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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 | diol | >= 30% and < 50% | no taste |
| Glycerin | 56-81-5 | n/a | >= 10 and < 30% | sweet |
| Ethyl Vanillin | 121-32-4 | aldehyde | >= 10 and < 30% | sweet, creamy, vanilla, smooth and caramellic |
| Benzyl alcohol | 100-51-6 | -ol group | >= 5 and < 10% | fruity with balsamic nuances |
| Ethyl Maltol | 4940-11-8 | -ol group | >= 5 and < 10% | sweet, burnt cotton sugar candy like, with jammy, strawberry notes |
| Veratraldehyde | 120-14-9 | aldehyde | >= 5 and < 10% | sweet creamy vanilla-like |
| Vanillin | 121-33-5 | aldehyde | >= 1 and < 5% | vanilla, vanillin, sweet, creamy, spicy, phenolic and milky |
| Isoamyl Alcohol | 123-51-3 | -ol group | >= 1 and < 5% | fusel, fermented, fruity, banana, etherial and cognac |
| Piperonal | 120-57-0 | aldehyde | >= 1 and < 5% | benzaldehyde, cherry, vanilla and spicy |
| Cyclotene/Corylone | 765-70-8 | terpene | >= 1 and < 5% | sweet, maple, bready, caramellic with nutty nuances |
| Pyridine <2-acetyl-> | 1122-62-9 | n/a | >= 1 and < 5% | cornmeal with a nutty and bready nuance |
| Pineapple ketone | 3658-77-3 | ketone | >= .5% and < 1% | sweet caramellic cooked meaty and fruity nuances |
| Butyryllactate <butyl-> | 7492-70-8 | acid | >= .5% and < 1% | creamy, dairy, fatty and waxy with milky and cheesy nuances |
| Butyrate <ethyl-> | 105-54-4 | ester | >= .5% and < 1% | fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal |
| Cinnamaldehyde <(E)-> | 104-55-2 | aldehyde | <0.5% | spicy, cinnamon and cinnamon bark |
| Anisyl acetate <p-> | 104-21-2 | ester | <0.5% | sweet, fruity, licorice, cherry, vanilla, coumarin |
| Heptalactone <gamma-> | 105-21-5 | lactone | <0.5% | sweet, iactonic, creamy, coconut and coumarin, with milky and tobacco nuances |
| Benzyl Benzoate | 120-51-4 | ester | <0.5% | balsamic, fruity, with powdery and berry nuances |
| Coumarin <3,4-dihydro-> | 119-84-6 | | <0.5% | sweet, creamy, vanilla, coconut and milky |
| Octalactone <gamma-> | 104-50-7 | lactone | <0.5% | lactonic, coconut, creamy, toasted, coumarin, fruity, apricot and peach |
| Decanoate <ethyl-> | 110-38-3 | ester | <0.5% | waxy, fruity, sweet apple |
| Eugenol | 97-53-0 | -ol group | <0.5% | sweet, warm spicy clove with phenolic and woody nuances |
| Acetylpropionyl / will be replaced with Acetoin | 600-14-6 | n/a | <0.5% | toasted, buttery and caramellic with marshmallow and molasses nuances |
| 6-Methyl Coumarin | 92-48-8 | | <0.5% | sweet coconut, vanilla like with a creamy cake-like nuance |
| Anisaldehyde <para-> | 123-11-5 | aldehyde | <0.5% | creamy, powdery, vanilla and spicy with a typical marshmallow flavor |
| Lactate <ethyl-> | 97-64-3 | ester | <0.5% | sweet, fruity, creamy, pineapple-like with a caramellic brown nuance |
| Octanoate <ethyl-> | 106-32-1 | ester | <0.5% | sweet, waxy, fruity and pineapple with creamy, fatty, mushroom and cognac notes |
| Pyrazine <2-Methyl-3(5 or 6)-ethoxy-> (isomer I) | 32737-14-7 | pyrazine | <0.5% | hazelnut roasted almonds pineapple earthy |
| Benzaldehyde | 100-52-7 | aldehyde | <0.5% | sweet, oily, almond, cherry, nutty and woody |
| Butyric acid | 107-92-6 | acid | <0.5% | Acidic sour, cheesy, dairy, creamy with a fruity nuance |
| Dimethyl Sulfide | 75-18-3 | n/a | <0.5% | sulfurous, vegetative tomato, corn and asparagus with a dairy creaminess and a slight minty afternot |
| ethyl acetate | 141-78-6 | ester | <0.5% | Etherial, fruity, sweet, with a grape and cherry nuance |
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