| Roasted Garlic flavor |
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry |
| For Flavor Use |
| 30.000 | 2-acetyl pyrazine 1% |
| 10.000 | ethyl acrylate 10% |
| 15.000 | heptanal 10% |
| 15.000 | benzyl mercaptan 10% |
| 10.000 | beta-caryophyllene 10% |
| 20.000 | cis-3-hexenyl formate 1% |
| 70.000 | 2,3,5-trimethyl pyrazine 10% |
| 60.000 | 2-ethyl-3-methyl pyrazine 10% |
| 40.000 | 2-ethyl-3-methyl thiopyrazine 10% |
| 5.000 | decanoic acid |
| 20.000 | garlic oil |
| 5.000 | isovaleraldehyde |
| 10.000 | 3-propylidene phthalide |
| 20.000 | benzothiazole |
| 25.000 | strawberry furanone |
| 40.000 | 5-methyl furfural |
| 10.000 | methylmnussol 10% |
| 5.000 | (E)-2-hexenal |
| 350.000 | diallyl sulfide |
| 50.000 | dipropyl disulfide |
| 5.000 | maple furanone 1% |
| 10.000 | nussol extra |
| 100.000 | propyl mercaptan 10% |
| 30.000 | sulfurobase |
| 15.000 | dimethyl trisulfide 10% |
| 30.00 | propylene glycol |
| 1000.000 | Total |
| Shrimp flavor |
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry |
| For Flavor Use |
| 5.000 | acetodine |
| 120.000 | furfuryl alcohol |
| 15.000 | benzothiazole 1% |
| 10.000 | 2,6-nonadienal 0.10% |
| 20.000 | 3-octen-1-ol 10% |
| 25.000 | dimethylphenol |
| 60.000 | polyglycol |
| 30.000 | 2-ethyl-1-hexanol K 10% |
| 10.000 | furfural |
| 5.000 | (E)-6-methyl-3,5-heptadien-2-one |
| 5.000 | 2,3-diethyl pyrazine 1% |
| 40.000 | methyl heptenone 10% |
| 20.000 | 3-(methyl thio) butyraldehyde 10% |
| 10.000 | methional |
| 15.000 | marin resinoine rob 20% |
| 10.000 | (Z)-2-nonen-1-ol 1% |
| 20.000 | dimethyl sulfide |
| 440.000 | triacetin |
| 100.000 | trimethyl amine 40 AQ |
| 20.000 | nonanal 0.10% |
| 15.000 | 2,4-nonadienal 0.10% |
| 5.000 | heptanal 0.10% |
| 1000.000 | Total |