The Perfumer's Apprentice

 

COMPONENT LIST

Contains Natural and Artificial Flavors

Pralines and Cream 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 RangeDescription
Propylene Glycol57-55-6diol>= 60% and <= 70%no taste
Glycerin56-81-5n/a>= 10% and <= 20%sweet
Ethyl Vanillin121-32-4aldehyde>= 1% and <= 5%sweet, creamy, vanilla, smooth and caramellic
Benzyl alcohol100-51-6-ol group>= 1% and <= 5%fruity with balsamic nuances
Ethyl Maltol4940-11-8-ol group>= 1% and <= 5%sweet, burnt cotton sugar candy like, with jammy, strawberry notes
Veratraldehyde120-14-9aldehyde>= 5% and < 10%sweet creamy vanilla-like
Vanillin121-33-5aldehyde>= 1% and <= 5%vanilla, vanillin, sweet, creamy, spicy, phenolic and milky
Isoamyl Alcohol123-51-3-ol group>= 1% and <= 5%fusel, fermented, fruity, banana, etherial and cognac
Piperonal120-57-0aldehyde>= 1% and < 10%benzaldehyde, cherry, vanilla and spicy
Cyclotene/Corylone765-70-8terpene>= 1% and < 10%sweet, maple, bready, caramellic with nutty nuances
Pyridine <2-acetyl->1122-62-9n/a>= 1% and < 10%cornmeal with a nutty and bready nuance
Pineapple ketone3658-77-3ketone< 1%sweet caramellic cooked meaty and fruity nuances
Butyryllactate <butyl->7492-70-8acid< 1%creamy, dairy, fatty and waxy with milky and cheesy nuances
Butyrate <ethyl->105-54-4ester< 1%fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal
Cinnamaldehyde <(E)->104-55-2aldehyde<0.5%spicy, cinnamon and cinnamon bark
Anisyl acetate <p->104-21-2ester<0.5%sweet, fruity, licorice, cherry, vanilla, coumarin
Heptalactone <gamma->105-21-5lactone<0.5%sweet, iactonic, creamy, coconut and coumarin, with milky and tobacco nuances
Benzyl Benzoate120-51-4ester<0.5%balsamic, fruity, with powdery and berry nuances
Coumarin <3,4-dihydro->119-84-6coumarin<0.5%sweet, creamy, vanilla, coconut and milky
Octalactone <gamma->104-50-7lactone<0.5%lactonic, coconut, creamy, toasted, coumarin, fruity, apricot and peach
Decanoate <ethyl->110-38-3ester<0.5%waxy, fruity, sweet apple
Eugenol97-53-0-ol group<0.5%sweet, warm spicy clove with phenolic and woody nuances
Acetylpropionyl / will be replaced with Acetoin600-14-6n/a<0.5%toasted, buttery and caramellic with marshmallow and molasses nuances
6-Methyl Coumarin92-48-8coumarin<0.5%sweet coconut, vanilla like with a creamy cake-like nuance
Anisaldehyde <para->123-11-5aldehyde<0.5%creamy, powdery, vanilla and spicy with a typical marshmallow flavor
Lactate <ethyl->97-64-3ester<0.5%sweet, fruity, creamy, pineapple-like with a caramellic brown nuance
Octanoate <ethyl->106-32-1ester<0.5%sweet, waxy, fruity and pineapple with creamy, fatty, mushroom and cognac notes
Pyrazine <2-Methyl-3(5 or 6)-ethoxy-> (isomer I)32737-14-7pyrazine<0.5% hazelnut roasted almonds pineapple earthy
Benzaldehyde100-52-7aldehyde< 0.5%sweet, oily, almond, cherry, nutty and woody
Butyric acid107-92-6acid< 0.5%Acidic sour, cheesy, dairy, creamy with a fruity nuance
Dimethyl Sulfide75-18-3n/a< 0.5%sulfurous, vegetative tomato, corn and asparagus with a dairy creaminess and a slight minty afternot
ethyl acetate141-78-6ester< 1.0%Etherial, fruity, sweet, with a grape and cherry nuance