The Perfumer's Apprentice



Contains Natural and Artificial Flavors

Pineapple 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
Butyrate <ethyl->105-54-4ester>= 30% and < 50%fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal
Propylene Glycol57-55-6diol>= 10 and < 30%no taste
allyl hexanoate123-68-2ester>= 5 and < 10%
ethyl caproate123-66-0ester>= 1 and < 5%sweet, pineapple, fruity, waxy and banana with a green, estry nuance
Heptanoate <allyl->142-19-8ester>= 1 and < 5%sweet pineapple fruity waxy banana
Heptan-2-one110-43-0n/a>= 1 and < 5%cheese, fruity, coconut, waxy, green
Acetic acid64-19-7acid>= .5% and < 1%pungent sour overripe fruit
VANILLIN FC USP121-33-5>= .5% and < 1%
Butanoic acid, 3-methyl-503-74-2acid<0.5%cheesey, dairy, creamy, fermented, sweet, waxy and berry
Hexanoic acid142-62-1acid<0.5%sour fatty sweat cheese
Geranyl acetate105-87-3ester<0.5%waxy, green, floral, oily and soapy with citrus and winey, rum nuances
Lactate <ethyl->97-64-3ester<0.5%sweet, fruity, creamy, pineapple-like with a caramellic brown nuance
Gamma Nonalactone104-61-0lactone<0.5%coconut, creamy, waxy with fatty milky notes
Citronellyl acetate150-84-5ester<0.5%floral, waxy, aldehydic, with green fruity nuances. fruity pear and apple like
ethyl acetate141-78-6ester<0.5%Etherial, fruity, sweet, with a grape and cherry nuance
lactic acid50-21-5acid<0.5%