The Perfumer's Apprentice

 

COMPONENT LIST

Contains Artificial Flavors

Red Type II Blend

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 RangeDescription
Propylene Glycol57-55-6diol>= 70% and < 81%no taste
Damascone Beta35044-68-9ketone>= 1% and <= 5%fruity floral black currant plum rose honey tobacco
Benzyl Alcohol100-51-6-ol group>= 1% and <= 5%fruity with balsamic nuances
Butanoic acid, ethyl ester105-54-4ester>= 1% and < 10%fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal
Glycerin56-81-5n/a>= 20% and <= 30%sweet
Pyrazine <2,3,5-trimethyl->14667-55-1pyrazine>= 1% and < 10%raw, musty, nutty, potato
Limonene138-86-3terpene< 1% citrus herbal terpene camphor
Anethole <(E)->4180-23-8-ol group< 1%sweet, anise, iicorice and spicy with a lingering, sweet aftertaste
Menthol1490-04-6-ol group<0.5%minty
Pyrazine <2-acetyl->22047-25-2pyrazine<0.5%roasted, nutty, bready and yeasty, with popcorn and corn chip nuances
Damascone <alpha-, trans->24720-09-0ketone<0.5%found in natural plant materials
Butanoate <allyl->2051-78-7ester<0.5%fruity green tropical with sweet fermented waxy nuances
1,7-Octanediol, 3,7-dimethyl-107-74-4-ol group<0.5%Flavor: N/A
Cedrol77-53-2-ol group<0.5%cedarwood woody dry sweet
Damascone <delta->57378-68-4ketone<0.5%woody, astringent, berry with a slight spice nuance
Beta Damascone23726-91-2ketone1-5%fruity floral berry plum blackcurrant honey rose tobacco