | ethyl acetate |
| 2.50 | ethyl anthranilate |
| 2.00 | ethyl butyrate |
| 1.50 | aldehyde C-16 |
| 0.30 | cinnamic alcohol |
| 0.10 | cognac oil white |
| 0.02 | bis (cyclohexyl) disulfide |
| 73.58 | ethyl alcohol |
| 100.000 | Total |
| Grape flavor |
| Patent 4,570,648 Flavorants containing esters of 2,3,6,6-tetramethylcyclohexenyl carboxylic acids |
| For Flavor Use |
| 10.00 | ethyl isovalerate |
| 10.00 | cinnamic alcohol |
| 10.00 | citral 10% |
| 10.00 | aldehyde C-16 10% |
| 10.00 | ethyl oenanthate |
| 10.00 | petitgrain oil 10% |
| 10.00 | rum ether |
| 10.00 | maltol |
| 15.00 | benzaldehyde 10% |
| 20.00 | raspberry ketone |
| 20.00 | ethyl butyrate |
| 40.00 | methyl anthranilate |
| 50.00 | ethyl acetate |
| 725.00 | ethanol |
| 50.00 | givescone 10% |
| 1000.000 | Total |
| Grape flavor |
| Patent 4,312,766 Derivatives of cis-3-hexenol and process for producing compositions of matter containing cis-3-hexenal and products produced thereby and organoleptic uses thereof |
| For Flavor Use |
| 8.00 | methyl anthranilate |
| 1.00 | ethyl heptanoate |
| 4.00 | diethyl malonate |
| 1.00 | ethyl benzoate |
| 20.00 | ethyl butyrate |
| 35.00 | ethyl acetate |
| 1.00 | benzyl acetate |
| 5.00 | benzyl alcohol |
| 25.00 | propylene glycol |
| 100.000 | Total |
| Grapefruit flavor |
| Patent 8,575,086 Flavor and fragrance compositions |
| For Flavor Use |
| 95.00 | grapefruit essence |
| 0.10 | ethyl butyrate |
| 0.02 | ethyl 2-methyl butyrate |
| 0.01 | octanal |
| 0.05 | nootkatone |
| 0.001 | (Z)-buchu mercaptan 0.001% |
| 4.819 | ethanol |
| 100.000 | Total |
| Grapefruit flavor |
| Patent 7,927,643 Compositions of oxo-terpene derivatives and process for preparing the same |
| For Flavor Use |
| 855.00 | grapefruit oil |
| 36.00 | orange oil |
| 5.00 | bergamot oil |
| 1.00 | nootkatone |
| 2.00 | ethyl butyrate |
| 1.00 | allyl caproate |
| 900.000 | Total |
| Guava flavor |
| Patent 8,173,822 1,3-oxathiane compounds and their use in flavor and fragrance compositions |
| For Flavor Use |
| 4.000 | strawberry furanone |
| 2.000 | ethyl butyrate |
| 1.000 | hexyl butyrate |
| 0.800 | cis-3-hexenol |
| 0.300 | gamma-decalactone |
| 1.200 | cis-3-hexenyl caproate |
| 3.000 | methyl cinnamate |
| 0.005 | 2-propyl-4-methyl-1,3-oxathiane 1% |
| 87.695 | propylene glycol |
| 100.000 | Total |
| Mango flavor |
| Patent EP2098586 B1 Flavor composition or fragrance composition, product containing the flavor composition or fragrance composition, and novel ester compound |
| For Flavor Use |
| 20.00 | 2-methyl-2-pentenyl acetate |
| 0.25 | dimethyl sulfide |
| 0.05 | diisopropyl disulfide |
| 30.00 | ethyl acetate |
| 5.00 | ethyl butyrate |
| 1.00 | ethyl hexanoate |
| 0.50 | ethyl octanoate |
