| Grilled Beef flavor |
| Patent EP2049509 A2 New furyl thioalkanals useful in the flavor industry |
| For Flavor Use |
| 10.000 | 2-acetyl thiazole 10% |
| 200.000 | oleic acid |
| 50.000 | phenyl acetic acid 1% |
| 25.000 | hexanal 0.10% |
| 50.000 | nonanal 1% |
| 15.000 | isovaleraldehyde 1% |
| 60.000 | cafeol 1% |
| 5.000 | (E,E)-2,4-heptadienal 0.10% |
| 5.000 | 2,4-octadienal 0.10% |
| 5.000 | guaiacol 1% |
| 50.000 | indole 1% |
| 40.000 | ethyl dimethyl pyrazine 1% |
| 10.000 | methyl furyl disulfide 10% |
| 10.000 | 1-octen-3-one 0.10% |
| 5.000 | propyl mercaptan 1% |
| 25.000 | butyric acid |
| 305.00 | beef gril renf nat triac (Firmenich) |
| 15.000 | pyroligneous acids hickory |
| 5.000 | strawberry furanone |
| 25.000 | lauric acid |
| 60.000 | 2,3,5-trimethyl pyrazine 10% |
| 10.000 | methional |
| 10.000 | 3-mercapto-3-methyl butanol 10% |
| 5.000 | trimethyl amine |
| 1000.000 | 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 |