| Beef soup flavor |
| Patent 3,959,509 Flavoring foodstuffs using sulfur-containing compounds |
| For Flavor Use |
| 53.00 | sulfurol |
| 5.00 | 5-methyl furfural |
| 2.00 | roasted butanol |
| 1.50 | guaiacol |
| 0.50 | methyl mercaptan |
| 5.00 | 3-tetrahydrothiophenone |
| 1.00 | methional |
| 32.00 | tetrahydrofurfuryl alcohol |
| 100.000 | Total |
| Meaty flavor |
| Patent 3,931,270 Process for producing 2-thia substituted 1,4 diones |
| For Flavor Use |
| 90.00 | liquid hydrolyzed vegetable protein |
| 5.00 | sulfurol |
| 1.00 | 3-tetrahydrothiophenone |
| 0.01 | furfuryl mercaptan |
| 0.50 | 2-nonenal |
| 0.49 | difurfuryl disulfide |
| 0.50 | dimethyl sulfide |
| 0.50 | methyl mercaptan |
| 2.00 | 3-thioacetyl-2,5-hexanedione |
| 100.000 | 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 |