a short-chain aldehyde with a powerful, pungent, fruity, cocoa-nutty odor. It occurs naturally in coffee, cocoa, cheese, fruits, essential oils and bananas, and is an important flavor intermediate. It is used in cocoa, coffee, cheese, fruit and nut flavors and as a chemical intermediate for pharmaceutical and aroma syntheses. The product is manufactured under strict
a short-chain branched carboxylic acid with a pungent, fruity, cheese-like odor. It occurs naturally in fruits, cheeses, roasted coffee and dairy products, and is important in both flavor and aroma chemistry. It is used in cheese, fruit, coffee and nut flavors and as a chemical intermediate for esters and flavor chemicals. The product is manufactured
2-Methylbutyric Acid Read More »
a lactone aroma chemical with a creamy, coconut-like, milky odor with fruity-woody undertones. It occurs naturally in peaches, apricots, coconut, dairy products and rum, and is a classical material in fruit and dairy flavors. It is used in coconut, peach, apricot, cream, butter and rum flavor systems and in fragrances for creamy-fruity notes. The product
a cyclic diketone aroma chemical and synthesis intermediate with a dry, woody, slightly smoky odor. It is used both as a flavor and fragrance ingredient and as a key intermediate in the industrial synthesis of carotenoids, vitamin A and damascone-type odorants. It is applied in fine fragrance compositions, tobacco and tea flavors, and in multi-step
a cyclic trithiane that is the stable trimer of acetone mercaptan, acting as a slow-release source of savory metal-like and meaty aroma. It releases meaty, chicken-like and sulfury-roasted notes under heating, making it useful in reaction and savory flavor systems. It is applied in chicken, meat, soup, gravy and savory flavor systems and in flavor
a brominated aromatic ether used as a versatile building block in organic synthesis. It is a key intermediate for the preparation of pharmaceuticals, agrochemicals, liquid crystals and functional materials through cross-coupling chemistry. It is used in Suzuki, Buchwald-Hartwig and Ullmann coupling reactions and as a starting material for substituted anisoles and biaryls. The product is
a cyclic sulfur diol that acts as a stable, non-volatile precursor form of natural 2-mercaptopropionaldehyde-type roasted flavors. It delivers a persistent, meaty, roasted and savory flavor character and is used as a controlled-release source of savory thiol aroma in food applications. It is used in roasted meat, soup, savory and grill flavor systems and in
2,5-Dimethyl-1,4-dithiane-2,5-diol Read More »
a naturally occurring aromatic alcohol with a delicate, sweet rose-like odor characteristic of rose essential oil. It is the main odor component of rose oil and occurs in many flower absolutes, as well as in fermented foods and beverages. It is used extensively in rose, honey, lily and floral fragrance compositions and in flavor systems
a natural hydroxy ketone aroma chemical with a mild, creamy, buttery odor and a yogurt-like dairy character. It is produced naturally during fermentation and occurs in butter, yogurt, coffee, cocoa and many fruits, often as a dimeric solid in commerce. It is used in butter, cream, yogurt, cheese and dairy flavors and in bakery and
a sulfur-containing alcohol aroma chemical with a strong, pungent, fruity-sulfury odor reminiscent of passion fruit. It is a character impact compound of blackcurrant and passion fruit, formed by enzymatic and thermal processes in tropical fruits. It is used in tropical fruit, blackcurrant, melon and wine flavor systems and in modern fruity perfumery. The product is
3-(Methylthio)-1-hexanol Read More »
a furanone aroma chemical with an intense sweet caramel, strawberry and pineapple-like odor. It occurs naturally in strawberries, pineapples, mangoes, coffee, roasted chicory and honey, and is one of the most important natural sweet aroma compounds. It is used in strawberry, pineapple, caramel, cotton candy, dessert and beverage flavors, and in fruit-type perfumery accords. The
a sulfur alcohol aroma chemical with a strong, fresh, vegetable-like odor reminiscent of onion, leek and nourishing savory broth. It occurs naturally in soy sauce, wines, cheeses, potatoes and cooked meats, and is a fundamental building block of savory sulfur flavors. It is used in savory, chicken, beef, soy sauce, cheese and vegetable flavor systems
a saturated quinoxaline aroma chemical with a strong roasted, nutty, popcorn-like odor with fatty undertones. It occurs naturally in potato chips, roasted peanuts, coffee and roasted meat, contributing a warm roasted-style aroma in food systems. It is used in peanut, popcorn, coffee, cocoa and savory nut flavor systems, and occasionally in fragrance work. The product
5,6,7,8-Tetrahydroquinoxaline Read More »
a sulfur-substituted pyrazine aroma chemical with a powerful sulfurous, meaty, cabbage-like odor. It is a high-impact flavoring substance used at extremely low levels to build the savory roasted and grilled character of cooked foods. It is applied in meat, soup, savory, chocolate and nut flavor systems and in reconstituted roasted flavors. The product is manufactured
Pyrazineethanethiol Read More »
a fused-ring pyrazine aroma chemical with a strong roasted, nutty, coffee-like odor and warm musty undertone. It occurs naturally in roasted coffee, cocoa, smoked foods and roasted nuts, contributing to the characteristic savory-roasted aroma of heat-processed foods. It is used in coffee, cocoa, nut and roasted-meat flavor systems and in savory seasoning formulations. The product
5-Methyl-6,7-dihydro-5H-cyclopentapyrazine Read More »
a phenolic aroma chemical with a strong smoky, clove-like, woody-balsamic odor, often described as roasted spice and smoke. It occurs naturally in roasted coffee, smoked meat, whiskey, soy sauce and roasted chicory, and is a signature compound of smoke and charred notes. It is used in smoked-meat, whiskey, coffee, clove and gourmand flavor systems, as
