BT

Flavor Demo Formulas (flavor grade components)

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
Bread flavor
Patent 3,960,860 2-Methyl-5,7-dihydrothieno-[3,4d]-pyrimidine
For Flavor Use
50.00lactic acid
20.00acetic acid
2.00butyric acid
5.00propionic acid
3.00pyruvic acid
2.00ethyl pyruvate
2.00isovaleraldehyde 10%
12.00furfural
2.00benzaldehyde 10%
2.00popcorn pyrimidine
100.000Total
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
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
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
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
Mint flavor
Patent 6,322,838 Mint and/or fruit flavor compositions
For Flavor Use
350.00laevo-menthol
280.00(±)-menthone/isomenthone
40.00laevo-menthyl acetate
30.00eucalyptol
30.00piperitone
5.00alpha-terpineol
5.00linalool
2.00myrtenyl acetate
2.00sabinene hydrate
1.00eugenol
1.00mint lactone
0.50cis-jasmone
0.30cis-3-hexenol
0.20dimethyl sulfide
0.203-octanol
0.30isovaleraldehyde
252.50ethanol 96%
1000.000Total
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
Tea flavor
Patent 4,485,036 Odorant compositions containing megastigma-5(11),8-dien-4,7-oxides and tetra-substituted-7-oxa-bicyclo[3.3.0]-octanes
For Flavor Use
0.50isovaleraldehyde
0.50camphor 10%
1.00geraniol 10%
2.00linalyl acetate 1%
2.00linalool
2.00butyl alcohol
3.00citral 1%
100.00tannic acid 5%
889.00propylene glycol
1000.000Total
cooked tomato flavor
For Flavor Use
168.00dimethyl sulfide
1.20damascenone
2.00isovaleraldehyde
168.003-methyl butyric acid
6.001-nitro-2-phenylethane
8.40eugenol
2.50methional
43.90propylene glycol
400.000Total
Tomato flavor
Generic
For Flavor Use
200.002-ethyl-1-hexanol
130.00dimethyl sulfide 1%
130.00isoamyl valerate
120.00cis-3-hexenol
100.00isovaleraldehyde
50.00isoamyl butyrate
50.00isobutyl alcohol
50.00isobutyl hexanoate
50.00hexanal
20.00methyl salicylate
15.00hexyl acetate
15.00isoamyl acetate
15.00benzaldehyde
15.00linalool oxide
3.00geranyl acetone
3.00(E)-2-hexenal
2.00cinnamaldehyde
2.00citronellal
2.00methional
2.002-isobutyl thiazole
1.002-acetyl thiazole
25.00propylene glycol
1000.000Total
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