| 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 |
| Cherry flavor |
| Patent 4,312,766 Derivatives of cis-3-hexenol and process for producing compositions of matter containing cis-3-hexenal and products produced thereby and organoleptic uses thereof |
| For Flavor Use |
| 10.00 | heliotropin |
| 5.00 | benzaldehyde |
| 0.50 | para-tolyl aldehyde |
| 2.00 | vanillin |
| 4.00 | aldehyde C-16 |
| 0.10 | acetaldehyde ethyl phenethyl acetal |
| 0.20 | benzyl acetate |
| 2.00 | maltol |
| 6.20 | benzyl alcohol |
| 70.00 | propylene glycol |
| 100.000 | Total |
| Coffee flavor base |
| Patent 3,952,024 Furfurylthioacetone |
| For Flavor Use |
| 50.00 | cyclotene |
| 50.00 | furfuryl alcohol |
| 10.00 | furfural |
| 5.00 | diacetyl |
| 30.00 | acetylmethylcarbinol |
| 100.00 | benzyl alcohol |
| 755.00 | propylene glycol |
| 1000.000 | Total |
| mango flavor |
| For Flavor Use |
| 2.00 | vanillin |
| 8.00 | hexyl acetate |
| 20.00 | hexyl isobutyrate |
| 2.00 | (E)-2-hexenal 10% |
| 8.20 | beta-caryophyllene |
| 32.00 | 2-tropical oxathiane |
| 2.50 | mango thiol |
| 3.80 | cis-galbanum oxathiane |
| 14.50 | mango skin extract |
| 0.50 | hexanal |
| 10.00 | fusel oil apple |
| 0.50 | linalyl isobutyrate |
| 10.00 | hexyl 2-methyl butyrate |
| 0.50 | clary sage oil 10% |
| 0.50 | coriander seed oil |
| 146.00 | ethyl alcohol |
| 739.00 | propylene glycol |
| 1000.000 | Total |
| Orange flavor |
| Patent 4,331,571 1-N-Butoxy-1-ethanol acetate useful for augmenting or enhancing the aroma of perfume materials |
| For Flavor Use |
| 13.00 | orange oil |
| 1.50 | 1-butoxyethyl acetate |
| 0.10 | ethyl acetate |
| 0.50 | ethyl butyrate |
| 0.10 | propanol |
| 0.10 | (E)-2-hexenal |
| 60.00 | ethanol |
| 0.05 | fusel oil |
| 24.65 | propylene glycol |
| 100.000 | Total |
| Orange flavor |
| Patent 4,405,510 1-Ethoxy-1-ethanol acetate-acetaldehyde mixtures and uses thereof foraugmenting or enhancing the aroma or taste of consumable materials |
| For Flavor Use |
| 13.00 | orange oil brazil |
| 0.79 | 1-ethoxyethyl acetate |
| 0.79 | acetaldehyde |
| 0.10 | ethyl acetate |
| 0.50 | ethyl butyrate |
| 0.10 | propanol |
| 0.10 | (E)-2-hexenal |
| 60.00 | ethyl alcohol |
| 0.05 | fusel oil |
| 24.57 | propylene glycol |
| 100.000 | Total |
| Tea flavor |
| Patent 6,022,531 Use of 2,5,6-trimethyl-2-heptanol in perfumery and as flavoringingredient |
| For Flavor Use |
| 5.00 | benzaldehyde |
| 40.00 | beta-damascone 1% |
| 10.00 | gamma-heptalactone |
| 5.00 | (E)-2-hexenol |
| 25.00 | linalool oxide |
| 5.00 | phenethyl alcohol |
| 10.00 | cis-3-hexenol |
| 10.00 | beta-ionone 10% |
| 10.00 | 4-terpinenol |
| 65.00 | 2,5,6-trimethyl-2-heptanol |
| 15.00 | propylene glycol |
| 200.000 | Total |
| Walnut 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 |
| 10.00 | ethyl 2-methyl butyrate |
| 40.00 | vanillin |
| 40.00 | butyl valerate |
| 5.00 | 2,3-diethyl pyrazine |
| 80.00 | methyl cyclopentenolone |
| 60.00 | benzaldehyde |
| 0.50 | valerian rhizome oil inian 1% |
| 764.50 | 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 |