flavor

Methyl cinnamate, a tyrosinase inhibitor and a flavoring compound, has antimicrobial, antiadipogenic, vasorelaxant, and anti-inflammatory effects.

3-Methylvaleric Acid is an edible grade flavor present in tobacco.3-Methylvaleric Acid enhances intracellular cAMP accumulation and CRE-luciferase activity in CHO-K1 cells and HEK293 cells.

Malic acid disodium hydrate is commonly used as a food additive, buffering agent and nutritional supplement with the ability to enhance food flavor, improve texture and regulate acidity. Hydroxybutanedioic acid disodium hydrate can also be used as a dietary supplement to help increase energy production, reduce fatigue and enhance athletic performance.

3-Phenylpropanal (Phenylpropyl aldehyde) is a RIFM flavor ingredient and can be used to make perfume.3-Phenylpropanal is the main ingredient in acaricides.3-Phenylpropanal can be used as a fly attractant.3-Phenylpropanal can be used as an insecticide.

2-Acetonaphthone (beta-Naphthyl methyl ketone) is a fragrance, anticonvulsant, and antimicrobial agent. It has an onion type flavor and a sulfurous type odor.

1-Decanol inhibits various bacteria and fungi, including Candida albicans, Penicillium, Aspergillus niger, Bacillus subtilis, Propionibacterium, and others.

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].

2-Nonanone (Heptyl methyl ketone) is an endogenous metabolite, an antagonist of CYP1A2 (Potency = 35.6 μM), and is used as a flavor in the food industry.

Ethyl caprate (Ethyl decanoate) is a flavor and food additive present in wine and is used in food, flavors and cosmetics.

Methyl decanoate (capric acid methyl ester) is an ester compound commonly used as an intermediate in organic synthesis and widely applied in biochemical experiments.

Methyl phenylacetate (Methyl 2-phenylacetate) is a RIFM flavor extracted from the outer layer of fermenting mycelium.

p-Tolualdehyde is a RIFM flavor that shows inhibition of mushroom tyrosinase.

2,6-Dimethylpyrazine is an indispensable flavor additive in the food industry and an important substrate for the production of hypoglycemic and antilipolytic compounds.

D-Tagatose (D-(-)-Tagatose), a rare natural hexoketose and isomer of D-galactose, occurs naturally in Sterculia setigera gum and is found in small quantities in various foods such as sterilized and powdered cow's milk, hot cocoa, and various cheeses, yogurts, and other dairy products. It can be synthesized from D-galactose by isomerization under alkaline conditions in the presence of calcium. D-Tagatose has numerous health benefits, including promotion of weight loss, no glycemic effect, anti-plaque, non-cariogenic, anti-halitosis, prebiotic, and anti-biofilm properties; it is beneficial for organ transplants, enhancement of flavor, improvement of pregnancy and fetal development, treatment of obesity, and reduction in symptoms associated with type 2 diabetes, hyperglycemia, anemia, and hemophilia. (PMID: 17492284).

2,5-Dimethylpyrazine is present in asparagus, wheat bread, crispbread, Swiss cheeses, black or green tea, soya, malt, raw shrimp and squid. 2,5-Dimethylpyrazine is used as flavor additive and odorant in foods.

Maltol is a type of aromatic compound found in high concentrations in red ginseng and is a potent antioxidant used to enhance flavor and preserve food.

2-Acetylpyrazine (2-Acetylpyrazine) is a flavoring ingredient. 2-Acetylpyrazine is an avolatile flavor constituent of wheat and rye bread crust.

Fenchyl alcohol is a monoterpene alcohol extracted from the essential oil of Douglas fir leaves and used as a flavor. It significantly inhibits the activity of rumen microorganisms in sheep and deer.

4-Ethylbenzaldehyde is a RIFM flavor present in naturally fermented tilapia sausage and soybean plants.4-Ethylbenzaldehyde shows nematicidal activity at 250 g ml and can be used as a novel nematicide.

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.

Gamma-decalactone (Decan-4-olide) is a food additive with a fruity peach flavor. Ricinoleic acid (12-hydroxy-octadec-9-enoic acid) is often used as a substrate in the production of γ-Decalactone.

5-Methylfurfural (5-Methyl-2-furaldehyde) has been identified as one of the volatile flavor compounds in tamarind, Dutch Coffee, barrel-aged wines and deep fat-fried soybeans.

Disodium 5'-inosinate (5'-IMP disodium salt) is a flavor agent.