Food Grade

(2E,4E)-2,4-Heptadienal, identified by CAS 4313-03-5, is an unsaturated aldehyde naturally occurring in various fats and oils, particularly those that have undergone oxidation. It is widely recognized for its potent and characteristic aroma, often described as fatty, oily, and reminiscent of fried foods or nuts. This compound plays a significant role in the flavor profile of

beta-Cyclocitral, identified by CAS: 432-25-7, is a cyclic monoterpene aldehyde that plays a significant role in the flavor and fragrance industry. It is a structural isomer of alpha-cyclocitral and is naturally found in various essential oils, including those from tomatoes, tea, and certain citrus fruits. This compound is characterized by its distinct cooling, herbal, and

2-Phenylethanethiol (CAS: 4410-99-5) is an organosulfur compound characterized by its potent and distinctive odor profile. Also known as phenethyl mercaptan, it is a clear to light yellow liquid at room temperature. This compound is structurally related to phenethyl alcohol but features a thiol group in place of the hydroxyl group, resulting in significantly different sensory

4-Methylnonanoic acid (CAS: 45019-28-1) is a branched-chain fatty acid that presents as a colourless to pale yellow liquid with a distinctive costus and animalic odour profile. This specialized organic compound is highly valued in the creation of unique aroma and flavour profiles, providing specific sensory characteristics to various formulations. The material is carefully processed to

2-Pentylthiophene (CAS: 4861-58-9) is a heterocyclic organic compound that appears as a clear, colourless liquid characterized by a fruity, fatty aroma with a distinct cranberry note. This specialized thiophene derivative is highly regarded for its unique sensory attributes, making it a valuable asset in the development of sophisticated flavour profiles. Its precise aromatic characteristics are

Diisopropyl disulfide (CAS: 4253-89-8) is an organic sulfur compound characterized by its distinct, pungent odor, which is often described as alliaceous, sulfurous, or onion-like. It occurs naturally in various plants, particularly within the Allium genus, contributing significantly to the characteristic aroma profiles of onions and garlic. Structurally, the molecule features a central disulfide bridge connecting

trans-2-Decenal, identified by CAS: 3913-81-3, is an unsaturated aliphatic aldehyde characterized by its potent and distinctive aroma profile. It occurs naturally in various foods, including coriander, citrus oils, and cooked meats, contributing to their complex flavor profiles. In its pure form, the compound typically presents as a colorless to slightly yellow liquid with a powerful,

2-Acetyl-3-ethylpyrazine (CAS: 32974-92-8) is a specialized heterocyclic aromatic compound that plays a significant role in the food and flavoring industry. Known for its potent and characteristic aroma, it is often described as having roasted, nutty, and popcorn-like qualities. This compound belongs to the pyrazine family, which is frequently associated with the Maillard reaction products formed

Sabinene, identified by CAS: 3387-41-5, is a naturally occurring bicyclic monoterpene and a major constituent of various essential oils, including those derived from black pepper, nutmeg, and marjoram. It is characterized by its distinct spicy, woody, and citrus-like aroma, making it a valuable component in both the flavor and fragrance industries. The compound is isolated

4-(Methylthio)-2-butanone, identified by CAS: 34047-39-7, is a sulfur-containing ketone characterized by its potent and distinctive organoleptic properties. Often referred to in the industry as potato butanone, this compound is naturally occurring in various foodstuffs, including boiled potatoes, beer, and certain dairy products. It is highly valued for its ability to impart earthy, savory, and vegetable-like

Methyl p-tert-butylphenylacetate, identified by CAS 3549-23-3, is a synthetic ester widely utilized in the flavor and fragrance industry. It is characterized by its distinct honey-like, floral, and sweet aroma, often described as having nuances of rose, chocolate, and fruit. This compound typically appears as a clear, colorless to pale yellow liquid at room temperature and

Lenthionine, identified by CAS: 292-46-6, is a cyclic organosulfur compound that serves as the primary aroma-contributing constituent in shiitake mushrooms. It is characterized by its unique seven-membered ring structure containing five sulfur atoms and two methylene groups. This compound is formed through enzymatic reactions when the mushroom tissue is damaged or dried, resulting in the

2-Butylpyrazine (CAS: 29460-91-1) is a heterocyclic aromatic organic compound characterized by its distinct odor profile. As a member of the pyrazine family, it is naturally found in various heat-treated foods, where it contributes significantly to the complex sensory characteristics of roasted, toasted, or fried products. The compound is valued for its ability to impart specific

3-Acetyl-2,5-dimethylthiophene (CAS 2530-10-1) is a specialized heterocyclic aromatic compound belonging to the thiophene family. It is recognized for its potent and distinctive organoleptic properties, often described as having a roasted, nutty, and savory aroma profile. This compound is widely utilized in the flavor and fragrance industry to impart complex notes to various formulations. Due to

trans,trans-2,4-Decadienal, identified by CAS: 25152-84-5, is a powerful unsaturated aliphatic aldehyde renowned for its distinctive fatty, oily, and chicken-like aroma. This compound occurs naturally in a wide variety of food sources, most notably in cooked poultry, citrus oils, and oxidized fats. It is considered a primary odorant in fried foods and is essential for achieving

trans-2-Octenal, identified by the CAS: 2363-89-5, is an alpha,beta-unsaturated aldehyde that occurs naturally in various plant and animal sources, including mushrooms, tea, and cooked meats. It is characterized by a distinctive fatty, green, and slightly nutty aroma, which becomes reminiscent of cucumbers or citrus at lower concentrations. This versatile chemical is highly valued in the