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
a branched thiol with a powerful, penetrating, skunky, cabbage-like odor. It occurs naturally in roasted coffee, cooked meats and some vegetables, contributing strong sulfury-savory notes. It is used in savory, coffee, meat and vegetable flavor systems and as an intermediate in sulfur chemistry. The product is manufactured under strict quality control with batch-to-batch consistency verified
Isobutyl Mercaptan Read More »
a furanone ester aroma chemical with a sweet, fruity, caramel-strawberry-like odor. It is the acetate of Furaneol and occurs in strawberries and roasted foods, combining fruity and caramel characters. It is used in strawberry, caramel, coffee, dessert and bakery flavor systems and in fruity fragrance accords. The product is manufactured under strict quality control with
a sulfur-containing furan compound with an intense, roasted, coffee-like, sulfury odor. It occurs naturally in roasted coffee and is a character contributor to the roasted-sulfury aroma of coffee brews. It is used in coffee, cocoa, nut, savory and reaction flavor systems at very low levels. The product is manufactured under strict quality control with batch-to-batch
Furfuryl Disulfide Read More »
a furan ether aroma chemical with a strong, roasted, coffee-like, nutty odor. It occurs naturally in roasted coffee and contributes characteristic roasted-coffee notes to flavor systems. It is used in coffee, cocoa, nut and savory flavor systems and in flavor research applications. The product is manufactured under strict quality control with batch-to-batch consistency verified by
