Perfumer's Apprentice

The Perfumer's Apprentice

COMPONENT LIST

Contains Natural and Artificial Flavors

Passion Orange Guava Flavor

Distributor's Name

The Perfumer's Apprentice

170 Technology Circle

Scotts Valley, CA 95066

www.perfumersapprentice.com

831-704-7342

COMPONENT LIST

NOTE - All concentrated flavors are made from these types of molecules, even "natural" flavors
contain the types of items you will see listed in this section.
For example, natural cinnamon that you bake with contains cinnamic aldehyde.
Natural vanilla extract contains vanillin.

* PRELIMINARY DATA *

We will post new data as it becomes available - these are approximations only and are not definitive.

***** ALERT *****
Please know that the information provided is NOT the manufacturer's formula, it is information derived from GC/MS. (Gas Chromatography / Mass Spectrometry )

This data may not match information on the SDS, or data intended for FDA or TPD filings. This data is simply an approximation for EDUCATIONAL PURPOSES only
This data is not intended for use in FDA or TPD filings. Please see our News link for information about those filings.

The component descriptions given appear in articles written by Gerard Mosciano, which can be found in various issues of Perfumer & Flavorist magazine.

You can click on a Component or a CAS to get a list of Products containing that component.

COMPONENT CAS Type Range Description

Propylene Glycol 57-55-6 Alcohol >= 75% and < 100%

Orange Oil 8028-48-6 n/a >= 1 and < 5%

3-Hexen-1-ol, (Z)- 928-96-1 Alcohol <0.5% fresh, green, raw fruity with a pungent depth

3-Hexen-1-ol, (Z)- 928-96-1 Alcohol <0.5%

3-Hexen-1-ol, acetate, (Z)- 3681-71-8 Ester <0.5% green fruity apple and pear, with fresh tropical nuances

alpha-ionone 127-41-3 Ketone <0.5% sweet woody floral violet orris tropical fruity

alpha-terpineol natural purified 98-55-5 Alcohol <0.5% pine terpene lilac citrus woody floral

alpha-terpinyl acetate 80-26-2 Ester <0.5%

benzaldehyde 100-52-7 Aldehyde <0.5% sweet, oily, almond, cherry, nutty and woody

benzyl alcohol 100-51-6 Alcohol <0.5% fruity with balsamic nuances

bergamot oil 8007-75-8 n/a <0.5%

beta-ionone 14901-07-6 Ketone <0.5% woody, berry, floral, green and fruity

buchu leaf oil 68650-46-4 n/a <0.5%

butyl alcohol 71-36-3 Alcohol <0.5%

Butyrate <ethyl-> 105-54-4 Ester <0.5% fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal

butyric acid 107-92-6 acid <0.5% Acidic sour, cheesy, dairy, creamy with a fruity nuance

CIS-3-HEXENYL BUTYRATE 16491-36-4 Ester <0.5% fresh, green, oily, waxy, apple and pear flesh with a vegetative nuance

CITRONELLAL FCC SYNTHETIC 106-23-0 <0.5% Floral, green, rosy and citrus lemon

delta-dodecalactone 713-95-1 Lactone <0.5% creamy, fatty, dairy, rich buttery, fruity, peach and nutty

Dimethyl Sulfide 75-18-3 n/a <0.5% sulfurous, vegetative tomato, corn and asparagus with a dairy creaminess and a slight minty afternot

ethanol 64-17-5 Alcohol <0.5%

ETHYL 2 METHYL BUTYRATE 7452-79-1 Ester <0.5%

ethyl acetate 141-78-6 Ester <0.5% Etherial, fruity, sweet, with a grape and cherry nuance

ethyl benzoate 93-89-0 Ester <0.5%

ethyl butyrate 105-54-4 Ester <0.5% fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal

ethyl hexanoate 123-66-0 Ester <0.5% Sweet, pineapple, fruity, waxy and banana with a green, estry nuance

ethyl isovalerate 108-64-5 Ester <0.5% sweet, fruity, spice, metallic and green with a pineapple and apple lift

ethyl octanoate 106-32-1 Ester <0.5% sweet, waxy, fruity and pineapple with creamy, fatty, mushroom and cognac notes

gamma-decalactone 706-14-9 Lactone <0.5% fruity, creamy, peach and apricot with a syrupy, fatty nuance

grapefruit oil 8016-20-4 Ester <0.5%

hexanoic acid 142-62-1 acid <0.5% sour fatty sweat cheese

Hexenol trans-2 928-95-0 n/a <0.5%

Hexenyl cis-3 Caproate 31501-11-8 Ester <0.5%

Hexyl 2 Methyl Butyrate 10032-15-2 Ester <0.5%

Isoamyl acetate 123-92-2 Ester <0.5%

isoamyl alcohol 123-51-3 Alcohol <0.5% fusel, fermented, fruity, banana, etherial and cognac

isobutyl alcohol 78-83-1 Alcohol <0.5%

linalool pure 78-70-6 Alcohol <0.5%

maltol 118-71-8 Alcohol <0.5% sweet, cotton candy, caramellic, with jammy fruity and berry notes

methyl isovalerate 556-24-1 Ester <0.5%

nerol Special 106-25-2 Alcohol <0.5%

phenethyl acetate 103-45-7 Ester <0.5%

Pineapple ketone 20% PG 3658-77-3 Ketone <0.5% sweet caramellic cooked meaty and fruity nuances

propionaldehyde 123-38-6 Aldehyde <0.5%

Undecalactone <gamma-> 104-67-6 lactone <0.5% fatty, coconut, creamy, vanilla, nutty, macadamia and peach

vanillin 121-33-5 Aldehyde <0.5% vanilla, vanillin, sweet, creamy, spicy, phenolic and milky

