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Flavour & Fragrance

Fragrances are substances that can be smelled by smell or tasted by taste. Fragrances are an important part of fine chemicals. It is mainly divided into natural fragrances and
artificial fragrances. Natural fragrances can be divided into animal natural fragrances and plant natural fragrances, which are extracted from natural plant flowers, fruits, leaves,
 stems, roots, skins or animal secretions. Artificial fragrances can also be divided into perfumery isolates and synthetic fragrance.
Application of spices: the main use is for the blending of flavors. Essence is also known as blending spices. Botanical spices are usually used in stewing meat and so on, which can
make the food rich in flavor.

Production of spices
1.Production of natural spices: there are 8 main production methods of botanical natural spices
1.2Extraction method-Extract, Tincture, Oleoresin, Absolute
1.3Pressing method-Essentialoil
1.4Absorption method-Balsam
1.5Enzymatic extraction
1.6Supercritical fluid extraction of (SFE)
1.7Molecular distillation
1.8Microwave extraction
2.Production of isolated Flavor
2.1Physical method -- fractionation, freeze-analysis, recrystallization
2.2Chemical methods-borate esterifieation,Phenol sodium salt method,Sodium bisulfite addition method

Flavours is a synthetic concentrated aromatic oil that mimic the smell of fruit and natural spices. It is a kind of artificial perfume. It is mainly used in the manufacture of food,
cosmetics and cigarettes. The raw material of essence:Essentialoil, Tincture, Absolute, Pomade, Balsam, Resin, Resinoid, Oleoresin.

The first flavor synthesized by humans was vanillin, which was made by the German M. Dr. Halman and Dr. G. Terman were successfully synthesized in 1874. Vanillin is the
main ingredient of natural spice vanilla bean. Two years later, another chemist, K. Remel was also involved in the study of vanillin. His synthetic vanillin is almost
indistinguishable from natural vanillin. German chocolate makers first used artificial vanillin, and shortly after that, confectionery factories in London began making hard fruit
candy from fruit sugar. Today, the flavors of all kinds of fruits and fish can be synthesized by chemical methods. Edible essence refers to the aroma of natural food, the use of
natural and natural equivalent spices, synthetic spices carefully mixed into a variety of flavors with natural flavor. Including fruit water quality and oil quality, milk, poultry,
meat, vegetables, nuts, preserves, emulsification and alcohol and other flavors, suitable for beverages, biscuits, pastries, frozen food, candy, seasoning, dairy products, canned,
wine and other food. The dosage forms of edible essence are liquid, powder, microcapsule, slurry and so on.

There are many varieties of flavors, and the methods of use are complex. Several principles of use need to be observed.
First, we must choose according to the type of food and the different flavors of the essence itself; Second, to use the essence that can certainly dissolve; Third, it should be
added in a proportion of not more than 1% O2% o, which is allowed to increase only under special circumstance; Fourth, avoid mixing with high concentration of sugar or
acid solution; Fifth, to strictly grasp the water temperature when adding, water-soluble flavor heating shall not be higher than 70 degrees, oil-soluble flavor shall not be
higher than 120 degrees.

Application scope and reference quantity
1.Oil flavors are suitable for hard candy, biscuits and other baked goods. The consumption is about 0.2%. But the oil flavor with propylene glycol as solvent can also
be used for soft drinks and beverages. The general consumption is 0.05-0.1%.
2.Water flavors are suitable for soft drinks, beverages, ice cream, other cold drinks, wine and so on. The consumption is 0.07-0.15%.
3. Emulsified flavor is suitable for soft drinks and beverages. The consumption is about 0.1%, and the dosage of turbid agent is 0.08-0.12%.
4.The paste flavor is suitable for the preparation of soft drinks and beverage bottoms. It can also be used directly for soft drinks and drinks. The general
consumption is 0.2-0.23% (panchromatic) and 0.05% (non full color, plus caramel 0.15-0.18%).
5. Coconut powder is suitable for biscuits, other meat, vegetables, poultry and other powders are suitable for puffed food, convenience food and soup. The general dosage is 0.3-1%.
6. The amount of flavoring used in wine is generally 0.04-0.1%, and the flavour is 1%. Feed powder flavor is usually 0.5%, feed flavor is used as additive 5%- 10%.

