| Apple flavor |
| Patent 4,296,137 Flavoring with 1-ethoxy-1-ethanol acetate |
| For Flavor Use |
| 1.00 | amyl acetate |
| 1.50 | gamma-decalactone |
| 1.50 | caproic acid |
| 2.50 | hexyl acetate |
| 0.50 | coriander seed oil |
| 2.50 | hexyl isobutyrate |
| 5.00 | hexanal |
| 5.00 | ethyl isovalerate |
| 18.00 | cis-3-hexenol |
| 18.00 | ethyl 2-methyl butyrate |
| 18.00 | (E)-2-hexenal |
| 26.00 | fusel oil |
| 0.50 | maltol |
| 100.00 | ethanol |
| 200.000 | Total |
| Butter flavor |
| Patent 4,384,008 Butter-flavored oils |
| For Flavor Use |
| 1.80 | butyric acid |
| 3.00 | hexanoic acid |
| 0.70 | diacetyl |
| 5.60 | octanoic acid |
| 34.50 | decanoic acid |
| 78.10 | lauric acid |
| 3.60 | delta-decalactone |
| 8.60 | delta-dodecalactone |
| 1.10 | gamma-dodecalactone |
| 63.00 | propylene glycol |
| 200.000 | Total |
| Butter flavor |
| Patent 3,958,029 Novel flavoring compositions and products comprising 2,5-dimethyl-3-thioisovaleryl furan |
| For Flavor Use |
| 60.000 | diacetyl |
| 250.000 | butyric acid |
| 37.000 | caproic acid |
| 17.000 | caprylic acid |
| 0.004 | 2,5-dimethyl-3-thioisovaleryl furan |
| 2.500 | acetyl propionyl |
| 0.100 | methyl nonyl ketone |
| 20.000 | cyclotene |
| 205.00 | delta-decalactone |
| 408.396 | delta-dodecalactone |
| 1000.000 | Total |
| Cheddar Cheese flavor |
| Patent 3,960,860 2-Methyl-5,7-dihydrothieno-[3,4d]-pyrimidine |
| For Flavor Use |
| 1.50 | methyl hexyl ketone |
| 14.20 | diacetyl |
| 40.80 | isovaleric acid |
| 158.90 | hexanoic acid |
| 244.80 | butyric acid |
| 534.80 | caprylic acid |
| 5.00 | popcorn pyrimidine |
| 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 |
| 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 |
| Guava flavor |
| Patent WO2010042938 A1 Thiol-containing fragrance and flavor materials |
| For Flavor Use |
| 94.386 | ethyl alcohol |
| 0.3500 | acetoin |
| 0.8400 | acetic acid |
| 0.1100 | caproic acid |
| 0.1500 | dextro-limonene |
| 0.0400 | beta-ocimene |
| 0.0200 | beta-caryophyllene |
| 0.2600 | cis-3-hexenol |
| 3.6000 | hexyl alcohol |
| 0.1300 | nerolidol |
| 0.0300 | phenethyl acetate |
| 0.0300 | phenyl acetic acid |
| 0.0300 | phenethyl alcohol |
| 0.0070 | cinnamic acid |
| 0.0100 | cinnamyl acetate |
| 0.0070 | ethyl 3-mercapto-2-methyl butanoate 1% |
| 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 |
| Passion fruit flavor |
| Patent 8,575,086 Flavor and fragrance compositions |
| For Flavor Use |
| 96.00 | hexyl butyrate |
| 82.00 | ethyl hexanoate |
| 86.00 | cis-3-hexenol |
| 31.00 | linalool |
| 9.00 | hexanal |
| 11.00 | citral |
| 34.00 | methyl 2-octenoate |
| 48.00 | strawberry furanone |
| 68.00 | hexanoic acid |
| 207.00 | orange oil |
| 69.00 | beta-ocimene |
| 27.00 | 2-methyl heptanoic acid |
| 137.00 | 2-hexenoic acid |
| 55.00 | cis-3-hexenyl acetate |
| 40.00 | 3-mercapto-3-methyl-1-hexanol |
| 1000.000 | Total |
| Peach flavor |
| Patent CA1091082 A1 Use of alkyl thiazoles as flavor additives |
| For Flavor Use |
| 5.00 | delta-decalactone |
| 50.00 | ethyl acetate |
| 2.50 | orange oil |
| 2.50 | linalool |
| 2.50 | octyl acetate |
| 2.50 | caproic acid |
| 34.90 | ethyl alcohol |
| 0.10 | 2-isopropyl-4-methyl thiazole |
| 100.000 | Total |
| Artificial Raspberry flavor |
| Patent 4,851,050 alpha.-campholenic alcohol, dihydro-.alpha.-campholenic alcohol and lower acyl esters thereof as tobacco flavorants |
| For Flavor Use |
| 2.85 | alpha-ionone |
| 2.25 | beta-ionone |
| 22.60 | ethyl acetate |
| 28.34 | acetoin |
| 2.25 | delta-decalactone |
| 4.50 | linalool |
| 2.25 | alpha-terpineol |
| 2.25 | cis-3-hexenol |
| 4.50 | amyl alcohol |
| 18.07 | caproic acid |
| 4.50 | caprylic acid |
| 5.64 | alpha-campholenol |
| 100.000 | Total |
| Soursop flavor 2 |
| Patent 5,468,500 Soursop flavor |
| For Flavor Use |
| 9.40 | methyl butyrate |
| 11.70 | methyl 2-butenoate |
| 7.00 | butyric acid |
| 26.90 | methyl hexanoate |
| 42.20 | methyl 2-hexenoate |
| 2.30 | hexanoic acid |
| 0.50 | linalool |
| 100.000 | Total |
| Soursop flavor 3 |
| Patent 5,468,500 Soursop flavor |
| For Flavor Use |
| 9.20 | methyl butyrate |
| 11.50 | methyl 2-butenoate |
| 7.50 | butyric acid |
| 25.70 | methyl hexanoate |
| 43.33 | methyl 2-hexenoate |
| 2.30 | hexanoic acid |
| 0.40 | linalool |
| 0.05 | methyl nicotinate |
| 0.02 | methyl cinnamate |
| 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 |
| Green Tea beverage flavor base |
| Patent 8,575,086 Flavor and fragrance compositions |
| For Flavor Use |
| 0.020 | cis-jasmone |
| 0.150 | cis-3-hexenol |
| 0.100 | (E)-2-hexenal |
| 0.001 | jasmine lactone |
| 0.005 | beta-ionone |
| 0.010 | indole |
| 0.100 | hexanoic acid |
| 0.001 | (Z)-buchu mercaptan 0.001% |
| 40.000 | water |
| 59.613 | ethanol |
| 100.000 | Total |