a furan aroma chemical with a sweet, balsamic, cocoa-like odor with roasted notes. It occurs naturally in coffee, roasted peanuts, tobacco smoke and many heated foods as a typical furan derivative. It is used in coffee, cocoa, roasted-nut and savory flavor systems and in flavor reconstruction studies. The product is manufactured under strict quality control […]
a functionalized thiazole building block carrying both an amino group and a carboxylic acid. It is a key intermediate in the synthesis of cephalosporin-type antibiotics and other pharmaceutical heterocycles. It is used in pharmaceutical intermediate manufacturing and in fine-chemical and agrochemical synthesis. The product is manufactured under strict quality control with batch-to-batch consistency verified by
2-Amino-4-thiazoleacetic Acid Read More »
a sulfur-containing furan thiol with an intense, meaty, roasted, coffee-like odor. It occurs naturally in roasted coffee, cooked meat and fish, and is one of the most powerful savory aroma compounds known. It is used in coffee, roast-meat, grilled, savory and reaction flavor systems at extremely low levels. The product is manufactured under strict quality
2-Methyl-3-furanthiol Read More »
a sulfur-substituted pyrazine with a strong, roasted, hazelnut-like, sulfury odor. It occurs naturally in roasted coffee, cocoa and nuts, contributing roasted-sulfury top notes in food aromas. It is used in coffee, cocoa, nut, roasted and savory flavor systems and in reaction flavors. The product is manufactured under strict quality control with batch-to-batch consistency verified by
2-Methyl-3-(methylthio)pyrazine Read More »
a thioester with a strong, pungent, fruity-sulfury odor reminiscent of cheese and tropical fruit. It occurs naturally in cheeses and fermented foods, contributing distinctive sulfurous dairy notes. It is used in cheese, dairy, tropical-fruit and savory flavor systems and as a flavor intermediate. The product is manufactured under strict quality control with batch-to-batch consistency verified
Methyl Thiobutyrate Read More »
a methoxypyrazine aroma chemical with an extremely powerful, green, earthy, bell-pepper-like odor. It is the signature odorant of green bell peppers and a well-known flavor marker in wine and grape products. It is used in pepper, vegetable, pea, wine, cocoa and savory flavor systems at parts-per-billion levels. The product is manufactured under strict quality control
2-Isobutyl-3-methoxypyrazine Read More »
a methoxypyrazine aroma chemical with an intense, green, earthy, bell-pepper-like odor. It occurs naturally in green bell peppers, peas, grapes, wines and cocoa, where it exerts an extremely powerful odor impact. It is used in vegetable, pepper, pea, wine, cocoa and savory flavor systems at parts-per-billion doses. The product is manufactured under strict quality control
2-sec-Butyl-3-methoxypyrazine Read More »
a sulfur-substituted pyrazine aroma chemical with a strong, roasted, nutty and meaty odor. It occurs naturally in roasted coffee, cocoa and savory cooked foods, where it contributes roasted-sulfury notes. It is used in coffee, cocoa, roasted-nut, meat and savory flavor systems at low dosage levels. The product is manufactured under strict quality control with batch-to-batch
2-Methylthiopyrazine Read More »
a thioester with a strong, pungent, onion-like, sulfury odor reminiscent of cooked allium vegetables. It occurs naturally in onions, garlic and other sulfur-rich foods, contributing savory sulfury aroma. It is used in onion, garlic, savory, meat and vegetable flavor systems and as a synthesis intermediate. The product is manufactured under strict quality control with batch-to-batch
S-Propyl Thioacetate Read More »
a pyrazine ketone with a strong roasted, nutty, popcorn-like odor with bready undertones. It occurs naturally in roasted coffee, peanuts, popcorn and baked goods and is a valued roasted-flavor component. It is used in coffee, cocoa, peanut, popcorn, bakery and savory flavor systems and in fragrance accents. The product is manufactured under strict quality control
2-Acetyl-3-methylpyrazine Read More »
an organosulfur compound with a strong, pungent, garlic-like odor characteristic of fresh garlic. It is derived from allicin in garlic and related Allium plants and is a major volatile of garlic and onion oils. It is used in garlic, onion, savory and meat flavor systems and as an intermediate in sulfur chemistry. The product is
an organosulfur compound with a pungent, fresh onion-like and sulfurous odor. It is a major volatile component of onion oil and a significant contributor to authentic onion aroma in foods. It is used in onion, savory, meat and vegetable flavor systems and in allium-type reaction flavors. The product is manufactured under strict quality control with
Allyl Propyl Disulfide Read More »
a brominated aromatic ketone used as a key building block in pharmaceutical and fine-chemical synthesis. It carries both a reactive alpha-bromo ketone and a nitrile group, enabling a wide range of condensation and substitution chemistry. It is used in the manufacture of heterocyclic drug intermediates, agrochemicals and specialty organic compounds. The product is manufactured under
4-Cyanophenacyl Bromide Read More »
a sulfur aldehyde aroma chemical with a powerful, green, tomato-like, savory odor. It occurs naturally in tomatoes, potatoes and cooked foods, delivering a fresh vegetative and savory sulfur character. It is used in tomato, vegetable, potato, savory and soup flavor systems and in gourmet culinary flavors. The product is manufactured under strict quality control with
3-(Methylthio)butanal Read More »
an alkyl pyrazine aroma chemical with a strong roasted, nutty, earthy, coffee-like odor. It occurs naturally in roasted coffee, cocoa and other heat-processed foods and is valued for its intense roasted impact. It is used in coffee, cocoa, roasted-nut, savory and bakery flavor systems at low dosage levels. The product is manufactured under strict quality
2,3-Diethyl-5-methylpyrazine Read More »
a sulfur ketone aroma chemical with an intense, fruity, sulfurous, blackcurrant-like odor. It is a high-impact character compound naturally present in Sauvignon grapes and wines, and is widely used in tropical and fruit flavors. It is used in blackcurrant, passion fruit, grapefruit, wine and tropical-fruit flavor systems and in fine fragrance accords. The product is
4-Mercapto-4-methyl-2-pentanone Read More »
