| Berry flavor |
| Patent 7,927,643 Compositions of oxo-terpene derivatives and process for preparing the same |
| For Flavor Use |
| 1.00 | acetic acid |
| 2.00 | lactic acid |
| 12.00 | 3-methyl butyric acid |
| 5.00 | ethyl acetate |
| 12.00 | ethyl butyrate |
| 6.00 | ethyl caproate |
| 5.00 | ethyl isovalerate |
| 2.00 | ethyl laurate |
| 3.00 | isoamyl butyrate |
| 0.50 | ethyl phenyl glycidate |
| 0.20 | styrallyl acetate |
| 1.00 | cis-3-hexenyl butyrate |
| 1.00 | cis-3-hexenyl acetate |
| 3.00 | cis-3-hexenol |
| 2.00 | (E)-2-hexenal |
| 0.20 | raspberry ketone |
| 0.50 | methyl ionone gamma supreme |
| 10.00 | gamma-decalactone |
| 9.00 | methyl cinnamate |
| 60.00 | ethyl maltol |
| 864.60 | propylene glycol |
| 1000.000 | Total |
| Blackberry flavor |
| Patent 7,632,964 Organic compounds |
| For Flavor Use |
| 533.2000 | water |
| 225.0000 | propylene glycol |
| 225.0000 | ethyl alcohol 190 PR grain |
| 10.0000 | blackberry essence 100x |
| 2.2000 | ethyl butyrate |
| 1.1502 | ethyl pyruvate |
| 1.0000 | maltol |
| 0.5000 | raspberry ketone |
| 0.4000 | 2-heptanol |
| 0.2160 | hexyl alcohol |
| 0.2133 | 2-methyl butyric acid |
| 0.1944 | cis-3-hexenyl acetate |
| 0.1485 | acetaldehyde diethyl acetal |
| 0.1350 | methyl amyl ketone |
| 0.1134 | 4-terpinenol |
| 0.1080 | alpha-terpineol crude |
| 0.0999 | ethyl isovalerate |
| 0.0999 | ethyl caproate |
| 0.0918 | furaneol |
| 0.0405 | laevo-menthol |
| 0.0378 | hexyl acetate |
| 0.0216 | (E)-2-hexenal |
| 0.0108 | ionone mixed isomers |
| 0.0081 | dimethyl sulfide |
| 0.0054 | laevo-menthyl acetate |
| 0.0027 | benzyl acetate |
| 0.0027 | ambrette seed absolute |
| 1000.000 | Total |
| cassis type |
| For Flavor Use |
| 10.00 | ethyl acetate |
| 10.00 | acetic acid |
| 105.00 | raspberry ketone |
| 150.00 | ethyl butyrate |
| 10.00 | maltol |
| 5.00 | ethyl 2-methyl butyrate |
| 30.00 | dimethyl sulfide |
| 5.00 | methyl cyclopentenolone 10% |
| 5.00 | cis-3-hexenol |
| 25.00 | vanillin |
| 10.00 | alpha-ionone 10% |
| 5.00 | buchu leaf oil |
| 5.00 | isovaleric acid 10% |
| 15.00 | buchu mercaptan 1% |
| 610.00 | triacetin |
| 1000.000 | Total |
| Cranberry flavor |
| Patent 7,927,643 Compositions of oxo-terpene derivatives and process for preparing the same |
| For Flavor Use |
| 0.200 | ethyl butyrate |
| 0.200 | 2-methyl-3-pentenoic acid |
| 0.200 | laevo-menthyl acetate |
| 12.000 | ethyl acetate |
| 0.030 | raspberry ketone |
| 0.008 | beta-ionone |
| 0.300 | allyl caproate |
| 0.200 | cis-3-hexenol |
| 0.300 | geranyl butyrate |
| 0.300 | benzaldehyde |
| 0.100 | (E)-tiglic acid |
| 0.004 | beta-damascone |
| 0.070 | 1,4-cineole |
| 0.070 | alpha-terpineol |
| 0.100 | 4-methyl benzaldehyde |
| 0.200 | linalool |
| 88.000 | tannic acid |
| 9.000 | 3-methyl butyric acid |
| 888.718 | ethanol |
| 1000.000 | Total |
| Black Currant flavor |
