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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 |
|---|
| beta-caryophyllene | 87-44-5 | | >= 5 and < 10% | spicy clove woody nut skin powdery peppery |
| d-Limonene | 5989-27-5 | | >= 5 and < 10% | Sweet, orange, citrus and terpy |
| Humulene | 6753-98-6 | | >= 5 and < 10% | woody |
| alpha-bisabolol | 515-69-5 | | >= 5 and < 10% | occurs in natural essential oils |
| alpha-pinene | 80-56-8 | | >= 5 and < 10% | Intense woody, piney and terpy with camphoraceous and turpentine note. It has herbal, spicy and slightly tropical nuances |
| benzyl alcohol | 100-51-6 | | >= 5 and < 10% | fruity with balsamic nuances |
| beta-pinene | 127-91-3 | | >= 5 and < 10% | fresh, piney and woody, terpy and resinous with a slight minty, camphoraceous with a spicy nuance |
| linalool | 78-70-6 | | >= 5 and < 10% | citrus, orange, lemon, floral, waxy, aldehydic and woody |
| myrcene | 123-35-3 | | >= 5 and < 10% | woody, vegetative, citrus, fruity with a tropical mango and slight leafy minty nuances |
| Sabinene | 3387-41-5 | | >= 1 and < 5% | occurs in natural essential oils |
| terpinolene | 586-62-9 | | >= 1 and < 5% | woody, terpy, lemon and lime-like with a slight herbal and floral nuance |
| citric acid | 77-92-9 | acid | >= 1 and < 5% | sour and tart |
| Eucalyptol | 470-82-6 | | >= 1 and < 5% | eucalyptus herbal camphor |
| alpha-phellandrene | 99-83-2 | | >= 1 and < 5% | occurs in natural essential oils |
| delta-3-carene | 13466-78-9 | | >= 1 and < 5% | occurs in natural essential oils |
| Gamma Terpinene | 99-85-4 | | >= 1 and < 5% | erpy, citrus, lime-Iike, oily, green with a tropical fruity nuance |
| (E)-beta-ocimene | 3779-61-1 | | >= 1 and < 5% | occurs in natural essential oils |
| 1-octen-3-ol | 3391-86-4 | | >= 1 and < 5% | mushroom, earthy, fungal, green, oily, vegetative, umami sensation and savory brothy |
| alpha-thujene | 3917-48-4 | | >= 1 and < 5% | occurs in natural essential oils |
| butyric acid | 107-92-6 | | >= 1 and < 5% | Acidic sour, cheesy, dairy, creamy with a fruity nuance |
| camphene | 79-92-5 | | >= 1 and < 5% | camphoraceous, cooling, minty, with citrus and green spicy nuances |
| Dimethyl Sulfide | 75-18-3 | | >= 1 and < 5% | sulfurous, vegetative tomato, corn and asparagus with a dairy creaminess and a slight minty afternot |
| Linalool Oxide | 1365-19-1 | | >= 1 and < 5% | Green, floral, fatty, woody, fermented, herbal, fruity and berry |
| octyl acetate | 112-14-1 | | >= 1 and < 5% | found in natural plant material |
| P-CYMENE | 99-87-6 | | >= 1 and < 5% | Terpy and rancid with slightly woody oxidized citrus notes. It has spice nuances of green pepper and oregano |
| Pyrazine <2,3,5-trimethyl-> | 14667-55-1 | | >= 1 and < 5% | raw, musty, nutty, potato |
| S-methyl butanethioate | 2432-51-1 | | >= 1 and < 5% | Musty, sulfureous, Limburger-type cheese top notes, metallic cheese body |
| tetramethyl pyrazine | 1124-11-4 | | >= 1 and < 5% | NULNutty, musty, cocoa, drying, peanut-like and raw coffee notesL |
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