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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 |
C5H6OS 2-Methyl-3-Furanthiol Liquid Food Additive CAS 28588-74-1
| Boiling Point: | 57-60 °C/44 MmHg (lit.) |
|---|---|
| Density: | 1.145 G/mL At 25 °C |
| FEMA: | 3188 |
3-Methyl-2-Butanethiol Iso-Butyl Mercaptan With 99% Purity CAS 2084-18-6
| Purity: | 99% |
|---|---|
| Melting Point: | -109.95°C (estimate) |
| Boiling Point: | 109-112 °C(lit.) |
Clear Liquid 4-Methylthio-4-Methyl-2-Pentanone CAS 23550-40-5 C₇H₁₄OS
| Boiling Point: | 78 °C15 Mm Hg(lit.) |
|---|---|
| Density: | 0.964 G/mL At 25 °C(lit.) |
| FEMA: | 3376 |
99% Purity 5-Methyl Furfural Liquid CAS 620-02-0 With Caramellic Odor
| Purity: | 99% |
|---|---|
| Melting Point: | 171 °C |
| Boiling Point: | 187-189 °C(lit.) |
C6H8OS2 Methyl 2-Methyl-3-Furyl Disulfide CAS 65505-17-1 For Meat Flavors
| Molecular Formula:: | C₆H₈OS₂ |
|---|---|
| CAS Number:: | 65505-17-1 |
| Molar Mass:: | 160.26 G/mol |
CAS 13708-12-8 5 Methyl Quinoxaline FEMA 3203 Flavor Intermediate
| Boiling Point: | 120 °C/15 MmHg (lit.) |
|---|---|
| Melting Point: | 20-21 °C (lit.) |
| Density: | 1.125 G/mL At 25 °C |
5 Methylquinoxaline CAS 13708-12-8 Flavor Intermediate Compound
| Boiling Point: | 120 °C/15 MmHg (lit.) |
|---|---|
| Melting Point: | 20-21 °C (lit.) |
| Density: | 1.125 G/mL At 25 °C |
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.) |
Transparent Liquid 4-Mercapto-4-Methylpentan-2-One CAS 19872-52-7 For Fragrance Industry
| Boiling Point: | 174℃ |
|---|---|
| Density: | 0.961 |
| FEMA: | 3997 |