| Patent 5,321,005 Flavor and fragrance compositions produced using process for quantitatively and qualitatively substantially continuously analyzing the aroma emitted from a living fruit |
| For Flavor Use |
| 5.00 | cis-3-hexenol |
| 1.50 | alpha-phellandrene |
| 3.00 | alpha-terpineol 10% |
| 5.00 | raspberry ketone |
| 2.00 | vanillin |
| 6.00 | ethyl maltol |
| 2.00 | methyl benzoate |
| 2.00 | benzaldehyde |
| 4.00 | benzyl propionate |
| 5.00 | isobutyl acetate |
| 0.50 | coriander seed oil |
| 8.00 | ethyl butyrate |
| 3.00 | dimethyl sulfide |
| 8.00 | fusel oil |
| 10.00 | acetic acid |
| 0.50 | alpha-ionone 10% |
| 0.50 | ethyl heptanoate |
| 934.00 | propylene glycol |
| 1000.000 | Total |
| Grape flavor |
| Patent 4,570,648 Flavorants containing esters of 2,3,6,6-tetramethylcyclohexenyl carboxylic acids |
| For Flavor Use |
| 10.00 | ethyl isovalerate |
| 10.00 | cinnamic alcohol |
| 10.00 | citral 10% |
| 10.00 | aldehyde C-16 10% |
| 10.00 | ethyl oenanthate |
| 10.00 | petitgrain oil 10% |
| 10.00 | rum ether |
| 10.00 | maltol |
| 15.00 | benzaldehyde 10% |
| 20.00 | raspberry ketone |
| 20.00 | ethyl butyrate |
| 40.00 | methyl anthranilate |
| 50.00 | ethyl acetate |
| 725.00 | ethanol |
| 50.00 | givescone 10% |
| 1000.000 | Total |
| Raspberry flavor |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 341 |
| For Flavor Use |
| 20.00 | ethyl butyrate |
| 30.00 | ethyl valerate |
| 10.00 | isoamyl acetate |
| 25.00 | ethyl oenanthate |
| 5.00 | celery seed oil 10% |
| 75.00 | benzyl acetate |
| 3.00 | methyl heptine carbonate |
| 2.00 | geranium oil africa |
| 5.00 | (E)-anethol |
| 45.00 | alpha-ionone |
| 65.00 | alpha-isomethyl ionone (90% min.) |
| 35.00 | maltol |
| 10.00 | raspberry ketone |
| 5.00 | para-anisyl acetate |
| 35.00 | aldehyde C-16 |
| 5.00 | aldehyde C-14 10% |
| 15.00 | vanillin |
| 5.00 | fenugreek resinoid 10% |
| 155.00 | orris rhizome concrete 10% |
| 450.00 | strawberry no. 2 |
| 1000.000 | Total |
| Raspberry flavor |
| Patent 4,048,201 Novel enol esters |
| For Flavor Use |
| 2.00 | vanillin |
| 4.00 | maltol |
| 5.00 | raspberry ketone |
| 2.00 | alpha-ionone 10% |
| 6.00 | ethyl butyrate |
| 16.00 | ethyl acetate |
| 1.00 | dimethyl sulfide |
| 14.00 | isobutyl acetate |
| 10.00 | acetic acid |
| 10.00 | acetaldehyde |
| 930.00 | propylene glycol |
| 1000.000 | Total |
| Raspberry flavor |
| Patent 4,570,648 Flavorants containing esters of 2,3,6,6-tetramethylcyclohexenyl carboxylic acids |
| For Flavor Use |
| 0.20 | para-anisyl formate |
| 0.20 | methyl isoeugenol |
| 0.25 | laevo-bornyl acetate 1% |
| 0.25 | vanillin |
| 0.40 | orris rhizome concrete 10% |
| 0.40 | beta-ionone |
| 0.65 | acetoin 1% |
| 1.00 | heliotropyl acetate |
| 1.25 | alpha-ionone |
| 2.00 | ethyl valerate |
| 4.00 | dimethyl sulfide 10% |
| 5.00 | cis-3-hexenol |
| 5.00 | amyl alcohol |
| 5.00 | ethyl butyrate |
| 5.00 | alpha-terpineol |
| 5.00 | ethyl maltol |
| 10.00 | isobutyric acid |
| 12.00 | raspberry ketone |
