| Coffee flavor enhancer | ||
| Patent 3,952,024 Furfurylthioacetone | ||
| For Flavor Use | ||
| 5.00 | 2-methyl-3-pentenoic acid | |
| 2.00 | 2-methyl-3-(methyl thio) pyrazine | |
| 2.00 | furfuryl thioacetate | |
| 4.00 | 2,6-dimethyl-gamma-thiopyrone | |
| 1.00 | 2-(methyl thio) phenol | |
| 4.00 | 3,4-xylenol | |
| 20.00 | pyridine | |
| 3.00 | 2-vinyl benzofuran | |
| 9.00 | propylene glycol | |
| 50.000 | Total | |
| 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 | |