Perflavory
Flavor Demo Formulas
amaretto flavor
For Flavor Use
105.00lavandin oil
100.00clary sage oil
100.00rosemary oil
90.00white thyme oil
40.00fennel seed oil sweet
20.00peppermint oil
5.90cis-3-hepten-1-yl acetate
5.00angelica seed oil
5.00anise seed oil
4.00lemon oil
2.00wormwood oil
0.10cinnamon bark oil
523.00ethyl alcohol
1000.000Total
Apricot flavor
Patent 4,439,353 Esters of substituted 2,2-dimethylcyclohexanoic acid
For Flavor Use
0.30linalyl acetate 10%
0.40cinnamaldehyde 10%
0.50angelica root oil
1.00amyl butyrate
1.00amyl valerate
2.00vanillin
2.00aldehyde C-18
2.00petitgrain oil SA
2.50benzaldehyde
5.00orange oil
15.00aldehyde C-14
947.80ethanol
20.50givescone 10%
1000.000Total
Apricot flavor
Patent 4,305,411 Acetyl hydrindacenes, acetyl indanes, mixtures of same, processes for preparing same and organoleptic uses thereof
For Flavor Use
30.00alpha-ionone
30.00ethyl oenanthate
120.00benzaldehyde
84.00vanillin
150.00ethyl alcohol
0.40cinnamaldehyde
0.40geraniol
2.00benzaldehyde could be cis-3-hexenol
8.00amyl butyrate
8.00amyl acetate
15.00amyl valerate
18.00amyl formate
19.00ethyl hexanoate
20.00neroli oil
44.00ethyl valerate
100.00aldehyde C-14
251.20propylene glycol
900.000Total
Apricot tobacco flavor
Patent 4,669,490 Novel flavor compositions and tobacco products containing cis-3,7-dimethylocta-3,6-dienoic acid
For Flavor Use
0.25alpha-terpinyl acetate
0.25methyl anthranilate
0.30linalyl acetate
0.50nerol
0.50cinnamaldehyde
1.50geraniol
2.50petitgrain oil SA
10.00amyl butyrate
10.00isoamyl acetate
15.00isoamyl isovalerate
20.00amyl formate
20.00ethyl caproate
30.00alpha-ionone
30.00ethyl oenanthate
45.00ethyl isovalerate
85.00vanillin
120.00benzaldehyde
125.00aldehyde C-14
464.20ethyl alcohol
20.00(Z)-isogeranic acid
1000.000Total
Blackberry flavor
Patent 7,632,964 Organic compounds
For Flavor Use
533.2000water
225.0000propylene glycol
225.0000ethyl alcohol 190 PR grain
10.0000blackberry essence 100x
2.2000ethyl butyrate
1.1502ethyl pyruvate
1.0000maltol
0.5000raspberry ketone
0.40002-heptanol
0.2160hexyl alcohol
0.21332-methyl butyric acid
0.1944cis-3-hexenyl acetate
0.1485acetaldehyde diethyl acetal
0.1350methyl amyl ketone
0.11344-terpinenol
0.1080alpha-terpineol crude
0.0999ethyl isovalerate
0.0999ethyl caproate
0.0918furaneol
0.0405laevo-menthol
0.0378hexyl acetate
0.0216(E)-2-hexenal
0.0108ionone mixed isomers
0.0081dimethyl sulfide
0.0054laevo-menthyl acetate
0.0027benzyl acetate
0.0027ambrette seed absolute
1000.000Total
Cranberry flavor
Patent 7,927,643 Compositions of oxo-terpene derivatives and process for preparing the same
For Flavor Use
0.200ethyl butyrate
0.2002-methyl-3-pentenoic acid
0.200laevo-menthyl acetate
12.000ethyl acetate
0.030raspberry ketone
0.008beta-ionone
0.300allyl caproate
0.200cis-3-hexenol
0.300geranyl butyrate
0.300benzaldehyde
0.100(E)-tiglic acid
0.004beta-damascone
0.0701,4-cineole
0.070alpha-terpineol
0.1004-methyl benzaldehyde
0.200linalool
88.000tannic acid
9.0003-methyl butyric acid
888.718ethanol
1000.000Total
Pink Grapefruit flavor for a yoghurt
Patent 7,078,570 Substituted cyclohexenes
For Flavor Use
805.20ethanol
4.80nootkatone
34.00orange peel oil 7.8 brazil fold
10.00juniper berry oil CO2 extract
47.00orange essence oil 10-fold brazil
50.00orange peel oil 5 fold
48.00grapefruit base
1.001,2,6-trimethyl-6-(3-methyl-but-2-enyl)-cyclohex-2-enol
1000.000Total
Guava flavor
Patent WO2010042938 A1 Thiol-containing fragrance and flavor materials
For Flavor Use
94.386ethyl alcohol
0.3500acetoin
0.8400acetic acid
0.1100caproic acid
0.1500dextro-limonene
0.0400beta-ocimene
0.0200beta-caryophyllene
0.2600cis-3-hexenol
3.6000hexyl alcohol
0.1300nerolidol
0.0300phenethyl acetate
0.0300phenyl acetic acid
0.0300phenethyl alcohol
0.0070cinnamic acid
0.0100cinnamyl acetate
0.0070ethyl 3-mercapto-2-methyl butanoate 1%
100.000Total
liqueur formulation
Patent 4,418,087 Mixture of 4,4A,5,6-tetrahydro-7-methyl-2-(3H)-naphthalenone and benzodioxanones and use thereof in augmenting or enhancing the aroma ortaste of consumable materials
For Flavor Use
780.00clove bud oil
400.00lemon oil
300.00orange oil
250.00cinnamon bark oil
180.00mace oil
