|
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 |
| Benzyl Alcohol | 100-51-6 | -ol group | >= 10 and < 30% | fruity with balsamic nuances |
| Ethyl Vanillin | 121-32-4 | aldehyde | >= 10 and < 30% | sweet, creamy, vanilla, smooth and caramellic |
| Ethyl Maltol | 4940-11-8 | -ol group | >= 5 and < 10% | sweet, burnt cotton sugar candy like, with jammy, strawberry notes |
| Vanillin | 121-33-5 | aldehyde | >= 5 and < 10% | vanilla, vanillin, sweet, creamy, spicy, phenolic and milky |
| Decalactone <gamma-> | 706-14-9 | lactone | >= .5% and < 1% | fruity, creamy, peach and apricot with a syrupy, fatty nuance |
| Acetoin | 513-86-0 | n/a | >= .5% and < 1% | sweet buttery creamy dairy milky fatty |
| Guaiacol | 90-05-1 | -ol group | <0.5% | Woody, phenolic, bacon, savory, smoky and medicinal
|
| Octalactone <gamma-> | 104-50-7 | lactone | <0.5% | lactonic, coconut, creamy, toasted, coumarin, fruity, apricot and peach |
| Cinnamic Aldehyde | 104-55-2 | aldehyde | <0.5% | spicy, cinnamon and cinnamon bark |
| 6-Methyl Coumarin | 92-48-8 | | <0.5% | sweet coconut, vanilla like with a creamy cake-like nuance |
| Isoamyl Phenyl Acetate | 102-19-2 | ester | <0.5% | warm rosy honey with phenyl chocolate nuances and dried fruit notes |
| Acetyl Propionyl | 600-14-6 | n/a | <0.5% | toasted, buttery and caramellic with marshmallow and molasses nuances |
| Butanoic acid | 107-92-6 | acid | <0.5% | Acidic sour, cheesy, dairy, creamy with a fruity nuance |
| HELIOTROPINE (DEA) | 120-57-0 | | <0.5% | |
| Ginger Extract | 84696-15-1 | n/a | <0.5% | |
|