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Keywords [ flavor compound ] match 100 Products.
Cas 13601-19-9 Sulfides Flavor Compounds Stored Under Nitrogen Used in Creating Unique Flavor Profiles for Food Processing
| Odor Type: | Sulfurous |
|---|---|
| Storage Temp: | - |
| Cas: | 13601-19-9 |
Logp 271 Sulfides Flavor Compounds Featuring Boiling Point 60-61 °C0.8 Mm Hg Suitable for Flavor Development and Fragrance Formulations
| Item: | 2-Methyltrahydrofuran-3-one |
|---|---|
| Uses: | 2-Methyltetrahydro-3-furanone |
| Modality: | Liquid |
Boilingpoint Varies Depending On Specific Sulfide Sulfides Flavor Compounds Chloride 001 Percent Ideal For Food Industry Applications
| Biological Source: | Synthetic |
|---|---|
| Point Of Flammability: | >230 °F |
| Cas No: | 3188-00-9 |
Organosulfur Compound 2-Methyl-3-Furanthiol CAS 28588-74-1 Fragrance Ingredient
| Boiling Point: | 57-60 °C/44 MmHg (lit.) |
|---|---|
| Density: | 1.145 G/mL At 25 °C |
| FEMA: | 3188 |
High purity S-(2-methyl-3-furyl) ethanethioate CAS:55764-25-5 for complete and authentic meat flavor
| Boiling Point: | 225-235 °C |
|---|---|
| Density: | 1.138 G/mL At 25 °C |
| FEMA: | 3973 |
High Purity 2-(mercaptomethyl)furan for Coffee and Meat Flavors CAS 98-02-2
| CAS: | 98-02-2 |
|---|---|
| FEMA: | 2493 |
| Form: | Liquid |
Ethanethioiacids-(2-Methyl-3-Furanyl)Ester CAS:55764-25-5 with Meaty Flavor for Food addictive
| Boiling Point: | 225-235 °C |
|---|---|
| Density: | 1.138 G/mL At 25 °C |
| FEMA: | 3973 |
2-Methyl-3-furyl thioacetate CAS:55764-25-5 with meaty flavor food addictive
| Boiling Point: | 225-235 °C |
|---|---|
| Density: | 1.138 G/mL At 25 °C |
| FEMA: | 3973 |
CAS:55764-25-5 Food Flavor 2-Methylfuran-3-thiolacetate, with toasted bread and coffee with a hint of onion and garlic flavor
| Boiling Point: | 225-235 °C |
|---|---|
| Density: | 1.138 G/mL At 25 °C |
| FEMA: | 3973 |
CAS:55764-25-5 High purity 2-Methyl-3-acetylthiofuran Thermal reactive meat flavor precursor
| Boiling Point: | 225-235 °C |
|---|---|
| Density: | 1.138 G/mL At 25 °C |
| FEMA: | 3973 |