| Cranberry flavor |
| Patent 7,927,643 Compositions of oxo-terpene derivatives and process for preparing the same |
| For Flavor Use |
| 0.200 | ethyl butyrate |
| 0.200 | 2-methyl-3-pentenoic acid |
| 0.200 | laevo-menthyl acetate |
| 12.000 | ethyl acetate |
| 0.030 | raspberry ketone |
| 0.008 | beta-ionone |
| 0.300 | allyl caproate |
| 0.200 | cis-3-hexenol |
| 0.300 | geranyl butyrate |
| 0.300 | benzaldehyde |
| 0.100 | (E)-tiglic acid |
| 0.004 | beta-damascone |
| 0.070 | 1,4-cineole |
| 0.070 | alpha-terpineol |
| 0.100 | 4-methyl benzaldehyde |
| 0.200 | linalool |
| 88.000 | tannic acid |
| 9.000 | 3-methyl butyric acid |
| 888.718 | ethanol |
| 1000.000 | Total |
| Grapefruit flavor |
| Patent 7,927,643 Compositions of oxo-terpene derivatives and process for preparing the same |
| For Flavor Use |
| 855.00 | grapefruit oil |
| 36.00 | orange oil |
| 5.00 | bergamot oil |
| 1.00 | nootkatone |
| 2.00 | ethyl butyrate |
| 1.00 | allyl caproate |
| 900.000 | Total |
| Pineapple flavor |
| Patent 5,179,077 4-methyl-3-pentyl-2(5H)-furanone |
| For Flavor Use |
| 1.00 | ethyl valerate |
| 1.00 | gamma-decalactone |
| 4.00 | ethyl caproate |
| 4.00 | ethyl 2-methyl butyrate |
| 5.00 | 2-methyl butyric acid |
| 9.00 | isoamyl acetate |
| 10.00 | ethyl acetate |
| 10.00 | methyl 2-methyl butyrate |
| 15.00 | homofuronol 20% |
| 16.00 | ethyl butyrate |
| 25.00 | allyl caproate |
| 5.00 | 4-methyl-3-pentyl-2(5H)-furanone |
| 895.00 | propylene glycol |
| 1000.000 | Total |
| Pineapple no. 1 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 341 |
| For Flavor Use |
| 15.00 | ethyl acetate |
| 30.00 | ethyl butyrate |
| 40.00 | ethyl valerate |
| 15.00 | isoamyl acetate |
| 220.00 | allyl caproate |
| 180.00 | allyl heptanoate |
| 100.00 | ethyl oenanthate |
| 150.00 | isoamyl caproate |
| 75.00 | phenethyl alcohol |
| 15.00 | ethyl vanillin |
| 160.00 | propylene glycol |
| 1000.000 | Total |
| Pineapple no. 2 |
| Application: fruit flavors |
| Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 341 |
| For Flavor Use |
| 10.00 | rum ether |
| 10.00 | ethyl acetate |
| 30.00 | ethyl butyrate |
| 200.00 | ethyl caproate |
| 200.00 | allyl caproate |
| 150.00 | allyl heptanoate |
| 100.00 | ethyl oenanthate |
| 5.00 | orange oil |
| 5.00 | ethyl pelargonate |
| 5.00 | cognac oil white |
| 5.00 | palmarosa oil |
| 5.00 | ethyl phenyl acetate |
| 5.00 | cinnamaldehyde |
| 20.00 | ethyl cinnamate |
| 5.00 | cinnamyl butyrate |
| 10.00 | aldehyde C-16 |
| 10.00 | aldehyde C-14 |
| 5.00 | vanillin |
| 220.00 | propylene glycol |
| 1000.000 | Total |
| pineapple type |
| For Flavor Use |
| 50.00 | ethyl butyrate |
| 50.00 | allyl caproate |
| 20.00 | ethyl caproate |
| 5.00 | delta-dodecalactone |
| 100.00 | strawberry furanone |
| 5.00 | methyl 3-(methyl thio) propionate |
| 770.00 | triacetin |
| 1000.000 | Total |
| Tutti frutti flavor |
| Patent 3,993,604 Alicyclic compounds, their use and process for preparing same |
| For Flavor Use |
| 25.00 | vanillin |
| 10.00 | allyl caproate |
| 15.00 | citral |
| 35.00 | isoamyl butyrate |
| 50.00 | orange oil |
| 150.00 | ethyl butyrate |
| 150.00 | isoamyl acetate |
| 250.00 | lemon oil |
| 240.00 | orange oil terpenes |
| 75.00 | propylene glycol |
| 1000.000 | Total |