| Roasted Hazelnut flavor |
| Patent 6,426,108 Process for preparing hydroxyketones |
| For Flavor Use |
| 0.20 | 2-acetyl pyrazine |
| 0.20 | benzaldehyde |
| 0.30 | diacetyl |
| 0.20 | meta-dimethyl hydroquinone |
| 0.60 | methyl corylone |
| 0.40 | 5-methyl furfural |
| 0.10 | gamma-nonalactone |
| 94.90 | propylene glycol |
| 0.10 | 2,3,5-trimethyl pyrazine |
| 2.00 | vanillin |
| 1.00 | 3(2)-hydroxy-5-methyl-2(3)-hexanone |
| 100.000 | Total |
| Hazelnut flavor |
| Application: 0.1% in milk drinks. |
| Patent 5,179,077 4-methyl-3-pentyl-2(5H)-furanone |
| For Flavor Use |
| 6.00 | caramel pentadione |
| 20.00 | vanillin |
| 2.00 | 2-acetyl pyrazine |
| 953.00 | propylene glycol |
| 3.00 | diacetyl |
| 3.00 | meta-dimethyl hydroquinone |
| 1.00 | aldehyde C-18 |
| 2.00 | benzaldehyde |
| 4.00 | furfural |
| 1.00 | 2,3,5-trimethyl pyrazine |
| 5.00 | 4-methyl-3-pentyl-2(5H)-furanone |
| 1000.000 | Total |