Perflavory
Typical G.C. analysis
cheese swiss cheese
Swiss Cheese (cheese age: 6 months). Amount (per kg dry material)
#%LeftshiftComponents
248.00 ± 2 mmol  acetic acid
21720.00 ± 160 µg  ammonia
11605.00 ± 354 µg2,3- butane dione
170.05 ± 0.03 µg2-sec- butyl-3-methoxypyrazine
41.00 ± 0.5 mmol  butyric acid
191680.00 ± 97 µgdelta+gamma- decalactone
150.16 ± 0.08 µg  dimethyl trisulfide
70.80 ± 0.3 µg  ethyl 3-methyl butyrate
673.00 ± 23 µg  ethyl butyrate
8164.00 ± 63 µg  ethyl hexanoate
14770.00 ± 57 µg2- heptanone
568.00 ± 22 µg  methional
12251.00 ± 43 µg2- methyl butanal
13167.00 ± 16 µg3- methyl butanal
2030.00 ± 10 µg3- methyl butyric acid
160.05 ± 0.02 µg1- octen-3-one
160.00 ± 5 mmol  propionic acid
10255.00 ± 86 µg  shoyu furanone
1834.00 ± 6 µg  skatole
9658.00 ± 297 µg  strawberry furanone
34.00 ± 1 mmol  succinic acid
Swiss-type cheese flavor compositions and food products made with same and their processes of manufacture. Patent WO2006098972 A1
hyacinthus orientalis absolute
#%LeftshiftComponents
340.21-0.27  benzaldehyde
4736..84-44.24  benzyl acetate
521.78-1.95  benzyl alcohol
732.94-3.06  benzyl benzoate
630.80-0.13  benzyl tiglate
33trace2-sec- butyl-3-methoxypyrazine
35trace2-iso butyl-3-methoxypyrazine
20.01-0.05  camphene
390.02beta- caryophyllene
110.011,8- cineole
59trace  cinnamaldehyde
650.21-0.32  cinnamyl acetate
703.46-4.04(E)- cinnamyl alcohol
67trace(Z)- cinnamyl alcohol
560.02-0.04  creosol
170.05-0.56para- cymene
320.01-0.02  decanal
680.29-0.32  elemicin
440.05-0.09  ethyl benzoate
661.57-1.68  eugenol
420.00-trace(E)-beta- farnesene
46trace-0.03(Z,E)-alpha- farnesene
30.02  hexanal
230.03-0.04  hexanol
250.76-2.66(Z)-3- hexen-1-ol
280.02(E)-2- hexen-1-ol
240.03-0.08(E)-3- hexen-1-ol
210.02-0.05(Z)-3- hexen-1-yl acetate
64trace(Z)-3- hexen-1-yl benzoate
310.00-0.01(Z)-3- hexen-1-yl butyrate
150.04-0.19(Z)-3- hexen-1-yl formate
430.32-0.48(Z)-3- hexen-1-yl tiglate
16trace-0.01  hexyl acetate
483.80-3.94 hydroquinone dimethyl ether + (E,E)-alpha-farnesene
720.05-0.08  indole
90.53-1.00  limonene
360.03  linalool
710.00-trace2-(4- methoxyphenyl) ethyl alcohol
40.012- methyl (E)-2-butenal
600.01-0.10  methyl 2-methoxybenzoate
270.01-0.024- methyl anisole
690.02-0.03  methyl anthranilate
400.09-0.10  methyl benzoate
571.12-1.40  methyl eugenol
62trace  methyl N-methyl anthranilate
490.04-0.07  methyl salicylate
220.01-0.036- methyl-5-hepten-2-one
71.80-2.05  myrcene
260.01-0.03  nonanal
1313.72-14.93(E)-beta- ocimene
120.75-1.01(Z)-beta- ocimene
190.02-0.05  octanal
370.04  octanol
140.02-0.033- octanone
300.66-1.301- octen-3-ol
200.011- octen-3-one
60.01-0.021- penten-3-ol
8trace-0.01alpha- phellandrene
100.01beta- phellandrene
511.62-2.482- phenethyl acetate
538.96-16.392- phenethyl alcohol
740.40-0.532- phenethyl benzoate
50trace2- phenethyl formate
410.02-0.05  phenyl acetaldehyde
550.05-0.063- phenyl propyl acetate
580.81-0.863- phenyl propyl alcohol
10.08-0.16alpha- picoline
50.05-0.06gamma-picoline
29trace2-iso propyl-3-methoxypyrazine
450.00-0.04alpha- terpineol
180.01  terpinolene
611.12-1.261,2,4- trimethoxybenzene
380.16-0.172- undecanone
E. J. Brunke, F. J. Hammerschmidt and G. Schmaus, Head-space analysis of hyacinth flowers Fla.. Fragr J., 9, 56-69 (1994). P&F 20, No. 6, 35, (1995)
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