Food Flavor / Fragrance Chemicals
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food flavor fragrance chemicals
2-Acetylpyridine
CAS: 1122-62-9
2-Acetylpyridine (CAS 1122-62-9) is a nitrogen heterocyclic compound with a distinctive, powerful popcorn, bread, and nutty roasted aroma, naturally formed in thermally processed cereal products through Maillard reactions. It is used at trace levels in flavor formulations to impart authentic popcorn and roasted grain character to snack foods and bakery products.
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2-Methylpyrazine
CAS: 109-08-0
2-Methylpyrazine (CAS 109-08-0) is a nitrogen-containing heterocyclic compound naturally formed during Maillard browning reactions, with a characteristic roasted, nutty, slightly green aroma reminiscent of roasted peanuts and coffee. It is an important building block in savory, roasted, and nutty flavor compositions used widely in the processed food industry.
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Acetoin
CAS: 513-86-0
Acetoin (CAS 513-86-0), also known as 3-hydroxy-2-butanone, is a naturally occurring hydroxy ketone produced during fermentation, imparting a mild, creamy, buttery, and slightly sweet aroma. It is widely used as a food flavoring agent, often in conjunction with diacetyl, to create soft, rounded butter and cream flavor profiles.
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Alpha-Damascone
CAS: 43052-87-5
Alpha-Damascone (CAS 43052-87-5) is a naturally occurring macrocyclic ketone found in Bulgarian rose oil and tobacco, with an extraordinarily powerful, rosy, fruity, damascene rose fragrance with tobacco and plum nuances. It is one of the most potent fragrance materials known, used at very low concentrations to impart a distinctively rich, modern rose character to fine perfumes.
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Alpha-Ionone
CAS: 127-41-3
Alpha-Ionone (CAS 127-41-3) is a naturally occurring cyclic terpene ketone with a sweet, floral, violet, and slightly woody fragrance character, found in raspberries, osmanthus, and various essential oils. It is synthesized from citral and acetone, and is a key fragrance ingredient in violet, woody, and floral fine perfumery and personal care applications.
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Amyl Cinnamal
CAS: 122-40-7
Amyl Cinnamal (CAS 122-40-7), also known as alpha-amyl cinnamic aldehyde (AACA) or jasminal, is a synthetic aromatic aldehyde with a sweet, powerful floral jasmine-muguet character and light green nuances. It is a staple fragrance ingredient used across a wide range of consumer products for its impactful and tenacious floral aroma.
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Benzaldehyde
CAS: 100-52-7
Benzaldehyde (CAS 100-52-7) is the simplest aromatic aldehyde, characterized by a strong, sweet almond and cherry-like aroma, naturally occurring in bitter almonds, apricot kernels, and cherry pits. It is a high-volume flavor chemical used extensively in food, fragrance, and chemical synthesis as a versatile building block.
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Benzyl Acetate
CAS: 140-11-4
Benzyl Acetate (CAS 140-11-4) is a naturally occurring aromatic ester found in jasmine, ylang-ylang, and hyacinth flowers, with a sweet, floral jasmine-pear aroma. It is one of the most widely used fragrance chemicals globally, serving as a key building block for jasmine fragrances and an important ingredient in personal care, household, and fine fragrance products.
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Benzyl Benzoate
CAS: 120-51-4
Benzyl Benzoate (CAS 120-51-4) is naturally occurring in peru balsam, tolu balsam, and ylang-ylang oil, possessing a faint, sweet, balsamic, and slightly floral aroma. It is primarily used as a fixative in fragrances and as a pharmaceutical active ingredient for treating scabies and lice, and serves as an important carrier and diluent in many fragrance and cosmetic formulations.
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Beta-Ionone
CAS: 14901-07-6
Beta-Ionone (CAS 14901-07-6) is the beta isomer of ionone, possessing a rich, woody, cedarwood, and iris-like fragrance with a deep, tenacious character distinct from the more floral alpha-ionone. It is an important perfumery ingredient for woody, amber, and oriental fragrance constructions, and serves as a critical vitamin A and carotenoid synthesis intermediate.
