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Keywords [ flavor ingredient ] match 89 Products.
Natural Or Synthetic Fragrant Scent Additives Jecfa Number 1185 Suitable for in Flavor and Fragrance Industry Applications
| Appearance: | White Or Yellowish Crystal |
|---|---|
| Solubility: | Soluble In Alcohol And Oils |
| Application: | Food, Beverages, Cosmetics, Personal Care |
Sweet Odorprofile Fragrant Scent Additives Featuring Roast Beef Aroma Ideal for in Food Flavoring and Fragrance Production
| Application: | Food, Beverages, Cosmetics, Perfumes |
|---|---|
| Regulatorycompliance: | FDA, IFRA, REACH Compliant |
| Molecular Weight: | 146.19 |
Refractive Index 1473 1491 Sulfides Flavors Integral to Flavor Development Processes Enhancing Food and Beverage Sensory
| Molar Mass: | 100.12 G/mol |
|---|---|
| Fusing Point: | 10-11 °C (lit.) |
| Soluble: | Insoluble |
2 Methyltrahydrofuran 3 one Sulfides Flavor Compounds Einecs No 221 685 4 Natural Source for Food Industry Applications
| Point Of Flammability: | >230 °F |
|---|---|
| Aromaprofile: | Onion, Garlic, Sulfurous |
| Cas No: | 3188-00-9 |
Shelflife 12 To 24 Months Sulfides Flavors Garlic Aromaprofile and Point Of Flammability Over 230 Degrees Fahrenheit Designed for Food Industry
| Shelflife: | 12 To 24 Months |
|---|---|
| Boiling Piont: | 60-61 °C0.8 Mm Hg |
| Form: | P |
Stored Under Nitrogen Sulfide Aroma Chemicals Liquid Modality for in Flavor Fragrance and Chemical Synthesis Processes
| Modality: | Liquid |
|---|---|
| Storage: | RT, Stored Under Nitrogen |
| Pka: | 1 |
Generally Recognized As Safe GRAS Sulfides Flavor Agents Offering Point Of Flammability Above 230 Degrees Fahrenheit Designed for Flavor Industry
| Item: | 2-Methyltrahydrofuran-3-one |
|---|---|
| Molar Mass: | 100.12 G/mol |
| Storage: | RT, Stored Under Nitrogen |
Boilingpoint Varies Depending On Specific Sulfide Sulfides Flavor Compounds Chloride 001 Percent Ideal For Food Industry Applications
| Biological Source: | Synthetic |
|---|---|
| Point Of Flammability: | >230 °F |
| Cas No: | 3188-00-9 |
Vapor Density 3.9 Sulfides Flavors Combining Logp 2.90 and Fusing Point 10 to 11 Degrees Celsius for Superior Flavor Profile Customization
| Soluble: | Insoluble |
|---|---|
| Fema: | 3495 |
| Fragrance Type: | Rubbery |
Liquid Modality Sulfides Flavor Agents P Form Developed to Enhance Flavor Profiles in Various Food and Beverage Products
| Typicalapplications: | Snack Foods, Meat Analogs, Sauces, Seasonings |
|---|---|
| Logp: | 2.71 |
| Form: | P |