| Dill spice flavor |
| Patent 4,399,063 Prins reaction products of diisobutylene, derivatives thereof,organoleptic uses thereof and processes for preparing same |
| For Flavor Use |
| 84.50 | dill weed oil |
| 1.75 | garlic oil |
| 3.75 | capsicum oleoresin |
| 2.50 | cassia bark oil |
| 2.50 | clove bud oil |
| 2.50 | allspice berry oil |
| 1.25 | mustard seed oil |
| 1.25 | bay leaf oil |
| 4.60 | laevo-carvone |
| 3.80 | dextro-carvone |
| 2.51 | cuminaldehyde |
| 89.09 | propylene glycol |
| 200.000 | Total |
| Roasted Garlic flavor |
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry |
| For Flavor Use |
| 30.000 | 2-acetyl pyrazine 1% |
| 10.000 | ethyl acrylate 10% |
| 15.000 | heptanal 10% |
| 15.000 | benzyl mercaptan 10% |
| 10.000 | beta-caryophyllene 10% |
| 20.000 | cis-3-hexenyl formate 1% |
| 70.000 | 2,3,5-trimethyl pyrazine 10% |
| 60.000 | 2-ethyl-3-methyl pyrazine 10% |
| 40.000 | 2-ethyl-3-methyl thiopyrazine 10% |
| 5.000 | decanoic acid |
| 20.000 | garlic oil |
| 5.000 | isovaleraldehyde |
| 10.000 | 3-propylidene phthalide |
| 20.000 | benzothiazole |
| 25.000 | strawberry furanone |
| 40.000 | 5-methyl furfural |
| 10.000 | methylmnussol 10% |
| 5.000 | (E)-2-hexenal |
| 350.000 | diallyl sulfide |
| 50.000 | dipropyl disulfide |
| 5.000 | maple furanone 1% |
| 10.000 | nussol extra |
| 100.000 | propyl mercaptan 10% |
| 30.000 | sulfurobase |
| 15.000 | dimethyl trisulfide 10% |
| 30.00 | propylene glycol |
| 1000.000 | Total |