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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 |
| styralyl acetate | 93-92-5 | ester | >= 10 and < 30% | fruity, berry, green, seedy and slightly nutty |
| Cinnamate <(E)-, methyl-> | 1754-62-7 | | >= 1 and < 5% | sweet balsam strawberry cherry |
| Hex-(3Z)-enyl acetate | 3681-71-8 | ester | >= 1 and < 5% | green fruity apple and pear, with fresh tropical nuances |
| Hex-(3Z)-enyl butyrate | 16491-36-4 | ester | >= 1 and < 5% | fresh, green, oily, waxy, apple and pear flesh with a vegetative nuance |
| Isobutyrate <ethyl-> | 105-54-4 | ester | >= 1 and < 5% | fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal |
| Isovalerate <cis-3-hexenyl-> | 35154-45-1 | ester | >= 1 and < 5% | musty, green, fruity |
| Aldehyde C6 | 66-25-1 | aldehyde | >= 1 and < 5% | green, woody, vegetative, apple, grassy, citrus and orange with a fresh, lingering aftertaste |
| Cinnamyl acetate <(E)-> | 103-54-8 | ester | >= 1 and < 5% | sweet, spicy, floral, cinnamon and honey with a tutti-fruti nuance |
| Damascone Beta | 35044-68-9 | ketone | >= .5% and < 1% | fruity floral black currant plum rose honey tobacco |
| Hex-(3Z)-enol | 928-96-1 | -ol group | >= .5% and < 1% | fresh, green, raw fruity with a pungent depth |
| Cinnamyl isobutyrate | 103-59-3 | ester | >= .5% and < 1% | fruity, sweet, pineapple, with waxy and spicy nuances |
| ethyl caproate | 123-66-0 | ester | >= .5% and < 1% | sweet, pineapple, fruity, waxy and banana with a green, estry nuance |
| Hexyl acetate | 142-92-7 | ester | <0.5% | fruity, green, fresh, sweet, banana peel, apple and pear |
| Phenethyl alcohol | 60-12-8 | -ol group | <0.5% | floral, sweet, rosey and bready |
| Decanoate <ethyl-> | 110-38-3 | ester | <0.5% | waxy, fruity, sweet apple |
| Hexanol <n-> | 111-27-3 | -ol group | <0.5% | green, fruity, apple-skin and oily |
| Undecalactone <gamma-> | 104-67-6 | lactone | <0.5% | fatty, coconut, creamy, vanilla, nutty, macadamia and peach |
| Maltol | 118-71-8 | -ol group | <0.5% | sweet, cotton candy, caramellic, with jammy fruity and berry notes |
| Benzaldehyde | 100-52-7 | aldehyde | <0.5% | sweet, oily, almond, cherry, nutty and woody |
| Isoamyl Alcohol | 123-51-3 | -ol group | <0.5% | fusel, fermented, fruity, banana, etherial and cognac |
| IONONE BETA | 14901-07-6 | | <0.5% | |
| Beta Damascone | 23726-91-2 | ketone | <0.5% | fruity floral berry plum blackcurrant honey rose tobacco |
| Trans-2-Hexenal | 6728-26-3 | -ol group | <0.5% | fresh green, leafy, fruity with rich vegetative nuances |
| Trans-Methyl cinnamate | 103-26-4 | ester | <0.5% | |
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