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 »
an alkyl pyrazine aroma chemical with a strong roasted, nutty, earthy character reminiscent of coffee and baked potato. It occurs naturally in roasted coffee beans, roasted sesame seeds and baked potato, and contributes to savory-roasted aromas. It is used in coffee, cocoa, roasted-nut, potato and savory flavor systems and in flavor blending. The product is
2,3-Diethylpyrazine Read More »
an alkyl pyrazine aroma chemical with a strong roasted, nutty, cocoa-like odor with earthy undertones. It occurs naturally in roasted coffee, cocoa, peanuts, cereals and many cooked foods, and is a standard roasted-flavor material. It is used in coffee, cocoa, roasted-nut, popcorn and savory flavor systems across the food industry. The product is manufactured under
2,3,5-Trimethylpyrazine Read More »
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 »
