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
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
gravy flavor
For Flavor Use
0.20diacetyl 5%
0.20furfural
1.002-acetyl-3-ethyl pyrazine
0.05methyl 2-methyl-3-furyl disulfide
2.00methional
0.80S-(2,5-dimethyl-3-furyl) ethane thioate
0.75propylene glycol
5.000Total
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
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
Shrimp flavor
Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry
For Flavor Use
5.000acetodine
120.000furfuryl alcohol
15.000benzothiazole 1%
10.0002,6-nonadienal 0.10%
20.0003-octen-1-ol 10%
25.000dimethylphenol
60.000polyglycol
30.0002-ethyl-1-hexanol K 10%
10.000furfural
5.000(E)-6-methyl-3,5-heptadien-2-one
5.0002,3-diethyl pyrazine 1%
40.000methyl heptenone 10%
20.0003-(methyl thio) butyraldehyde 10%
10.000methional
15.000marin resinoine rob 20%
10.000(Z)-2-nonen-1-ol 1%
20.000dimethyl sulfide
440.000triacetin
100.000trimethyl amine 40 AQ
20.000nonanal 0.10%
15.0002,4-nonadienal 0.10%
5.000heptanal 0.10%
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
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
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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