BT

Flavor Demo Formulas (flavor grade components)

Blackberry flavor
Patent 7,632,964 Organic compounds
For Flavor Use
533.2000water
225.0000propylene glycol
225.0000ethyl alcohol 190 PR grain
10.0000blackberry essence 100x
2.2000ethyl butyrate
1.1502ethyl pyruvate
1.0000maltol
0.5000raspberry ketone
0.40002-heptanol
0.2160hexyl alcohol
0.21332-methyl butyric acid
0.1944cis-3-hexenyl acetate
0.1485acetaldehyde diethyl acetal
0.1350methyl amyl ketone
0.11344-terpinenol
0.1080alpha-terpineol crude
0.0999ethyl isovalerate
0.0999ethyl caproate
0.0918furaneol
0.0405laevo-menthol
0.0378hexyl acetate
0.0216(E)-2-hexenal
0.0108ionone mixed isomers
0.0081dimethyl sulfide
0.0054laevo-menthyl acetate
0.0027benzyl acetate
0.0027ambrette seed absolute
1000.000Total
Tropical Fruit flavor
Patent 8,575,086 Flavor and fragrance compositions
For Flavor Use
3.000ethyl acetate
1.500ethyl butyrate
0.150hexyl alcohol
0.060hexyl acetate
0.150hexyl butyrate
0.250hexyl hexanoate
0.100cis-3-hexenol
0.050cis-3-hexenyl acetate
0.025cis-3-hexenyl hexanoate
0.050linalool
0.005beta-ionone
0.005hexanoic acid
0.0102-methyl-4-propyl-1,3-oxathiane
0.050strawberry furanone
54.595ethyl alcohol
40.000water
100.000Total
Guava flavor
Patent WO2010042938 A1 Thiol-containing fragrance and flavor materials
For Flavor Use
94.386ethyl alcohol
0.3500acetoin
0.8400acetic acid
0.1100caproic acid
0.1500dextro-limonene
0.0400beta-ocimene
0.0200beta-caryophyllene
0.2600cis-3-hexenol
3.6000hexyl alcohol
0.1300nerolidol
0.0300phenethyl acetate
0.0300phenyl acetic acid
0.0300phenethyl alcohol
0.0070cinnamic acid
0.0100cinnamyl acetate
0.0070ethyl 3-mercapto-2-methyl butanoate 1%
100.000Total
Pear flavor
Patent 5,837,671 Organoleptic compound and composition
For Flavor Use
20.00isoamyl acetate
40.00hexyl acetate
2.00geranyl acetate
5.00heptyl acetate
10.00ethyl butyrate
5.00(E)-2-hexenal
10.00isoamyl butyrate
5.00hexyl alcohol
3.00vanillin
4.00anapear
896.00propylene glycol
1000.000Total
bartlett Pear flavor
Patent 4,305,411 Acetyl hydrindacenes, acetyl indanes, mixtures of same, processes for preparing same and organoleptic uses thereof
For Flavor Use
0.20methyl acetate
0.20ethyl acetate
0.20propyl acetate
0.40butyl acetate
0.30hexanol
2.55amyl acetate
2.55hexyl acetate
8.44cis-3-hexenyl acetate
4.50heptyl acetate
4.40methyl octanoate
6.20methyl-4-keto-trans-butene-2-oate
4.01heptanol
3.00methyl (E)-2-octenoate
4.20octanol
2.50ethyl (E)-2-octenoate
4.50methyl (Z)-4-decenoate
2.50ethyl decanoate
6.40ethyl (E)-2-decenoate
6.40ethyl 3-hydroxyoctenoate
9.20ethyl (E,E)-2,4-decadienoate
7.40propyl (E,E)-2,4-decadienoate
6.00butyl (E,Z)-2,4-decadienoate
2.20methyl (Z)-8-tetradecenoate
4.00ethyl 2-tetradecenoate
8.00ethyl-cis-8-tetradecenoate
99.75propylene glycol
200.000Total
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