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Beta-Pinene
CAS: 127-91-3
Beta-Pinene (CAS 127-91-3) is a bicyclic monoterpene naturally occurring in pine resin, hop oil, and various essential oils, with a fresh, dry, woody-pine aroma and green herbal nuances. It serves as a key raw material for the synthesis of numerous fragrance chemicals and as a direct fragrance ingredient in its own right.
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Camphor
CAS: 76-22-2
Camphor (CAS 76-22-2) is a bicyclic monoterpene ketone with a characteristic penetrating, medicinal, woody-minty aroma, traditionally derived from the camphor tree (Cinnamomum camphora) or synthesized from turpentine. It is widely used in pharmaceuticals, cosmetics, and as a fragrance ingredient with a distinctive cooling and camphorous character.
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Cinnamaldehyde
CAS: 104-55-2
Cinnamaldehyde (CAS 104-55-2) is the primary flavor and aroma compound responsible for the characteristic taste and smell of cinnamon, naturally found in cinnamon bark oil. It is one of the most important spice flavor chemicals globally, used extensively in food, beverages, dental products, and fragrances for its warm, sweet, spicy cinnamon character.
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Citral
CAS: 5392-40-5
Citral (CAS 5392-40-5) is a naturally occurring acyclic monoterpene aldehyde mixture of geranial (citral A) and neral (citral B), the principal aroma compound of lemongrass oil, with a powerful, fresh lemon-citrus aroma. It is a critical raw material for the synthesis of vitamin A, ionones, and other valuable flavor and fragrance chemicals.
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Citronellol
CAS: 106-22-9
Citronellol (CAS 106-22-9) is a monoterpenoid alcohol naturally found in citronella oil, rose oil, and geranium oil, known for its pleasant rose-like and lily-of-the-valley floral aroma with light citrus nuances. It is a versatile fragrance ingredient used extensively in perfumery and personal care products.
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Coumarin
CAS: 91-64-5
Coumarin (CAS 91-64-5) is a naturally occurring benzopyrone compound found in tonka beans, sweet clover, and cinnamon, known for its characteristic sweet hay-like, woody-spicy aroma. It is extensively used in the fragrance industry as a fixative and modifier in perfumes, soaps, and personal care products.
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D-Limonene
CAS: 5989-27-5
D-Limonene (CAS 5989-27-5) is a cyclic monoterpene and the predominant aromatic component of citrus peel oils, particularly orange peel, characterized by a bright, fresh, sweet orange aroma. It is one of the most abundantly produced terpenes in nature and is extensively used in flavoring, fragrance, and industrial cleaning applications.
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Delta-Dodecalactone
CAS: 713-95-1
Delta-Dodecalactone (CAS 713-95-1) is a medium-chain cyclic lactone with a rich, creamy, coconut-like aroma with warm, sweet, milky nuances, naturally occurring in many fruits and dairy products. It is an important flavor ingredient for creating coconut, cream, butter, and tropical fruit flavor profiles in food and beverage applications.
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Diacetyl
CAS: 431-03-8
Diacetyl (CAS 431-03-8) is a natural vicinal diketone produced during fermentation, responsible for the characteristic buttery, creamy flavor of butter, cream, and certain fermented dairy products and wines. It is a key flavor ingredient in the food industry for imparting authentic butter and cream notes to a wide range of food applications.
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Dimethyl Sulfide
CAS: 75-18-3
Dimethyl Sulfide (CAS 75-18-3) is a naturally occurring organosulfur compound with an intensely pungent, cooked cabbage, truffle, and sweet corn aroma at higher concentrations, but contributing pleasant, sweet, vegetable notes at trace levels. It is an important trace flavor chemical in food applications and a key aroma marker in certain wines, tomatoes, and seafood.
