BT

Flavor Demo Formulas (flavor grade components)

Smoked Bacon flavor
Patent 8,173,822 1,3-oxathiane compounds and their use in flavor and fragrance compositions
For Flavor Use
6.500cyclotene
0.100pyridine
0.080diacetyl
0.120guaiacol
0.050isovaleric acid
1.000acetic acid
0.002furfuryl mercaptan
0.400pyroligneous acids hickory
0.0052-propyl-4-methyl-1,3-oxathiane 1%
91.743propylene glycol
100.000Total
Bacon flavor
Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry
For Flavor Use
25.0002-acetyl pyrazine 1%
5.000carvacrol
5.000benzyl disulfide 10%
15.0002,4-decadienal 1%
15.0002,3-dimethyl benzofuran 10%
35.0002-ethyl-3-methyl pyrazine 10%
25.0004,5-dihydro-2-methyl-3(2H)-thiophenone 10%
20.000maple furanone 1%
10.000(E)-2-octenal 10%
5.000ortho-cresol 10%
25.000quinoleine 10%
35.000vanillin 10%
25.000acetyl propionyl
60.000acetic acid
60.000nonanoic acid
15.000methylnussol 1%
60.000decanoic acid
35.000isobutyric acid
245.000pyroligneous acids hickory
15.000delta-dodecalactone
30.000strawberry furanone
35.000guaiacol
60.000isoeugenol
30.0006-methyl-3,5-heptadien-2-one
25.0004-propyl phenol
20.000labdanum oil 10%
20.0004-ethyl guaiacol
15.000nussol extra
15.000pyridine
15.000ortho-thiocresol
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
Beef soup flavor
Patent 3,959,509 Flavoring foodstuffs using sulfur-containing compounds
For Flavor Use
53.00sulfurol
5.005-methyl furfural
2.00roasted butanol
1.50guaiacol
0.50methyl mercaptan
5.003-tetrahydrothiophenone
1.00methional
32.00tetrahydrofurfuryl alcohol
100.000Total
Clove flavor
Patent 4,048,201 Novel enol esters
For Flavor Use
2.00vanillin
8.00beta-caryophyllene
1.00guaiacol 10%
1.00cuminaldehyde
5.005-methyl furfural
83.00eugenol
100.000Total
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
Tomato flavor
Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry
For Flavor Use
10.000octanoic acid
20.000aldehyde C-6
5.000propionaldehyde
5.000damascenone 50%
5.0002-ethyl pyridine
30.000delta-decalactone 10%
15.000guaiacol 10%
30.0002-hydroxyacetophenone 1%
60.0002-furyl methyl sulfide 1%
5.000diallyl disulfide 1%
20.000ortho-cresol 1%
15.000(E)-2-pentenal
305.000triacetin
10.000vanillin 10%
30.000isobutyl acetate
30.000linalyl hexanoate
5.000eugenol
60.0005-methyl furfural
60.000methyl heptenone
30.000methyl mercaptan 1%
70.000methional
150.000dimethyl sulfide
30.000terpineol
1000.000Total
vanilla extract type
For Flavor Use
1.00dihydrocoumarin
1.00delta-damascone
1.00diacetyl 10%
1.00guaiacol
10.00heliotropin
50.00ethyl vanillin
200.00vanillin
100.00ethyl vanillin isobutyrate
636.00propylene glycol
1000.000Total
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