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Keywords [ flavor ingredient ] match 39 Products.
Synthetic 2-Mercapto-3-Butanol Compound CAS 37887-04-0 C4H10OS to Impart Savory, Meaty, Roasted, onion, or Garlic Notes to Food
| Boiling Point: | 53 °C/10 MmHg (lit.) |
|---|---|
| Density: | 1.013 G/mL At 25 °C (lit.) |
| FEMA: | 3502 | 2-MERCAPTO-3-BUTANOL |
Liquid 3-Mercapto-2-Methyltetrahydrofuran Organic Compound CAS 57124-87-5 with Roasted beef, chicken, meaty, sulfurous, alliaceous (onion/garlic)
| Purity: | 99% |
|---|---|
| Boiling Point: | 160-180 °C |
| Density: | 1.04 G/mL At 25 °C(lit.) |
Clear Liquid 4-Methylthio-4-Methyl-2-Pentanone CAS 23550-40-5 C₇H₁₄OS
| Boiling Point: | 78 °C15 Mm Hg(lit.) |
|---|---|
| Density: | 0.964 G/mL At 25 °C(lit.) |
| FEMA: | 3376 |
Sulfurous Odor 2-Mercapto-3-Butanol Food Additive CAS 37887-04-0 with Sulfury, Roasted onion, Garlic, Meaty
| Boiling Point: | 53 °C/10 MmHg (lit.) |
|---|---|
| Density: | 1.013 G/mL At 25 °C (lit.) |
| FEMA: | 3502 | 2-MERCAPTO-3-BUTANOL |
C5H6OS 2-Methyl-3-Furanthiol Liquid Food Additive CAS 28588-74-1
| Boiling Point: | 57-60 °C/44 MmHg (lit.) |
|---|---|
| Density: | 1.145 G/mL At 25 °C |
| FEMA: | 3188 |
CAS 137-00-8 4-Methylthiazol-5ylethanol Liquid For Compound essence, floral fragrance synthesis
| Name: | 5-(2-Hydroxyethyl)-4-methylthiazole |
|---|---|
| CAS: | 137-00-8 |
| FEMA: | 3204 |
liquid 4-Methylthiazol-5ylethanol CAS 137-00-8 as A Structural Scaffold for Anticancer & Antimicrobial Agents
| Name: | 5-(2-Hydroxyethyl)-4-methylthiazole |
|---|---|
| CAS: | 137-00-8 |
| FEMA: | 3204 |
Cosmetic Grade Natural Vanillyl Butyl Colourless Oil CAS 82654-98-6
| CAS:: | 82654-98-6 |
|---|---|
| PURITY: | 99% |
| Boiling Point: | 241 °C(lit.) |
Industrial Grade 4-(Butoxymethyl)-2-Methoxyphenol Oil Form CAS 82654-98-6
| CAS:: | 82654-98-6 |
|---|---|
| PURITY: | 99% |
| Boiling Point: | 241 °C(lit.) |