flavorings

Sabinene is a natural product that has antifungal and anti-inflammatory properties

Nonanoic acid (Nonoic acid) is a fatty acid which occurs naturally as esters are the oil of pelargonium. Synthetic esters, such as methyl nonanoate, are used as flavorings. Pelargonic acid is an organic compound composed of a nine-carbon chain terminating in a carboxylic acid. It is an oily liquid with an unpleasant, rancid odor. It is nearly insoluble in water, but well soluble in chloroform and ether.

Isobutyl cinnamate is a cinnamic acid ester with a fruity flavor that is commonly used in flavorings and food additives, and can be used as an organic reagent.

Vanilmandelic acid, L-(+)- is a chemical intermediate in the synthesis of artificial vanilla flavorings and is an end-stage metabolite of the catecholamines, epinephrine, and norepinephrine. It is produced via intermediary metabolites.

D-Galactosan is a galactose derivative suitable for biochemical experiments and drug synthesis research.

Coumalic acid (Cumalic Acid) can be prepared from malic acid. It can be used in the industrial production of spices, flavorings, and cosmetics. It serves as a polymer component as well as an active molecular scaffold with anti-bronchial and malarial activity.

(R)-Methyl 3-hydroxybutanoate is an enantiomer where the hydroxyl (-OH) group on the third carbon atom is oriented to the right when viewed from the methyl (-CH3) group. It appears as a colorless and transparent liquid, soluble in organic solvents like ethanol and ether but insoluble in water. This compound is commonly used as a building block in the synthesis of various organic compounds, including pharmaceuticals, agrochemicals, and flavorings. Additionally, it serves as a chiral auxiliary in asymmetric synthesis reactions, which involve the stereoselective formation of chemical bonds.

L-Phenylalanine-d8 is the deuterated form of L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. It acts as a voltage-dependent α2δ subunit calcium channel antagonist with a Ki of 980 nM. Additionally, L-Phenylalanine is a competitive antagonist at the glycine and glutamate binding sites of NMDARs (KB 573 μM) and non-NMDARs. This compound is widely utilized in the production of food flavorings and pharmaceuticals.

L-Phenylalanine-15N,d8 is L-Phenylalanine that is isotopically labeled with 15N and deuterium. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid derived from Escherichia coli. It acts as a voltage-dependent α2δ subunit Ca2+ channel antagonist with a Ki of 980 nM. Additionally, it serves as a competitive antagonist at glycine and glutamate binding sites on NMDARs (KB 573 μM) and non-NMDARs. L-Phenylalanine is extensively utilized in the production of food flavorings and pharmaceuticals.

L-Phenylalanine-13C9,15N is an isotopically labeled form of L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) with both 13C and 15N labels. L-Phenylalanine is an essential amino acid derived from Escherichia coli and acts as a voltage-dependent Ca2+ channel antagonist targeting the α2δ subunit with a Ki of 980 nM. Additionally, it serves as a competitive antagonist at glycine and glutamate binding sites of both NMDARs (KB 573 μM) and non-NMDARs. This compound is extensively utilized in the production of food flavorings and pharmaceuticals.

L-Phenylalanine-d2 is the deuterated form of L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. It acts as a voltage-dependent α2δ subunit Ca2+ channel antagonist with a Ki of 980 nM. Additionally, L-Phenylalanine is a competitive antagonist at the glycine and glutamate binding sites of NMDARs (KB 573 μM) and non-NMDARs. It is widely used in the production of food flavorings and pharmaceuticals.

L-Phenylalanine-d1 is the deuterated form of L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. It acts as a voltage-dependent α2δ subunit Ca2+ channel antagonist with a Ki of 980 nM. Additionally, it serves as a competitive antagonist at glycine and glutamate binding sites of NMDARs (KB 573 μM) and non-NMDARs. L-Phenylalanine is extensively utilized in the production of food flavorings and pharmaceuticals.

L-Phenylalanine-13C is a 13C-labeled version of L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid derived from Escherichia coli. It acts as a voltage-dependent α2δ subunit Ca2+ channel antagonist with a Ki of 980 nM and serves as a competitive antagonist at both glycine and glutamate binding sites of NMDARs (KB 573 μM) and non-NMDARs. L-Phenylalanine is widely used in the production of food flavorings and pharmaceuticals.

L-Phenylalanine-13C9 is an isotopically labelled form of L-Phenylalanine. Known chemically as (S)-2-Amino-3-phenylpropionic acid, L-Phenylalanine is an essential amino acid derived from Escherichia coli. It functions as a voltage-dependent α2δ subunit Ca2+ channel antagonist with a Ki of 980 nM. Additionally, it acts as a competitive antagonist at the glycine and glutamate binding sites of NMDARs (KB 573 μM) and non-NMDARs. L-Phenylalanine is extensively employed in the production of food flavorings and pharmaceuticals.

L-Phenylalanine-3-13C is the 13C-labeled version of L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid derived from Escherichia coli. It acts as a voltage-dependent α2δ subunit Ca2+ channel antagonist, with a Ki of 980 nM. Additionally, L-Phenylalanine serves as a competitive antagonist at the glycine and glutamate binding sites of both NMDARs (KB 573 μM) and non-NMDARs. It is widely used in the production of food flavorings and pharmaceuticals.

L-Phenylalanine-d7 is the deuterated form of L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. It acts as a voltage-dependent α2δ subunit Ca2+ channel antagonist with a Ki of 980 nM. Additionally, L-Phenylalanine is a competitive antagonist at the glycine and glutamate binding sites of NMDARs (KB 573 μM) and non-NMDARs. It is widely used in the production of food flavorings and pharmaceuticals.

L-Phenylalanine-13C9,15N,d8 is an isotopically labeled version of L-Phenylalanine, incorporating 13C, 15N, and deuterium. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid derived from Escherichia coli. It acts as a voltage-dependent α2δ subunit Ca2+ channel antagonist with a Ki of 980 nM and serves as a competitive antagonist at glycine and glutamate binding sites on NMDARs (KB573 μM) and non-NMDARs. This compound is widely utilized in the production of food flavorings and pharmaceuticals.

Nonanoic acid (Standard) is the standard substance of Nonanoic acid, and it is applicable for quantitative analysis, quality control, and related research in biochemical experiments. Nonanoic acid (Nonoic acid) is a fatty acid which occurs naturally as esters are the oil of pelargonium. Synthetic esters, such as methyl nonanoate, are used as flavorings. Pelargonic acid is an organic compound composed of a nine-carbon chain terminating in a carboxylic acid. It is an oily liquid with an unpleasant, rancid odor. It is nearly insoluble in water, but well soluble in chloroform and ether.

5-Hexen-1-ol is an unsaturated alcohol compound widely used in biochemical experiments and drug synthesis research.

Ethyl 3-oxopentanoate is an organic ester compound commonly employed as a reactant or solvent in organic synthesis. It serves as a crucial raw material in the production of pharmaceuticals, food flavorings, and fragrances. Additionally, its stability and reactivity in certain chemical reactions make it widely used in various industrial processes. While it does not have direct applications in medicine, Ethyl 3-oxopentanoate retains significant importance in both chemical research and industrial sectors.