The Perfumer's Apprentice

 

COMPONENT LIST

Contains Natural and Artificial Flavors

Peach (Juicy) 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 Glycol57-55-6diol> 90%no taste
Water7732-18-5n/a1-5%
Decalactone <gamma->706-14-9lactone<0.5%fruity, creamy, peach and apricot with a syrupy, fatty nuance
Ethyl Alcohol64-17-5-ol group<2%no taste
Dodecalactone <gamma->2305-05-7lactone<0.5%fatty slight fruity
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/acheese, fruity, coconut, waxy, green
Ionone <(E)-, alpha->127-41-3ketonesweet woody floral violet orris tropical fruity
Methyl Heptine Carbonate111-12-6esterGreen, vegetative, fatty, fruity, rindy, melon and cucumber with mushroom and dairy nuances
Oil of Tagetes8016-84-0n/a<0.005%
d-Limonene5989-27-5terpene<0.005%Sweet, orange, citrus and terpy
Isobutyrate <ethyl->105-54-4esterfruity, sweet, tutti frutti, apple, fresh and lifting, ethereal
Terpineol <alpha->98-55-5-ol grouppine terpene lilac citrus woody floral
Phenylethyl Alcohol60-12-8-ol group<0.005%floral, sweet, rosey and bready
Lavender oil8000-28-0n/a<0.005%
Ethyl Pyruvate 1% ETOH617-35-6ester<0.005%
Thiomenthone NAT38462-22-5thiol<0.005%
allyl hexanoate123-68-2ester<0.005%
Dimethyl Sulfide75-18-3n/a<0.005%sulfurous, vegetative tomato, corn and asparagus with a dairy creaminess and a slight minty afternot
Geranyl acetate105-87-3ester<0.005%waxy, green, floral, oily and soapy with citrus and winey, rum nuances
strawberry glycidate77-83-8ester<0.005%sweet, berry, strawberry, fruity, tutti frutti and floral nuances
Benzoate <ethyl->93-89-0ester<0.005%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 groupintense fusel, fermented, bready and cereal with a fruity undernote
2H-Pyran-2-one, 6-heptyltetrahydro-713-95-1lactonecreamy, fatty, dairy, rich buttery, fruity, peach and nutty
2H-Pyran-2-one, tetrahydro-6-pentyl-705-86-2lactonecoconut, creamy, fatty, buttery, milky and nutty with a slightly fruity nuance
3-Hexen-1-ol, (Z)-928-96-1-ol groupfresh, green, raw fruity with a pungent depth
Acetic acid64-19-7acidpungent sour overripe fruit
Acetic acid, 2-methylpropyl ester110-19-0estersweet 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 Damascone23726-91-2ketonefruity floral berry plum blackcurrant honey rose tobacco
Butanoic acid107-92-6acidAcidic sour, cheesy, dairy, creamy with a fruity nuance
Butyrate <pentyl->540-18-1n/asweet, fruity, banana, pineapple and tropical
Ethyl Acetate141-78-6esterEtherial, fruity, sweet, with a grape and cherry nuance
Ethyl Formate109-94-4ester
Geraniol106-24-1terpenefloral, rosy, waxy and perfumey with a fruity, peach-like nuance
Hexanol <n->111-27-3-ol groupgreen, fruity, apple-skin and oily
Hexyl acetate142-92-7esterfruity, 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 groupsweet, cotton candy, caramellic, with jammy fruity and berry notes
Oct-7-enol <3,7-dimethyl> 141-25-3-ol groupFloral rosy, with waxy, powdery and heavy citrus and tropical nuances
Pyrazine <2,3-dimethyl->5910-89-4pyrazinemusty, nut skins, cocoa powdery, roasted coffee and bready
Triacetin102-76-1n/ano taste
Undecalactone <gamma->104-67-6lactone<0.5% fatty, coconut, creamy, vanilla, nutty, macadamia and peach
Vanillin121-33-5aldehydevanilla, vanillin, sweet, creamy, spicy, phenolic and milky