| Lemon flavor |
| Patent 4,311,720 Process for producing a flavored heated beverage |
| For Flavor Use |
| 0.50 | methyl heptenone |
| 1.00 | alpha-terpineol |
| 1.00 | linalool |
| 1.25 | decanal |
| 1.25 | octanal |
| 1.75 | geranyl acetate |
| 60.00 | citral |
| 100.00 | lemon oil c.p. california |
| 833.25 | orange oil terpenes |
| 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 |
| 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 |