The Perfumer's Apprentice

 

COMPONENT LIST

Contains Artificial Flavors

Irish Cream 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 RangeDescription
Propylene Glycol57-55-6diol71.0 - 77.0%no taste
Benzyl Alcohol100-51-6-ol group>= 5% and < 10%fruity with balsamic nuances
1-Pentanol71-41-0-ol group1.0 - 3.0%intense fusel, fermented, bready and cereal with a fruity undernote
Vanillin121-33-5aldehyde0.5 - 2.5%vanilla, vanillin, sweet, creamy, spicy, phenolic and milky
Ethyl Vanillin121-32-4aldehyde>= 1% and < 10%sweet, creamy, vanilla, smooth and caramellic
Piperonal120-57-0aldehyde>= 1% and < 10%benzaldehyde, cherry, vanilla and spicy
Coumarin <3,4-dihydro->119-84-6coumarin< 0.2%sweet, creamy, vanilla, coconut and milky
2H-Pyran-2-one, tetrahydro-6-pentyl-705-86-2lactone< 1%coconut, creamy, fatty, buttery, milky and nutty with a slightly fruity nuance
Acetoin513-86-0n/a<0.5%sweet buttery creamy dairy milky fatty
Nonanoate <ethyl->123-29-5ester< 1%waxy, soapy, cognac, estry fruity and tropical, grape
Gamma Nonalactone104-61-0lactone< 1%coconut, creamy, waxy with fatty milky notes
Gamma-octalactone104-50-7lactone<0.5%lactonic, coconut, creamy, toasted, coumarin, fruity, apricot and peach
Palmitate <ethyl->628-97-7n/a<0.5%waxy, fruity, creamy and fermented with a vanilla, balsamic nuance
Ethyl Alcohol64-17-5-ol group17.0 - 23.0%no taste