BT

Flavor Demo Formulas (flavor grade components)

Banana flavor
Patent 6,426,108 Process for preparing hydroxyketones
For Flavor Use
0.0050cananga oil
0.0200clove leaf oil
0.1250ethyl acetate
0.1330furaneol 15%
3.4700isoamyl acetate
0.1250isoamyl alcohol
0.2000isoamyl caproate
0.6000isobutyl acetate
0.4000isobutyl alcohol
0.0025linalool
0.0250acetaldehyde
94.695propylene glycol
0.10003(2)-hydroxy-5-methyl-2(3)-hexanone
100.001Total
Blueberry flavor for a yoghurt
Patent 7,078,570 Substituted cyclohexenes
For Flavor Use
0.30geranium oil bourbon
0.20bergamot oil
0.05ylang ylang oil
2.00linalool
0.10orris rhizome resinoid (water soluble)
4.00alpha-terpineol
0.70isoamyl alcohol
0.10geraniol
4.00acetic acid
0.06acetoin
0.30eucalyptol
1.00ethyl hexanoate
12.00ethyl isovalerate
0.05butyric acid
0.50ethyl butyrate
2.00ethyl 2-methyl butyrate
0.502-methyl butyric acid
0.10butyl lactate
0.50cis-3-hexenol
3.50isoamyl acetate
0.06diacetyl
0.70methyl cinnamate
1.00ethyl lactate
0.05tannic acid
0.25gamma-nonalactone
5.00methyl isovalerate
0.50(E)-2-hexenal
0.20(E)-3-hexenoic acid
959.28propylene glycol
1.001,2,6-trimethyl-6-(3-methyl-but-2-enyl)-cyclohex-2-enol
1000.000Total
Roasted Cashew nut flavor
Patent 3,960,860 2-Methyl-5,7-dihydrothieno-[3,4d]-pyrimidine
For Flavor Use
3.00maltol
20.00acetaldehyde 50%
16.00isobutyraldehyde
42.50isovaleraldehyde
10.00benzyl alcohol
0.40dimethyl sulfide
0.40dimethyl disulfide
0.10isobutyl acetate
0.20isoamyl acetate
0.60phenethyl acetate
0.30diacetyl 10%
1.00acetophenone
1.00furfural 10%
1.00benzaldehyde
0.50isoamyl alcohol
3.00phenethyl alcohol
100.000Total
peppermint flavor
For Flavor Use
0.50isobutyraldehyde
0.503-octanol
0.50dimethyl sulfide
1.00(E)-2-hexenal
1.00cis-3-hexenol
1.004-terpinenol
1.00isopulegol
2.00piperitone
3.00linalool
5.008-ocimenyl acetate 10%
10.00isoamyl alcohol
10.00isovaleraldehyde
25.00alpha-pinene
25.00beta-pinene
40.00neomenthol
50.00eucalyptol
70.00laevo-menthyl acetate
220.00laevo-menthone
50.00isomenthone
484.50laevo-menthol
1000.000Total
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