Synthetic Fragrances

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Synthetic Fragrances

Synthetic fragrances are chemically formulated aroma compounds designed to replicate natural scents or create entirely new olfactory profiles. They offer excellent stability, strong fragrance intensity, high batch consistency, and broad applicability in foods, beverages, confectionery, dairy products, and baked goods. Their controlled composition ensures predictable performance and cost-effectiveness, making them essential in large-scale flavor creation and product formulation.

Thiol Flavors

Thiol flavors are extremely potent aroma compounds characterized by ultra-low odor thresholds and highly distinctive sensory properties such as tropical, citrusy, roasted, meaty, or onion-like notes. Even in trace amounts, thiols dramatically enhance authenticity and complexity in fruit flavors, savory profiles, and thermal-reaction aromas. They are essential in recreating nuances of grapefruit, passion fruit, guava, cooked meats, and allium-type flavors. Due to their high reactivity and instability toward oxidation, thiols are carefully protected during formulation, often using encapsulation or antioxidant systems. Their ability to provide vivid, character-defining top notes makes them indispensable despite their challenging handling requirements.

2-Isopropyl-4-Methyl Thiazole CAS NO 15679-13-7

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CAS No.:15679-13-7

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Furfuryl Mercaptan CAS NO 98-02-2

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CAS No.:98-02-2

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Diethyl Disulfide CAS NO 110-81-6

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CAS No.:110-81-6

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Isobornyl Thiocyanoacetate CAS NO 115-31-1

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CAS No.:115-31-1

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2-Naphthalenemethanethiol CAS NO 1076-67-1

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CAS No.:1076-67-1

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Fema 2510 CAS NO 10032-00-5

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CAS No.:10032-00-5

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Fema 3764 CAS NO 13341-72-5

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CAS No.:13341-72-5

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Dihydro-2-Methyl-3(2H)-Thiophenone CAS NO 13679-85-1

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CAS No.:13679-85-1

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Thioether Flavors

Thioether flavors are sulfur-containing aroma compounds that deliver roasted, meaty, caramel-like, and savory notes with greater stability than thiols. Their characteristic flavor profiles are essential in reaction flavors, seasoning blends, snack coatings, and meat analog formulations. Thioethers contribute depth and umami-enhancing qualities, often used to build brothy, grilled, or browned attributes. Compared to thiols, thioethers possess higher oxidative stability, making them easier to incorporate into dry, liquid, or heat-processed systems. Their synergistic behavior with nitrogenous and carbonyl compounds further enhances complexity in savory flavor matrices. Thioethers remain crucial in modern food flavor engineering, especially in plant-based meat innovations.

Methyl Propyl Trisulfide CAS NO 17619-36-2

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CAS No.:17619-36-2

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6-Ethenyl-3,6-Dihydrodithiine 1-Oxide CAS NO 10-18-4

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CAS No.:10-18-4

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Fema 3054 CAS NO 1142-85-4

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CAS No.:1142-85-4

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Furfuryl Methyl Sulfide CAS NO 1438-91-1

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CAS No.:1438-91-1

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2-Butyltetrahydrothiophene CAS NO 1613-49-6

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CAS No.:1613-49-6

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Bis(Methylthio)Methane CAS NO 1618-26-4

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CAS No.:1618-26-4

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1-Methoxy-4-(Methylthio)Benzene CAS NO 1879-16-9

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CAS No.:1879-16-9

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Furfuryl Isopropyl Sulfide CAS NO 1883-78-9

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CAS No.:1883-78-9

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Pyrazine Flavors

Pyrazine flavors are key contributors to roasted, nutty, earthy, cocoa-like, and toasted notes in a wide variety of savory and sweet flavor systems. Naturally formed during the Maillard reaction, pyrazines are essential for developing authentic roasted aromas in coffee, cocoa, baked goods, nuts, and snack seasonings. They exhibit extremely high odor activity, meaning small dosages can dramatically influence flavor impact. Pyrazines provide depth, warmth, and character, bridging top and middle notes within complex flavor structures. Their stability and strong identity make them critical building blocks for reaction flavors and for enhancing realism in plant-based meat products. Because of their potency, precise dosage control is vital.

Tetramethylpyrazine CAS NO 1124-11-4

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CAS No.:1124-11-4

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2-Methyl-3-(Methylthio)Pyrazine CAS NO 2882-20-4

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CAS No.:2882-20-4

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2,6-Dimethylpyrazine CAS NO 108-50-9

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CAS No.:108-50-9

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2-Methylpyrazine CAS NO 109-08-0

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CAS No.:109-08-0

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2,5-Dimethyl Pyrazine CAS NO 123-32-0

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CAS No.:123-32-0

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Dimethyl Pyrazine-2,5-Dicarboxylate CAS NO 13051-89-3

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CAS No.:13051-89-3

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2,6-Diethylpyrazine CAS NO 13067-27-1

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CAS No.:13067-27-1

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(Pyrazinamine, 3,6- Dimethyl CAS NO 13134-38-8

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CAS No.:13134-38-8

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Aromatic Cinnamic Acids, Esters and Derivatives

Aromatic cinnamic acids, their esters, and derivatives are widely used for their warm, sweet, balsamic, spicy, and slightly fruity aromatic contributions. These molecules provide elegant diffusion and longevity, forming key components in vanilla, berry, spice, and floral flavor profiles. Cinnamic esters offer smooth, creamy, and sweet undertones that enhance roundness in bakery, dairy, confectionery, and beverage applications. Their natural occurrence in cinnamon, balsam, and certain fruits makes them valuable for authentic flavor reconstruction. They also function as fixatives, helping stabilize volatile components and extend flavor persistence. Their versatility and pleasant aroma signature make them indispensable in both flavor and fragrance formulation.

Methyl Cinnamate CAS NO 103-26-4

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CAS No.:103-26-4

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Benzyl Cinnamate CAS NO 103-41-3

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CAS No.:103-41-3

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