Perflavory
Flavor Demo Formulas
Apple flavor
Patent 4,296,137 Flavoring with 1-ethoxy-1-ethanol acetate
For Flavor Use
1.00amyl acetate
1.50gamma-decalactone
1.50caproic acid
2.50hexyl acetate
0.50coriander seed oil
2.50hexyl isobutyrate
5.00hexanal
5.00ethyl isovalerate
18.00cis-3-hexenol
18.00ethyl 2-methyl butyrate
18.00(E)-2-hexenal
26.00fusel oil
0.50maltol
100.00ethanol
200.000Total
Apple no. 2
Application: fruit flavors
Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 339
For Flavor Use
320.00isoamyl butyrate
180.00isoamyl valerate
15.00benzyl formate
20.00styralyl acetate
20.00geranium oil egypt
40.00phenethyl acetate
20.00phenethyl alcohol
5.00geranyl formate
10.00citral
5.00para-anisaldehyde
40.00phenethyl butyrate
30.00geraniol
50.00isoamyl phenyl acetate
20.00citronellol
40.00cinnamyl propionate
10.00maltol
20.00aldehyde C-16
20.00aldehyde C-14
20.00vanillin
115.00propylene glycol
1000.000Total
Banana no. 2
Application: fruit flavors
Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 339
For Flavor Use
100.00ethyl oenanthate
5.00cognac oil green
400.00benzyl acetate
15.00citral
5.00eugenol
20.00isoamyl cinnamate
20.00maltol
20.00benzodihydropyrone
20.00aldehyde C-16
395.00propylene glycol
1000.000Total
berry type
For Flavor Use
20.00raspberry ketone methyl ether
40.00ethyl isovalerate
20.00maltol
10.00isobutyric acid
0.10beta-damascone
0.30beta-ionone
50.00ethyl acetate
20.00ethyl butyrate
0.50buchu leaf oil 1%
0.50aruscol 0.1%
838.60propylene glycol
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
imitation Caramel flavor
Patent 3,961,094 Flavoring agents comprising unsaturated butyrolactone derivatives and precursors thereof
For Flavor Use
50.00ethyl vanillin
30.00maltol
10.006-methyl coumarin
70.00dihydrocoumarin
50.00diacetyl
10.00acetyl propionyl
780.00ethyl lactate
1000.000Total
Roasted Cashew nut flavor
Patent 3,960,860 2-Methyl-5,7-dihydrothieno-[3,4d]-pyrimidine
For Flavor Use
3.00maltol
20.00acetaldehyde 50%
16.00isobutyraldehyde
42.50isovaleraldehyde
10.00benzyl alcohol
0.40dimethyl sulfide
0.40dimethyl disulfide
0.10isobutyl acetate
0.20isoamyl acetate
0.60phenethyl acetate
0.30diacetyl 10%
1.00acetophenone
1.00furfural 10%
1.00benzaldehyde
0.50isoamyl alcohol
3.00phenethyl alcohol
100.000Total
cassis type
For Flavor Use
10.00ethyl acetate
10.00acetic acid
105.00raspberry ketone
150.00ethyl butyrate
10.00maltol
5.00ethyl 2-methyl butyrate
30.00dimethyl sulfide
5.00methyl cyclopentenolone 10%
5.00cis-3-hexenol
25.00vanillin
10.00alpha-ionone 10%
5.00buchu leaf oil
5.00isovaleric acid 10%
15.00buchu mercaptan 1%
610.00triacetin
1000.000Total
sweet cherry flavor
For Flavor Use
15.00allyl isovalerate
200.00amyl butyrate
37.00para-anisaldehyde
25.00para-anisyl acetate
12.00para-anisyl butyrate
12.00para-anisyl propionate
50.00benzyl acetate
332.70cinnamaldehyde
4325.30benzaldehyde
7.00eugenol
5.00cyclohexyl cinnamate
8.00cyclohexyl formate
680.00ethyl acetate
152.00ethyl butyrate
100.00aldehyde C-16
60.00rhodinol
4.00beta-ionone
13.00jasmin absolute
1.00citral
1.00maltol 5%
30.00orris rhizome concrete
160.00orris rhizome resinoid
1.00rhodinyl formate
12.00rhodinyl isovalerate
500.00para-tolyl aldehyde
400.00vanillin
2857.00propylene glycol
10000.000Total
Cherry flavor
Patent 4,312,766 Derivatives of cis-3-hexenol and process for producing compositions of matter containing cis-3-hexenal and products produced thereby and organoleptic uses thereof
For Flavor Use
10.00heliotropin
5.00benzaldehyde
0.50para-tolyl aldehyde
2.00vanillin
4.00aldehyde C-16
0.10acetaldehyde ethyl phenethyl acetal
0.20benzyl acetate
2.00maltol
6.20benzyl alcohol
70.00propylene glycol
100.000Total
Cocoa flavor base
