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Keywords [ food flavor enhancer ] match 72 Products.
5-(2-Hydroxyethyl)-4-methylthiazole CAS 137-00-8 for Vitamin B1 basic material
| Melting Point: | <25 °C |
|---|---|
| Boiling Point: | 135 °C7 Mm Hg(lit.) |
| Density: | 1.196 G/mL At 25 °C(lit.) |
Liquid 4-Methyl-5-Thiazoleethanol Acetate CAS 656-53-1 FEMA approved Thiol Compound enhancing coffee, roasted meat, popcorn aroma
| Melting Point: | 112 °C |
|---|---|
| Boiling Point: | 117-118 °C6 Mm Hg(lit.) |
| Density: | 1.147 G/mL At 25 °C(lit.) |
High purity 3-(Acetylthio)-2-methylfuran CAS:55764-25-5 with fresh, potent meaty aroma
| Boiling Point: | 225-235 °C |
|---|---|
| Density: | 1.138 G/mL At 25 °C |
| FEMA: | 3973 |
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 |
CAS 137-00-8 Liquid 4-Methylthiazole-5-Thiazoleethanol For Pharmaceutical Industry
| Name: | 5-(2-Hydroxyethyl)-4-methylthiazole |
|---|---|
| CAS: | 137-00-8 |
| FEMA: | 3204 |
99% Purity 3-Methylthiopropanol Methionol CAS 505-10-2 Meaty Odor
| Purity: | 99% |
|---|---|
| Melting Point: | -100°C (estimate) |
| Boiling Point: | 89-90 °C13 Mm Hg(lit.) |
Bready Odor 2-Methyl-3-Ketotetrahydrofuran CAS 3188-00-9 For Chemical Intermediate
| Purity: | 98% |
|---|---|
| Uses: | 2-Methyltetrahydro-3-furanone |
| HS Code: | 29329990 |
2-(4-Methyl-1,3-Thiazol-5-Yl)Ethyl Acetate Liquid Chemical Compound CAS 656-53-1 Contributes to roasted coffee profiles
| Melting Point: | 112 °C |
|---|---|
| Boiling Point: | 117-118 °C6 Mm Hg(lit.) |
| Density: | 1.147 G/mL At 25 °C(lit.) |
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CAS 137-00-8 Meaty Odor 4-Methylthiazole-5-Thiazoleethanol seasoning Meat products addictive
| Name: | 5-(2-Hydroxyethyl)-4-methylthiazole |
|---|---|
| CAS: | 137-00-8 |
| FEMA: | 3204 |
CAS 9003-04-7 PolyacrylatesodiumAq Corrosion scale inhibitor and water stabilizer water treatment
| CAS: | 9003-04-7 |
|---|---|
| MW: | 72.06 |
| EINECS: | 999-999-2 |