| 1.50 | cis-3-hexenyl acetate |
| 15.00 | cis-3-hexenol |
| 0.15 | (E,Z)-2,6-nonadienal |
| 0.01 | phenethyl alcohol |
| 0.20 | gamma-decalactone |
| 2.00 | ethyl maltol |
| 2.37 | isobutyric acid |
| 0.80 | hexanoic acid |
| 921.17 | propylene glycol |
| 1000.000 | Total |
| Milky flavor |
| Patent 5,248,792 5-methyl-6-pentyl-tetrahydro-.alpha.-pyrone and analogs |
| For Flavor Use |
| 25.00 | acetoin |
| 20.00 | vanillin |
| 10.00 | maltol |
| 10.00 | diacetyl |
| 10.00 | ethyl lactate |
| 10.00 | delta-decalactone |
| 7.00 | caproic acid |
| 4.00 | ethyl butyrate |
| 1.00 | caprylic acid |
| 10.00 | cis/trans-5-methyl-6-pentyltetrahydro-.alpha.-pyrone |
| 893.00 | propylene glycol |
| 1000.000 | Total |
| Oral electrolyte rehydration flavor |
| Patent 5,480,674 Flavor composition for an oral electrolyte rehydration solution |
| For Flavor Use |
| 5.00 | ethyl vanillin |
| 5.00 | ethyl maltol |
| 5.00 | strawberry furanone |
| 3.00 | citral |
| 10.00 | orange peel oil terpeneless |
| 10.00 | orange peel oil 5 fold |
| 10.00 | ethyl butyrate |
| 20.00 | ethyl acetate |
| 1.00 | ethyl caproate |
| 0.30 | benzaldehyde |
| 5.00 | mandarin oil |
| 3.00 | lemon oil |
| 0.70 | isoamyl acetate |
| 5.00 | ethyl 2-methyl butyrate |
| 10.00 | orange essence oil |
| 7.00 | ethyl heptanoate |
| 100.000 | Total |
| Artificial Orange flavor |
| Patent 4,851,050 alpha.-campholenic alcohol, dihydro-.alpha.-campholenic alcohol and lower acyl esters thereof as tobacco flavorants |
| For Flavor Use |
| 1.00 | acetaldehyde |
| 1.00 | ethyl butyrate |
| 0.40 | decanal |
| 0.50 | linalool |
| 95.10 | orange oil florida |
| 2.00 | alpha-campholenol |
| 100.000 | Total |
| Orange flavor |
| Patent 3,970,701 Lower alkenals |
| For Flavor Use |
| 13.00 | orange oil brazil |
| 1.50 | acetaldehyde |
| 0.10 | ethyl acetate |
| 0.50 | ethyl butyrate |
| 0.10 | propionaldehyde |
| 0.10 | (E)-2-hexenal |
| 60.00 | ethanol 95% |
| 0.05 | fusel oil |
| 24.65 | propylene glycol |
| 100.000 | Total |
| Orange flavor |
| Patent 4,331,571 1-N-Butoxy-1-ethanol acetate useful for augmenting or enhancing the aroma of perfume materials |
| For Flavor Use |
| 13.00 | orange oil |
| 1.50 | 1-butoxyethyl acetate |
| 0.10 | ethyl acetate |
| 0.50 | ethyl butyrate |
| 0.10 | propanol |
| 0.10 | (E)-2-hexenal |
| 60.00 | ethanol |
| 0.05 | fusel oil |
| 24.65 | propylene glycol |
| 100.000 | Total |
| Orange flavor |
| Patent 4,405,510 1-Ethoxy-1-ethanol acetate-acetaldehyde mixtures and uses thereof foraugmenting or enhancing the aroma or taste of consumable materials |
| For Flavor Use |
| 13.00 | orange oil brazil |
| 0.79 | 1-ethoxyethyl acetate |
| 0.79 | acetaldehyde |
| 0.10 | ethyl acetate |
| 0.50 | ethyl butyrate |
