Chemical Products

2-Butyl-3-methylpyrazine (CAS: 15987-00-5) is a heterocyclic organic compound belonging to the pyrazine family, known for its significant role in the flavor and fragrance industry. It is characterized by a distinct nutty, roasted, and earthy aroma, which is often associated with the scent of roasted nuts, cocoa, and toasted grains. This alkylpyrazine occurs naturally in various

1,2-Butanedithiol, identified by CAS: 16128-68-0, is a specialized organosulfur compound that plays a significant role in the chemical and food industries. Structurally, it is a vicinal dithiol consisting of a four-carbon butane chain with sulfhydryl groups located at the first and second positions. This specific configuration contributes to its characteristic potent odor and its ability

4-Furfurylthio-2-pentanone, identified by CAS 180031-78-1, is a specialized sulfur-containing organic compound widely utilized in the flavor and fragrance industry. It is characterized by its unique organoleptic profile, which is often described as having roasted, meaty, and coffee-like nuances. As a member of the furfuryl thioether family, it plays a critical role in developing complex aroma

2-Propylpyrazine, identified by CAS: 18138-03-9, is a heterocyclic organic compound belonging to the alkylpyrazine family, which is widely recognized for its significant role in the flavor and fragrance industry. This clear to pale yellow liquid is characterized by a potent and distinctive organoleptic profile, offering notes that are described as nutty, roasted, and slightly earthy.

2-Methyl-1-butanethiol, identified by CAS: 1878-18-8, is a volatile organosulfur compound belonging to the thiol family. It is recognized for its potent and characteristic odor, which is often described as pungent, sulfurous, and reminiscent of roasted meat, onions, or garlic when highly diluted. This compound occurs naturally in various food items, including coffee, cooked meats, and

5-Ethyl-2,3-dimethylpyrazine, identified by CAS 15707-34-3, is a heterocyclic organic compound belonging to the pyrazine family. It is widely recognized for its potent organoleptic properties, characterized by a distinct roasted, nutty, and earthy aroma profile. This compound occurs naturally in various cooked foods, including roasted coffee, cocoa, and grilled meats, where it contributes to the complex

trans-2-Pentenal, identified by CAS: 1576-87-0, is an alpha,beta-unsaturated aldehyde characterized by a sharp, fruity, and green aroma profile. It occurs naturally in a wide variety of botanical sources, including strawberries, tomatoes, and various essential oils, where it contributes significantly to the complex flavor and aroma profiles of these natural products. As a volatile organic compound,

1-Methylthio-2-propanone, identified by CAS: 14109-72-9, is a specialized organic sulfur compound categorized as a thio-ketone. It is recognized for its potent and distinctive odor, which is typically described as pungent, alliaceous, and reminiscent of roasted or savory food components. This chemical occurs naturally in several food sources, including coffee, cooked meats, and certain vegetables, where

2,6-Dimethylbenzenethiol, identified by CAS: 118-72-9, is a specialized aromatic organosulfur compound characterized by a thiol group attached to a 1,3-dimethylbenzene ring. It is a clear liquid known for its potent and distinctive odor, which is often described as sulfurous or meaty at high dilutions. This chemical serves as a versatile building block in organic chemistry,

Ethyl Vanillin (CAS: 121-32-4) is a synthetic organic compound that serves as a potent aromatic flavoring agent. It is a derivative of vanillin, specifically the ethyl ether of protocatechuic aldehyde. Characterized by a strong, sweet, and creamy vanilla-like odor, it is significantly more intense than natural vanillin—often cited as being three to four times stronger

Cuminaldehyde, also known by its CAS: 122-03-2, is a naturally occurring organic compound found in the essential oils of cumin, caraway, and eucalyptus. It is a substituted benzaldehyde characterized by an isopropyl group at the para position. This aromatic aldehyde is recognized for its distinctive spicy, green, and herbaceous odor, which closely resembles the scent