| Chocolate flavor |
| Patent 6,426,108 Process for preparing hydroxyketones |
| For Flavor Use |
| 0.02 | benzaldehyde |
| 85.58 | cocoa extract |
| 0.15 | ethyl phenyl acetate |
| 5.00 | ethyl vanillin |
| 0.05 | isobutyric acid |
| 0.30 | phenyl acetic acid |
| 0..20 | phenethyl alcohol |
| 0.20 | 2,3,5-trimethyl pyrazine |
| 0.20 | 2-ethyl-3,5-dimethyl pyrazine |
| 8.00 | vanillin |
| 0.50 | 3(2)-hydroxy-5-methyl-2(3)-hexanone |
| 100.000 | Total |
| Chocolate flavor |
| Patent 4,337,212 Substituted tricyclodecane derivatives, processes for producing same and organoleptic uses thereof |
| For Flavor Use |
| 0.50 | 2,6-dimethoxyphenol 10% |
| 0.10 | amyl acetate |
| 0.10 | amyl cinnamate |
| 0.20 | gamma-butyrolactone |
| 0.05 | furfural |
| 0.05 | benzaldehyde |
| 0.05 | 2,3,5-trimethyl pyrazine |
| 0.35 | phenyl acetic acid |
| 1.60 | isovaleraldehyde |
| 12.00 | ethyl maltol |
| 20.00 | ethyl vanillin |
| 800.00 | cocoa extract |
| 165.00 | propylene glycol |
| 1000.000 | Total |
| Tobacco flavor |
| Patent 4,048,201 Novel enol esters |
| For Flavor Use |
| 0.05 | ethyl butyrate |
| 0.05 | ethyl valerate |
| 2.00 | maltol |
| 26.00 | cocoa extract |
| 10.00 | roasted coffee bean extract |
| 20.00 | ethyl alcohol |
| 41.90 | water |
| 100.000 | Total |
| Tobacco flavor |
| Patent 4,399,062 Branched chain olefinic alcohols, thiols, esters and ethers,organoleptic uses thereof, processes for preparing same andintermediates therefor |
| For Flavor Use |
| 0.05 | ethyl butyrate |
| 0.05 | ethyl valerate |
| 2.00 | maltol |
| 26.00 | cocoa extract |
| 10.00 | coffee bean extract roasted |
| 20.00 | ethyl alcohol |
| 41.90 | water |
| 100.000 | Total |