FUMAGILLIN; 23110-15-8 structural formula
  • Fumagillin(NSC9168) is a complex biomolecule and used as an antimicrobial agent.Target: AntiparasiticFumagillin is an active amebicide and anti-infective isolated from the fungus Aspergillus fumigatus. Fumagillin does exhibit some side effects that have deterred its acceptance as a viable treatment,..
  • CAS No: 23110-15-8
  • Molecular Weight: 458.551
  • Molecular Formula:C26H34O7
  • Density:1.19
  • Boiling Point:608.8°Cat760mmHg
  • Flash Point:198.8°C
Encyclopedia Safety and Handling MSDS 36 Suppliers Request For Quotation
Pyrrolidine; 123-75-1 structural formula
  • CAS No: 123-75-1
  • Molecular Weight: 71.12096
  • Molecular Formula:C4H9N
  • Density:0.866
  • Boiling Point:86-88℃
  • Flash Point:3℃
Encyclopedia Safety and Handling MSDS NMR Spectrum Synthesis Route 10 Suppliers Request For Quotation
Watermelon Ketone; 28940-11-6 structural formula
Watermelon Ketone
  • Watermelon ketone is fragrance chemical compound with special odorant which has been widely used in the fragrance industry, extracted from patent CN 103058984 A.
  • CAS No: 28940-11-6
  • Molecular Weight: 178.18
  • Molecular Formula:C10H10O3
  • Density:1.196
  • Boiling Point:91°C/0.2mmHg(lit.)
  • Flash Point:129.3 °C
Encyclopedia Safety and Handling MSDS NMR Spectrum Synthesis Route 121 Suppliers Request For Quotation
(+)-PULEGONE; 89-82-7 structural formula
  • Pulegone, the major chemical constituent of Calamintha nepeta (L.) Savi essential oil which is an aromatic herb with a mint-oregano flavor, is one of avian repellents[1]. The molecular target for the repellent action of Pulegone in avian species is nociceptive TRP ankyrin 1 (TRPA1). Pulegone stimula..
  • CAS No: 89-82-7
  • Molecular Weight: 152.23344
  • Molecular Formula:C10H16O
  • Density:0.937 g/mL at 25 °C(lit.)
  • Boiling Point:224 °C(lit.)
  • Flash Point:185 °F
Encyclopedia Safety and Handling MSDS NMR Spectrum Synthesis Route 48 Suppliers Request For Quotation
GERANYL PROPIONATE; 105-90-8 structural formula
  • GB 2760-96 stipulates the allowable food flavors.?Mainly used to formulate apple, pear, pineapple and berry flavors.
  • CAS No: 105-90-8
  • Molecular Weight: 210.31
  • Molecular Formula:C13H22O2
  • Density:0.899 g/mL at 25 °C(lit.)
  • Boiling Point:252 °C738 mm Hg(lit.)
  • Flash Point:>230 °F
Encyclopedia Safety and Handling MSDS NMR Spectrum 44 Suppliers Request For Quotation
1-Nonanal; 124-19-6 structural formula
  • n-Nonanal has a strong, fatty odor developing an orange and rose note on dilution. It has a fatty, citrus-like flavor brown liquid Nonanal occurs in citrusand rose oils. It is a colorless liquid with a fatty, rose-like odor and is used in floralcompositions, particularly those with rose characterist..
  • CAS No: 124-19-6
  • Molecular Weight: 142.23862
  • Molecular Formula:C9H18O
  • Density:0.827
  • Boiling Point:93℃ (23 mmHg)
  • Flash Point:63℃
Encyclopedia Safety and Handling MSDS NMR Spectrum Synthesis Route 82 Suppliers Request For Quotation
HEXYL FORMATE; 629-33-4 structural formula
  • Hexyl formate has a fruity, apple-like or unripe-plum odor; corresponding sweet taste. Colorless liquid