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Ethyl Acetate (Flavor Grade)
CAS: 141-78-6
Ethyl Acetate (CAS 141-78-6) is a simple ester with a characteristic fruity, sweet, slightly vinegar-like aroma commonly associated with nail polish remover, but at low concentrations imparting pleasant fruity notes reminiscent of pineapple and apples. In flavor-grade quality, it is used as a fruity flavor modifier and solvent in food and fragrance applications.
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Ethyl Butyrate
CAS: 105-54-4
Ethyl Butyrate (CAS 105-54-4) is a fruity ester with a powerful, sweet pineapple, apple, and tropical fruit aroma, naturally found in many ripe fruits and wine. It is one of the most important and widely used fruit flavor chemicals in the food and beverage industry, imparting a fresh, juicy, tropical character to products at low concentrations.
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Ethyl Hexanoate
CAS: 123-66-0
Ethyl Hexanoate (CAS 123-66-0), also known as ethyl caproate, is a fruity ester naturally occurring in wine, beer, and various fruits, characterized by a pleasant apple, anise, and sweet green fruity aroma. It is an important flavoring agent in the alcoholic beverage and food industry, contributing to the authentic fermented fruit character of wines and spirits.
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Ethyl Maltol
CAS: 4940-11-8
Ethyl Maltol (CAS 4940-11-8) is the ethyl analogue of maltol, possessing approximately six times greater flavor-enhancing potency, with an intensely sweet, caramel, cotton candy, and fruity aroma. It is a premium flavor enhancer widely used in the food, beverage, and tobacco industries to amplify sweetness and improve overall flavor quality at very low usage levels.
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Ethyl Vanillin
CAS: 121-32-4
Ethyl Vanillin (CAS 121-32-4) is a synthetic flavoring compound approximately three times more potent than vanillin, delivering an intense vanilla-like aroma with a creamy, sweet character. It is one of the most widely used flavor enhancers in the food and beverage industry, valued for its stability and cost-effectiveness at low usage levels.
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Eugenol
CAS: 97-53-0
Eugenol (CAS 97-53-0) is a phenylpropanoid compound and the primary constituent of clove bud oil, characterized by a warm, spicy, clove-like aroma with woody undertones. It is widely used in dental preparations, food flavoring, and perfumery, and also serves as a key intermediate for synthesizing vanillin and isoeugenol.
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Furaneol (Strawberry Furanone)
CAS: 3658-77-3
Furaneol (CAS 3658-77-3), also known as DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone) or strawberry furanone, is a naturally occurring flavor compound with an intensely sweet, caramel, strawberry, and pineapple character. It is one of the most potent flavor chemicals known, responsible for the characteristic sweet-fruity aroma of fresh strawberries, pineapples, and tomatoes.
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Furfuryl Alcohol
CAS: 98-00-0
Furfuryl Alcohol (CAS 98-00-0) is a heterocyclic alcohol derived from furfural, possessing a characteristic sweet, bready, coffee, and slightly burnt aroma typical of Maillard reaction products. It naturally occurs in roasted coffee, bread, and cooked foods, and is used as a flavor ingredient in coffee, bread, and roasted food flavor profiles.
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Galaxolide
CAS: 1222-05-5
Galaxolide (CAS 1222-05-5), also known as HHCB (1,3,4,6,7,8-hexahydro-4,6,6,7,8,8-hexamethylcyclopenta[g]-2-benzopyran), is a synthetic polycyclic musk fragrance material with a clean, sweet, musky, and slightly woody aroma. It is one of the highest volume synthetic musk materials globally, widely used in personal care, laundry, and household fragrance applications.
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Gamma-Decalactone
CAS: 706-14-9
Gamma-Decalactone (CAS 706-14-9) is a naturally occurring cyclic ester (lactone) with an intensely sweet, creamy, peach-like aroma that is one of the most powerful and characteristic fruit lactones used in flavor creation. It is the primary aroma compound responsible for the characteristic ripe peach fragrance and is widely used in peach, apricot, and tropical fruit flavor formulations.
