| Banana flavor |
| Patent 6,426,108 Process for preparing hydroxyketones |
| For Flavor Use |
| 0.0050 | cananga oil |
| 0.0200 | clove leaf oil |
| 0.1250 | ethyl acetate |
| 0.1330 | furaneol 15% |
| 3.4700 | isoamyl acetate |
| 0.1250 | isoamyl alcohol |
| 0.2000 | isoamyl caproate |
| 0.6000 | isobutyl acetate |
| 0.4000 | isobutyl alcohol |
| 0.0025 | linalool |
| 0.0250 | acetaldehyde |
| 94.695 | propylene glycol |
| 0.1000 | 3(2)-hydroxy-5-methyl-2(3)-hexanone |
| 100.001 | Total |
| Chocolate flavor |
| Patent 6,426,108 Process for preparing hydroxyketones |
| For Flavor Use |
| 0.02 | benzaldehyde |
| 85.58 | cocoa extract |
| 0.15 | ethyl phenyl acetate |
| 5.00 | ethyl vanillin |
| 0.05 | isobutyric acid |
| 0.30 | phenyl acetic acid |
| 0..20 | phenethyl alcohol |
| 0.20 | 2,3,5-trimethyl pyrazine |
| 0.20 | 2-ethyl-3,5-dimethyl pyrazine |
| 8.00 | vanillin |
| 0.50 | 3(2)-hydroxy-5-methyl-2(3)-hexanone |
| 100.000 | Total |
| Coconut flavor |
| Patent 6,426,108 Process for preparing hydroxyketones |
| For Flavor Use |
| 0.10 | ethyl vanillin |
| 1.00 | gamma-nonalactone |
| 60.40 | propylene glycol |
| 38.00 | water |
| 0.50 | 3(2)-hydroxy-5-methyl-2(3)-hexanone |
| 100.000 | Total |
| Roasted Hazelnut flavor |
| Patent 6,426,108 Process for preparing hydroxyketones |
| For Flavor Use |
| 0.20 | 2-acetyl pyrazine |
| 0.20 | benzaldehyde |
| 0.30 | diacetyl |
| 0.20 | meta-dimethyl hydroquinone |
| 0.60 | methyl corylone |
| 0.40 | 5-methyl furfural |
| 0.10 | gamma-nonalactone |
| 94.90 | propylene glycol |
| 0.10 | 2,3,5-trimethyl pyrazine |
| 2.00 | vanillin |
| 1.00 | 3(2)-hydroxy-5-methyl-2(3)-hexanone |
| 100.000 | Total |