  • CAS No: 629-33-4
  • Molecular Weight: 130.187
  • Molecular Formula:C7H14O2
  • Density:0.875
  • Boiling Point:155.9 °C at 760 mmHg
  • Flash Point:47.8 °C
Encyclopedia Safety and Handling MSDS NMR Spectrum Synthesis Route 23 Suppliers Request For Quotation
Dimethyl trisulfide; 3658-80-8 structural formula
Dimethyl trisulfide
  • Dimethyl trisulfide is an organic chemical compound and the simplest organic trisulfide found in garlic, onion, broccoli, and similar plants. Dimethyl trisulfide is a cyanide antidote[1].
  • CAS No: 3658-80-8
  • Molecular Weight: 126.26404
  • Molecular Formula:C2H6S3
  • Density:1.19
  • Boiling Point:41℃ (6 torr)
  • Flash Point:43℃
Encyclopedia Safety and Handling MSDS NMR Spectrum Synthesis Route 80 Suppliers Request For Quotation
delta-Nonalactone; 3301-94-8 structural formula
  • Hydroxynonanoic acid, δ-lactone has a mild, nut-like odor and a fatty, milk-creamy taste
  • CAS No: 3301-94-8
  • Molecular Weight: 156.22200
  • Molecular Formula:C9H16O2
  • Density:0.893g/mLat 25°C(lit.)
  • Boiling Point:115-116°C2mm Hg(lit.)
  • Flash Point:112°F
Encyclopedia Safety and Handling MSDS NMR Spectrum 65 Suppliers Request For Quotation
ETHYL 2-FUROATE; 1335-40-6 structural formula
  • CAS No: 1335-40-6
  • Molecular Weight: 140.13700
  • Molecular Formula:C7H8O3
  • Density:1.106 g/cm3
  • Boiling Point:196.8ºC at 760 mmHg
  • Flash Point:70.6ºC
Encyclopedia Safety and Handling MSDS NMR Spectrum 30 Suppliers Request For Quotation
Methyl valeraldehyde; 123-15-9 structural formula
Methyl valeraldehyde
  • ALPHA-METHYLVALERALDEHYDE is a colorless liquid. Less dense than water. Used to make rubber and artificial flavorings.
  • CAS No: 123-15-9
  • Molecular Weight: 100.15900
  • Molecular Formula:C6H12O
  • Density:0.808g/mLat 25°C(lit.)
  • Boiling Point:119-120°C(lit.)
  • Flash Point:62°F
Encyclopedia Safety and Handling MSDS 44 Suppliers Request For Quotation
Benzyl benzoate; 120-51-4 structural formula
Benzyl benzoate
  • Benzyl benzoate is used for treatment of paediatric scabies.
  • CAS No: 120-51-4
  • Molecular Weight: 212.24388
  • Molecular Formula:C14H12O2
  • Density:1.118
  • Boiling Point:323℃
  • Flash Point:147℃
Encyclopedia Safety and Handling MSDS NMR Spectrum Synthesis Route 447 Suppliers Request For Quotation
Pyridine; 110-86-1 structural formula
  • Colorless to yellow liquid with a nauseating, fish-like odor.
  • CAS No: 110-86-1
  • Molecular Weight: 79.09990
  • Molecular Formula:C5H5N
  • Density:0.983g/mLat 20°C
  • Boiling Point:96-98°C(lit.)
  • Flash Point:68°F
Encyclopedia Safety and Handling MSDS NMR Spectrum Synthesis Route 61 Suppliers Request For Quotation
Denatonium Benzoate Anhydrous; 3734-33-6 structural formula
Denatonium Benzoate Anhydrous
  • Denatonium is the most bitter chemical compound known,used as aversive agents (bitterants) to prevent inappropriate ingestion. Denatonium is used in denatured alcohol, antifreeze, nail biting preventions, respirator mask fit-testing, animal repellents, liquid soaps, and shampoos.
  • CAS No: 3734-33-6
  • Molecular Weight: 446.58116
