| 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 |
| Roasted Cashew nut flavor |
| Patent 3,960,860 2-Methyl-5,7-dihydrothieno-[3,4d]-pyrimidine |
| For Flavor Use |
| 3.00 | maltol |
| 20.00 | acetaldehyde 50% |
| 16.00 | isobutyraldehyde |
| 42.50 | isovaleraldehyde |
| 10.00 | benzyl alcohol |
| 0.40 | dimethyl sulfide |
| 0.40 | dimethyl disulfide |
| 0.10 | isobutyl acetate |
| 0.20 | isoamyl acetate |
| 0.60 | phenethyl acetate |
| 0.30 | diacetyl 10% |
| 1.00 | acetophenone |
| 1.00 | furfural 10% |
| 1.00 | benzaldehyde |
| 0.50 | isoamyl alcohol |
| 3.00 | phenethyl alcohol |
| 100.000 | 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 |
| 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 |
| 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 |
| 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 |
| Mint flavor |
| Patent 6,322,838 Mint and/or fruit flavor compositions |
| For Flavor Use |
| 350.00 | laevo-menthol |
| 280.00 | (±)-menthone/isomenthone |
| 40.00 | laevo-menthyl acetate |
| 30.00 | eucalyptol |
| 30.00 | piperitone |
| 5.00 | alpha-terpineol |
| 5.00 | linalool |
| 2.00 | myrtenyl acetate |
| 2.00 | sabinene hydrate |
| 1.00 | eugenol |
| 1.00 | mint lactone |
| 0.50 | cis-jasmone |
| 0.30 | cis-3-hexenol |
| 0.20 | dimethyl sulfide |
| 0.20 | 3-octanol |
| 0.30 | isovaleraldehyde |
| 252.50 | ethanol 96% |
| 1000.000 | Total |
| Onion soup 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 |
| 50.00 | dimethyl sulfide |
| 5.00 | diallyl disulfide |
| 200.00 | strawberry furanone |
| 2.00 | 2-methyl-3-furanthiol |
| 10.00 | decanal |
| 20.00 | dipropyl disulfide |
| 5.00 | 2,4-decadienal |
| 708.00 | triacetin |
| 1000.000 | Total |
| peppermint flavor |
| For Flavor Use |
| 0.50 | isobutyraldehyde |
| 0.50 | 3-octanol |
| 0.50 | dimethyl sulfide |
| 1.00 | (E)-2-hexenal |
| 1.00 | cis-3-hexenol |
| 1.00 | 4-terpinenol |
| 1.00 | isopulegol |
| 2.00 | piperitone |
| 3.00 | linalool |
| 5.00 | 8-ocimenyl acetate 10% |
| 10.00 | isoamyl alcohol |
| 10.00 | isovaleraldehyde |
| 25.00 | alpha-pinene |
| 25.00 | beta-pinene |
| 40.00 | neomenthol |
| 50.00 | eucalyptol |
| 70.00 | laevo-menthyl acetate |
| 220.00 | laevo-menthone |
| 50.00 | isomenthone |
| 484.50 | laevo-menthol |
| 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 |
| 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 |
| Green Tea flavor |
| Patent RE30,363 Processes for producing strawberry flavor compositions and products |
| For Flavor Use |
| 1.00 | benzyl alcohol |
| 0.30 | 1-(2-hydroxy-4-methylcyclohexyl)ethanone |
| 0.30 | cis-3-hexenol |
| 0.10 | dimethyl sulfide |
| 0.60 | geraniol |
| 0.50 | laevo-menthol |
| 2.50 | linalool |
| 0.90 | nerolidol |
| 0.20 | alpha-terpineol |
| 5.00 | green tea isolate |
| 88.60 | ethyl alcohol |
| 100.000 | Total |
| cooked tomato flavor |
| For Flavor Use |
| 168.00 | dimethyl sulfide |
| 1.20 | damascenone |
| 2.00 | isovaleraldehyde |
| 168.00 | 3-methyl butyric acid |
| 6.00 | 1-nitro-2-phenylethane |
| 8.40 | eugenol |
| 2.50 | methional |
| 43.90 | propylene glycol |
| 400.000 | 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 |
| Tomato flavor |
| Generic |
| For Flavor Use |
| 200.00 | 2-ethyl-1-hexanol |
| 130.00 | dimethyl sulfide 1% |
| 130.00 | isoamyl valerate |
| 120.00 | cis-3-hexenol |
| 100.00 | isovaleraldehyde |
| 50.00 | isoamyl butyrate |
| 50.00 | isobutyl alcohol |
| 50.00 | isobutyl hexanoate |
| 50.00 | hexanal |
| 20.00 | methyl salicylate |
| 15.00 | hexyl acetate |
| 15.00 | isoamyl acetate |
| 15.00 | benzaldehyde |
| 15.00 | linalool oxide |
| 3.00 | geranyl acetone |
| 3.00 | (E)-2-hexenal |
| 2.00 | cinnamaldehyde |
| 2.00 | citronellal |
| 2.00 | methional |
| 2.00 | 2-isobutyl thiazole |
| 1.00 | 2-acetyl thiazole |
| 25.00 | propylene glycol |
| 1000.000 | Total |