Perfumer's Apprentice

The Perfumer's Apprentice

COMPONENT LIST

Contains Natural and Artificial Flavors

Green Apple 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 >= 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

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

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% to 4%

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

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

VANILLIN FC USP 121-33-5 0% to 4%

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

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
Benzaldehyde	100-52-7	aldehyde	<0.5%	sweet, oily, almond, cherry, nutty and woody
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% to 4%
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
Butanoic acid	107-92-6	acid	<0.5%	Acidic sour, cheesy, dairy, creamy with a fruity nuance
VANILLIN FC USP	121-33-5		0% to 4%
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