Food Grade

a furan aroma chemical with a sweet, ethereal, cocoa-nutty odor and fuel-like accents. It occurs naturally in coffee, roasted foods and is also a well-known biofuel candidate and biomarker. It is used in coffee, cocoa, nut and savory flavor systems and as a research and process-flavor reference. The product is manufactured under strict quality control

a low-molecular-weight thioester with a strong, pungent, sulfury, meaty odor. It occurs in cooked meats, cheese and roasted foods and is a valuable sulfur-flavor building material. It is used in meat, cheese, savory, onion and coffee flavor systems and as an intermediate. The product is manufactured under strict quality control with batch-to-batch consistency verified by

an alkyl pyrazine aroma chemical with a strong, nutty, roasted, cocoa-like odor. It occurs naturally in roasted coffee, cocoa, peanuts, baked goods and many cooked foods. It is used in coffee, cocoa, nut, bakery and savory flavor systems as a standard roasted material. The product is manufactured under strict quality control with batch-to-batch consistency verified

an acetyl pyrazine aroma chemical with a powerful roasted, nutty, popcorn-like odor. It occurs naturally in roasted coffee, popcorn, peanuts and baked goods, contributing roasted-nutty character. It is used in popcorn, peanut, coffee, cocoa and savory flavor systems and in bakery flavors. The product is manufactured under strict quality control with batch-to-batch consistency verified by

an aromatic ketone with a sweet, fruity, slightly cherry-like odor with floral undertones. It occurs naturally in roasted coffee, fruits and essential oils and is used in both flavors and fragrances. It is used in cherry, almond, fruity and floral flavor systems and in fragrance compositions. The product is manufactured under strict quality control with

a sulfur-containing furan ester with an intense, roasted, coffee-like, sulfury odor. It occurs naturally in roasted coffee and contributes roasted-sulfury character to coffee aroma. It is used in coffee, cocoa, savory and roasted-nut flavor systems at low dosage levels. The product is manufactured under strict quality control with batch-to-batch consistency verified by GC analysis, meeting

a thioformate ester of furanmethanethiol with a strong, roasted, coffee-like, sulfury odor. It occurs naturally in roasted coffee and is used to convey sharp roasted-coffee sulfur notes. It is used in coffee, cocoa, savory and nut flavor systems and in roast-flavor reconstruction. The product is manufactured under strict quality control with batch-to-batch consistency verified by

a vicinal dithiol with an intense, sulfurous, meaty, roasted odor. It occurs in roasted meat and coffee and is a powerful contributor to cooked-meat sulfur aroma. It is used in meat, savory, reaction and roasted flavor systems at very low levels and as an intermediate. The product is manufactured under strict quality control with batch-to-batch

a branched thiol with a powerful, penetrating, skunky, cabbage-like odor. It occurs naturally in roasted coffee, cooked meats and some vegetables, contributing strong sulfury-savory notes. It is used in savory, coffee, meat and vegetable flavor systems and as an intermediate in sulfur chemistry. The product is manufactured under strict quality control with batch-to-batch consistency verified

a furanone ester aroma chemical with a sweet, fruity, caramel-strawberry-like odor. It is the acetate of Furaneol and occurs in strawberries and roasted foods, combining fruity and caramel characters. It is used in strawberry, caramel, coffee, dessert and bakery flavor systems and in fruity fragrance accords. The product is manufactured under strict quality control with

a sulfur-containing furan compound with an intense, roasted, coffee-like, sulfury odor. It occurs naturally in roasted coffee and is a character contributor to the roasted-sulfury aroma of coffee brews. It is used in coffee, cocoa, nut, savory and reaction flavor systems at very low levels. The product is manufactured under strict quality control with batch-to-batch

a furan ether aroma chemical with a strong, roasted, coffee-like, nutty odor. It occurs naturally in roasted coffee and contributes characteristic roasted-coffee notes to flavor systems. It is used in coffee, cocoa, nut and savory flavor systems and in flavor research applications. The product is manufactured under strict quality control with batch-to-batch consistency verified by

a diketone aroma chemical with a pungent, buttery, caramelic odor. It occurs naturally in dairy products, coffee and roasted foods, where diketones contribute creamy-caramel notes. It is used in butter, caramel, coffee, dairy and bakery flavor systems and as an intermediate. The product is manufactured under strict quality control with batch-to-batch consistency verified by GC

a sulfur ketone aroma chemical with a strong, meaty, savory, slightly onion-like odor. It is a sulfur-containing flavor compound formed by the Maillard reaction in meat and meat products. It is used in beef, pork, savory, bouillon and reaction flavor systems at low dosage levels. The product is manufactured under strict quality control with batch-to-batch

a nitrogen heterocycle aroma chemical with a nutty, roasted, slightly bready odor. It occurs naturally in tea and roasted foods, contributing nutty-roasted notes to flavor systems. It is used in nut, coffee, roasted and bakery flavor systems and as a flavor intermediate. The product is manufactured under strict quality control with batch-to-batch consistency verified by

an unsaturated alcohol with an intense, earthy, mushroom-like odor, the signature aroma of fresh mushrooms. It is the most prominent odor volatile produced by fungi and occurs naturally in mushrooms, hay and many plants. It is used in mushroom, earthy, vegetable and savory flavor systems and in perfume compositions for fresh woody notes. The product