The Perfumer's Apprentice



Contains Artificial Flavors

Maraschino Cherry (PG)

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
Benzaldehyde100-52-7aldehyde>= 30% and < 50%Flavor: N/A
Propylene Glycol57-55-6diol>= 10 and < 30%no taste
Geraniol106-24-1terpene>= 5 and < 10%floral, rosy, waxy and perfumey with a fruity, peach-like nuance
Butyrate <ethyl->105-54-4ester>= 1 and < 5%fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal
Citronellol106-22-9-ol group>= 1 and < 5%loral, rose, sweet, green with fruity citrus nuances
Benzyl acetate140-11-4ester>= 1 and < 5%fruity, sweet, with balsamic and jasmin floral undernotes
Ethyl Vanillin121-32-4aldehyde>= 1 and < 5%sweet, creamy, vanilla, smooth and caramellic
Vanillin121-33-5aldehyde>= .5% and < 1%vanilla, vanillin, sweet, creamy, spicy, phenolic and milky
Isoamyl acetate123-92-2ester>= .5% and < 1%sweet fruity, banana-like with a green ripe nuance
Linalyl acetate115-95-7ester>= .5% and < 1%floral, green, terpy, waxy, citrus, woody, herbal and spicy nuances
Butanoic acid, 3-methylbutyl ester106-27-4ester<0.5%waxy, green apple, fruity, sweet estry, melon and berry notes
Nerol106-25-2-ol group<0.5%lemon, bitter, green and fruity with a terpy nuance
para-anisyl acetate104-21-2ester<0.5%sweet, fruity, licorice, cherry, vanilla, coumarin