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Keywords [ fragrance ingredient ] match 82 Products.
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 |
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.) |
Cas No 3188-00-9 Sulfides Flavors Offering Varying Boilingpoint and Flavor Characteristics for in Food Industry Applications
| Form: | P |
|---|---|
| Storage Temp: | Sealed In Dry,Room Temperature |
| Biological Source: | Synthetic |
Density 1.233 GmL At 25 °C Sulfides Flavors Featuring Point Of Flammability Above 230 °F And Boiling Point 60 To 61 °C 08 Mm Hg For In Flavor Formulation
| Cas No: | 3188-00-9 |
|---|---|
| Storageconditions: | Store In A Cool, Dry Place Away From Light |
| Item: | 2-Methyltrahydrofuran-3-one |
Jecfa Number 527 Organic Thiol Compound Cas 137-00-8 Industrial Grade Chemical for Specialty Applications and Research
| Cas: | 137-00-8 |
|---|---|
| Solubility: | Soluble In Organic Solvents, Slightly Soluble In Water |
| Biological Source: | Synthetic |
Store In A Cool Heterocycle-oher Flavor Liquid With 24 Months Shelf Life Designed For Flavoring Solutions In Manufacturing
| Category: | Flavor |
|---|---|
| Refractive Index: | 1.4995 |
| Melting Point: | -49.15°C (estimate) |
White 2-Acetylpyrazine Powder CAS 22047-25-2 with Nutty, Popcorn, or Meaty aroma Formulations
| Highlight: | White 2-Acetylpyrazine Powder,2-Acetylpyrazine CAS 22047-25-2,CAS 22047-25-2 Flavor chemical |
|---|---|
| Packaging Details: | 1kg/Bottle, 5-25kg/Drum |
| Delivery Time: | 5-8 working days |
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.) |
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 |