| Almond hazelnut flavor |
| Application: Dosage in a milk drink: 50 gr/100 liter (an analogous dosage applies for a maple, chocolate and coffee flavour, etc.). |
| Patent 4,892,966 Acetoacetic acid ester derivatives for the manufacture of .alpha.-hydroxycarbonyl compounds |
| For Flavor Use |
| 25.00 | vanillin |
| 2.50 | 2-acetyl pyrazine |
| 3.00 | diacetyl |
| 3.00 | meta-dimethyl hydroquinone |
| 4.00 | furfural |
| 8.00 | benzaldehyde |
| 1.00 | gamma-nonalactone |
| 1.00 | 2,3,5-trimethyl pyrazine |
| 946.50 | propylene glycol |
| 6.00 | 2-hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one |
| 1000.000 | Total |
| Bacon flavor |
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry |
| For Flavor Use |
| 25.000 | 2-acetyl pyrazine 1% |
| 5.000 | carvacrol |
| 5.000 | benzyl disulfide 10% |
| 15.000 | 2,4-decadienal 1% |
| 15.000 | 2,3-dimethyl benzofuran 10% |
| 35.000 | 2-ethyl-3-methyl pyrazine 10% |
| 25.000 | 4,5-dihydro-2-methyl-3(2H)-thiophenone 10% |
| 20.000 | maple furanone 1% |
| 10.000 | (E)-2-octenal 10% |
| 5.000 | ortho-cresol 10% |
| 25.000 | quinoleine 10% |
| 35.000 | vanillin 10% |
| 25.000 | acetyl propionyl |
| 60.000 | acetic acid |
| 60.000 | nonanoic acid |
| 15.000 | methylnussol 1% |
| 60.000 | decanoic acid |
| 35.000 | isobutyric acid |
| 245.000 | pyroligneous acids hickory |
| 15.000 | delta-dodecalactone |
| 30.000 | strawberry furanone |
| 35.000 | guaiacol |
| 60.000 | isoeugenol |
| 30.000 | 6-methyl-3,5-heptadien-2-one |
| 25.000 | 4-propyl phenol |
| 20.000 | labdanum oil 10% |
| 20.000 | 4-ethyl guaiacol |
| 15.000 | nussol extra |
| 15.000 | pyridine |
| 15.000 | ortho-thiocresol |
| 1000.000 | Total |
| Coffee flavor enhancer |
| Patent 3,952,024 Furfurylthioacetone |
| For Flavor Use |
| 40.00 | 2-methyl-3-ethylpyrazine |
| 5.00 | 2-methyl-3-(methyl thio) pyrazine |
| 30.00 | 2-acetyl pyrazine |
| 2.00 | furfuryl thioacetate |
| 1.00 | furfuryl methyl sulfide |
| 80.00 | 2-acetyl thiophene |
| 3.00 | furfuryl propyl sulfide |
| 4.00 | 2,6-dimethyl-gamma-thiopyrone |
| 12.00 | 2-methoxybenzenethiol |
| 2.00 | 2-(methyl thio) phenol |
| 4.00 | 3,4-xylenol |
| 5.00 | 4-ethyl guaiacol |
| 30.00 | pyridine |
| 3.00 | 2-vinyl benzofuran |
| 40.00 | 4-vinyl-1,2-dimethoxybenzene |
| 50.00 | furfuryl propionate |
| 100.00 | furfural |
| 89.00 | propylene glycol |
| 500.000 | Total |
| Coffee flavor enhancer |
| Patent 3,952,024 Furfurylthioacetone |
| For Flavor Use |
| 20.00 | 2-methyl-3-ethylpyrazine |
| 0.50 | 2,3-diethyl pyrazine |
| 7.50 | 2-methyl-3-isopropyl pyrazine |
| 10.00 | 2-acetyl pyrazine |
| 2.00 | 2-methyl-3-(methyl thio) pyrazine |
| 3.00 | furfuryl thioacetate |
| 1.00 | furfuryl propyl sulfide |
| 4.00 | 2,6-dimethyl-gamma-thiopyrone |
| 6.00 | 2-methoxybenzenethiol |
| 1.50 | 2-(methyl thio) phenol |
| 2.00 | 3,4-xylenol |
| 5.00 | 2-hydroxyacetophenone |
| 2.50 | 4-ethyl guaiacol |
| 0.50 | 4-ethyl phenol |
| 20.00 | pyridine |
| 4.00 | 2-vinyl benzofuran |
| 10.50 | propylene glycol |
| 100.000 | Total |
| Roasted Garlic flavor |
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry |
| For Flavor Use |
| 30.000 | 2-acetyl pyrazine 1% |
| 10.000 | ethyl acrylate 10% |
| 15.000 | heptanal 10% |
| 15.000 | benzyl mercaptan 10% |
| 10.000 | beta-caryophyllene 10% |
| 20.000 | cis-3-hexenyl formate 1% |
| 70.000 | 2,3,5-trimethyl pyrazine 10% |
| 60.000 | 2-ethyl-3-methyl pyrazine 10% |
| 40.000 | 2-ethyl-3-methyl thiopyrazine 10% |
| 5.000 | decanoic acid |
| 20.000 | garlic oil |
| 5.000 | isovaleraldehyde |
| 10.000 | 3-propylidene phthalide |
| 20.000 | benzothiazole |
| 25.000 | strawberry furanone |
| 40.000 | 5-methyl furfural |
| 10.000 | methylmnussol 10% |
| 5.000 | (E)-2-hexenal |
| 350.000 | diallyl sulfide |
| 50.000 | dipropyl disulfide |
| 5.000 | maple furanone 1% |
| 10.000 | nussol extra |
| 100.000 | propyl mercaptan 10% |
| 30.000 | sulfurobase |
| 15.000 | dimethyl trisulfide 10% |
| 30.00 | propylene glycol |
| 1000.000 | 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 |
| Hazelnut flavor |
| Application: 0.1% in milk drinks. |
| Patent 5,179,077 4-methyl-3-pentyl-2(5H)-furanone |
| For Flavor Use |
| 6.00 | caramel pentadione |
| 20.00 | vanillin |
| 2.00 | 2-acetyl pyrazine |
| 953.00 | propylene glycol |
| 3.00 | diacetyl |
| 3.00 | meta-dimethyl hydroquinone |
| 1.00 | aldehyde C-18 |
| 2.00 | benzaldehyde |
| 4.00 | furfural |
| 1.00 | 2,3,5-trimethyl pyrazine |
| 5.00 | 4-methyl-3-pentyl-2(5H)-furanone |
| 1000.000 | Total |