BT

Flavor Demo Formulas (flavor grade components)

Almond hazelnut flavor
Application: Dosage in a milk drink: 50 gr/100 liter (an analogous dosage applies for a maple, chocolate and coffee flavour, etc.).
Patent 4,892,966 Acetoacetic acid ester derivatives for the manufacture of .alpha.-hydroxycarbonyl compounds
For Flavor Use
25.00vanillin
2.502-acetyl pyrazine
3.00diacetyl
3.00meta-dimethyl hydroquinone
4.00furfural
8.00benzaldehyde
1.00gamma-nonalactone
1.002,3,5-trimethyl pyrazine
946.50propylene glycol
6.002-hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one
1000.000Total
Grilled Beef flavor
Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry
For Flavor Use
10.0002-acetyl thiazole 10%
200.000oleic acid
50.000phenyl acetic acid 1%
25.000hexanal 0.10%
50.000nonanal 1%
15.000isovaleraldehyde 1%
60.000cafeol 1%
5.000(E,E)-2,4-heptadienal 0.10%
5.0002,4-octadienal 0.10%
5.000guaiacol 1%
50.000indole 1%
40.000ethyl dimethyl pyrazine 1%
10.000methyl furyl disulfide 10%
10.0001-octen-3-one 0.10%
5.000propyl mercaptan 1%
25.000butyric acid
305.00beef gril renf nat triac (Firmenich)
15.000pyroligneous acids hickory
5.000strawberry furanone
25.000lauric acid
60.0002,3,5-trimethyl pyrazine 10%
10.000methional
10.0003-mercapto-3-methyl butanol 10%
5.000trimethyl amine
1000.000Total
Chocolate flavor
Patent 6,426,108 Process for preparing hydroxyketones
For Flavor Use
0.02benzaldehyde
85.58cocoa extract
0.15ethyl phenyl acetate
5.00ethyl vanillin
0.05isobutyric acid
0.30phenyl acetic acid
0..20phenethyl alcohol
0.202,3,5-trimethyl pyrazine
0.202-ethyl-3,5-dimethyl pyrazine
8.00vanillin
0.503(2)-hydroxy-5-methyl-2(3)-hexanone
100.000Total
Chocolate flavor
Application: 0.1% in milk drinks, etc.
Patent 5,179,077 4-methyl-3-pentyl-2(5H)-furanone
For Flavor Use
80.00vanillin
3.00phenyl acetic acid
50.00ethyl vanillin
850.80cocoa shell extract PG
0.20benzaldehyde
0.50isobutyric acid
2.00phenethyl alcohol
1.50ethyl phenyl acetate
2.00isovaleraldehyde
2.003,5(6)-cocoa pyrazine
1.00isobutyraldehyde
2.002,3,5-trimethyl pyrazine
5.004-methyl-3-pentyl-2(5H)-furanone
1000.000Total
Chocolate flavor
Patent 4,337,212 Substituted tricyclodecane derivatives, processes for producing same and organoleptic uses thereof
For Flavor Use
0.502,6-dimethoxyphenol 10%
0.10amyl acetate
0.10amyl cinnamate
0.20gamma-butyrolactone
0.05furfural
0.05benzaldehyde
0.052,3,5-trimethyl pyrazine
0.35phenyl acetic acid
1.60isovaleraldehyde
12.00ethyl maltol
20.00ethyl vanillin
800.00cocoa extract
165.00propylene glycol
1000.000Total
Coffee flavor
Patent 8,765,204 Carbonothioates as flavours and fragrances
For Flavor Use
1.002,3,5,6-tetramethyl pyrazine
1.00furfuryl mercaptan
0.20damascenone
0.202-methyl pyrazine
0.20guaiacol
0.502-ethyl pyridine
0.803-ethyl pyridine
0.80ethyl cyclotene 50%
2.002,3,5-trimethyl pyrazine
6.00acetoin