| 0.10 | propanol |
| 0.10 | (E)-2-hexenal |
| 60.00 | ethyl alcohol |
| 0.05 | fusel oil |
| 24.57 | propylene glycol |
| 100.000 | Total |
| orange punch type |
| For Flavor Use |
| 493.50 | benzaldehyde |
| 415.00 | orange peel oil 1 fold |
| 33.40 | grapefruit oil 1 fold |
| 16.60 | ethyl caproate |
| 16.60 | ethyl butyrate |
| 8.30 | ethyl isovalerate |
| 3.30 | ethyl propionate |
| 0.10 | alpha-ionone |
| 0.10 | jasmin absolute |
| 3.30 | geraniol |
| 3.30 | isoamyl acetate |
| 6.50 | berry pentadienoate |
| 1000.000 | Total |
| orange type |
| For Flavor Use |
| 3.00 | ethyl acetoacetate |
| 4.00 | hexanal 10% |
| 2.00 | octanal 10% |
| 2.00 | ethyl butyrate |
| 5.00 | beta-caryophyllene 10% |
| 15.00 | acetaldehyde 10% |
| 5.00 | grapefruit oil |
| 5.00 | lemon oil terpeneless |
| 2.00 | mandarin oil |
| 957.00 | orange oil |
| 1000.000 | Total |
| Passion fruit flavor |
| Patent 5,179,077 4-methyl-3-pentyl-2(5H)-furanone |
| For Flavor Use |
| 0.500 | mandarin oil |
| 0.500 | phenethyl alcohol |
| 0.500 | geraniol |
| 0.500 | cis-3-hexenol |
| 0.500 | citral |
| 0.500 | alpha-ionone |
| 1.000 | aldehyde C-14 |
| 1.000 | linalool |
| 1.000 | alpha-terpineol |
| 1.000 | linalyl acetate |
| 2.000 | styrallyl acetate |
| 4.000 | ethyl butyrate |
| 5.000 | ethyl isovalerate |
| 14.000 | hexyl caproate |
| 20.000 | homofuronol 20% |
| 38.000 | ethyl caproate |
| 30.000 | hexyl butyrate |
| 5.000 | 4-methyl-3-pentyl-2(5H)-furanone |
| 75.000 | triethyl citrate |
| 800.000 | propylene glycol |
| 1000.000 | Total |
| Peach no. 1 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 340 |
| For Flavor Use |
| 10.00 | rum ether |
| 10.00 | ethyl propionate |
| 10.00 | ethyl acetate |
| 20.00 | ethyl butyrate |
| 330.0 | isoamyl butyrate |
| 5.00 | ethyl caproate |
| 30.00 | ethyl heptanoate |
| 5.00 | tolyl aldehyde (mixed 2,3,4) |
| 20.00 | tolyl acetate (mixed o,m,p) |
| 5.00 | aldehyde C-9 10% |
| 5.00 | geranium oil africa |
| 15.00 | citronellyl acetate |
| 15.00 | geraniol |
| 10.00 | para-anisaldehyde |
| 40.00 | citronellol |
| 25.00 | citronellyl butyrate |
| 10.00 | alpha-ionone |
| 20.00 | orris rhizome concrete 10% |
| 15.00 | benzodihydropyrone |
| 30.00 | heliotropin |
| 250.00 | aldehyde C-14 |
| 10.00 | vanillin |
| 110.00 | propylene glycol |
| 1000.000 | Total |
| Peach no. 2 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 341 |
| For Flavor Use |
| 30.00 | ethyl butyrate |
| 15.00 | isoamyl acetate |
| 500.00 | hexyl acetate |
| 270.00 | isoamyl valerate |
| 5.00 | butyric acid |
| 30.00 | ethyl oenanthate |
| 80.00 | isoamyl caproate |
| 5.00 | lemon oil 10 fold |
| 10.00 | petitgrain oil |
| 3.00 | geranyl acetate |
| 2.00 | geraniol |
| 3.00 | eugenol |
| 15.00 | cinnamyl butyrate |
