| Smoked Bacon flavor |
| Patent 8,173,822 1,3-oxathiane compounds and their use in flavor and fragrance compositions |
| For Flavor Use |
| 6.500 | cyclotene |
| 0.100 | pyridine |
| 0.080 | diacetyl |
| 0.120 | guaiacol |
| 0.050 | isovaleric acid |
| 1.000 | acetic acid |
| 0.002 | furfuryl mercaptan |
| 0.400 | pyroligneous acids hickory |
| 0.005 | 2-propyl-4-methyl-1,3-oxathiane 1% |
| 91.743 | propylene glycol |
| 100.000 | Total |
| Coffee flavor |
| Patent 8,765,204 Carbonothioates as flavours and fragrances |
| For Flavor Use |
| 1.00 | 2,3,5,6-tetramethyl pyrazine |
| 1.00 | furfuryl mercaptan |
| 0.20 | damascenone |
| 0.20 | 2-methyl pyrazine |
| 0.20 | guaiacol |
| 0.50 | 2-ethyl pyridine |
| 0.80 | 3-ethyl pyridine |
| 0.80 | ethyl cyclotene 50% |
| 2.00 | 2,3,5-trimethyl pyrazine |
| 6.00 | acetoin |
| 8.00 | acetyl propionyl |
| 3.00 | 2-ethyl-3-methyl pyrazine |
| 6.00 | 2-methoxy-4-vinyl phenol 10% |
| 970.30 | triacetin |
| 1000.000 | Total |
| Coffee flavor |
| Patent 4,311,720 Process for producing a flavored heated beverage |
| For Flavor Use |
| 1.00 | diacetyl 10% |
| 1.00 | benzaldehyde |
| 0.50 | furfural |
| 10.00 | furfuryl propionate |
| 1.00 | 2,3,5-trimethyl pyrazine 10% |
| 2.00 | 2,6-dimethoxyphenol |
| 15.00 | pyruvic acid |
| 1.00 | furfuryl mercaptan 1% |
| 0.50 | furfuryl acetate |
| 48.00 | propylene glycol |
| 20.00 | 5-acetyl-2-((2-furanyl methyl)thio) dihydro-2,5-dimethyl-3(2H)-furanone |
| 100.000 | Total |
| meat type |
| For Flavor Use |
| 1.00 | lactadione |
| 0.06 | isovaleraldehyde |
| 0.30 | furfuryl mercaptan |
| 0.05 | 2,4-decadienal |
| 0.15 | furaneol |
| 0.01 | 2,3,5-trimethyl pyrazine |
| 0.02 | 3-mercapto-2-butanone |
| 0.03 | 3-mercapto-2-methyl pentanal |
| 0.30 | bis(2-methyl-3-furyl) disulfide |
| 0.03 | methional 1% |
| 0.20 | sulfurol |
| 0.25 | 2-methyl-3-tetrahydrofuran thiol |
| 97.60 | propylene glycol |
| 100.000 | Total |
| Meaty flavor |
| Patent 3,931,270 Process for producing 2-thia substituted 1,4 diones |
| For Flavor Use |
| 90.00 | liquid hydrolyzed vegetable protein |
| 5.00 | sulfurol |
| 1.00 | 3-tetrahydrothiophenone |
| 0.01 | furfuryl mercaptan |
| 0.50 | 2-nonenal |
| 0.49 | difurfuryl disulfide |
| 0.50 | dimethyl sulfide |
| 0.50 | methyl mercaptan |
| 2.00 | 3-thioacetyl-2,5-hexanedione |
| 100.000 | Total |