Perfumer's Apprentice

The Perfumer's Apprentice

COMPONENT LIST

Contains Natural and Artificial Flavors

Berry Mix 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 Range Description

Propylene Glycol 57-55-6 diol >= 75% and < 100% no taste

3-Hexen-1-ol, (Z)- 928-96-1 -ol group >= 1 and < 5% fresh, green, raw fruity with a pungent depth

Ethyl Alcohol 64-17-5 -ol group >= 1 and < 5% no taste

Butanoic acid, ethyl ester 105-54-4 ester <0.5% fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal

Terpineol <alpha-> 98-55-5 -ol group <0.5% pine terpene lilac citrus woody floral

Damascenone 23696-85-7 ketone <0.5%

Butanoic acid, 2-methyl-, ethyl ester 7452-79-1 ester <0.5% fruity, fresh, berry, grape, pineapple, mango and cherry notes

Ethyl Acetate 141-78-6 ester <0.5% Etherial, fruity, sweet, with a grape and cherry nuance

Isovalerate <ethyl-> 108-64-5 ester <0.5% sweet, fruity, spice, metallic and green with a pineapple and apple lift

2-Butanone, 4-(4-hydroxyphenyl)- 5471-51-2 acid <0.5% fruity, jammy, berry, raspberry and blueberry with seedy, cotton candy nuances

1,6-Octadien-3-ol, 3,7-dimethyl- 78-70-6 -ol group <0.5% citrus, orange, lemon, floral, waxy, aldehydic and woody

Ionone Beta 14901-07-6 ketone <0.5% woody, berry, floral, green and fruity

Acetic acid 64-19-7 acid <0.5% pungent sour overripe fruit

Benzaldehyde 100-52-7 aldehyde <0.5% sweet, oily, almond, cherry, nutty and woody

Butanoic acid 107-92-6 acid <0.5% Acidic sour, cheesy, dairy, creamy with a fruity nuance

Hexanoic acid 142-62-1 acid <0.5% sour fatty sweat cheese

Pineapple ketone 3658-77-3 ketone <0.5% sweet caramellic cooked meaty and fruity nuances

methyl cinnamate 103-26-4 ester <0.5%

Vanillin 68527-74-2 aldehyde <0.5%

alpha-ionone 127-41-3 ketone <0.5% sweet woody floral violet orris tropical fruity

Hexenol T-2 2305-21-7 -ol group <0.5%

Hexyl acetate 142-92-7 ester <0.5% fruity, green, fresh, sweet, banana peel, apple and pear

Hexenoic Acid T-2 13419-69-7 acid <0.5%

Lime Oxide 7416-35-5 <0.5%

Methyl Salicylate 119-36-8 ester <0.5% sweet, salicylate and root beer with aromatic and balsamic nuances

Terpinyl Butyrate 2153-28-8 ester <0.5%

3-Hexen-1-ol, acetate, (Z)- 3681-71-8 ester <0.5% green fruity apple and pear, with fresh tropical nuances

COMPONENT	CAS	Type	Range	Description
Propylene Glycol	57-55-6	diol	>= 75% and < 100%	no taste
3-Hexen-1-ol, (Z)-	928-96-1	-ol group	>= 1 and < 5%	fresh, green, raw fruity with a pungent depth
Ethyl Alcohol	64-17-5	-ol group	>= 1 and < 5%	no taste
Butanoic acid, ethyl ester	105-54-4	ester	<0.5%	fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal
Terpineol <alpha->	98-55-5	-ol group	<0.5%	pine terpene lilac citrus woody floral
Damascenone	23696-85-7	ketone	<0.5%
Butanoic acid, 2-methyl-, ethyl ester	7452-79-1	ester	<0.5%	fruity, fresh, berry, grape, pineapple, mango and cherry notes
Ethyl Acetate	141-78-6	ester	<0.5%	Etherial, fruity, sweet, with a grape and cherry nuance
Isovalerate <ethyl->	108-64-5	ester	<0.5%	sweet, fruity, spice, metallic and green with a pineapple and apple lift
2-Butanone, 4-(4-hydroxyphenyl)-	5471-51-2	acid	<0.5%	fruity, jammy, berry, raspberry and blueberry with seedy, cotton candy nuances
1,6-Octadien-3-ol, 3,7-dimethyl-	78-70-6	-ol group	<0.5%	citrus, orange, lemon, floral, waxy, aldehydic and woody
Ionone Beta	14901-07-6	ketone	<0.5%	woody, berry, floral, green and fruity
Acetic acid	64-19-7	acid	<0.5%	pungent sour overripe fruit
Benzaldehyde	100-52-7	aldehyde	<0.5%	sweet, oily, almond, cherry, nutty and woody
Butanoic acid	107-92-6	acid	<0.5%	Acidic sour, cheesy, dairy, creamy with a fruity nuance
Hexanoic acid	142-62-1	acid	<0.5%	sour fatty sweat cheese
Pineapple ketone	3658-77-3	ketone	<0.5%	sweet caramellic cooked meaty and fruity nuances
methyl cinnamate	103-26-4	ester	<0.5%
Vanillin	68527-74-2	aldehyde	<0.5%
alpha-ionone	127-41-3	ketone	<0.5%	sweet woody floral violet orris tropical fruity
Hexenol T-2	2305-21-7	-ol group	<0.5%
Hexyl acetate	142-92-7	ester	<0.5%	fruity, green, fresh, sweet, banana peel, apple and pear
Hexenoic Acid T-2	13419-69-7	acid	<0.5%
Lime Oxide	7416-35-5		<0.5%
Methyl Salicylate	119-36-8	ester	<0.5%	sweet, salicylate and root beer with aromatic and balsamic nuances
Terpinyl Butyrate	2153-28-8	ester	<0.5%
3-Hexen-1-ol, acetate, (Z)-	3681-71-8	ester	<0.5%	green fruity apple and pear, with fresh tropical nuances