BT

Flavor Demo Formulas (flavor grade components)

Apricot flavor
Patent 5,179,077 4-methyl-3-pentyl-2(5H)-furanone
For Flavor Use
1.00hexyl acetate
1.00beta-damascone 10%
2.00aldehyde C-14
2.00cis-3-hexenol
3.00benzaldehyde
3.00(E)-2-hexenol
5.00linalool
5.00gamma-decalactone
10.00butyric acid
10.00ethyl acetate
8.00gamma-dodecalactone
10.00ethyl propionate
10.00isoamyl acetate
10.002-methyl butyric acid
20.00acetic acid
20.00homofuronol 20%
5.004-methyl-3-pentyl-2(5H)-furanone
875.00propylene glycol
1000.000Total
Cranberry flavor
Patent 7,927,643 Compositions of oxo-terpene derivatives and process for preparing the same
For Flavor Use
0.200ethyl butyrate
0.2002-methyl-3-pentenoic acid
0.200laevo-menthyl acetate
12.000ethyl acetate
0.030raspberry ketone
0.008beta-ionone
0.300allyl caproate
0.200cis-3-hexenol
0.300geranyl butyrate
0.300benzaldehyde
0.100(E)-tiglic acid
0.004beta-damascone
0.0701,4-cineole
0.070alpha-terpineol
0.1004-methyl benzaldehyde
0.200linalool
88.000tannic acid
9.0003-methyl butyric acid
888.718ethanol
1000.000Total
Honey flavor
Patent 6,022,531 Use of 2,5,6-trimethyl-2-heptanol in perfumery and as flavoringingredient
For Flavor Use
100.00phenyl acetic acid
25.00benzaldehyde
10.00beta-damascone 1%
10.00furaneol
25.00ethyl phenyl acetate
20.00vanillin
50.002,5,6-trimethyl-2-heptanol
760.00propylene glycol
1000.000Total
Tea flavor
Patent 6,022,531 Use of 2,5,6-trimethyl-2-heptanol in perfumery and as flavoringingredient
For Flavor Use
5.00benzaldehyde
40.00beta-damascone 1%
10.00gamma-heptalactone
5.00(E)-2-hexenol
25.00linalool oxide
5.00phenethyl alcohol
10.00cis-3-hexenol
10.00beta-ionone 10%
10.004-terpinenol
65.002,5,6-trimethyl-2-heptanol
15.00propylene glycol
200.000Total
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