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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 | Range | Description |
|---|
| Propylene Glycol | 57-55-6 | diol | >= 50% and < 75% | no taste |
| Ethyl Vanillin | 121-32-4 | aldehyde | >= 10 and < 30% | sweet, creamy, vanilla, smooth and caramellic |
| Vanillin | 121-33-5 | aldehyde | >= 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/Corylone | 765-70-8 | terpene | >= 1 and < 5% | sweet, maple, bready, caramellic with nutty nuances |
| Isoamyl Phenyl Acetate | 102-19-2 | ester | >= 1 and < 5% | warm rosy honey with phenyl chocolate nuances and dried fruit notes |
| Raspberry ketone | 5471-51-2 | acid | >= 1 and < 5% | fruity, jammy, berry, raspberry and blueberry with seedy, cotton candy nuances |
| methyl phenyl acetate | 101-41-7 | ester | >= 1 and < 5% | floral, honey, spice, waxy and sweet |
| Butanoic acid, 2-butoxy-1-methyl-2-oxoethyl ester | 7492-70-8 | acid | >= .5% and < 1% | creamy, dairy, fatty and waxy with milky and cheesy nuances |
| Maltol | 118-71-8 | -ol group | >= .5% and < 1% | sweet, cotton candy, caramellic, with jammy fruity and berry notes |
| Isovalerate <ethyl-> | 108-64-5 | ester | >= .5% and < 1% | sweet, fruity, spice, metallic and green with a pineapple and apple lift |
| Piperonal | 120-57-0 | aldehyde | >= .5% and < 1% | benzaldehyde, cherry, vanilla and spicy |
| Butyrate <3-hydroxy-, ethyl-> | 5405-41-4 | acid | >= .5% and < 1% | green, fruity and winey |
| Anthranilate <methyl-> | 134-20-3 | ester | >= .5% and < 1% | sweet, fruity, concord grape, with a musty and berry nuance |
| Butyrate <ethyl-> | 105-54-4 | ester | <0.5% | fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal |
| Benzaldehyde | 100-52-7 | aldehyde | <0.5% | sweet, oily, almond, cherry, nutty and woody |
| Furfural <5-methyl-> | 620-02-0 | n/a | <0.5% | sweet, brown, caramellic, grain, maple-like |
| Furfural | 98-01-1 | n/a | <0.5% | brown, sweet, woody, bready, nutty, caramellic with a burnt astringent nuance |
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