  • Molecular Formula:C28H34N2O3
  • Density:1.1256 (rough estimate)
  • Boiling Point:555.91°C (rough estimate)
  • Flash Point:100℃
Encyclopedia Safety and Handling MSDS NMR Spectrum 214 Suppliers Request For Quotation
Cedrol; 77-53-2 structural formula
  • Cedrol is a bioactive sesquiterpene, a potent competitive inhibitor of cytochrome P-450 (CYP) enzymes. Cedrol inhibits CYP2B6-mediated bupropion hydroxylase and CYP3A4-mediated midazolam hydroxylation with Ki of 0.9 μM and 3.4 μM, respectively. Cedrol also has weak inhibitory effect on CYP2C8, CYP..
  • CAS No: 77-53-2
  • Molecular Weight: 222.372
  • Molecular Formula:C15H26O
  • Density:1.01
  • Boiling Point:273℃
  • Flash Point:200?
Encyclopedia Safety and Handling MSDS NMR Spectrum Synthesis Route 96 Suppliers Request For Quotation
Salicylaldehyde; 90-02-8 structural formula
  • colourless to yellow oily liquid with a bitter almond odour Salicylaldehyde has a pungent, irritating, bitter, almond-like odor similar to benzaldehyde, acetophenone and nitrobenzene, but with phenolic notes. It has a nut-like, coumarin flavor at low levels.
  • CAS No: 90-02-8
  • Molecular Weight: 122.12
  • Molecular Formula:C7H6O2
  • Density:1.146 g/mL at 25 °C(lit.)
  • Boiling Point:197 °C(lit.)
  • Flash Point:170 °F
Encyclopedia Safety and Handling MSDS NMR Spectrum 142 Suppliers Request For Quotation
  • CAS No: 20226-99-7
  • Molecular Weight: 230.21388
  • Molecular Formula:C6H7KO7
  • Boiling Point:329.6°C at 760 mmHg
  • Flash Point:167.4°C
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Empagliflozin; 864070-44-0 structural formula
  • Empagliflozin is a selective sodium glucose cotransporter-2 (SGLT-2) inhibitor with an IC50 of 3.1 nM for human SGLT-2.
  • CAS No: 864070-44-0
  • Molecular Weight: 450.9
  • Molecular Formula:C23H27ClO7
  • Density:1.398
  • Boiling Point:665℃
  • Flash Point:356℃
Encyclopedia Safety and Handling MSDS 171 Suppliers Request For Quotation
Alogliptin benzoate; 850649-62-6 structural formula
Alogliptin benzoate
  • Alogliptin benzoate(SYR 322) is a potent, selective inhibitor of DPP-4 with IC50 of <10 nM, exhibits greater than 10,000-fold selectivity over DPP-8 and DPP-9.IC50 value: <10 nMTarget: DPP4Alogliptin is an orally administered, anti-diabetic drug in the DPP-4 inhibitor class. A randomized clinical tr..
  • CAS No: 850649-62-6
  • Molecular Weight: 461.51298
  • Molecular Formula:C25H27N5O4
  • Boiling Point:671.2°C at 760 mmHg
  • Flash Point:359.7°C
Encyclopedia Safety and Handling MSDS 224 Suppliers Request For Quotation
CEPHAPIRIN BENZATHINE (100 MG); 97468-37-6 structural formula
  • Cephapirin Benzathine is used in the treatment of animals suffering from bacterial infections. Used in cattle in the treatment of inflammation of the uterus or endometritis. Antibacterial. CEPHAPIRIN BENZATHINE (100 MG)Supplier
  • CAS No: 97468-37-6
  • Molecular Weight: 1087.266
  • Molecular Formula:C50H54N8O12S4
  • Boiling Point:783.9 °C at 760 mmHg
  • Flash Point:427.9 °C
Encyclopedia Safety and Handling MSDS 53 Suppliers Request For Quotation
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