The Perfumer's Apprentice



Contains Natural and Artificial Flavors

Fudge Brownie 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 Glycol57-55-6diol>= 30% and < 50%no taste
Ethyl Vanillin121-32-4aldehyde>= 10 and < 30%sweet, creamy, vanilla, smooth and caramellic
Vanillin121-33-5aldehyde>= 10 and < 30%vanilla, vanillin, sweet, creamy, spicy, phenolic and milky
Ethyl Maltol4940-11-8-ol group>= 5 and < 10%sweet, burnt cotton sugar candy like, with jammy, strawberry notes
Butanoic acid, 3-methyl-503-74-2acid>= 1 and < 5%cheesey, dairy, creamy, fermented, sweet, waxy and berry
Pyrazine <2,3,5-trimethyl->14667-55-1pyrazine>= 1 and < 5%raw, musty, nutty, potato
Acetoin513-86-0n/a>= 1 and < 5%sweet buttery creamy dairy milky fatty
Butanoic acid, 2-butoxy-1-methyl-2-oxoethyl ester7492-70-8acid>= 1 and < 5%creamy, dairy, fatty and waxy with milky and cheesy nuances
Pyridine <2-acetyl->1122-62-9n/a>= 1 and < 5%cornmeal with a nutty and bready nuance
Butyric Acid107-92-6acid>= 1 and < 5%Acidic sour, cheesy, dairy, creamy with a fruity nuance
Acetyl Propionyl600-14-6n/a<0.5%toasted, buttery and caramellic with marshmallow and molasses nuances