| 2.00 | benzodihydropyrone |
| 15.00 | ethyl vanillin |
| 15.00 | propylene glycol |
| 1000.000 | Total |
| Pear flavor |
| Patent 5,837,671 Organoleptic compound and composition |
| For Flavor Use |
| 20.00 | isoamyl acetate |
| 40.00 | hexyl acetate |
| 2.00 | geranyl acetate |
| 5.00 | heptyl acetate |
| 10.00 | ethyl butyrate |
| 5.00 | (E)-2-hexenal |
| 10.00 | isoamyl butyrate |
| 5.00 | hexyl alcohol |
| 3.00 | vanillin |
| 4.00 | anapear |
| 896.00 | propylene glycol |
| 1000.000 | Total |
| Pear flavor |
| Patent 3,966,799 Alkyl esters of 2-methyl-4-pentenoic acid |
| For Flavor Use |
| 2.00 | vanillin |
| 0.50 | ethyl hexanoate |
| 1.00 | ethyl decanoate |
| 0.50 | benzyl acetate |
| 2.00 | ethyl octanoate |
| 2.00 | gamma-undecalactone 10% |
| 5.00 | alpha-ionone 0.10% |
| 25.00 | hexyl acetate |
| 5.00 | lemon oil c.p. california |
| 7.00 | ethyl butyrate |
| 40.00 | ethyl acetate |
| 20.00 | butyl acetate |
| 65.00 | amyl valerate |
| 640.00 | amyl acetate |
| 185.00 | ethanol |
| 1000.000 | Total |
| Pineapple flavor |
| Patent 5,179,077 4-methyl-3-pentyl-2(5H)-furanone |
| For Flavor Use |
| 1.00 | ethyl valerate |
| 1.00 | gamma-decalactone |
| 4.00 | ethyl caproate |
| 4.00 | ethyl 2-methyl butyrate |
| 5.00 | 2-methyl butyric acid |
| 9.00 | isoamyl acetate |
| 10.00 | ethyl acetate |
| 10.00 | methyl 2-methyl butyrate |
| 15.00 | homofuronol 20% |
| 16.00 | ethyl butyrate |
| 25.00 | allyl caproate |
| 5.00 | 4-methyl-3-pentyl-2(5H)-furanone |
| 895.00 | propylene glycol |
| 1000.000 | Total |
| Pineapple no. 1 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 341 |
| For Flavor Use |
| 15.00 | ethyl acetate |
| 30.00 | ethyl butyrate |
| 40.00 | ethyl valerate |
| 15.00 | isoamyl acetate |
| 220.00 | allyl caproate |
| 180.00 | allyl heptanoate |
| 100.00 | ethyl oenanthate |
| 150.00 | isoamyl caproate |
| 75.00 | phenethyl alcohol |
| 15.00 | ethyl vanillin |
| 160.00 | propylene glycol |
| 1000.000 | Total |
| Pineapple no. 2 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 341 |
| For Flavor Use |
| 10.00 | rum ether |
| 10.00 | ethyl acetate |
| 30.00 | ethyl butyrate |
| 200.00 | ethyl caproate |
| 200.00 | allyl caproate |
| 150.00 | allyl heptanoate |
| 100.00 | ethyl oenanthate |
| 5.00 | orange oil |
| 5.00 | ethyl pelargonate |
| 5.00 | cognac oil white |
| 5.00 | palmarosa oil |
| 5.00 | ethyl phenyl acetate |
| 5.00 | cinnamaldehyde |
| 20.00 | ethyl cinnamate |
| 5.00 | cinnamyl butyrate |
| 10.00 | aldehyde C-16 |
| 10.00 | aldehyde C-14 |
| 5.00 | vanillin |
| 220.00 | propylene glycol |
| 1000.000 | Total |
| pineapple type |
| For Flavor Use |
| 50.00 | ethyl butyrate |
| 50.00 | allyl caproate |
| 20.00 | ethyl caproate |
