| Bread flavor |
| Patent 3,960,860 2-Methyl-5,7-dihydrothieno-[3,4d]-pyrimidine |
| For Flavor Use |
| 50.00 | lactic acid |
| 20.00 | acetic acid |
| 2.00 | butyric acid |
| 5.00 | propionic acid |
| 3.00 | pyruvic acid |
| 2.00 | ethyl pyruvate |
| 2.00 | isovaleraldehyde 10% |
| 12.00 | furfural |
| 2.00 | benzaldehyde 10% |
| 2.00 | popcorn pyrimidine |
| 100.000 | Total |
| Coffee flavor |
| Patent 4,311,720 Process for producing a flavored heated beverage |
| For Flavor Use |
| 1.00 | diacetyl 10% |
| 1.00 | benzaldehyde |
| 0.50 | furfural |
| 10.00 | furfuryl propionate |
| 1.00 | 2,3,5-trimethyl pyrazine 10% |
| 2.00 | 2,6-dimethoxyphenol |
| 15.00 | pyruvic acid |
| 1.00 | furfuryl mercaptan 1% |
| 0.50 | furfuryl acetate |
| 48.00 | propylene glycol |
| 20.00 | 5-acetyl-2-((2-furanyl methyl)thio) dihydro-2,5-dimethyl-3(2H)-furanone |
| 100.000 | Total |