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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 | >= 50% and < 75% | no taste |
| Aldehyde C6 | 66-25-1 | aldehyde | >= 10 and < 30% | green, woody, vegetative, apple, grassy, citrus and orange with a fresh, lingering aftertaste |
| Isoamyl Isovalerate | 659-70-1 | ester | >= 5 and < 10% | green, fruity apple |
| Hexyl acetate | 142-92-7 | ester | >= 1 and < 5% | fruity, green, fresh, sweet, banana peel, apple and pear |
| Geranyl acetate | 105-87-3 | ester | >= 1 and < 5% | waxy, green, floral, oily and soapy with citrus and winey, rum nuances |
| Butyrate <2-methyl-, ethyl-> | 7452-79-1 | ester | >= 1 and < 5% | fruity, fresh, berry, grape, pineapple, mango and cherry notes |
| Isovalerate <ethyl-> | 108-64-5 | ester | >= 1 and < 5% | sweet, fruity, spice, metallic and green with a pineapple and apple lift |
| Isoamyl acetate | 123-92-2 | ester | >= 1 and < 5% | sweet fruity, banana-like with a green ripe nuance |
| Butanoic acid, ethyl ester | 105-54-4 | ester | >= .5% and < 1% | fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal |
| Citronellyl acetate | 150-84-5 | ester | >= .5% and < 1% | floral, waxy, aldehydic, with green fruity nuances. fruity pear and apple like |
| Hex-(3Z)-enyl acetate | 3681-71-8 | ester | <0.5% | green fruity apple and pear, with fresh tropical nuances |
| Neryl acetate | 141-12-8 | ester | <0.5% | floral, rosy, soapy, fruity, pear and tropical |
| Citronellol | 106-22-9 | -ol group | <0.5% | loral, rose, sweet, green with fruity citrus nuances |
| AMYL ALCOHOL | 71-41-0 | | <0.5% | |
| ethyl caproate | 123-66-0 | ester | <0.5% | sweet, pineapple, fruity, waxy and banana with a green, estry nuance |
| Acetic acid, phenylmethyl ester | 140-11-4 | ester | <0.5% | fruity, sweet, with balsamic and jasmin floral undernotes |
| Amyl Isobutyrate | 2445-72-9 | ester | <0.5% | fruity |
| 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 |
| VANILLIN FC USP | 121-33-5 | | <0.5% | |
| Acetic acid | 141-78-6 | ester | <0.5% | Etherial, fruity, sweet, with a grape and cherry nuance |
| Trans-2-Hexenal | 6728-26-3 | -ol group | <0.5% | fresh green, leafy, fruity with rich vegetative nuances |
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