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Keywords [ flavoring agents ] match 75 Products.
Flavoring Agents 2-Methyltetrahydrofuran-3-Thiol Liquid CAS 57124-87-5
| Purity: | 99% |
|---|---|
| Boiling Point: | 160-180 °C |
| Density: | 1.04 G/mL At 25 °C(lit.) |
CAS 137-00-8 High Purity 4-Methyl-5-Thiazoleethanol Food Flavoring for Chocolate, milk, nuts, meat
| Name: | 5-(2-Hydroxyethyl)-4-methylthiazole |
|---|---|
| CAS: | 137-00-8 |
| FEMA: | 3204 |
Einecs No 2216854 Sulfides Flavor Agents Featuring Garlic Aromaprofile Suitable for Food Industry and Flavor Development
| Form: | P |
|---|---|
| Shelflife: | 12 To 24 Months |
| Cas No: | 3188-00-9 |
Fusing Point 10-11 °C Sulfides Flavor Agents With Refractive Index 1.473-1.491 Designed for Flavor Creation and Food Industry
| Logp: | 2.90 |
|---|---|
| Purity: | 99.7% |
| Fusing Point: | 10-11 °C (lit.) |
CAS 137-00-8 Thiol Chemical 4-Methyl-5-Hydroethylthiazole medical or pharmaceutical intermediates
| Name: | 5-(2-Hydroxyethyl)-4-methylthiazole |
|---|---|
| CAS: | 137-00-8 |
| FEMA: | 3204 |
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 |
2-Phenylethanethiol / 2-Phenylethyl Mercaptan CAS 4410-99-5 For Enhancing Flavor in Meat and Savory Flavors (beef, chicken, pork) Roasted and Grilled Flavor Profiles Soups, Bouillons, and Seasoning
| Boiling Point: | 217-218 °C (lit.) |
|---|---|
| Density: | 1.032 G/mL At 25 °C (lit.) |
| FEMA: | 3894 |
1,6-Dimercaptohexane CAS 1194-43-1 as a flavoring formula for chicken, beef, and dish seasonings for industrial chemicals
| Boiling Point: | 118-119 °C/15 MmHg (lit.) |
|---|---|
| Density: | 0.983 G/mL At 25 °C (lit.) |
| FEMA: | 3495 |
CAS 137-00-8 5-(2-Hydroxyethyl)-4-Methylthiazole soft drink flavor GRAS（FEMA)
| Name: | 5-(2-Hydroxyethyl)-4-methylthiazole |
|---|---|
| CAS: | 137-00-8 |
| FEMA: | 3204 |
Direct Manufacture 2-phenyl-1-ethanethiol CAS 4410-99-5 with savory, meaty, and alliaceous (garlic/onion) flavor For Enhancing Flavor
| CAS No.: | 4410-99-5 |
|---|---|
| Purity: | 99% |
| Biological Source: | Syntheses Material Intermediates |