The Perfumer's Apprentice



Contains Artificial Flavors

Raisin 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
Ethyl Vanillin121-32-4aldehyde>= 10 and < 30%sweet, creamy, vanilla, smooth and caramellic
Vanillin121-33-5aldehyde>= 5 and < 10%vanilla, vanillin, sweet, creamy, spicy, phenolic and milky
Guaethol <propenyl->94-86-0-ol group>= 1 and < 5%sweet vanilla-like, with a creamy anisic note
Cyclotene/Corylone765-70-8terpene>= 1 and < 5%sweet, maple, bready, caramellic with nutty nuances
Isoamyl Phenyl Acetate102-19-2ester>= 1 and < 5%warm rosy honey with phenyl chocolate nuances and dried fruit notes
Raspberry ketone5471-51-2acid>= 1 and < 5%fruity, jammy, berry, raspberry and blueberry with seedy, cotton candy nuances
Benzaldehyde100-52-7aldehyde>= 1 and < 5%sweet, oily, almond, cherry, nutty and woody
methyl phenyl acetate101-41-7ester>= 1 and < 5%floral, honey, spice, waxy and sweet
Butanoic acid, 2-butoxy-1-methyl-2-oxoethyl ester7492-70-8acid>= .5% and < 1%creamy, dairy, fatty and waxy with milky and cheesy nuances
Maltol118-71-8-ol group>= .5% and < 1%sweet, cotton candy, caramellic, with jammy fruity and berry notes
Isovalerate <ethyl->108-64-5ester>= .5% and < 1%sweet, fruity, spice, metallic and green with a pineapple and apple lift
Piperonal120-57-0aldehyde>= .5% and < 1%benzaldehyde, cherry, vanilla and spicy
Butyrate <3-hydroxy-, ethyl->5405-41-4acid>= .5% and < 1%green, fruity and winey
Anthranilate <methyl->134-20-3ester>= .5% and < 1%sweet, fruity, concord grape, with a musty and berry nuance
Butyrate <ethyl->105-54-4ester<0.5%fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal
Furfural <5-methyl->620-02-0n/a<0.5% sweet, brown, caramellic, grain, maple-like
Furfural98-01-1n/a<0.5%brown, sweet, woody, bready, nutty, caramellic with a burnt astringent nuance