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Geraniol
CAS: 106-24-1
Geraniol (CAS 106-24-1) is a monoterpenoid alcohol with a sweet, fresh, rose-like fragrance, naturally occurring in rose oil, palmarosa, and citronella. It is one of the most valued terpene alcohols in perfumery, contributing both rosy floral character and a pleasant fruity nuance to fragrance compositions.
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Hedione
CAS: 24851-98-7
Hedione (CAS 24851-98-7), chemically known as methyl dihydrojasmonate, is a synthetic jasmine-family fragrance material with a delicate, fresh, floral, jasmine-green aroma and a light, diffusive character. It became iconic when used extensively by perfumers for its unique ability to add a transparent, airy quality that lifts and opens up fragrance compositions.
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Hexyl Cinnamal
CAS: 101-86-0
Hexyl Cinnamal (CAS 101-86-0), also known as hexyl cinnamaldehyde or alpha-hexyl cinnamic aldehyde, is a synthetic aromatic aldehyde with a powerful, sweet, floral jasmine-like aroma. It is one of the most widely used fragrance ingredients in perfumery and personal care products, prized for its diffusive jasmine character and excellent tenacity.
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Iso E Super
CAS: 54464-57-2
Iso E Super (CAS 54464-57-2) is a synthetic woody-amber fragrance material consisting of a mixture of isomeric cyclohexene derivatives, with a distinctive smooth, cedarwood, amber, and velvet-like aroma with a pheromone-like quality. It is one of the most important and widely used materials in modern niche and mainstream perfumery, contributing body, warmth, and a skin-like quality.
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Isoamyl Acetate
CAS: 123-92-2
Isoamyl Acetate (CAS 123-92-2), commonly known as banana oil, is a naturally occurring ester with an intensely sweet, fruity banana-like aroma. It is one of the most widely used fruit flavor chemicals in the food and beverage industry and serves as the characteristic aroma compound of ripe bananas and some pear varieties.
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Isoeugenol
CAS: 97-54-1
Isoeugenol (CAS 97-54-1) is the isomeric form of eugenol with a sweeter, more floral, carnation-like fragrance compared to the spicier clove note of eugenol. It is produced by the isomerization of eugenol and used in perfumery for carnation and floral bouquet compositions, and as an intermediate in vanillin synthesis.
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L-Menthol
CAS: 2216-51-5
L-Menthol (CAS 2216-51-5) is the naturally occurring enantiomer of menthol, a cyclic terpene alcohol derived from peppermint oil, renowned for its intense cooling sensation and characteristic minty, fresh aroma. It is one of the highest-volume flavor and fragrance chemicals globally, used in oral care, confectionery, pharmaceuticals, and cosmetics.
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Linalool
CAS: 78-70-6
Linalool (CAS 78-70-6) is a naturally occurring acyclic monoterpene alcohol found in over 200 plant species, characterized by a fresh floral, slightly spicy scent with citrus and woody undertones. It is one of the most widely used fragrance chemicals in the world, appearing in applications ranging from fine perfumes to household detergents.
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Linalyl Acetate
CAS: 115-95-7
Linalyl Acetate (CAS 115-95-7) is the acetate ester of linalool and the principal fragrant component of lavender and bergamot essential oils, imparting a fresh, floral, and slightly fruity character with a clean, uplifting quality. It is a cornerstone ingredient in floral, fougère, and citrus fragrance compositions.
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Maltol
CAS: 118-71-8
Maltol (CAS 118-71-8) is a naturally occurring organic compound found in roasted malt, larch bark, and pine needles, with a characteristic sweet, caramel, cotton candy-like aroma. It is one of the most important flavor enhancers in the food industry, capable of intensifying and rounding sweet flavors while masking bitterness at sub-threshold concentrations.
