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Keywords [ flavor compounds ] match 110 Products.
Food Grade High Purity Propyl Disulfide 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.) |
CAS 19872-52-7 99% Purity Clear Liquid 4-Mercapto-4-Methylpentan-2-One creating authentic tropical and berry flavors
| Purity: | 99% |
|---|---|
| Boiling Point: | 174℃ |
| Density: | 0.961 |
CAS 13708-12-8 5 Methyl Quinoxaline FEMA 3203 Flavor Intermediate
| Boiling Point: | 120 °C/15 MmHg (lit.) |
|---|---|
| Melting Point: | 20-21 °C (lit.) |
| Density: | 1.125 G/mL At 25 °C |
C10H16O 2,4-Decadienal Flavor Chemical Intermediate CSA 2363-88-4
| CAS No.: | 2363-88-4 |
|---|---|
| FEMA: | 3135 |
| Refractive Index: | N20/D 1.515(lit.) |
CAS:137-00-8 5-Hydroxyethyl-4-methylthiazole with bean flavor FEMA approved
| Name: | 5-(2-Hydroxyethyl)-4-methylthiazole |
|---|---|
| CAS: | 137-00-8 |
| FEMA: | 3204 |
Deca-2(Trans),4(Trans)-Dienal Oil Flavor Intermediate Chemical CAS 2363-88-4
| Odor: | At 1.00 % In Dipropylene Glycol. Orange Sweet Fresh Citrus Fatty Green |
|---|---|
| Fragrance Type: | Fatty |
| Biological Source: | Synthetic |
5 AND 6-METHYLQUINOXALINE CAS 13708-12-8 Flavor Intermediate Chemical
| Boiling Point: | 120 °C/15 MmHg (lit.) |
|---|---|
| Melting Point: | 20-21 °C (lit.) |
| Density: | 1.125 G/mL At 25 °C |
C6H14OS 3-Mercapto-2-Methylpentan-1-Ol Flavor Intermedaite CAS 227456-27-1
| Purity: | 99% |
|---|---|
| Boiling Point: | 205.0±23.0 °C(Predicted) |
| Density: | 0.959±0.06 G/cm3(Predicted) |
C6H14OS 3-Mercapto-2-Methylpenta-1-Ol For Flavor And Fragrance Industry Building Block for Drug or Pesticide Candidates
| Purity: | 99% |
|---|---|
| Boiling Point: | 205.0±23.0 °C(Predicted) |
| Density: | 0.959±0.06 G/cm3(Predicted) |
ISO9001 Certified 3-Methyl-Butyl-2-Thiol CAS 2084-18-6 Flavor Chemical
| Purity: | 99% |
|---|---|
| Melting Point: | -109.95°C (estimate) |
| Boiling Point: | 109-112 °C(lit.) |