COMPONENT	CAS	Type	Range	Description
Propylene Glycol	57-55-6	Alcohol	>= 75% and < 100%
Orange Oil	8028-48-6	n/a	>= 1 and < 5%
3-Hexen-1-ol, (Z)-	928-96-1	Alcohol	<0.5%	fresh, green, raw fruity with a pungent depth
3-Hexen-1-ol, (Z)-	928-96-1	Alcohol	<0.5%
3-Hexen-1-ol, acetate, (Z)-	3681-71-8	Ester	<0.5%	green fruity apple and pear, with fresh tropical nuances
alpha-ionone	127-41-3	Ketone	<0.5%	sweet woody floral violet orris tropical fruity
alpha-terpineol natural purified	98-55-5	Alcohol	<0.5%	pine terpene lilac citrus woody floral
alpha-terpinyl acetate	80-26-2	Ester	<0.5%
benzaldehyde	100-52-7	Aldehyde	<0.5%	sweet, oily, almond, cherry, nutty and woody
benzyl alcohol	100-51-6	Alcohol	<0.5%	fruity with balsamic nuances
bergamot oil	8007-75-8	n/a	<0.5%
beta-ionone	14901-07-6	Ketone	<0.5%	woody, berry, floral, green and fruity
buchu leaf oil	68650-46-4	n/a	<0.5%
butyl alcohol	71-36-3	Alcohol	<0.5%
Butyrate <ethyl->	105-54-4	Ester	<0.5%	fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal
butyric acid	107-92-6	acid	<0.5%	Acidic sour, cheesy, dairy, creamy with a fruity nuance
CIS-3-HEXENYL BUTYRATE	16491-36-4	Ester	<0.5%	fresh, green, oily, waxy, apple and pear flesh with a vegetative nuance
CITRONELLAL FCC SYNTHETIC	106-23-0		<0.5%	Floral, green, rosy and citrus lemon
delta-dodecalactone	713-95-1	Lactone	<0.5%	creamy, fatty, dairy, rich buttery, fruity, peach and nutty
Dimethyl Sulfide	75-18-3	n/a	<0.5%	sulfurous, vegetative tomato, corn and asparagus with a dairy creaminess and a slight minty afternot
ethanol	64-17-5	Alcohol	<0.5%
ETHYL 2 METHYL BUTYRATE	7452-79-1	Ester	<0.5%
ethyl acetate	141-78-6	Ester	<0.5%	Etherial, fruity, sweet, with a grape and cherry nuance
ethyl benzoate	93-89-0	Ester	<0.5%
ethyl butyrate	105-54-4	Ester	<0.5%	fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal
ethyl hexanoate	123-66-0	Ester	<0.5%	Sweet, pineapple, fruity, waxy and banana with a green, estry nuance
ethyl isovalerate	108-64-5	Ester	<0.5%	sweet, fruity, spice, metallic and green with a pineapple and apple lift
ethyl octanoate	106-32-1	Ester	<0.5%	sweet, waxy, fruity and pineapple with creamy, fatty, mushroom and cognac notes
gamma-decalactone	706-14-9	Lactone	<0.5%	fruity, creamy, peach and apricot with a syrupy, fatty nuance
grapefruit oil	8016-20-4	Ester	<0.5%
hexanoic acid	142-62-1	acid	<0.5%	sour fatty sweat cheese
Hexenol trans-2	928-95-0	n/a	<0.5%
Hexenyl cis-3 Caproate	31501-11-8	Ester	<0.5%
Hexyl 2 Methyl Butyrate	10032-15-2	Ester	<0.5%
Isoamyl acetate	123-92-2	Ester	<0.5%
isoamyl alcohol	123-51-3	Alcohol	<0.5%	fusel, fermented, fruity, banana, etherial and cognac
isobutyl alcohol	78-83-1	Alcohol	<0.5%
linalool pure	78-70-6	Alcohol	<0.5%
maltol	118-71-8	Alcohol	<0.5%	sweet, cotton candy, caramellic, with jammy fruity and berry notes
methyl isovalerate	556-24-1	Ester	<0.5%
nerol Special	106-25-2	Alcohol	<0.5%
phenethyl acetate	103-45-7	Ester	<0.5%
Pineapple ketone 20% PG	3658-77-3	Ketone	<0.5%	sweet caramellic cooked meaty and fruity nuances
propionaldehyde	123-38-6	Aldehyde	<0.5%
Undecalactone <gamma->	104-67-6	lactone	<0.5%	fatty, coconut, creamy, vanilla, nutty, macadamia and peach
vanillin	121-33-5	Aldehyde	<0.5%	vanilla, vanillin, sweet, creamy, spicy, phenolic and milky