The Perfumer's Apprentice



Contains Natural and Artificial Flavors

Tiramisu Flavor

Distributor's Name

The Perfumer's Apprentice

170 Technology Circle

Scotts Valley, CA 95066



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.


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>= 50% and < 75%no taste
Vanillin121-33-5aldehyde>= 10 and < 30%vanilla, vanillin, sweet, creamy, spicy, phenolic and milky
Ethyl Vanillin121-32-4aldehyde>= 10 and < 30%sweet, creamy, vanilla, smooth and caramellic
Pyrazine, trimethyl-14667-55-1pyrazine>= 1 and < 5%raw, musty, nutty, potato
Pyrazine <2-ethyl->13925-00-3pyrazine>= 1 and < 5%nutty, musty, casky, woody, potato, earthy and cocoa with a fishy nuance
Maltol118-71-8-ol group>= 1 and < 5%sweet, cotton candy, caramellic, with jammy fruity and berry notes
Cyclotene/Corylone765-70-8terpene>= 1 and < 5%sweet, maple, bready, caramellic with nutty nuances
Ethyl Maltol4940-11-8-ol group>= .5% and < 1%sweet, burnt cotton sugar candy like, with jammy, strawberry notes
Piperonal120-57-0aldehyde<0.5%benzaldehyde, cherry, vanilla and spicy
Sulfurol137-00-8-ol group<0.5%meaty, brothy, roasted, metallic and nutty
Guaiacol90-05-1-ol group<0.5%woody, phenolic, bacon, savory, smoky
Furfuryl mercaptan98-02-2n/a<0.5%sulfurous roasted coffee, burnt match-like, rubbery, and slightly nutty with eggy and savory meaty n
Benzyl Alcohol100-51-6-ol group<0.5%fruity with balsamic nuances
Coffee Furanone68916-18-7lactone<0.5%nutty and astringent with a slight, creamy almond nuance
Furfural98-01-1n/a<0.5%brown, sweet, woody, bready, nutty, caramellic with a burnt astringent nuance
Benzaldehyde100-52-7aldehyde<0.5%sweet, oily, almond, cherry, nutty and woody
Butanoic acid107-92-6acid<0.5%Acidic sour, cheesy, dairy, creamy with a fruity nuance
Quinine Hydrochloride130-89-2n/a<0.5%n/a
Acetoin513-86-0n/a<0.5% sweet buttery creamy dairy milky fatty
Butyryllactate <butyl->7492-70-8acid<0.5%creamy, dairy, fatty and waxy with milky and cheesy nuances
Hexanoate <pentyl->540-07-8<0.5%sweet fruity, apple with melon notes
Acetyl Propionyl600-14-6n/a<0.5%toasted, buttery and caramellic with marshmallow and molasses nuances
ethanol64-17-5-ol group<0.5%no taste