| 5.00 | delta-dodecalactone |
| 100.00 | strawberry furanone |
| 5.00 | methyl 3-(methyl thio) propionate |
| 770.00 | triacetin |
| 1000.000 | Total |
| Prune flavor |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 341 |
| For Flavor Use |
| 10.00 | ethyl acetate |
| 20.00 | ethyl butyrate |
| 30.00 | ethyl valerate |
| 10.00 | acetoin |
| 180.00 | isoamyl valerate |
| 40.00 | benzaldehyde |
| 10.00 | ethyl phenyl acetate |
| 10.00 | aldehyde C-18 |
| 50.00 | aldehyde C-16 |
| 15.00 | benzodihydropyrone |
| 5.00 | heliotropin |
| 100.00 | ethyl vanillin |
| 50.00 | strawberry no. 2 |
| 470.00 | propylene glycol |
| 1000.000 | Total |
| Punch flavor |
| Patent 8,007,841 Conjugated dienamides, methods of production thereof, compositions containing same and uses thereof |
| For Flavor Use |
| 493.5 | benzaldehyde |
| 415.00 | orange peel oil single fold |
| 33.40 | grapefruit oil single fold |
| 16.60 | ethyl caproate |
| 16.60 | ethyl butyrate |
| 8.30 | ethyl isovalerate |
| 3.30 | ethyl propionate |
| 0.10 | alpha-ionone |
| 0.10 | jasmin absolute |
| 3.30 | geraniol |
| 3.30 | isoamyl acetate |
| 6.50 | 4,8-dimethyl-3,7-nonadien-2-yl 2-methyl-2-pentenoate |
| 1000.000 | Total |
| Raspberry flavor |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 341 |
| For Flavor Use |
| 20.00 | ethyl butyrate |
| 30.00 | ethyl valerate |
| 10.00 | isoamyl acetate |
| 25.00 | ethyl oenanthate |
| 5.00 | celery seed oil 10% |
| 75.00 | benzyl acetate |
| 3.00 | methyl heptine carbonate |
| 2.00 | geranium oil africa |
| 5.00 | (E)-anethol |
| 45.00 | alpha-ionone |
| 65.00 | alpha-isomethyl ionone (90% min.) |
| 35.00 | maltol |
| 10.00 | raspberry ketone |
| 5.00 | para-anisyl acetate |
| 35.00 | aldehyde C-16 |
| 5.00 | aldehyde C-14 10% |
| 15.00 | vanillin |
| 5.00 | fenugreek resinoid 10% |
| 155.00 | orris rhizome concrete 10% |
| 450.00 | strawberry no. 2 |
| 1000.000 | Total |
| Raspberry flavor |
| Patent 4,048,201 Novel enol esters |
| For Flavor Use |
| 2.00 | vanillin |
| 4.00 | maltol |
| 5.00 | raspberry ketone |
| 2.00 | alpha-ionone 10% |
| 6.00 | ethyl butyrate |
| 16.00 | ethyl acetate |
| 1.00 | dimethyl sulfide |
| 14.00 | isobutyl acetate |
| 10.00 | acetic acid |
| 10.00 | acetaldehyde |
| 930.00 | propylene glycol |
| 1000.000 | Total |
| Raspberry flavor |
| Patent 4,617,146 Substituted bicyclo[4.3.0]non-1(6)-en-8-yl methyl ketones and fragrance and flavor compositions |
| For Flavor Use |
| 0.05 | ethyl palmitate |
| 0.20 | geraniol |
| 0.60 | alpha-isomethyl ionone (90% min.) |
| 1.00 | ethyl vanillin |
| 1.00 | isoamyl valerate |
| 2.00 | benzyl acetate |
| 2.50 | aldehyde C-16 |
| 4.00 | ethyl formate |
| 6.00 | amyl acetate |
| 6.00 | ethyl butyrate |
| 23.00 | isobornyl acetate |
