| Grilled Beef flavor |
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry |
| For Flavor Use |
| 10.000 | 2-acetyl thiazole 10% |
| 200.000 | oleic acid |
| 50.000 | phenyl acetic acid 1% |
| 25.000 | hexanal 0.10% |
| 50.000 | nonanal 1% |
| 15.000 | isovaleraldehyde 1% |
| 60.000 | cafeol 1% |
| 5.000 | (E,E)-2,4-heptadienal 0.10% |
| 5.000 | 2,4-octadienal 0.10% |
| 5.000 | guaiacol 1% |
| 50.000 | indole 1% |
| 40.000 | ethyl dimethyl pyrazine 1% |
| 10.000 | methyl furyl disulfide 10% |
| 10.000 | 1-octen-3-one 0.10% |
| 5.000 | propyl mercaptan 1% |
| 25.000 | butyric acid |
| 305.00 | beef gril renf nat triac (Firmenich) |
| 15.000 | pyroligneous acids hickory |
| 5.000 | strawberry furanone |
| 25.000 | lauric acid |
| 60.000 | 2,3,5-trimethyl pyrazine 10% |
| 10.000 | methional |
| 10.000 | 3-mercapto-3-methyl butanol 10% |
| 5.000 | trimethyl amine |
| 1000.000 | Total |
| Beef soup flavor |
| Patent 3,959,509 Flavoring foodstuffs using sulfur-containing compounds |
| For Flavor Use |
| 53.00 | sulfurol |
| 5.00 | 5-methyl furfural |
| 2.00 | roasted butanol |
| 1.50 | guaiacol |
| 0.50 | methyl mercaptan |
| 5.00 | 3-tetrahydrothiophenone |
| 1.00 | methional |
| 32.00 | tetrahydrofurfuryl alcohol |
| 100.000 | Total |
| gravy flavor |
| For Flavor Use |
| 0.20 | diacetyl 5% |
| 0.20 | furfural |
| 1.00 | 2-acetyl-3-ethyl pyrazine |
| 0.05 | methyl 2-methyl-3-furyl disulfide |
| 2.00 | methional |
| 0.80 | S-(2,5-dimethyl-3-furyl) ethane thioate |
| 0.75 | propylene glycol |
| 5.000 | 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 |
| potato flavor |
| For Flavor Use |
| 0.20 | diacetyl 1% |
| 1.00 | 2-acetyl-3-ethyl pyrazine 1% |
| 4.00 | 2-ethyl-3-methyl pyrazine |
| 2.00 | methional |
| 0.20 | 2,3,5-trimethyl pyrazine |
| 1.00 | mesityl oxide |
| 91.60 | ethanol |
| 100.000 | Total |
| Shrimp flavor |
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry |
| For Flavor Use |
| 5.000 | acetodine |
| 120.000 | furfuryl alcohol |
| 15.000 | benzothiazole 1% |
| 10.000 | 2,6-nonadienal 0.10% |
| 20.000 | 3-octen-1-ol 10% |
| 25.000 | dimethylphenol |
| 60.000 | polyglycol |
| 30.000 | 2-ethyl-1-hexanol K 10% |
| 10.000 | furfural |
| 5.000 | (E)-6-methyl-3,5-heptadien-2-one |
| 5.000 | 2,3-diethyl pyrazine 1% |
| 40.000 | methyl heptenone 10% |
| 20.000 | 3-(methyl thio) butyraldehyde 10% |
| 10.000 | methional |
| 15.000 | marin resinoine rob 20% |
| 10.000 | (Z)-2-nonen-1-ol 1% |
| 20.000 | dimethyl sulfide |
| 440.000 | triacetin |
| 100.000 | trimethyl amine 40 AQ |
| 20.000 | nonanal 0.10% |
| 15.000 | 2,4-nonadienal 0.10% |
| 5.000 | heptanal 0.10% |
| 1000.000 | Total |
| cooked tomato flavor |
| For Flavor Use |
| 168.00 | dimethyl sulfide |
| 1.20 | damascenone |
| 2.00 | isovaleraldehyde |
| 168.00 | 3-methyl butyric acid |
| 6.00 | 1-nitro-2-phenylethane |
| 8.40 | eugenol |
| 2.50 | methional |
| 43.90 | propylene glycol |
| 400.000 | Total |
| Tomato flavor |
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry |
| For Flavor Use |
| 10.000 | octanoic acid |
| 20.000 | aldehyde C-6 |
| 5.000 | propionaldehyde |
| 5.000 | damascenone 50% |
| 5.000 | 2-ethyl pyridine |
| 30.000 | delta-decalactone 10% |
| 15.000 | guaiacol 10% |
| 30.000 | 2-hydroxyacetophenone 1% |
| 60.000 | 2-furyl methyl sulfide 1% |
| 5.000 | diallyl disulfide 1% |
| 20.000 | ortho-cresol 1% |
| 15.000 | (E)-2-pentenal |
| 305.000 | triacetin |
| 10.000 | vanillin 10% |
| 30.000 | isobutyl acetate |
| 30.000 | linalyl hexanoate |
| 5.000 | eugenol |
| 60.000 | 5-methyl furfural |
| 60.000 | methyl heptenone |
| 30.000 | methyl mercaptan 1% |
| 70.000 | methional |
| 150.000 | dimethyl sulfide |
| 30.000 | terpineol |
| 1000.000 | Total |
| Tomato flavor |
| Generic |
| For Flavor Use |
| 200.00 | 2-ethyl-1-hexanol |
| 130.00 | dimethyl sulfide 1% |
| 130.00 | isoamyl valerate |
| 120.00 | cis-3-hexenol |
| 100.00 | isovaleraldehyde |
| 50.00 | isoamyl butyrate |
| 50.00 | isobutyl alcohol |
| 50.00 | isobutyl hexanoate |
| 50.00 | hexanal |
| 20.00 | methyl salicylate |
| 15.00 | hexyl acetate |
| 15.00 | isoamyl acetate |
| 15.00 | benzaldehyde |
| 15.00 | linalool oxide |
| 3.00 | geranyl acetone |
| 3.00 | (E)-2-hexenal |
| 2.00 | cinnamaldehyde |
| 2.00 | citronellal |
| 2.00 | methional |
| 2.00 | 2-isobutyl thiazole |
| 1.00 | 2-acetyl thiazole |
| 25.00 | propylene glycol |
| 1000.000 | Total |