| 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 |
| berry type |
| For Flavor Use |
| 20.00 | raspberry ketone methyl ether |
| 40.00 | ethyl isovalerate |
| 20.00 | maltol |
| 10.00 | isobutyric acid |
| 0.10 | beta-damascone |
| 0.30 | beta-ionone |
| 50.00 | ethyl acetate |
| 20.00 | ethyl butyrate |
| 0.50 | buchu leaf oil 1% |
| 0.50 | aruscol 0.1% |
| 838.60 | propylene glycol |
| 1000.000 | Total |