| 938.65 | propylene glycol |
| 15.00 | 2,2,5,5-tetramethyl-bicyclo[4.3.0]non-1(6)-en-8-yl methyl ketone 10% |
| 1000.000 | Total |
| Raspberry flavor |
| Patent 4,570,648 Flavorants containing esters of 2,3,6,6-tetramethylcyclohexenyl carboxylic acids |
| For Flavor Use |
| 0.20 | para-anisyl formate |
| 0.20 | methyl isoeugenol |
| 0.25 | laevo-bornyl acetate 1% |
| 0.25 | vanillin |
| 0.40 | orris rhizome concrete 10% |
| 0.40 | beta-ionone |
| 0.65 | acetoin 1% |
| 1.00 | heliotropyl acetate |
| 1.25 | alpha-ionone |
| 2.00 | ethyl valerate |
| 4.00 | dimethyl sulfide 10% |
| 5.00 | cis-3-hexenol |
| 5.00 | amyl alcohol |
| 5.00 | ethyl butyrate |
| 5.00 | alpha-terpineol |
| 5.00 | ethyl maltol |
| 10.00 | isobutyric acid |
| 12.00 | raspberry ketone |
| 17.40 | benzyl alcohol |
| 25.00 | ethyl acetate |
| 890.00 | ethanol |
| 10.00 | givescone |
| 1000.000 | Total |
| Raspberry flavor |
| Patent 4,461,309 Ionyl-alkyl and ionyl alkenyl ethers as flavorants for tobacco |
| For Flavor Use |
| 0.05 | ethyl palmitate |
| 0.20 | geraniol |
| 0.60 | alpha-isomethyl ionone (90% min.) |
| 1.00 | ethyl vanillin |
| 1.00 | amyl valerate |
| 2.00 | maltol |
| 2.00 | benzyl acetate |
| 2.00 | dimethyl sulfide 10% |
| 2.50 | aldehyde C-16 |
| 4.00 | ethyl formate |
| 5.00 | hexyl butyrate |
| 5.00 | raspberry ketone |
| 6.00 | amyl acetate |
| 6.00 | ethyl butyrate |
| 23.00 | isobutyl acetate |
| 33.50 | ethyl acetate |
| 896.15 | propylene glycol |
| 10.00 | beta-ionyl ethyl ether 10% |
| 1000.000 | Total |
| Raspberry flavor |
| Patent 4,327,749 Alkyl esters of 1-alkanoyl cycloalkanols, process for preparing same and organoleptic uses thereof |
| For Flavor Use |
| 5.00 | raspberry ketone |
| 2.00 | vanillin |
| 3.00 | maltol |
| 15.00 | alpha-ionone 1% |
| 15.00 | isobutyl acetate |
| 5.00 | ethyl butyrate |
| 5.00 | ethyl acetate |
| 5.00 | dimethyl sulfide 10% |
| 15.00 | acetic acid |
| 20.00 | acetaldehyde |
| 910.00 | propylene glycol |
| 1000.000 | Total |
| rum type |
| For Flavor Use |
| 5.00 | isobutyric acid |
| 10.00 | sumatra benzoin resinoid 50% |
| 20.00 | ethyl butyrate |
| 5.00 | cinnamon bark oil China 10% |
| 10.00 | ethyl caproate 10% |
| 10.00 | clove bud oil 10% |
| 15.00 | ethyl lactate 10% |
| 905.00 | rum ether |
| 20.00 | vanillin |
| 1000.000 | Total |
| strawberry flavor |
| For Flavor Use |
| 3.50 | ethyl butyrate |
| 0.70 | aldehyde C-16 |
| 0.50 | cis-3-hexenol 10% |
| 3.50 | isobutyl acetate 10% |
| 1.50 | styrallyl acetate 10% |
| 1.00 | ethyl 2-methyl butyrate |
| 0.50 | gamma-decalactone 10% |
| 10.00 | methyl cinnamate |
| 78.80 | ethanol |
| 100.000 | Total |
| Strawberry flavor |
| Patent RE30,363 Processes for producing strawberry flavor compositions and products |
