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Keywords [ flavor compounds ] match 104 Products.
Roasted Odor 99% Purity 2,3-Dimethylpyrazine CAS 5910-89-4 Natural Flavor Compound
| Purity:: | 99% |
|---|---|
| Melting Point: | 11-13 °C |
| Boiling Point: | 156 °C (lit.) |
High Purity 2-FURFURYLTHIO-3(5/6)-METHYL PYRAZINE CAS 65530-53-2 Flavor Compounds
| Density: | 1.171 G/mL At 25 °C (lit.) |
|---|---|
| FEMA: | 3162 |
| Refractive Index: | N20/D 1.526(lit.) |
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 2-(mercaptomethyl)furan for Coffee and Meat Flavors CAS 98-02-2
| CAS: | 98-02-2 |
|---|---|
| FEMA: | 2493 |
| Form: | Liquid |
White 2-Acetylpyrazine Powder CAS 22047-25-2 For Nutty Roasted Flavor Formulations
| Packaging Details: | 1kg/Bottle, 5-25kg/Drum |
|---|---|
| Delivery Time: | 5-8 working days |
| Payment Terms: | L/C,D/A,D/P,T/T,Western Union,MoneyGram |
Flavors 2-Methyl-3(or5)-Methylthiopyrazine CAS 67952-65-2 FEMA 3208 for Savory Flavor Enhancement
| Density: | 1.145 G/mL At 25 °C(lit.) |
|---|---|
| FEMA: | 3208 |
| Refractive Index: | N20/D 1.583(lit.) |
CAS:55764-23-3 2,5-Dimethyl-3-furanthiol for Roasty Meaty and Coffee-like Flavors in Food and Fragrance
| Boiling Point: | 175-177 °C |
|---|---|
| Density: | 1.05 |
| FEMA: | 3451 |
High Quality Flavor Intermediate 3-Mercapto-2-pentanone CAS 67633-97-0
| Boiling Point: | 157.53 ℃ |
|---|---|
| Density: | 0.98 G/cm³ |
| EINECS No.: | 266-799-5 |
High Quality Flavor Intermediate 3-Mercapto-2-pentanone CAS 67633-97-0 food addicative
| Boiling Point: | 157.53 ℃ |
|---|---|
| Density: | 0.98 G/cm³ |
| EINECS No.: | 266-799-5 |
Liquid 3-Mercapto-2-Methyltetrahydrofuran Organic Compound Cas 57124-87-5
| Purity: | 99% |
|---|---|
| Boiling Point: | 160-180 °C |
| Density: | 1.04 G/mL At 25 °C(lit.) |