an alkyl pyrazine aroma chemical with a strong roasted, nutty, cocoa-like odor. It occurs naturally in roasted coffee, cocoa, potatoes, peanuts and many cooked foods, and is a staple of roasted flavor systems. It is used in coffee, cocoa, roasted-nut, popcorn and savory flavor systems across food applications. The product is manufactured under strict quality
2,6-Dimethylpyrazine Read More »
a branched-chain carboxylic acid with a pungent, sour, cheese-like, fruity odor. It occurs naturally in dairy products, cheese and roasted foods, and is used as a building block for fruity and dairy flavor esters. It is used in cheese, milk, fruit and nut flavor systems and as an intermediate for esters used in flavors and
2-Methylpentanoic Acid Read More »
a volatile sulfur compound with a strong, pungent garlic-like odor, characteristic of garlic and onion. It is a natural aroma component of garlic, onion and related Allium vegetables, and serves as a marker of garlic flavor intensity. It is used in garlic, onion, savory and vegetable flavor systems and as an intermediate in sulfur chemistry.
Allyl Methyl Sulfide Read More »
a natural essential oil steam-distilled from the aerial parts of Pelargonium graveolens, with a powerful rosy-green, herbaceous odor. It is one of the most important natural oils in perfumery, valued for its rose-like, rounded floral character and blending power. It is used in fine fragrances, cosmetics, aromatherapy, flavor systems and personal-care products worldwide. The product
a lactone aroma chemical with a creamy, milky, coconut-like odor with peach and butter undertones. It occurs naturally in milk fat, butter, coconut, peaches and dairy cultures, and is a principal contributor to creamy dairy flavor. It is used in butter, cream, milk, coconut, peach and bakery flavor systems and in cosmetic fragrances. The product
a macrocyclic-type lactone aroma chemical with a strong, creamy, peach-coconut-milk odor. It occurs naturally in dairy products, peach, coconut, and fermented foods, and is valued for its deep, lasting creamy note. It is used in cream, coconut, peach, butter and dairy flavor systems and in perfume compositions requiring creamy body. The product is manufactured under
delta-Dodecalactone Read More »
a fruity ester aroma chemical with a strong, sweet, green-fruity odor reminiscent of apple and strawberry. It occurs naturally in many fruits including apples, strawberries and pineapples, and is widely used to recreate fresh fruit flavors. It is used in apple, strawberry, pineapple, berry and tutti-frutti flavor systems and in fruity fragrance accords. The product
Ethyl 2-Methylbutyrate Read More »
a natural essential oil obtained from Gaultheria procumbens or Betula lenta, consisting mainly of methyl salicylate. It has a strong, sweet, refreshing wintergreen odor and is one of the classic natural flavoring oils used worldwide. It is used in chewing gums, toothpaste, confectionery, pharmaceutical rubefacient liniments and fragrance compositions. The product is manufactured under strict
a monocyclic terpene hydrocarbon with a fresh, pleasant citrus odor characteristic of orange peel. It is the major component of citrus essential oils such as orange and lemon, and is produced in large volume from citrus processing. It is used in citrus flavors and fragrances, as a solvent and cleaning agent, and as a raw
a natural phenolic acid with strong antioxidant properties, widely distributed in the plant kingdom. It occurs in coffee, fruits, vegetables, propolis and medicinal herbs, and is recognized for its radical-scavenging and health-beneficial activities. It is used in dietary supplements, cosmetics, functional foods and as a chemical standard and synthesis intermediate. The product is manufactured under
a short-chain aldehyde with a powerful, pungent, fruity, cocoa-nutty odor. It occurs naturally in coffee, cocoa, cheese, fruits, essential oils and bananas, and is an important flavor intermediate. It is used in cocoa, coffee, cheese, fruit and nut flavors and as a chemical intermediate for pharmaceutical and aroma syntheses. The product is manufactured under strict
a short-chain branched carboxylic acid with a pungent, fruity, cheese-like odor. It occurs naturally in fruits, cheeses, roasted coffee and dairy products, and is important in both flavor and aroma chemistry. It is used in cheese, fruit, coffee and nut flavors and as a chemical intermediate for esters and flavor chemicals. The product is manufactured
2-Methylbutyric Acid Read More »
a lactone aroma chemical with a creamy, coconut-like, milky odor with fruity-woody undertones. It occurs naturally in peaches, apricots, coconut, dairy products and rum, and is a classical material in fruit and dairy flavors. It is used in coconut, peach, apricot, cream, butter and rum flavor systems and in fragrances for creamy-fruity notes. The product
a cyclic diketone aroma chemical and synthesis intermediate with a dry, woody, slightly smoky odor. It is used both as a flavor and fragrance ingredient and as a key intermediate in the industrial synthesis of carotenoids, vitamin A and damascone-type odorants. It is applied in fine fragrance compositions, tobacco and tea flavors, and in multi-step
a cyclic trithiane that is the stable trimer of acetone mercaptan, acting as a slow-release source of savory metal-like and meaty aroma. It releases meaty, chicken-like and sulfury-roasted notes under heating, making it useful in reaction and savory flavor systems. It is applied in chicken, meat, soup, gravy and savory flavor systems and in flavor
a cyclic sulfur diol that acts as a stable, non-volatile precursor form of natural 2-mercaptopropionaldehyde-type roasted flavors. It delivers a persistent, meaty, roasted and savory flavor character and is used as a controlled-release source of savory thiol aroma in food applications. It is used in roasted meat, soup, savory and grill flavor systems and in
2,5-Dimethyl-1,4-dithiane-2,5-diol Read More »
