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CAS: 9003-01-4 Polyacrylic acid effective scale inhibitor and dispersant water treatment
| MF: | [C3H4O2] |
|---|---|
| CAS: | 9003-01-4 |
| Boiling Point: | 116 °C |
CAS 227456-27-1 Food Addictive 3 - Mercaptoacetic - 2 - Methyl Alcohol Flavor Intermedaite Onion, garlic, meat, soup Flavor
| Purity: | 99% |
|---|---|
| FEMA: | 3996 |
| Color: | Clear |
CAS 1003-04-9 Food Grade Tetrahydrothiophen-3-One Thiophene Chemical 99% High Purity Savory, Meaty, Garlic-like, and Buttery aroma
| IUPAC Name: | Tetrahydrothiophen-3-one |
|---|---|
| Chemical Formula: | C4H6OS |
| CAS Number: | 1003-04-9 |
Liquid Modality Sulfides Flavor Agents P Form Developed to Enhance Flavor Profiles in Various Food and Beverage Products
| Typicalapplications: | Snack Foods, Meat Analogs, Sauces, Seasonings |
|---|---|
| Logp: | 2.71 |
| Form: | P |
Stored Under Nitrogen Sulfide Aroma Chemicals Liquid Modality for in Flavor Fragrance and Chemical Synthesis Processes
| Modality: | Liquid |
|---|---|
| Storage: | RT, Stored Under Nitrogen |
| Pka: | 1 |
Boiling Point 60-61 °C0.8 Mm Hg Sulfides Flavors 2-Methyltetrahydro-3-furanone Cas No 4410-99-5 Industrial Applications and Uses
| Density: | 1.162 G/mL At 25 °C |
|---|---|
| Typicalapplications: | Snack Foods, Meat Analogs, Sauces, Seasonings |
| Uses: | 2-Methyltetrahydro-3-furanone |
2 Methyltetrahydro 3 furanone Sulfides Flavors Essential for Developing Flavor Profiles in Meat Dairy and Snack Products
| Modality: | Liquid |
|---|---|
| Density: | 1.162 G/mL At 25 °C |
| Logp: | 2.71 |
Logp 271 Sulfides Flavor Compounds Featuring Boiling Point 60-61 °C0.8 Mm Hg Suitable for Flavor Development and Fragrance Formulations
| Item: | 2-Methyltrahydrofuran-3-one |
|---|---|
| Uses: | 2-Methyltetrahydro-3-furanone |
| Modality: | Liquid |
Rubbery Fragrance Type Sulfides Flavor Compounds Purity 997 Suitable for Enhancing Aroma Profiles in Various Industries
| Einecs: | 236-883-6 |
|---|---|
| Jecfa Number: | 1078 |
| Melting Point: | -83 °C |
Refractive Index 1473 1491 Sulfides Flavors Integral to Flavor Development Processes Enhancing Food and Beverage Sensory
| Molar Mass: | 100.12 G/mol |
|---|---|
| Fusing Point: | 10-11 °C (lit.) |
| Soluble: | Insoluble |