Food Flavor / Fragrance Chemicals
50 products
Food Flavor / Fragrance Chemicals
Aroma chemicals and flavour intermediates for the F&F industry
50 products
50 products
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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