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Keywords [ food flavor enhancer ] match 53 Products.
1,6-Hexanedithiol CAS 1194-43-1 Clear Colorless Liquid with Burnt Fatty Odor for Sulfides Flavors
| Boiling Point: | 118-119 °C/15 MmHg (lit.) |
|---|---|
| Density: | 0.983 G/mL At 25 °C (lit.) |
| FEMA: | 3495 |
1,6-Dimercaptohexane CAS 1194-43-1 flavor intermediate for industrial chemicals
| Boiling Point: | 118-119 °C/15 MmHg (lit.) |
|---|---|
| Density: | 0.983 G/mL At 25 °C (lit.) |
| FEMA: | 3495 |
High Purity 1,6-Hexanedimercaptan CAS 1194-43-1 Flavor Intermediate for Industrial Chemicals
| Boiling Point: | 118-119 °C/15 MmHg (lit.) |
|---|---|
| Density: | 0.983 G/mL At 25 °C (lit.) |
| FEMA: | 3495 |
Direct Manufacture 2-Phenylethyl Mercaptan CAS 4410-99-5 For Enhancing Flavor
| CAS No.: | 4410-99-5 |
|---|---|
| Usage: | Daily Flavor,Food Flavor |
| EINECS No.: | 224-563-9 |
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CAS 98-02-2 Direct Manufacture of Furfuryl mercaptan,99% for enhancing Flavors
| Melting Point: | 157.5 °C |
|---|---|
| Boiling Point: | 155 °C(lit.) |
| Density: | 1.132 G/mL At 25 °C(lit.) |
High Purity 2-Methyltetrahydrofuran-3-One For Fragrance Industry CAS 3188-00-9
| Purity: | 99% |
|---|---|
| Boiling Point: | 139 °C (lit.) |
| Density: | 1.034 G/mL At 25 °C (lit.) |
Thiol Chemical 4-Methyl-5-Hydroethylthiazole CAS 137-00-8 Flavoring Agents In Food
| Name: | 5-(2-Hydroxyethyl)-4-methylthiazole |
|---|---|
| CAS: | 137-00-8 |
| FEMA: | 3204 |
Methyl Furfuryl Disulfide CAS:57500-00-2
| Boiling Piont: | 60-61 °C0.8 Mm Hg |
|---|---|
| Density: | 1.162 G/mL At 25 °C |
| FEMA: | 3362 | METHYL FURFURYL DISULFIDE |
Direct Manufacture 2-phenyl-1-ethanethiol CAS 4410-99-5 For Enhancing Flavor
| CAS No.: | 4410-99-5 |
|---|---|
| Purity: | 99% |
| Biological Source: | Syntheses Material Intermediates |
Direct Manufacture of 2-Furylmethyl mercaptan CAS 98-02-2
| Density: | 1.132 G/mL At 25 °C(lit.) |
|---|---|
| Melting Point: | 157.5 °C |
| Boiling Point: | 155 °C(lit.) |