| 17.40 | benzyl alcohol |
| 25.00 | ethyl acetate |
| 890.00 | ethanol |
| 10.00 | givescone |
| 1000.000 | Total |
| Raspberry flavor |
| Patent 4,485,036 Odorant compositions containing megastigma-5(11),8-dien-4,7-oxides and tetra-substituted-7-oxa-bicyclo[3.3.0]-octanes |
| For Flavor Use |
| 0.15 | cis-3-hexenol |
| 0.15 | methyl anthranilate |
| 0.50 | raspberry ketone |
| 0.15 | dimethyl sulfide |
| 0.10 | citral |
| 1.50 | diethyl succinate |
| 1.50 | aldehyde C-14 |
| 1.00 | celery seed oil |
| 2.00 | (E)-anethol |
| 2.50 | ethyl isovalerate |
| 3.00 | aldehyde C-16 |
| 4.00 | vanillin |
| 6.00 | ethyl acetate |
| 2.00 | jasmin absolute 10% |
| 50.00 | beta-ionone |
| 925.45 | ethanol |
| 1000.000 | Total |
| Raspberry flavor |
| Patent 4,461,309 Ionyl-alkyl and ionyl alkenyl ethers as flavorants for tobacco |
| For Flavor Use |
| 0.05 | ethyl palmitate |
| 0.20 | geraniol |
| 0.60 | alpha-isomethyl ionone (90% min.) |
| 1.00 | ethyl vanillin |
| 1.00 | amyl valerate |
| 2.00 | maltol |
| 2.00 | benzyl acetate |
| 2.00 | dimethyl sulfide 10% |
| 2.50 | aldehyde C-16 |
| 4.00 | ethyl formate |
| 5.00 | hexyl butyrate |
| 5.00 | raspberry ketone |
| 6.00 | amyl acetate |
| 6.00 | ethyl butyrate |
| 23.00 | isobutyl acetate |
| 33.50 | ethyl acetate |
| 896.15 | propylene glycol |
| 10.00 | beta-ionyl ethyl ether 10% |
| 1000.000 | Total |
| Raspberry flavor |
| Patent 4,327,749 Alkyl esters of 1-alkanoyl cycloalkanols, process for preparing same and organoleptic uses thereof |
| For Flavor Use |
| 5.00 | raspberry ketone |
| 2.00 | vanillin |
| 3.00 | maltol |
| 15.00 | alpha-ionone 1% |
| 15.00 | isobutyl acetate |
| 5.00 | ethyl butyrate |
| 5.00 | ethyl acetate |
| 5.00 | dimethyl sulfide 10% |
| 15.00 | acetic acid |
| 20.00 | acetaldehyde |
| 910.00 | propylene glycol |
| 1000.000 | Total |
| Strawberry flavor |
| Patent 3,931,293 Processes for producing cis alkyl-2-methyl-3-pentenoates and isomer mixtures containing high proportions of cis alkyl-2-methyl-3-pentenoates |
| For Flavor Use |
| 0.20 | raspberry ketone |
| 1.50 | vanillin |
| 2.00 | maltol |
| 1.50 | aldehyde C-16 |
| 2.00 | benzyl acetate |
| 1.00 | ethyl butyrate |
| 0.50 | methyl cinnamate |
| 0.50 | methyl anthranilate |
| 0.10 | alpha-ionone |
| 0.20 | gamma-undecalactone |
| 0.20 | diacetyl |
| 0.10 | (E)-anethol |
| 1.70 | cis-3-hexenol |
| 38.50 | ethanol 95% |
| 50.00 | propylene glycol |
| 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 |
| Woodberry flavor |
| Patent 7,105,194 Organoleptic compositions: use of 3-mercapto alkanoic acid esters as flavor ingredients |
| For Flavor Use |
| 0.50 | benzyl acetate |
| 4.00 | ethyl acetate |
| 1.50 | ethyl isovalerate |
| 0.10 | cis-3-hexenol |
| 0.20 | alpha-ionone |
| 0.50 | linalool |
| 0.30 | isoamyl isovalerate |
| 2.00 | raspberry ketone |
| 0.40 | omega-pentadecalactone |
| 0.50 | vanillin |
| 90.00 | propylene glycol |
| 100.000 | Total |