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High Purity 2-Methylpyrazine With Nutty Roasted Aroma CAS 109-08-0 with Nutty, roasted, cereal-like, and slightly sweet
| Purity: | 99% |
|---|---|
| Melting Point: | -29 °C (lit.) |
| Boiling Point: | 135 °C/761 MmHg (lit.) |
2-Acetylpyridine 99% Purity with Roasted Odor for Food Flavoring in Baked Goods and Dairy
| Purity: | 99% |
|---|---|
| Melting Point: | 8-10 °C |
| Boiling Point: | 188-189 °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.) |
liquid 2-Methyl-3(Or5)-Methylthiopyrazine CAS 67952-65-2 Savory Flavor Enhancer with Characteristic notes of Roasted nuts, Peanuts, Popcorn, and Meaty or Brotty (crust of bread) Aromas
| Density: | 1.145 G/mL At 25 °C(lit.) |
|---|---|
| FEMA: | 3208 |
| Refractive Index: | N20/D 1.583(lit.) |
High Purity 2,5-Dimethyl Pyrazine with Roasty Nutty Aroma for Food Flavoring CAS 123-32-0
| Purity: | 99% |
|---|---|
| Melting Point: | 15°C |
| Boiling Point: | 155 °C (lit.) |
High Purity 99% 2,3-Dimethylpyrazine with Roasted Nutty Odor for Maillard Reaction Flavors
| Purity:: | 99% |
|---|---|
| Melting Point: | 11-13 °C |
| Boiling Point: | 156 °C (lit.) |
Food Grade High Purity Propyl Disulfide 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.) |
White 2-Acetylpyrazine Powder CAS 22047-25-2 with Nutty, Popcorn, or Meaty aroma Formulations
| Packaging Details: | 1kg/Bottle, 5-25kg/Drum |
|---|---|
| Delivery Time: | 5-8 working days |
| Payment Terms: | L/C,D/A,D/P,T/T,Western Union,MoneyGram |
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