The Perfumer's Apprentice



Contains Natural and Artificial Flavors

Passion Orange Guava Flavor

Distributor's Name

The Perfumer's Apprentice

170 Technology Circle

Scotts Valley, CA 95066



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.


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 RangeDescription
Propylene Glycol57-55-6Alcohol>= 75% and < 100%
Orange Oil8028-48-6n/a>= 1 and < 5%
3-Hexen-1-ol, (Z)-928-96-1Alcohol<0.5%fresh, green, raw fruity with a pungent depth
3-Hexen-1-ol, (Z)-928-96-1Alcohol<0.5%
3-Hexen-1-ol, acetate, (Z)-3681-71-8Ester<0.5%green fruity apple and pear, with fresh tropical nuances
alpha-ionone127-41-3Ketone<0.5%sweet woody floral violet orris tropical fruity
alpha-terpineol natural purified98-55-5Alcohol<0.5%pine terpene lilac citrus woody floral
alpha-terpinyl acetate80-26-2Ester<0.5%
benzaldehyde100-52-7Aldehyde<0.5%sweet, oily, almond, cherry, nutty and woody
benzyl alcohol100-51-6Alcohol<0.5%fruity with balsamic nuances
bergamot oil 8007-75-8n/a<0.5%
beta-ionone14901-07-6Ketone<0.5%woody, berry, floral, green and fruity
buchu leaf oil68650-46-4n/a<0.5%
butyl alcohol71-36-3Alcohol<0.5%
Butyrate <ethyl->105-54-4Ester<0.5%fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal
butyric acid107-92-6acid<0.5%Acidic sour, cheesy, dairy, creamy with a fruity nuance
CIS-3-HEXENYL BUTYRATE16491-36-4Ester<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-dodecalactone713-95-1Lactone<0.5%creamy, fatty, dairy, rich buttery, fruity, peach and nutty
Dimethyl Sulfide75-18-3n/a<0.5%sulfurous, vegetative tomato, corn and asparagus with a dairy creaminess and a slight minty afternot
ETHYL 2 METHYL BUTYRATE7452-79-1Ester<0.5%
ethyl acetate141-78-6Ester<0.5%Etherial, fruity, sweet, with a grape and cherry nuance
ethyl benzoate93-89-0Ester<0.5%
ethyl butyrate105-54-4Ester<0.5%fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal
ethyl hexanoate123-66-0Ester<0.5%Sweet, pineapple, fruity, waxy and banana with a green, estry nuance
ethyl isovalerate108-64-5Ester<0.5%sweet, fruity, spice, metallic and green with a pineapple and apple lift
ethyl octanoate106-32-1Ester<0.5%sweet, waxy, fruity and pineapple with creamy, fatty, mushroom and cognac notes
gamma-decalactone706-14-9Lactone<0.5%fruity, creamy, peach and apricot with a syrupy, fatty nuance
grapefruit oil 8016-20-4Ester<0.5%
hexanoic acid142-62-1acid<0.5%sour fatty sweat cheese
Hexenol trans-2928-95-0n/a<0.5%
Hexenyl cis-3 Caproate31501-11-8Ester<0.5%
Hexyl 2 Methyl Butyrate10032-15-2Ester<0.5%
Isoamyl acetate123-92-2Ester<0.5%
isoamyl alcohol123-51-3Alcohol<0.5%fusel, fermented, fruity, banana, etherial and cognac
isobutyl alcohol78-83-1Alcohol<0.5%
linalool pure78-70-6Alcohol<0.5%
maltol118-71-8Alcohol<0.5%sweet, cotton candy, caramellic, with jammy fruity and berry notes
methyl isovalerate556-24-1Ester<0.5%
nerol Special106-25-2Alcohol<0.5%
phenethyl acetate103-45-7Ester<0.5%
Pineapple ketone 20% PG3658-77-3Ketone<0.5%sweet caramellic cooked meaty and fruity nuances
Undecalactone <gamma->104-67-6lactone<0.5% fatty, coconut, creamy, vanilla, nutty, macadamia and peach
vanillin121-33-5Aldehyde<0.5%vanilla, vanillin, sweet, creamy, spicy, phenolic and milky