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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 |
|---|
| Isoamyl Isovalerate | 659-70-1 | ester | >= 10 and < 30% | green, fruity apple |
| Propylene Glycol | 57-55-6 | diol | >= 10 and < 30% | no taste |
| Isoamyl acetate | 123-92-2 | ester | >= 10 and < 30% | sweet fruity, banana-like with a green ripe nuance |
| Eugenol | 97-53-0 | -ol group | >= 1 and < 5% | sweet, warm spicy clove with phenolic and woody nuances |
| Limonene | 138-86-3 | terpene | >= 1 and < 5% | citrus herbal terpene camphor |
| Butanoic acid, 2-methyl-, 3-methylbutyl ester | 53398-85-9 | | >= 1 and < 5% | fresh green apple and pear with a waxy skin like nuance |
| Neryl acetate | 141-12-8 | ester | >= .5% and < 1% | floral, rosy, soapy, fruity, pear and tropical |
| Vanillin | 121-33-5 | aldehyde | >= .5% and < 1% | vanilla, vanillin, sweet, creamy, spicy, phenolic and milky |
| acetaldehyde | 75-07-0 | aldehyde | >= .5% and < 1% | Pungent, fresh, aldehydic, refreshing and green |
| Pinene <beta-> | 127-91-3 | terpene | <0.5% | appears in this flavor as a component of a natural extract - piney,minty with spicy nuance |
| Geranial | 141-27-5 | | <0.5% | found in natural plant material |
| 3-Hexen-1-ol, (Z)- | 928-96-1 | -ol group | <0.5% | fresh, green, raw fruity with a pungent depth |
| Citronellyl acetate | 150-84-5 | ester | <0.5% | floral, waxy, aldehydic, with green fruity nuances. fruity pear and apple like |
| Neral | 106-26-3 | | <0.5% | found in natural plant materials |
| Propanoate <isopentyl-> | 105-68-0 | ester | <0.5% | sweet, banana, fruity, tutti frutti, apple, melon, tropical and pineapple-like |
| ISO AMYL ALCOHOL | 123-51-3 | | <0.5% | |
| Methyl amyl ketone | 110-43-0 | | <0.5% | |
| 2,6-Octadienal, 3,7-dimethyl- | 5392-40-5 | terpene | <0.5% | lemon peel, citrus, juicy, green, lime, woody and herbal |
| ethanol | 64-17-5 | -ol group | <0.5% | no taste |
| lemon oil c.p. furo coumarin reduced | 68916-89-2 | | <0.5% | |
| Methyl Heptine Carbonate | 111-12-6 | ester | <0.5% | Green, vegetative, fatty, fruity, rindy, melon and cucumber with mushroom and dairy nuances |
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