| For Flavor Use |
| 1.00 | geraniol |
| 3.33 | aldehyde C-16 |
| 4.77 | 2-methyl-2-pentenoic acid |
| 5.66 | vanillin |
| 13.06 | ethyl pelargonate |
| 14.00 | isoamyl acetate |
| 58.18 | ethyl butyrate |
| 100.000 | Total |
| Strawberry flavor |
| Patent RE30,363 Processes for producing strawberry flavor compositions and products |
| For Flavor Use |
| 0.96 | beta-naphthyl ethyl ether |
| 2.33 | vanillin |
| 2.88 | aldehyde C-16 |
| 4.90 | 2-methyl-2-pentenoic acid |
| 9.58 | ethyl acetate |
| 12.25 | isoamyl acetate |
| 26.20 | ethyl butyrate |
| 40.90 | isoamyl butyrate |
| 100.000 | Total |
| Strawberry flavor |
| Patent 8,252,356 Flavor composition or fragrance composition |
| For Flavor Use |
| 2.000 | S-tropical 2-thiobutyrate |
| 1.200 | ethyl butyrate |
| 0.140 | isoamyl butyrate |
| 0.900 | butyric acid |
| 0.040 | ethyl lactate |
| 2.000 | benzyl alcohol |
| 1.000 | cis-3-hexenol |
| 0.100 | linalool |
| 0.120 | aldehyde C-16 |
| 0.080 | hexanal |
| 1.500 | 3-ethoxy-2-methyl-4-pyrone |
| 0.170 | gamma-decalactone |
| 0.140 | gamma-undecalactone |
| 55.610 | ethyl alcohol 95% |
| 35.00 | propylene glycol |
| 100.000 | Total |
| Strawberry flavor |
| Patent 7,632,964 Organic compounds |
| For Flavor Use |
| 5.00 | 2-methyl butyl isovalerate |
| 19.00 | ethyl butyrate |
| 2.00 | ethyl isovalerate |
| 15.00 | cis-3-hexenol |
| 100.00 | furaneol 20% |
| 0.23 | ethyl caproate |
| 0.22 | methyl 2-methyl butyrate |
| 0.40 | benzaldehyde |
| 0.30 | delta-dodecalactone |
| 0.70 | gamma-decalactone |
| 0.17 | diacetyl 10% in triacetin |
| 0.03 | acetic acid |
| 0.07 | butyric acid |
| 856.88 | propylene glycol |
| 1000.000 | Total |
| Strawberry flavor |
| Patent 4,851,050 alpha.-campholenic alcohol, dihydro-.alpha.-campholenic alcohol and lower acyl esters thereof as tobacco flavorants |
| For Flavor Use |
| 14.37 | acetic acid |
| 0.85 | aldehyde C-16 |
| 2.85 | caprylic acid |
| 0.57 | diacetyl |
| 26.00 | ethyl acetate |
| 11.40 | ethyl butyrate |
| 1.40 | gamma-undecalactone |
| 1.14 | cis-3-hexenol |
| 7.14 | maltol |
| 20.00 | levulinic acid |
| 7.14 | methyl 2-methyl butyrate |
| 7.14 | alpha-campholenol |
| 100.000 | Total |
| Strawberry flavor |
| Patent 3,931,293 Processes for producing cis alkyl-2-methyl-3-pentenoates and isomer mixtures containing high proportions of cis alkyl-2-methyl-3-pentenoates |
| For Flavor Use |
| 0.20 | raspberry ketone |
| 1.50 | vanillin |
| 2.00 | maltol |
| 1.50 | aldehyde C-16 |
| 2.00 | benzyl acetate |
| 1.00 | ethyl butyrate |
| 0.50 | methyl cinnamate |
| 0.50 | methyl anthranilate |
| 0.10 | alpha-ionone |
| 0.20 | gamma-undecalactone |
| 0.20 | diacetyl |
| 0.10 | (E)-anethol |
| 1.70 | cis-3-hexenol |
| 38.50 | ethanol 95% |
