a low-molecular-weight thioester with a powerful, pungent, onion-like, meaty odor. It occurs naturally in cooked meats, coffee, cheeses and roasted foods, and is a key sulfur-flavor building material. It is used in savory, meat, onion, coffee and cheese flavor systems and in the synthesis of sulfur aroma chemicals. The product is manufactured under strict quality
S-Methyl Thioacetate Read More »
an alkyl pyrazine aroma chemical with a strong earthy, roasted, nutty odor typical of coffee and cocoa. It occurs naturally in roasted coffee, roasted cocoa, baked goods and vegetables, and contributes to savory-roasted aroma profiles. It is used in coffee, cocoa, roasted-nut, potato and savory flavor systems and as a blending pyrazine. The product is
2-Isobutyl-3-methylpyrazine Read More »
a sulfur-containing furan compound with a powerful roasted, coffee-like, sulfury odor. It is a natural aroma component of roasted coffee and contributes to the characteristic sulfurous-roasted character of coffee brews. It is used in coffee, cocoa, savory and roasted-nut flavor systems and in reaction flavor development. The product is manufactured under strict quality control with
Furfuryl Methyl Sulfide Read More »
a pyrazine aroma chemical with a strong, sweet, roasted, nutty odor reminiscent of coffee and cocoa. It occurs naturally in roasted coffee, cocoa, peanuts, popcorn and many heated foods as a typical Maillard-reaction product. It is widely used in coffee, cocoa, nut, popcorn, savory and bakery flavor systems to reinforce roasted notes. The product is
a sulfur-containing furan compound with an intense roasted, coffee-like, nutty odor. It occurs naturally in roasted coffee and contributes to the complex roasted-sulfury aroma of coffee brews. It is used in coffee, cocoa, nut and savory roasted flavor systems at very low dosages. The product is manufactured under strict quality control with batch-to-batch consistency verified
Difurfuryl Sulfide Read More »
a sulfur-containing furan ester with a strong roasted, coffee-like, sulfury odor. It occurs naturally in roasted coffee, and its characteristic roasted, meaty character makes it a valuable roast-and-grill flavor material. It is used in coffee, cocoa, meat, savory and roasted-nut flavor systems and in reaction flavors. The product is manufactured under strict quality control with
Furfuryl Thioacetate Read More »
a thioester of furoic acid with a powerful, meaty, coffee-like, roasted odor. It occurs naturally in roasted coffee and is used to convey roasted-sulfury notes typical of cooked and grilled foods. It is applied in coffee, meat, savory and roasted flavor systems and in fragrance accents with roast character. The product is manufactured under strict
Methyl 2-Thiofuroate Read More »
a furan ketone aroma chemical with a sweet, nutty, caramellic odor reminiscent of roasted bread and coffee. It occurs naturally in coffee, roasted nuts, bread crust and roasted meat, contributing sweet-roasted notes in food systems. It is used in coffee, cocoa, nut, bakery and caramel flavor systems and in fragrance compounding. The product is manufactured
2-Acetyl-5-methylfuran Read More »
a sulfur-containing ester aroma chemical with a powerful, sweet, fruity-sulfury odor reminiscent of pineapple and onion. It occurs naturally in pineapple, passion fruit and other tropical fruits, and is used to convey fresh fruity-savory character. It is used in pineapple, tropical fruit, vegetable, meat and savory flavor systems. The product is manufactured under strict quality
Ethyl 3-(Methylthio)propionate Read More »
a fully substituted pyrazine with a mild, earthy, roasted-nutty odor and significant use in nutraceuticals. It occurs naturally in fermented foods, soy sauce, coffee, cocoa and the herb Ligusticum, and is a well-known bio-active cyclooxygenase inhibitor candidate. It is used in roasted-nut, coffee and savory flavor systems and in dietary supplements and pharmaceutical research. The
2,3,5,6-Tetramethylpyrazine Read More »
a low-molecular-weight thiol with an extremely strong, skunky, garlic-like odor. It is a fundamental organosulfur building block used in the manufacture of pharmaceuticals, agrochemicals, and aroma chemicals. It is used as an intermediate in sulfur chemistry, polymer modifiers, lubricant additives and flavor raw materials. The product is manufactured under strict quality control with batch-to-batch consistency
a nitrogen heterocyclic aroma chemical with a nutty, bread-like, slightly musty odor. It occurs naturally in coffee, roasted nuts, bread crust, tobacco and popcorn, and is an important compound in roasted flavor systems. It is used in coffee, cocoa, nut, bread, popcorn and savory flavor systems and in fragrance compounding. The product is manufactured under
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 low-molecular-weight thiol with an extremely strong, penetrating, skunky odor. It is an important organosulfur intermediate used in the production of herbicides, pharmaceuticals, polymers and rubber chemicals. It is used as a synthesis intermediate, polymerization modifier, lubricant additive and odorant in gas applications. The product is manufactured under strict quality control with batch-to-batch consistency verified
a citrate-based plasticizer produced by esterifying citric acid with hexanol and butyric acid, designed for food-contact polymer applications. It is a high-molecular-weight, non-phthalate plasticizer approved for food-contact use in PVC and vinyl chloride copolymers. It is used in PVC food packaging films, gaskets, seals, coatings and medical applications requiring low migration and high safety. The
Butyryl Trihexyl Citrate 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 »
