Food Grade

a naturally occurring aromatic alcohol with a delicate, sweet rose-like odor characteristic of rose essential oil. It is the main odor component of rose oil and occurs in many flower absolutes, as well as in fermented foods and beverages. It is used extensively in rose, honey, lily and floral fragrance compositions and in flavor systems

a natural hydroxy ketone aroma chemical with a mild, creamy, buttery odor and a yogurt-like dairy character. It is produced naturally during fermentation and occurs in butter, yogurt, coffee, cocoa and many fruits, often as a dimeric solid in commerce. It is used in butter, cream, yogurt, cheese and dairy flavors and in bakery and

a sulfur-containing alcohol aroma chemical with a strong, pungent, fruity-sulfury odor reminiscent of passion fruit. It is a character impact compound of blackcurrant and passion fruit, formed by enzymatic and thermal processes in tropical fruits. It is used in tropical fruit, blackcurrant, melon and wine flavor systems and in modern fruity perfumery. The product is

a furanone aroma chemical with an intense sweet caramel, strawberry and pineapple-like odor. It occurs naturally in strawberries, pineapples, mangoes, coffee, roasted chicory and honey, and is one of the most important natural sweet aroma compounds. It is used in strawberry, pineapple, caramel, cotton candy, dessert and beverage flavors, and in fruit-type perfumery accords. The

a sulfur alcohol aroma chemical with a strong, fresh, vegetable-like odor reminiscent of onion, leek and nourishing savory broth. It occurs naturally in soy sauce, wines, cheeses, potatoes and cooked meats, and is a fundamental building block of savory sulfur flavors. It is used in savory, chicken, beef, soy sauce, cheese and vegetable flavor systems

a saturated quinoxaline aroma chemical with a strong roasted, nutty, popcorn-like odor with fatty undertones. It occurs naturally in potato chips, roasted peanuts, coffee and roasted meat, contributing a warm roasted-style aroma in food systems. It is used in peanut, popcorn, coffee, cocoa and savory nut flavor systems, and occasionally in fragrance work. The product

a sulfur-substituted pyrazine aroma chemical with a powerful sulfurous, meaty, cabbage-like odor. It is a high-impact flavoring substance used at extremely low levels to build the savory roasted and grilled character of cooked foods. It is applied in meat, soup, savory, chocolate and nut flavor systems and in reconstituted roasted flavors. The product is manufactured

a fused-ring pyrazine aroma chemical with a strong roasted, nutty, coffee-like odor and warm musty undertone. It occurs naturally in roasted coffee, cocoa, smoked foods and roasted nuts, contributing to the characteristic savory-roasted aroma of heat-processed foods. It is used in coffee, cocoa, nut and roasted-meat flavor systems and in savory seasoning formulations. The product

a phenolic aroma chemical with a strong smoky, clove-like, woody-balsamic odor, often described as roasted spice and smoke. It occurs naturally in roasted coffee, smoked meat, whiskey, soy sauce and roasted chicory, and is a signature compound of smoke and charred notes. It is used in smoked-meat, whiskey, coffee, clove and gourmand flavor systems, as

a sulfur ketone aroma chemical with a powerful blackcurrant (cassis) note with green and tropical-fruity facets. It is a commercially important impact flavor chemical used to convey the characteristic cassis and grapefruit character in beverages. It is applied in blackcurrant, grapefruit, berry and tropical fruit flavors and in modern perfumery accords. The product is manufactured

a pyrazine flavor chemical with a powerful roasted, earthy, nutty odor reminiscent of hazelnut and baked potato. It occurs naturally in roasted cocoa beans, roasted sesame seed, roasted parsley, potato chips and coffee, and is a character-defining pyrazine in nut flavors. It is used to create hazelnut, filbert, roasted nut, potato, coffee and cocoa flavor

a sulfur-containing ester aroma chemical with a pungent, fresh, vegetable-like odor reminiscent of cooked leek and onion. It is the acetate ester of methionol, found naturally in wines, cheeses and savory cooked foods, and is a key contributor to savory sulfur notes. It is used in savory, vegetable, cheese, soup and meat flavor systems, and

a caramelic diketone aroma chemical with a sweet, brown, maple-like flavor reminiscent of caramelized sugar. It occurs naturally in coffee, tobacco, chicory and roasted products, where it contributes the typical sweet-caramel background of heated carbohydrates. It is used in caramel, butterscotch, maple, coffee and brown-sugar flavor systems, and to enrich dessert, bakery and beverage flavors

an aroma chemical with a strong roasted, coffee-like odor characteristic of roasted nuts and coffee beans. It occurs naturally in coffee, roasted peanuts, cocoa and baked goods, and is a classic pyrazine flavoring ingredient used to reinforce roasted and nutty sensory notes. It is widely used to rebuild roasted coffee, hazelnut, peanut and cocoa flavor

Tetrahydrothiophen-3-one is a sulfur-containing cyclic ketone with a powerful meaty and roasted aroma. It is used as a flavor ingredient in savory food applications. KieRay Chem is a reliable supplier of Tetrahydrothiophen-3-one (CAS: 1003-04-9).