aroma

Heneicosane (henicosane) is a pheromone that inhibits the production of aflatoxins. Heneicosane is an aroma component isolated from Streptomyces philanthi RL-1-178 or Serapias cordigera.

Aromadendrin 4'-glucoside is a useful organic compound for research related to life sciences. The catalog number is T124038 and the CAS number is 87314-52-1.

Aromadendrin 6-C-glucoside is a useful organic compound for research related to life sciences and the catalog number is T126381.

Alloaromandendrane-4alpha,10beta-diol is a useful organic compound for research related to life sciences and the catalog number is T131584.

(+)-Aromadendrene is a natural product that has significant antibacterial activity against the Gram-positive and Gram-negative bacteria.

4,10-Aromadendranediol exhibits neurite outgrowth-inducing activity in neurons via activation of the ERK signaling pathway, which may be beneficial to the treatment of brain diseases.

Aromadendrin 7-O-rhamnoside is a natural product for research related to life sciences. The catalog number is TN3449 and the CAS number is 69135-41-7.

6-Methyl-7-O-methylaromadendrin is a natural product for research related to life sciences. The catalog number is TN5457 and the CAS number is 852385-13-8.

7-Prenyloxyaromadendrin is a natural product for research related to life sciences. The catalog number is TN5535 and the CAS number is 78876-50-3.

7-O-Methylaromadendrin is a natural product for research related to life sciences. The catalog number is TN6391 and the CAS number is 37971-69-0.

Valencene (NSC-148969) is a sesquiterpenoid isolated from Cyperus rotundus and is an aroma component of citrus fruits and citrus-derived odors.ValenceneValencene has anti-allergic, anti-inflammatory, anti-melanogenic, and antioxidant activities. Valencene inhibits the overexpression of Th2 chemokines and pro-inflammatory chemokines by blocking the NF-κB pathway.

Ethyl nonanoate (Ethyl pelargonate) is an abundant ester in spirits, and its presence is usually associated with the aroma of alcoholic beverages.

cis-3-Hexen-1-ol ((Z)-3-Hexen-1-ol) is an aroma compound described as green grassy or the smell of cut grass. It is found in many fresh fruits and vegetables and is widely used as a flavor additive in processed food and perfumes. cis-3-Hexen-1-ol also attracts various insects[1][2].

Aleuritic Acid (9,10,16-trihydroxy-palmitic acid), or α-aleuritic acid, is a major ingredient in shellac, constituting about 35% of it. It is used as a starting material in the perfume industry for the preparation of musk aroma.

2-Methylbutyraldehyde (2-Ethylpropanal) is a short-chain aldehyde compound and one of the burnt aroma substances in Atractylodes rhizome slices.

Furanones (HDMF) are mainly derived from American grape (Vitis labrusca) and its hybrid varieties. As an important aroma compound in fruits, it exhibits strawberry-like aroma characteristics in some wines.

Isovaleric acid (Delphinic acid) is a naturally occurring aroma compound found in Bartlett pear brandies, vanilla beans, rape-honey, and banana.

4-Ethylphenol is the volatile phenol associated with the aroma in wine.

2',4'-Dimethylacetophenone is a chemical that can be used in biological research. The compound can be used in gas chromatography to detect aldosterone aroma in tobacco compounds and can be used to protect food products.

Cuminaldehyde (Cuminal) is a natural aldehyde with inhibitory effect on alpha-synuclein fibrillation and cytotoxicity. Cuminaldehyde shows anticancer activity,with a pleasant smell and contributes to the aroma of essential oils.

(-)-α-Terpineol has antitumour, anti-inflammatory, and antimicrobial activities, it inhibits the growth of tumour cells through a mechanism that involves inhibition of the NF-kappaB pathway

1-Furfurylpyrrole is a potential contributor of flavor and aroma to popcorn.

(E)-2-Methyl-2-pentenoic acid, characterized by its sweet berry-like aroma and flavor, is widely utilized in food flavoring.

1. 4-Methoxybenzoic acid could be used as raw material in cosmetic and dermatologic products and/or aroma components in foodstuffs, it has antiinflammatory and antimicrobial activities.