flavor

N-(4-Isopropyloxy phenyl)-N-(1H-pyrrol-2-ylmethyl)urea; flavoring agent, flavor modifier is a useful organic compound for research related to life sciences and the catalog number is TNU1282.

Oleoyl proline ammonium is a novel n-acyl amine compound that is a food additive that enhances the flavor of fruit drinks.

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.

Geranyl butyrate (NSC 46146) is a flavor commonly used in the food and cosmetic industries.

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.

3-(Methylthio)propyl acetate is an organic ester commonly used in flavor preparation, organic synthesis and biochemical experiments.

4-methyl-4-sulfanylpentan-2-one (4-Mercapto-4-methyl-2-pentanone) is a ketone containing a thio group and is commonly used in flavor preparation, organic synthesis and biochemical experiments.

Methyl (2E)-2-hexenoate is an organic ester containing a double bond and is commonly used in flavor preparation, organic synthesis and biochemical experiments.

Methyl 2-nonynoate is an organic ester containing an alkynyl group and is commonly used in flavor preparation, organic synthesis and biochemical experiments.

2-Ethoxy-3-methylpyrazine is a pyrazine commonly used in flavor preparation, organic synthesis and biochemical experiments.

Hexyl but-2-enoate (Hexyl trans-2-butenoate) is an enolate with a fruity flavor that is commonly used in flavors and food additives, and can be used as an organic reagent.

(Z)-Hex-3-en-1-yl 2-hydroxypropanoate (cis-3-Hexenyl lactate) is an ester containing alkenyl and hydroxyl groups and is commonly used in flavor preparation, organic synthesis and biochemical experiments.

2-methylthio-3,5-methylpyrazine (2,3-Dimercaptobutane) is a pyrazine containing a methylsulfanyl group and is commonly used in flavor preparation, organic synthesis and biochemical experiments.

Butyl 3-methylbutanoate is an ester commonly used in flavor preparation, organic synthesis and biochemical experiments.

1-(methylsulfanyl)butan-1-one (Methyl thiobutyrate) is an organic sulfide with a special odor, commonly used in chemical synthesis and flavor preparation, can be used as an intermediate in organic synthesis for the preparation of other compounds.

Isobutyl isovalerate is an ester commonly used in flavor preparation, organic synthesis and biochemical experiments.

2-Ethylthiophene is an ethyl-containing pyrazine commonly used in flavor preparation, organic synthesis and biochemical experiments.

p-Tolyl Phenylacetate is an organic ester compound commonly used in flavor preparation, organic synthesis and biochemical experiments.

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

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].

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

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

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