The Perfumer's Apprentice



Contains Natural and Artificial Flavors

Caramel Cappuccino 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>= 75% and < 100%no taste
Sulfurol137-00-8-ol group>= 1 and < 5%meaty, brothy, roasted, metallic and nutty
Maltol118-71-8-ol group>= 1 and < 5%sweet, cotton candy, caramellic, with jammy fruity and berry notes
Gamma Nonalactone104-61-0lactone>= 1 and < 5%coconut, creamy, waxy with fatty milky notes
Isovaleraldehyde590-86-3aldehyde>= 1 and < 5%
Dodecalactone <gamma->2305-05-7lactone>= 1 and < 5%fatty slight fruity
Acetoin513-86-0n/a>= 1 and < 5%sweet buttery creamy dairy milky fatty
2H-Pyran-2-one, tetrahydro-6-pentyl-705-86-2lactone>= 1 and < 5%coconut, creamy, fatty, buttery, milky and nutty with a slightly fruity nuance
2H-Pyran-2-one, 6-heptyltetrahydro-713-95-1lactone>= .5% and < 1%creamy, fatty, dairy, rich buttery, fruity, peach and nutty
Furfurylthiol acetate13678-68-7terpene>= .5% and < 1%roasted, alliaceous, garlic, coffee, meaty, savory and sulfureous
Cyclotene765-70-8terpene>= .5% and < 1%sweet, maple, bready, caramellic with nutty nuances
Undecalactone <gamma->104-67-6lactone>= .5% and < 1% fatty, coconut, creamy, vanilla, nutty, macadamia and peach
Ethyl Acrylate140-88-5ester<0.5%
Acetyl Propionyl600-14-6n/a<0.5%toasted, buttery and caramellic with marshmallow and molasses nuances
Caramel Furanone28664-35-9lactone<0.5%extremely sweet strong caramel maple burnt sugar coffee