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Keywords [ flavor compounds ] match 110 Products.
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CAS 137-00-8 Industrial 4-Methyl-5-Thiazole with Meat aroma, nutty flavor, and roasted aroma flavor
| Name: | 5-(2-Hydroxyethyl)-4-methylthiazole |
|---|---|
| CAS: | 137-00-8 |
| FEMA: | 3204 |
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.) |
Liquid 2-METHYL-3,5 OR 6-(FURFURYLTHIO)-PYRAZINE Heterocyclic Compounds CAS 65530-53-2 Enhancing Flavor of Cocoa and chocolate products
| Density: | 1.171 G/mL At 25 °C (lit.) |
|---|---|
| FEMA: | 3162 |
| Refractive Index: | N20/D 1.526(lit.) |
Phenethyl Mercaptan CAS 4410-99-5 with Skunk-like Odor for Enhancing Flavor as 2-Phenylethanethiol
| Boiling Point: | 217-218 °C (lit.) |
|---|---|
| Density: | 1.032 G/mL At 25 °C (lit.) |
| Refractive Index: | N20/D 1.560(lit.) |
High Purity 1,6-Hexanedimercaptan with Burnt Fatty Meaty Odor for Polymer Crosslinking and Flavor Applications
| Boiling Point: | 118-119 °C/15 MmHg (lit.) |
|---|---|
| Density: | 0.983 G/mL At 25 °C (lit.) |
| FEMA: | 3495 |
High Quality trans,trans-2,4-Nonadienal with Cucumber Melon Rind Aroma and Fatty Floral Odor for Flavor and Fragrance Industry
| Density: | 0.862 G/mL At 25 °C(lit.) |
|---|---|
| FEMA: | 3212 |
| Refractive Index: | N20/D 1.5207(lit.) |
99% Purity Furfuryl Mercaptan (2-Furylmethyl Mercaptan) for Coffee Aroma Enhancer and Meaty Flavor
| Density: | 1.132 G/mL At 25 °C(lit.) |
|---|---|
| Melting Point: | 157.5 °C |
| Boiling Point: | 155 °C(lit.) |
5 Methylquinoxaline CAS 13708-12-8 Flavor Intermediate Compound
| Boiling Point: | 120 °C/15 MmHg (lit.) |
|---|---|
| Melting Point: | 20-21 °C (lit.) |
| Density: | 1.125 G/mL At 25 °C |
Phenethyl mercaptan FEMA 3894 flavor intermediate with strong sulfurous odor for food flavor enhancement
| Boiling Point: | 217-218 °C (lit.) |
|---|---|
| Density: | 1.032 G/mL At 25 °C (lit.) |
| FEMA: | 3894 |
99% Purity 3-Methyl-2-butanethiol Sulfurous Odor for Flavor CAS 2084-18-6
| Purity: | 99% |
|---|---|
| Melting Point: | -109.95°C (estimate) |
| Boiling Point: | 109-112 °C(lit.) |