Patent 3,958,029 Novel flavoring compositions and products comprising 2,5-dimethyl-3-thioisovaleryl furan
For Flavor Use
60.00vanillin
45.00amyl phenyl acetate
2.50benzyl butyrate
2.50veratraldehyde
1.00maltol
489.00propylene glycol
600.000Total
Coconut flavor
Patent 4,465,695 Mixtures of acrolein derivatives and substituted lactones
For Flavor Use
4.00caramel furanone
0.302-ethyl-5-methyl furan
2.002-acetyl furan
1.20bitter almond oil
12.00vanillin
3.00gamma-nonalactone
4.80delta-dodecalactone
3.20maltol
9.50benzyl alcohol
40.000Total
Coconut flavor no. 2
Application: fruit flavors
Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 340
For Flavor Use
2.00diacetyl
5.00lemon oil
1.00butyric acid 10%
12.00cyclotene
10.00maltol
20.00heliotropin
200.00aldehyde C-18
50.00vanillin
400.00benzyl alcohol
300.00propylene glycol
1000.000Total
Cognac imitation
Application: flavors for alcoholic beverages
Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 346
For Flavor Use
100.00rum ether
170.00ethyl acetate
7.00cinnamyl cinnamate
7.00citral
3.00cinnamaldehyde
500.00ethyl decanoate
3.00ginger oleoresin
7.00cade oil 10%
100.00maltol 1%
3.00aldehyde C-18
100.00vanillin
1000.000Total
fruit flavor
For Flavor Use
10.00heliotropin
5.00benzaldehyde
3.20para-tolyl aldehyde
2.00vanillin
4.00aldehyde C-16
2.10phenyl acetaldehyde
2.30benzyl acetate
2.00maltol
6.20benzyl alcohol
2.40ethyl maltol
3.40(Z)-2-methyl-2-pentenoic acid
4.10berry pentadienoate
2.80tropical trithiane
50.50propylene glycol
100.000Total
Grape flavor
Patent 4,570,648 Flavorants containing esters of 2,3,6,6-tetramethylcyclohexenyl carboxylic acids
For Flavor Use
10.00ethyl isovalerate
10.00cinnamic alcohol
10.00citral 10%
10.00aldehyde C-16 10%
10.00ethyl oenanthate
10.00petitgrain oil 10%
10.00rum ether
10.00maltol
15.00benzaldehyde 10%
20.00raspberry ketone
20.00ethyl butyrate
40.00methyl anthranilate
50.00ethyl acetate
725.00ethanol
50.00givescone 10%
1000.000Total
Sour Milk flavor
Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry
For Flavor Use
40.00ethyl acetate 10%
50.00acetic acid
300.00lactic acid
35.00tartaric acid
220.00ethanol
15.00furfuryl alcohol
1.00gamma-nonalactone
60.00lemon oil 10%
20.00maltol
6.00diacetyl
1.00gamma-dodecalactone
20.00ethyl laurate
65.00strawberry furanone 15%
45.00indole 0.10%
20.00vanillin
102.00propylene glycol
1000.000Total
Milky flavor
Patent 5,248,792 5-methyl-6-pentyl-tetrahydro-.alpha.-pyrone and analogs
For Flavor Use
25.00acetoin
20.00vanillin
10.00maltol
10.00diacetyl
10.00ethyl lactate
10.00delta-decalactone
7.00caproic acid
4.00ethyl butyrate
1.00caprylic acid
10.00cis/trans-5-methyl-6-pentyltetrahydro-.alpha.-pyrone
893.00propylene glycol
1000.000Total
Raspberry flavor
Application: fruit flavors
Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 341
For Flavor Use
20.00ethyl butyrate
30.00ethyl valerate
10.00isoamyl acetate
25.00ethyl oenanthate
5.00celery seed oil 10%
75.00benzyl acetate
3.00methyl heptine carbonate
2.00geranium oil africa
5.00(E)-anethol
45.00alpha-ionone
65.00alpha-isomethyl ionone (90% min.)
35.00maltol
10.00raspberry ketone
5.00para-anisyl acetate
35.00aldehyde C-16
5.00aldehyde C-14 10%
15.00vanillin
5.00fenugreek resinoid 10%
155.00orris rhizome concrete 10%
450.00strawberry no. 2
1000.000Total
Raspberry flavor
Patent 4,048,201 Novel enol esters
For Flavor Use
2.00vanillin
4.00maltol
5.00raspberry ketone
2.00alpha-ionone 10%
6.00ethyl butyrate
16.00ethyl acetate
1.00dimethyl sulfide
14.00isobutyl acetate
10.00acetic acid
10.00acetaldehyde
930.00propylene glycol
1000.000Total
Raspberry flavor
Patent 4,461,309 Ionyl-alkyl and ionyl alkenyl ethers as flavorants for tobacco
For Flavor Use
0.05ethyl palmitate
0.20geraniol
0.60alpha-isomethyl ionone (90% min.)
