The Perfumer's Apprentice



Contains Natural and Artificial Flavors

Apricot 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
Vanillin121-33-5aldehyde>= 10 and < 30%vanilla, vanillin, sweet, creamy, spicy, phenolic and milky
Water7732-18-5n/a>= 10 and < 30%
styralyl acetate93-92-5ester>= 1 and < 5%fruity, berry, green, seedy and slightly nutty
Undecalactone <gamma->104-67-6lactone>= 1 and < 5% fatty, coconut, creamy, vanilla, nutty, macadamia and peach
Ethyl Vanillin121-32-4aldehyde>= 1 and < 5%sweet, creamy, vanilla, smooth and caramellic
Benzyl Alcohol100-51-6-ol group>= 1 and < 5%fruity with balsamic nuances
Decalactone <gamma->706-14-9lactone>= 1 and < 5%fruity, creamy, peach and apricot with a syrupy, fatty nuance
4-Hexen-1-ol, (E)-928-96-1-ol group>= .5% and < 1%fresh, green, raw fruity with a pungent depth
Cinnamyl alcohol104-54-1-ol group<0.5%green, floral, spicy and honey with a fermented yeasty nuance
2,6-Octadien-1-ol, 3,7-dimethyl-, (E)-106-24-1terpene<0.5%floral, rosy, waxy and perfumey with a fruity, peach-like nuance
Butanoate <allyl->2051-78-7ester<0.5%fruity green tropical with sweet fermented waxy nuances
Gamma-octalactone104-50-7lactone<0.5%lactonic, coconut, creamy, toasted, coumarin, fruity, apricot and peach
Linalyl acetate115-95-7ester<0.5%floral, green, terpy, waxy, citrus, woody, herbal and spicy nuances
Hexyl acetate142-92-7ester<0.5%fruity, green, fresh, sweet, banana peel, apple and pear
Maltol118-71-8-ol group<0.5%sweet, cotton candy, caramellic, with jammy fruity and berry notes
1-Butanol, 3-methyl-, acetate123-92-2ester<0.5%sweet fruity, banana-like with a green ripe nuance
Benzyl acetate140-11-4ester<0.5%fruity, sweet, with balsamic and jasmin floral undernotes
Beta Damascone23726-91-2ketone<0.5%fruity floral berry plum blackcurrant honey rose tobacco
Acetic acid64-19-7acid<0.5%pungent sour overripe fruit
Limonene138-86-3terpene<0.5% citrus herbal terpene camphor
Heptanoate <ethyl->106-30-9ester<0.5%fruity, pineapple, banana and strawberry with a spicy, oily nuance
2-Hexenal, (E)-6728-26-3-ol group<0.5%fresh green, leafy, fruity with rich vegetative nuances
Citronellol106-22-9-ol group<0.5%loral, rose, sweet, green with fruity citrus nuances
Butanoic acid, 3-hexenyl ester, (E)-16491-36-4ester<0.5%fresh, green, oily, waxy, apple and pear flesh with a vegetative nuance
Benzaldehyde100-52-7aldehyde<0.5%sweet, oily, almond, cherry, nutty and woody
Undecalactone <delta->710-04-3lactone<0.5%creamy, coconut, milky, creamy, iactonic and butter fat with a waxy, fruity nuance
Cyclotene765-70-8terpene<0.5%sweet, maple, bready, caramellic with nutty nuances
Ethyl Maltol4940-11-8-ol group<0.5%sweet, burnt cotton sugar candy like, with jammy, strawberry notes
Nerol106-25-2-ol group<0.5%lemon, bitter, green and fruity with a terpy nuance
3-Hexen-1-ol, acetate, (Z)-3681-71-8ester<0.5%green fruity apple and pear, with fresh tropical nuances