| 50.00 | propylene glycol |
| 100.000 | Total |
| Strawberry flavor |
| Patent 3,931,293 Processes for producing cis alkyl-2-methyl-3-pentenoates and isomer mixtures containing high proportions of cis alkyl-2-methyl-3-pentenoates |
| For Flavor Use |
| 1.00 | geraniol |
| 3.33 | aldehyde C-16 |
| 4.77 | isopropyl 2-methyl-3-pentenoate |
| 5.66 | vanillin |
| 13.06 | ethyl pelargonate |
| 14.00 | isoamyl acetate |
| 58.18 | ethyl butyrate |
| 100.000 | Total |
| Strawberry flavor |
| Patent 3,931,293 Processes for producing cis alkyl-2-methyl-3-pentenoates and isomer mixtures containing high proportions of cis alkyl-2-methyl-3-pentenoates |
| For Flavor Use |
| 0.96 | beta-naphthyl ethyl ether |
| 2.66 | vanillin |
| 2.88 | aldehyde C-16 |
| 4.90 | isobutyl 2-methyl-3-pentenoate |
| 9.58 | ethyl acetate |
| 12.25 | isoamyl acetate |
| 26.20 | ethyl butyrate |
| 40.57 | isoamyl butyrate |
| 100.000 | Total |
| Strawberry no. 3 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 342 |
| For Flavor Use |
| 10.00 | ethyl acetate |
| 5.00 | diacetyl |
| 20.00 | ethyl butyrate |
| 300.00 | ethyl lactate |
| 35.00 | isoamyl valerate |
| 2.00 | isovaleric acid |
| 3.00 | caproic acid |
| 30.00 | orange peel oil 10 fold |
| 5.00 | ethyl salicylate |
| 35.00 | maltol |
| 5.00 | raspberry ketone |
| 300.00 | aldehyde C-16 |
| 20.00 | aldehyde C-14 |
| 5.00 | vanilla resinoid |
| 225.00 | propylene glycol |
| 1000.000 | Total |
| Tobacco flavor |
| Patent 4,048,201 Novel enol esters |
| For Flavor Use |
| 0.05 | ethyl butyrate |
| 0.05 | ethyl valerate |
| 2.00 | maltol |
| 26.00 | cocoa extract |
| 10.00 | roasted coffee bean extract |
| 20.00 | ethyl alcohol |
| 41.90 | water |
| 100.000 | Total |
| Tobacco flavor |
| Patent RE30,363 Processes for producing strawberry flavor compositions and products |
| For Flavor Use |
| 2.00 | laevo-menthol |
| 1.40 | vanillin |
| 2.00 | heliotropin |
| 0.80 | ethyl oxyhydrate |
| 0.25 | ethyl butyrate |
| 0.25 | ethyl valerate |
| 0.30 | linalool |
| 0.40 | geraniol |
| 1.60 | (E)-anethol |
| 0.80 | gamma-valerolactone |
| 2.30 | cedarwood oil virginia |
| 0.20 | chamomile flower oil roman |
| 0.20 | fennel seed oil sweet |
| 1.00 | 1-(2-hydroxy-4-methylcyclohexyl)ethanone |
| 86.50 | ethyl alcohol |
| 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 |
| Tutti frutti flavor |
| Patent 3,993,604 Alicyclic compounds, their use and process for preparing same |
| For Flavor Use |
| 25.00 | vanillin |
| 10.00 | allyl caproate |
| 15.00 | citral |
| 35.00 | isoamyl butyrate |
| 50.00 | orange oil |
| 150.00 | ethyl butyrate |
| 150.00 | isoamyl acetate |
| 250.00 | lemon oil |
| 240.00 | orange oil terpenes |
| 75.00 | propylene glycol |
| 1000.000 | Total |