Chemical Products

5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone, identified by CAS 27538-09-6, is a cyclic keto-enol compound belonging to the furanone family. Often referred to as homofuraneol, this chemical is recognized for its potent organoleptic properties, characterized by a distinctively sweet, caramel-like aroma with nuances of cooked fruit. It typically appears as a colorless to pale yellow liquid or solid, depending on

4-Hydroxy-5-methyl-3-furanone, identified by CAS number 19322-27-1, is a significant organic compound within the furanone family, widely recognized for its distinctive organoleptic properties. Often referred to as chicory furanone, this white to pale yellow crystalline solid or liquid possesses a potent aroma reminiscent of caramel, burnt sugar, and roasted coffee. Its chemical structure, featuring a hydroxyl

3-Methylbutane-2-thiol, identified by CAS number 2084-18-6, is a volatile organosulfur compound characterized by its distinct and potent sulfurous aroma. As a secondary thiol with a branched pentane backbone, it exhibits the typical reactivity of mercaptans, including the ability to form disulfides and participate in nucleophilic substitution reactions. This colorless to pale yellow liquid is valued

Allyl methyl disulfide, identified by CAS number 2179-58-0, is a volatile organosulfur compound naturally occurring in various Allium species, most notably garlic and onions. It is characterized by a distinct, pungent, and alliaceous aroma that is highly recognizable even at low concentrations. Chemically, it consists of an allyl group and a methyl group linked by

Methyl propyl disulfide (CAS 2179-60-4) is a volatile organosulfur compound characterized by its distinct, pungent aroma, often described as reminiscent of garlic or onions. As an asymmetrical disulfide, it consists of a methyl group and a propyl group linked by a disulfide bridge. This clear to pale yellow liquid is naturally occurring in various Allium

Methyl cinnamate, identified by CAS number 103-26-4, is a methyl ester derived from cinnamic acid. It typically presents as a white to pale yellow crystalline solid with a distinctively sweet, balsamic, and fruity aroma that often carries notes of strawberry and cherry. This organic compound occurs naturally in several plant species, including certain types of

Linalyl acetate, identified by CAS 115-95-7, is a prominent phytochemical and the acetate ester of linalool. It is a colorless to pale yellow liquid naturally found in numerous essential oils, most notably lavender and bergamot. Characterized by its sweet, fruity, and distinctly floral aroma, this monoterpene ester serves as a foundational component in the creation

Vanillin, chemically identified by CAS number 121-33-5, is a primary component of the extract of the vanilla bean and is recognized as a fundamental phenolic aldehyde. It typically presents as a white to pale yellow crystalline powder or needle-like crystals, characterized by a distinctively sweet, creamy, and aromatic profile. As a versatile organic compound, it