8.00acetyl propionyl
3.002-ethyl-3-methyl pyrazine
6.002-methoxy-4-vinyl phenol 10%
970.30triacetin
1000.000Total
Coffee flavor
Patent 4,311,720 Process for producing a flavored heated beverage
For Flavor Use
1.00diacetyl 10%
1.00benzaldehyde
0.50furfural
10.00furfuryl propionate
1.002,3,5-trimethyl pyrazine 10%
2.002,6-dimethoxyphenol
15.00pyruvic acid
1.00furfuryl mercaptan 1%
0.50furfuryl acetate
48.00propylene glycol
20.005-acetyl-2-((2-furanyl methyl)thio) dihydro-2,5-dimethyl-3(2H)-furanone
100.000Total
Roasted Garlic flavor
Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry
For Flavor Use
30.0002-acetyl pyrazine 1%
10.000ethyl acrylate 10%
15.000heptanal 10%
15.000benzyl mercaptan 10%
10.000beta-caryophyllene 10%
20.000cis-3-hexenyl formate 1%
70.0002,3,5-trimethyl pyrazine 10%
60.0002-ethyl-3-methyl pyrazine 10%
40.0002-ethyl-3-methyl thiopyrazine 10%
5.000decanoic acid
20.000garlic oil
5.000isovaleraldehyde
10.0003-propylidene phthalide
20.000benzothiazole
25.000strawberry furanone
40.0005-methyl furfural
10.000methylmnussol 10%
5.000(E)-2-hexenal
350.000diallyl sulfide
50.000dipropyl disulfide
5.000maple furanone 1%
10.000nussol extra
100.000propyl mercaptan 10%
30.000sulfurobase
15.000dimethyl trisulfide 10%
30.00propylene glycol
1000.000Total
Roasted Hazelnut flavor
Patent 6,426,108 Process for preparing hydroxyketones
For Flavor Use
0.202-acetyl pyrazine
0.20benzaldehyde
0.30diacetyl
0.20meta-dimethyl hydroquinone
0.60methyl corylone
0.405-methyl furfural
0.10gamma-nonalactone
94.90propylene glycol
0.102,3,5-trimethyl pyrazine
2.00vanillin
1.003(2)-hydroxy-5-methyl-2(3)-hexanone
100.000Total
Hazelnut flavor
Application: 0.1% in milk drinks.
Patent 5,179,077 4-methyl-3-pentyl-2(5H)-furanone
For Flavor Use
6.00caramel pentadione
20.00vanillin
2.002-acetyl pyrazine
953.00propylene glycol
3.00diacetyl
3.00meta-dimethyl hydroquinone
1.00aldehyde C-18
2.00benzaldehyde
4.00furfural
1.002,3,5-trimethyl pyrazine
5.004-methyl-3-pentyl-2(5H)-furanone
1000.000Total
meat type
For Flavor Use
1.00lactadione
0.06isovaleraldehyde
0.30furfuryl mercaptan
0.052,4-decadienal
0.15furaneol
0.012,3,5-trimethyl pyrazine
0.023-mercapto-2-butanone
0.033-mercapto-2-methyl pentanal
0.30bis(2-methyl-3-furyl) disulfide
0.03methional 1%
0.20sulfurol
0.252-methyl-3-tetrahydrofuran thiol
97.60propylene glycol
100.000Total
Peanut butter flavor enhancer
Patent 4,504,508 Flavoring with phenylalkyl mercaptals
For Flavor Use
8.00benzaldehyde dimethyl thiol acetal
4.002,3,5,6-tetramethyl pyrazine
4.002-acetyl-3,5-dimethyl pyrazine
7.002,3,5-trimethyl pyrazine
7.00propylene glycol
30.000Total
potato flavor
For Flavor Use
0.20diacetyl 1%
1.002-acetyl-3-ethyl pyrazine 1%
4.002-ethyl-3-methyl pyrazine
2.00methional
0.202,3,5-trimethyl pyrazine
1.00mesityl oxide
91.60ethanol
100.000Total
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