a sulfur ketone aroma chemical with a strong, meaty, roasted, slightly garlicky odor. It is a natural constituent of cooked meat, contributing characteristic savory-roasted sulfur aroma. It is used in meat, savory, soup and reaction flavor systems at low dosage levels. The product is manufactured under strict quality control with batch-to-batch consistency verified by GC
3-Mercapto-2-pentanone Read More »
a thiazoline aroma chemical with a strong, roasted, meaty, yeast-like odor. It occurs naturally in roasted meat and yeast-derived foods, contributing savory roasted-yeast character. It is used in yeast, roasted-meat, savory and reaction flavor systems and in bakery and snack flavors. The product is manufactured under strict quality control with batch-to-batch consistency verified by GC
2-Isobutyl-4,5-dimethyl-3-thiazoline Read More »
a thiazole ester aroma chemical with a powerful, roasted, meaty, nutty odor reminiscent of beef broth. It occurs naturally in roasted meat, coffee and savory cooked foods, combining roasted-nut and meaty characters. It is used in roast-meat, nut, coffee, savory and reaction flavor systems and in savory fragrances. The product is manufactured under strict quality
a sulfur-containing pyrazine with an intense roasted, coffee-like odor with nutty notes. It occurs naturally in coffee and is a recognized high-impact roast-and-nut flavor chemical with FEMA 3189 status. It is used in coffee, cocoa, nut and savory flavor systems and in roast-flavor reconstructions. The product is manufactured under strict quality control with batch-to-batch consistency
2-Furfurylthio-3-methylpyrazine Read More »
a furan disulfide aroma chemical with an intense, roasted, meaty, coffelike odor. It occurs naturally in roasted coffee and cooked meat, contributing heavy roasted-sulfury character. It is used in coffee, roast-meat, savory and reaction flavor systems at very low levels. The product is manufactured under strict quality control with batch-to-batch consistency verified by GC analysis,
2-Methyl-3-(methyldithio)furan Read More »
a sulfur-containing carboxylic acid with a mild, characteristic sulfury odor. It is a naturally occurring phytotoxin and a thia-fatty-acid analog with significance in flavor and biochemical research. It is used as a synthesis intermediate, in pharmaceutical reference standards and in flavor research applications. The product is manufactured under strict quality control with batch-to-batch consistency verified
3-(Methylthio)propionic Acid Read More »
a substituted phenylacetic acid used as a building block in pharmaceutical and fine-chemical synthesis. It combines a carboxyl group with an ortho-methyl phenyl ring, enabling diverse ester and amide chemistry. It is used in the synthesis of pharmaceuticals, agrochemicals, and specialty aroma-esters such as o-tolyl acetate precursors. The product is manufactured under strict quality control
o-Tolylacetic Acid Read More »
a sulfur-substituted furan with a strong, meaty, roasted, coffelike odor. It occurs naturally in cooked beef and tea, and is a high-impact savory-roasted flavor component. It is used in meat, coffee, tea, savory and reaction flavor systems at very low levels. The product is manufactured under strict quality control with batch-to-batch consistency verified by GC
2-Methyl-3-(methylthio)furan Read More »
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
S-Ethyl Thioacetate Read More »
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
2,3-Dimethylpyrazine Read More »
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
2-Acetyl-3,5-dimethylpyrazine Read More »
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
2′-Methylacetophenone Read More »
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
Furfuryl Thiopropionate Read More »
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
S-Furfuryl Thioformate Read More »
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
