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Keywords [ flavor compound ] match 104 Products.
Food Grade 2-Methyltetrahydrofuran-3-Thiol Compound Cas 57124-87-5
| Purity: | 99% |
|---|---|
| Boiling Point: | 160-180 °C |
| Density: | 1.04 G/mL At 25 °C(lit.) |
4-Methyl-5-Thiazole High Purity Chemical Compound CAS 137-00-8
| Name: | 5-(2-Hydroxyethyl)-4-methylthiazole |
|---|---|
| CAS: | 137-00-8 |
| FEMA: | 3204 |
Organic Bis(2-Methyl-3-Furyl)Disulfide Liquid CAS 28588-75-2 Sulfides Flavors
| Boiling Point: | 280 °C |
|---|---|
| Density: | 1.211 G/mL At 25 °C |
| FEMA: | 3259 |
2-METHYL-3(5/6)(FURFURYLTHIO) PYRAZINE CAS 65530-53-2 Heterocyclic Compounds C₁₀H₁₀N₂OS
| Density: | 1.171 G/mL At 25 °C (lit.) |
|---|---|
| FEMA: | 3162 |
| Refractive Index: | N20/D 1.526(lit.) |
Food Grade Propyl Disulfide Liquid Flavoring CAS 629-19-6 For Industrial And Food Applications
| Fusing Point: | -86 °C (lit.) |
|---|---|
| Boiling Point: | 195-196 °C (lit.) |
| Density: | 0.96 G/mL At 25 °C (lit.) |
Direct Manufacture of 2-furfurylmercaptan for enhancing Flavors CAS 98-02-2
| Purity: | 99% |
|---|---|
| Melting Point: | 157.5 °C |
| Boiling Point: | 155 °C(lit.) |
Direct Manufacture 2-phenyl-1-ethanethiol CAS 4410-99-5 For Enhancing Flavor
| CAS No.: | 4410-99-5 |
|---|---|
| Purity: | 99% |
| Biological Source: | Syntheses Material Intermediates |
Coffee Flavors Tetrahydro-2-Methyl-3-Furanthio C5h10os CAS 57124-87-5
| Purity: | 99% |
|---|---|
| Boiling Point: | 160-180 °C |
| Density: | 1.04 G/mL At 25 °C(lit.) |
99% Purity 2,3,5-Trimethylpyrazine CAS 14667-55-1 Food Enhancer For Roasted Nutty And Chocolate Flavors
| Melting Point: | 156 °C |
|---|---|
| Boiling Point: | 171-172 °C (lit.) |
| Density: | 0.979 G/mL At 25 °C (lit.) |
Industrial 4-Methyl-5-Thiazole CAS 137-00-8 Flavor Intermediate Chemical
| Name: | 5-(2-Hydroxyethyl)-4-methylthiazole |
|---|---|
| CAS: | 137-00-8 |
| FEMA: | 3204 |