All Products
Food Grade Propyl Disulfide Liquid Flavoring CAS 629-19-6 For Industrial And Food Applications
| Fusing Point: | -86 °C (lit.) |
|---|---|
| Boiling Point: | 195-196 °C (lit.) |
| Density: | 0.96 G/mL At 25 °C (lit.) |
Flavors 2-Methyl-3(or5)-Methylthiopyrazine CAS 67952-65-2 FEMA 3208 for Savory Flavor Enhancement
| Density: | 1.145 G/mL At 25 °C(lit.) |
|---|---|
| FEMA: | 3208 |
| Refractive Index: | N20/D 1.583(lit.) |
Roasted Odor 99% Purity 2,3-Dimethylpyrazine CAS 5910-89-4 Natural Flavor Compound
| Purity:: | 99% |
|---|---|
| Melting Point: | 11-13 °C |
| Boiling Point: | 156 °C (lit.) |
High Purity Liquid 2,5-Dimethyl Pyrazine CAS 123-32-0 Aroma Chemicals
| Purity: | 99% |
|---|---|
| Melting Point: | 15°C |
| Boiling Point: | 155 °C (lit.) |
High Purity 2-Methylpyrazine With Nutty Roasted Aroma CAS 109-08-0
| Purity: | 99% |
|---|---|
| Melting Point: | -29 °C (lit.) |
| Boiling Point: | 135 °C/761 MmHg (lit.) |
2-Acetylpyridine 1-(2-Pyridinyl)-Ethanon Liquid CAS 1122-62-9 Pyridine Chemical
| Purity: | 99% |
|---|---|
| Melting Point: | 8-10 °C |
| Boiling Point: | 188-189 °C (lit.) |
Liquid 2-METHYL-3,5 OR 6-(FURFURYLTHIO)-PYRAZINE Heterocyclic Compounds CAS 65530-53-2
| Density: | 1.171 G/mL At 25 °C (lit.) |
|---|---|
| FEMA: | 3162 |
| Refractive Index: | N20/D 1.526(lit.) |
2-METHYL-3(5)(6)-FURFURYLTHIOPYRAZINE MIXTURE CAS 65530-53-2 Flavour Agents Intermediate
| Density: | 1.171 G/mL At 25 °C (lit.) |
|---|---|
| FEMA: | 3162 |
| Refractive Index: | N20/D 1.526(lit.) |
2-METHYL-3(5/6)(FURFURYLTHIO) PYRAZINE CAS 65530-53-2 Heterocyclic Compounds C₁₀H₁₀N₂OS
| Density: | 1.171 G/mL At 25 °C (lit.) |
|---|---|
| FEMA: | 3162 |
| Refractive Index: | N20/D 1.526(lit.) |
99% Purity 2-[(2-Furanylmethyl)Thio]-3-Methyl-Pyrazin CAS 65530-53-2 Food Flavour Additive
| Density: | 1.171 G/mL At 25 °C (lit.) |
|---|---|
| FEMA: | 3162 |
| Refractive Index: | N20/D 1.526(lit.) |