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
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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