The Perfumer's Apprentice



Contains Natural and Artificial Flavors

Peach (Juicy) 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
Water7732-18-5n/a>= 1 and < 5%
Decalactone <gamma->706-14-9lactone<0.5%fruity, creamy, peach and apricot with a syrupy, fatty nuance
Ethyl Alcohol64-17-5-ol group<0.5%no taste
Dodecalactone <gamma->2305-05-7lactone<0.5%fatty slight fruity
Butanoic acid107-92-6acid<0.5%Acidic sour, cheesy, dairy, creamy with a fruity nuance
Acetoin513-86-0n/a<0.5%sweet buttery creamy dairy milky fatty
Benzaldehyde100-52-7aldehyde<0.5%sweet, oily, almond, cherry, nutty and woody
2-Heptanone110-43-0n/a<0.5%cheese, fruity, coconut, waxy, green
Ionone <(E)-, alpha->127-41-3ketone<0.5%sweet woody floral violet orris tropical fruity
Methyl Heptine Carbonate111-12-6ester<0.5%Green, vegetative, fatty, fruity, rindy, melon and cucumber with mushroom and dairy nuances
Oil of Tagetes8016-84-0n/a<0.5%
d-Limonene5989-27-5terpene<0.5%Sweet, orange, citrus and terpy
Isobutyrate <ethyl->105-54-4ester<0.5%fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal
Terpineol <alpha->98-55-5-ol group<0.5%pine terpene lilac citrus woody floral
Phenylethyl Alcohol60-12-8-ol group<0.5%floral, sweet, rosey and bready
Lavender oil8000-28-0n/a<0.5%
Ethyl Pyruvate 1% ETOH617-35-6ester<0.5%
Thiomenthone NAT38462-22-5thiol<0.5%
allyl hexanoate123-68-2ester<0.5%
Dimethyl Sulfide75-18-3n/a<0.5%sulfurous, vegetative tomato, corn and asparagus with a dairy creaminess and a slight minty afternot
Geranyl acetate105-87-3ester<0.5%waxy, green, floral, oily and soapy with citrus and winey, rum nuances
strawberry glycidate77-83-8ester<0.5%sweet, berry, strawberry, fruity, tutti frutti and floral nuances
Benzoate <ethyl->93-89-0ester<0.5%sweet, medicinal, green, minty, fruity, birch beer and wintergreen like
1-Butanol, 3-methyl-, acetate123-92-2ester<0.5%sweet fruity, banana-like with a green ripe nuance
1-Pentanol71-41-0-ol group<0.5%intense fusel, fermented, bready and cereal with a fruity undernote
2H-Pyran-2-one, 6-heptyltetrahydro-713-95-1lactone<0.5%creamy, fatty, dairy, rich buttery, fruity, peach and nutty
2H-Pyran-2-one, tetrahydro-6-pentyl-705-86-2lactone<0.5%coconut, creamy, fatty, buttery, milky and nutty with a slightly fruity nuance
3-Hexen-1-ol, (Z)-928-96-1-ol group<0.5%fresh, green, raw fruity with a pungent depth
Acetic acid64-19-7acid<0.5%pungent sour overripe fruit
Acetic acid, 2-methylpropyl ester110-19-0ester<0.5%sweet fruity with a banana tutti frutti note
Acetic acid, 2-methylpropyl ester110-19-0ester<0.5%sweet fruity with a banana tutti frutti note
Beta Damascone23726-91-2ketone<0.5%fruity floral berry plum blackcurrant honey rose tobacco
Butyrate <pentyl->540-18-1n/a<0.5%sweet, fruity, banana, pineapple and tropical
Ethyl Acetate141-78-6ester<0.5%Etherial, fruity, sweet, with a grape and cherry nuance
Ethyl Formate109-94-4ester<0.5%
Geraniol106-24-1terpene<0.5%floral, rosy, waxy and perfumey with a fruity, peach-like nuance
Hexanol <n->111-27-3-ol group<0.5%green, fruity, apple-skin and oily
Hexyl acetate142-92-7ester<0.5%fruity, green, fresh, sweet, banana peel, apple and pear
Linalool78-70-6-ol group<0.5%citrus, orange, lemon, floral, waxy, aldehydic and woody
Maltol118-71-8-ol group<0.5%sweet, cotton candy, caramellic, with jammy fruity and berry notes
Oct-7-enol <3,7-dimethyl> 141-25-3-ol group<0.5%Floral rosy, with waxy, powdery and heavy citrus and tropical nuances
Pyrazine <2,3-dimethyl->5910-89-4pyrazine<0.5%musty, nut skins, cocoa powdery, roasted coffee and bready
Triacetin102-76-1n/a<0.5%no taste
Undecalactone <gamma->104-67-6lactone<0.5% fatty, coconut, creamy, vanilla, nutty, macadamia and peach
Vanillin121-33-5aldehyde<0.5%vanilla, vanillin, sweet, creamy, spicy, phenolic and milky