The Perfumer's Apprentice

 

COMPONENT LIST

Contains Natural and Artificial Flavors

Grape Ape Type Flavored Blend**

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
myrcene123-35-320-<50%woody, vegetative, citrus, fruity with a tropical mango and slight leafy minty nuances
beta-caryophyllene87-44-510-<20%spicy clove woody nut skin powdery peppery
Ocimene - beta13877-91-310-<20%Green, tropical, woody with floral and vegetable nuances
alpha-pinene80-56-85-<10%Intense woody, piney and terpy with camphoraceous and turpentine note. It has herbal, spicy and slightly tropical nuances
benzyl alcohol100-51-65-<10%fruity with balsamic nuances
beta-pinene127-91-35-<10%fresh, piney and woody, terpy and resinous with a slight minty, camphoraceous with a spicy nuance
terpinolene586-62-95-<10%woody, terpy, lemon and lime-like with a slight herbal and floral nuance
Butyrate <ethyl->105-54-40.1 - <1fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal
ethyl acetate141-78-60.1-<1Etherial, fruity, sweet, with a grape and cherry nuance
Butanoic acid, 2-methyl-116-53-00.01 - <0.1fruity, dirty, acidic with a dairy buttery and cheesey nuance
ETHYL 2 METHYL BUTYRATE7452-79-10.01 - <0.1fruity, fresh, berry, grape, pineapple, mango and cherry notes
ethyl maltol4940-11-80.01 - <0.1sweet, burnt cotton sugar candy like, with jammy, strawberry notes
ethyl propionate105-37-30.01 - <0.1etherial, fruity, sweet, winey, bubble gum, apple and grape nuances
maltol118-71-80.01 - <0.1sweet, cotton candy, caramellic, with jammy fruity and berry notes
methyl anthranilate134-20-30.01 - <0.1sweet, fruity, concord grape, with a musty and berry nuance
Pineapple ketone/Strawberry Furanone3658-77-30.01 - <0.1sweet caramellic cooked meaty and fruity nuances
vanillin121-33-50.01 - <0.1vanilla, vanillin, sweet, creamy, spicy, phenolic and milky
3-Hexen-1-ol, (Z)-928-96-1<0.01fresh, green, raw fruity with a pungent depth
ethyl hexanoate123-66-0<0.01sweet, pineapple, fruity, waxy and banana with a green, estry nuance
isoamyl alcohol123-51-3<0.01fusel, fermented, fruity, banana, etherial and cognac
linalyl acetate115-95-7<0.01floral, green, terpy, waxy, citrus, woody, herbal and spicy nuances