flavoring

2,5-Dimethyl-3(2H)-furanone (2,5-Dimethyl-2,3-dihydrofuran-3-one) is a non-genotoxic flavoring substance [1].

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.

4-Hydroxy-6-methylcoumarin (4-HMC) is a naturally occurring phenolic compound, a derivative of coumarin, found in a variety of plants, fungi, and bacteria. It has anti-inflammatory and anti-tumor activity.4-HMC is used as a flavoring agent, preservative and antioxidant in the food industry.

Saccharin (O-Sulfobenzimide) is a flavoring agent and non-nutritive sweetener.

Nonivamide (Nonanoic acid vanillylamide) is found in herbs and spices. Nonivamide is an alkaloid from Capsicum species Nonivamide is a flavoring ingredient. Nonivamide is an organic compound and a capsaicinoid. It is an amide of pelargonic acid and vanillylamine. It is present in chili peppers, but is commonly manufactured synthetically. It is more heat-stable than capsaicin.

(-)-Menthol (Levomenthol) is a levo isomer of menthol, an organic compound made synthetically or obtained from peppermint or mint oils with flavoring and local anesthetic properties. When added to pharmaceuticals and foods, menthol functions as a fortifier for peppermint flavors. It also has a counterirritant effect on skin and mucous membranes, thereby producing a local analgesic or anesthetic effect.

Ethyl phenylacetate is a greener solvent with low toxicity. Ethyl phenylacetate is a non-mutagenic and is a Kosher food additive. Ethyl phenylacetate gives the wines a strong honey-like character. Ethyl phenylacetate is a natural flavoring ingredient, and its sensory threshold is near 73 µg L. 

Sodium bicarbonate, also known as baking soda, is used in a wide range of applications in food, pharmaceuticals, cosmetics, etc. Sodium bicarbonate acts as a buffer, flavoring agent, disinfectant, pharmaceutical agent, and proton gradient modifier, and is often used as an antacid for the study of intestinal disorders.

Ethyl Vanillate (Bourbonal) , a vanillin analog, is a flavoring agent that exhibits strong antioxidant activity.

Ethyl vanillin acetate, the ethyl acetate form of ethyl vanillin, is utilized as a flavoring agent in chocolate or confectionery.

Hydrocinnamic alcohol (3-Phenyl-1-Propanol) exists in storax and fern balsam, also present in Vaccinium species fruits, guava fruit and peel, blackberry, other fruits, rum, white wine, shitake mushroom, matsutake mushroom and peated malt. It is a flavoring ingredient.

Vanillyl butyl ether (Butyl vanillyl ether) (VBE)is a capsaicin analogue,induce sensory irritation in humans,Vanillyl butyl ether is an alkoxy-substituted benzyl derivative mainly used as a flavoring agent.

3-Methyl-2-buten-1-ol (gamma-dimethylallylalcohol) is found in blackcurrant, ylang-ylang, hop oils, orange peel oil, and various fruits such as orange, lemon, lime, grape, pineapple, purple passion fruit, and loganberry. Prenol is a flavoring ingredient.

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

Propylparaben (Propyl parahydroxybenzoate) is an antimicrobial agent, preservative, and flavoring agent.

Ethyl maltol (2-Ethyl-3-hydroxy-4H-pyran-4-one), an extract from medicinal plants such as P. Incarnata, can be used as an anticonvulsant and is also a common flavoring.

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

Menthol (DL-Menthol) is an organic compound made synthetically or obtained from peppermint or mint oils with flavoring and local anesthetic properties.

Dodecanal is a food additive found in Coriandrum sativum L. and is a flavoring agent commonly used in the skin care industry.

(E)-3-(p-Tolyl)acrylaldehyde is a cinnamaldehyde and endogenous metabolite commonly used as a food flavoring with inhibitory effect on Coxsackievirus B3 (CC50=3.96 μM), which can be used in biochemical experiments and organic synthesis.

1-Undecanol (1-Hendecanol) is a natural product in many foods such as fruits, butter, eggs and cooked pork, is used as a flavoring ingredient.

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

3-(Trifluoromethyl)benzaldehyde (3-Trifluoromethylbenzaldehyde) has a strong sweet taste and is used as a flavoring agent, in the production of perfumes and cosmetics, and as an intermediate in the synthesis of various compounds.

Crocin (Gardenia Yellow) is a water-soluble carotenoid pigment of saffron (Crocus sativus L. ) that has been used as a spice for flavoring and coloring food preparations, and in Chinese traditional medicine as an anodyne or tranquilizer. Crocin suppresses tumor necrosis factor (TNF)alpha-induced apoptosis of pheochromocytoma (PC12) cells by modulating mRNA expressions of Bcl-2 family proteins, which trigger downstream signals culminating in caspase-3 activation followed by cell death. Crocin prevented the activation of nSMase by enhancing the transcription of gamma-glutamylcysteinyl synthase, which contributes to a stable glutathione supply that blocks the activity of nSMase.