1.00ethyl vanillin
1.00amyl valerate
2.00maltol
2.00benzyl acetate
2.00dimethyl sulfide 10%
2.50aldehyde C-16
4.00ethyl formate
5.00hexyl butyrate
5.00raspberry ketone
6.00amyl acetate
6.00ethyl butyrate
23.00isobutyl acetate
33.50ethyl acetate
896.15propylene glycol
10.00beta-ionyl ethyl ether 10%
1000.000Total
Raspberry flavor
Patent 4,327,749 Alkyl esters of 1-alkanoyl cycloalkanols, process for preparing same and organoleptic uses thereof
For Flavor Use
5.00raspberry ketone
2.00vanillin
3.00maltol
15.00alpha-ionone 1%
15.00isobutyl acetate
5.00ethyl butyrate
5.00ethyl acetate
5.00dimethyl sulfide 10%
15.00acetic acid
20.00acetaldehyde
910.00propylene glycol
1000.000Total
Rum imitation
Application: flavors for alcoholic beverages
Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 346
For Flavor Use
100.00rum ether
170.00ethyl acetate
450.00ethyl propionate
7.00cinnamyl cinnamate
7.00citral
12.00cinnamaldehyde
110.00maltol 1%
130.00vanillin
7.00ginger oleoresin
7.00cade oil 10%
1000.000Total
Strawberry flavor
Patent 4,851,050 alpha.-campholenic alcohol, dihydro-.alpha.-campholenic alcohol and lower acyl esters thereof as tobacco flavorants
For Flavor Use
14.37acetic acid
0.85aldehyde C-16
2.85caprylic acid
0.57diacetyl
26.00ethyl acetate
11.40ethyl butyrate
1.40gamma-undecalactone
1.14cis-3-hexenol
7.14maltol
20.00levulinic acid
7.14methyl 2-methyl butyrate
7.14alpha-campholenol
100.000Total
Strawberry flavor
Patent 3,931,293 Processes for producing cis alkyl-2-methyl-3-pentenoates and isomer mixtures containing high proportions of cis alkyl-2-methyl-3-pentenoates
For Flavor Use
0.20raspberry ketone
1.50vanillin
2.00maltol
1.50aldehyde C-16
2.00benzyl acetate
1.00ethyl butyrate
0.50methyl cinnamate
0.50methyl anthranilate
0.10alpha-ionone
0.20gamma-undecalactone
0.20diacetyl
0.10(E)-anethol
1.70cis-3-hexenol
38.50ethanol 95%
50.00propylene glycol
100.000Total
Strawberry no. 1
Application: fruit flavors
Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 341
For Flavor Use
5.00diacetyl
30.00ethyl valerate
100.00dipropyl ketone
300.00ethyl lactate
15.00butyric acid
50.00ethyl oenanthate
5.00methyl salicylate
9.00methyl heptine carbonate
1.00cinnamyl butyrate
20.00cinnamyl valerate
35.00maltol
125.00aldehyde C-16
15.00aldehyde C-14
15.00vanillin
150.00orris rhizome tincture 5%
125.00propylene glycol
1000.000Total
Strawberry no. 2
Application: fruit flavors
Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 342
For Flavor Use
5.00diacetyl
30.00ethyl valerate
300.00ethyl lactate
50.00ethyl oenanthate
7.00methyl salicylate
7.00methyl heptine carbonate
6.00cinnamyl valerate
35.00maltol
180.00aldehyde C-16
20.00aldehyde C-14
20.00ethyl vanillin
30.00orris rhizome concrete 10%
310.00propylene glycol
1000.000Total
Strawberry no. 3
Application: fruit flavors
Cosmetic, Fragrances and Flavors, Louis Appel, 1982, Novox, Inc. pg. 342
For Flavor Use
10.00ethyl acetate
5.00diacetyl
20.00ethyl butyrate
300.00ethyl lactate
35.00isoamyl valerate
2.00isovaleric acid
3.00caproic acid
30.00orange peel oil 10 fold
5.00ethyl salicylate
35.00maltol
5.00raspberry ketone
300.00aldehyde C-16
20.00aldehyde C-14
5.00vanilla resinoid
225.00propylene glycol
1000.000Total
Tobacco flavor
Patent 4,048,201 Novel enol esters
For Flavor Use
0.05ethyl butyrate
0.05ethyl valerate
2.00maltol
26.00cocoa extract
10.00roasted coffee bean extract
20.00ethyl alcohol
41.90water
100.000Total
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
Vanilla flavor
Patent 3,960,860 2-Methyl-5,7-dihydrothieno-[3,4d]-pyrimidine
For Flavor Use
2.00maltol
12.00vanillin
3.00ethyl vanillin
1.00para-anisaldehyde 1%
0.20popcorn pyrimidine 0.10%
70.00propylene glycol
11.80ethanol 95%
100.000Total
Vanilla flavor
Patent 3,961,093 Novel flavoring compositions and products containing 2-methyl-3-thio-(2-methylbutyryl)-furan
For Flavor Use
2.00maltol
5.00ethyl vanillin
18.00vanillin
1.00dihydrocoumarin 10%
0.50para-anisaldehyde 1%
1.50peru balsam 1%
72.00ethanol
100.000Total
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