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Menthone
CAS: 89-80-5
Menthone (CAS 89-80-5) is a cyclic monoterpene ketone naturally occurring in peppermint, pennyroyal, and other mint species, delivering a fresh, peppermint-like aroma with an earthy, herbaceous character and mild cooling sensation. It is used both as a direct flavoring agent and as a precursor for menthol synthesis.
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Methyl Anthranilate
CAS: 134-20-3
Methyl Anthranilate (CAS 134-20-3) is an aromatic ester naturally found in neroli, jasmine, and Concord grape, possessing a distinctive sweet, floral, grape-like aroma with orange blossom and muscat nuances. It is an important flavor chemical in grape and fruit beverage products and a key ingredient in neroli-type fine fragrances.
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Methyl Mercaptan
CAS: 74-93-1
Methyl Mercaptan (CAS 74-93-1), also known as methanethiol, is a naturally occurring organosulfur thiol compound with an extremely powerful sulfurous, cooked cabbage, garlic, and cheese-like odor. At ultra-trace levels in complex food matrices, it contributes positively to the savory depth of certain cheeses, cooked meats, and fermented foods.
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Muscone
CAS: 541-91-3
Muscone (CAS 541-91-3) is the principal odorant of natural musk deer secretion, a macrocyclic ketone with a powerful, warm, animalic, and diffusive musk fragrance. As the reference natural musk material, it is used in luxury fine fragrances as a fixative and base note, providing exceptional tenacity and skin-like warmth to perfume compositions.
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Nerol
CAS: 106-25-2
Nerol (CAS 106-25-2) is the cis-isomer of geraniol, a monoterpenoid alcohol with a fresher, more delicate citrus-floral aroma compared to its trans counterpart. Naturally present in neroli (orange blossom) oil, lemongrass, and hops, it is valued for its fresh, sweet, citrus-rose character in fragrance creation.
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Para-Anisaldehyde
CAS: 123-11-5
Para-Anisaldehyde (CAS 123-11-5), also known as anisic aldehyde or 4-methoxybenzaldehyde, is a fragrant aromatic aldehyde with a sweet, floral anise-hawthorn aroma with powdery nuances. It is a versatile fragrance chemical used in fine perfumery, cosmetics, and food flavoring, known for its diffusive and long-lasting fragrance character.
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Rose Oxide
CAS: 16409-43-1
Rose Oxide (CAS 16409-43-1) is a naturally occurring tetrahydropyran terpene ether found in rose oil, geranium, and lychee, known for its distinctive fresh, rosy, geranium, and slightly metallic-floral character at low concentrations. It is a highly potent aroma chemical that imparts authenticity and naturalness to rose-type fragrance compositions.
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Trimethylpyrazine
CAS: 14667-55-1
Trimethylpyrazine (CAS 14667-55-1) is a naturally occurring trialkylated pyrazine found in roasted cocoa, coffee, peanuts, and Chinese fermented bean pastes, characterized by an earthy, roasted, cocoa-nutty, and slightly musty aroma. It is widely used in flavor formulations for roasted, cocoa, and savory food products, and is an important aroma compound in Chinese spirits.
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Vanillin
CAS: 121-33-5
Vanillin (CAS 121-33-5) is the primary aromatic compound responsible for the characteristic flavor and aroma of vanilla beans. Produced synthetically from guaiacol or lignin, it is widely used as a flavoring agent in food, beverages, and pharmaceuticals, as well as a fragrance ingredient in cosmetics and perfumery.
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cis-3-Hexenyl Acetate
CAS: 3681-71-8
cis-3-Hexenyl Acetate (CAS 3681-71-8) is a naturally occurring green leaf ester with a powerful, fresh, green, cut grass, and leaf-like aroma, considered the definitive green note in the fragrance palette. It is widely used in perfumery, food flavoring, and personal care to impart authentic freshly-mown grass, green apple, and natural outdoor character.
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