150.00vanilla flavor base
10.00neroli oil
2.00citronellol
1.00rose absolute bulgaria
927.00ethyl alcohol
3000.000Total
mango flavor
For Flavor Use
2.00vanillin
8.00hexyl acetate
20.00hexyl isobutyrate
2.00(E)-2-hexenal 10%
8.20beta-caryophyllene
32.002-tropical oxathiane
2.50mango thiol
3.80cis-galbanum oxathiane
14.50mango skin extract
0.50hexanal
10.00fusel oil apple
0.50linalyl isobutyrate
10.00hexyl 2-methyl butyrate
0.50clary sage oil 10%
0.50coriander seed oil
146.00ethyl alcohol
739.00propylene glycol
1000.000Total
melon type
For Flavor Use
5.00methyl para-anisate
5.00methyl cinnamate 10%
5.003-phenyl propionaldehyde 1%
10.00cyclamen aldehyde 1%
10.00geraniol 10%
10.00orange oil
15.00ethyl pelargonate
25.00lemon oil
25.00amyl acetate
30.00aldehyde C-16
50.00amyl isovalerate
50.00amyl butyrate
75.00ethyl isovalerate
100.00ethyl acetoacetate
585.00ethyl alcohol
1000.000Total
Orange flavor
Patent 3,970,701 Lower alkenals
For Flavor Use
13.00orange oil brazil
1.50acetaldehyde
0.10ethyl acetate
0.50ethyl butyrate
0.10propionaldehyde
0.10(E)-2-hexenal
60.00ethanol 95%
0.05fusel oil
24.65propylene glycol
100.000Total
Orange flavor
Patent 4,331,571 1-N-Butoxy-1-ethanol acetate useful for augmenting or enhancing the aroma of perfume materials
For Flavor Use
13.00orange oil
1.501-butoxyethyl acetate
0.10ethyl acetate
0.50ethyl butyrate
0.10propanol
0.10(E)-2-hexenal
60.00ethanol
0.05fusel oil
24.65propylene glycol
100.000Total
Orange flavor
Patent 4,405,510 1-Ethoxy-1-ethanol acetate-acetaldehyde mixtures and uses thereof foraugmenting or enhancing the aroma or taste of consumable materials
For Flavor Use
13.00orange oil brazil
0.791-ethoxyethyl acetate
0.79acetaldehyde
0.10ethyl acetate
0.50ethyl butyrate
0.10propanol
0.10(E)-2-hexenal
60.00ethyl alcohol
0.05fusel oil
24.57propylene glycol
100.000Total
Peach flavor
Patent 4,305,411 Acetyl hydrindacenes, acetyl indanes, mixtures of same, processes for preparing same and organoleptic uses thereof
For Flavor Use
168.00vanillin
304.50ethanol
0.75cinnamaldehyde
0.75geraniol
4.00benzaldehyde
16.00amyl butyrate
16.00amyl acetate
30.00amyl valerate
36.00amyl formate
38.00ethyl hexanoate
48.00neroli oil
88.00ethyl valerate
250.00aldehyde C-14
1000.000Total
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
Raspberry flavor
Patent 4,485,036 Odorant compositions containing megastigma-5(11),8-dien-4,7-oxides and tetra-substituted-7-oxa-bicyclo[3.3.0]-octanes
For Flavor Use
0.15cis-3-hexenol
0.15methyl anthranilate
0.50raspberry ketone
0.15dimethyl sulfide
0.10citral
1.50diethyl succinate
1.50aldehyde C-14
1.00celery seed oil
2.00(E)-anethol
2.50ethyl isovalerate
3.00aldehyde C-16
4.00vanillin
6.00ethyl acetate
2.00jasmin absolute 10%
50.00beta-ionone
925.45ethanol
1000.000Total
strawberry flavor
For Flavor Use
3.50ethyl butyrate
0.70aldehyde C-16
0.50cis-3-hexenol 10%
3.50isobutyl acetate 10%
1.50styrallyl acetate 10%
1.00ethyl 2-methyl butyrate
0.50gamma-decalactone 10%
10.00methyl cinnamate
78.80ethanol
100.000Total
Tobacco flavor
Patent 4,570,648 Flavorants containing esters of 2,3,6,6-tetramethylcyclohexenyl carboxylic acids
For Flavor Use
1.00para-cymene
2.50camphor
3.50alpha-terpineol
4.00ethyl phenyl acetate
5.00dextro-limonene
8.00beta-ionone
10.00furfural
10.00linalool oxide
20.00phenethyl alcohol
20.00phenyl acetic acid
20.00linalool
20.00cis-jasmone
30.00vanillin
30.00laevo-menthol
30.002,3,5,6-tetramethyl pyrazine
40.00benzaldehyde
40.00beta-caryophyllene
10.00givescone 10%
696.00ethanol (denatured)
1000.000Total
Tobacco flavor
Patent 4,399,062 Branched chain olefinic alcohols, thiols, esters and ethers,organoleptic uses thereof, processes for preparing same andintermediates therefor
For Flavor Use
0.05ethyl butyrate
0.05ethyl valerate
2.00maltol
26.00cocoa extract
10.00coffee bean extract roasted
20.00ethyl alcohol
41.90water
100.000Total
Artificial Vanilla flavor
Patent EP0110362 B1 Fragrance and flavour compositions
For Flavor Use
3.50vanillin
0.80ethyl vanillin
0.10heliotropin
0.50veratraldehyde
0.40benzodihydropyrone
0.10(±)-1,2,5,6-tetrahydrocuminic acid 0.01%
50.00ethanol
44.60water
100.000Total
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