flavoring

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.

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

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.

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.

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

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.

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.

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

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

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

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.

3-(Trifluoromethyl)benzaldehyde is an organic compound with a strong sweet flavor. It is used as a flavoring agent and as an intermediate in the synthesis of various compounds, as well as in the production of perfumes and cosmetics.

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

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

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

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

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.

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.

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

(-)-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.

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.

Isobornyl acetate is a natural product derived from the essential oil of the lemongrass plant and is a bicyclic monoterpene. It is used in a variety of applications, including as a flavoring agent, a fragrance ingredient, and a pharmaceutical ingredient.

Leucrose is a flavoring agent.

3-Acetyl-2,5-dimethylfuran is a flavoring agent, it has a nutty type flavor and a musty type odor.

Glycyrrhetinic acid-d3 is a deuterated compound of Glycyrrhetinic acid. Glycyrrhetinic acid has a CAS number of 1449-05-4. Enoxolone (INN, BAN; also known as glycyrrhetinic acid) is a pentacyclic triterpenoid derivative of the beta-amyrin type obtained from the hydrolysis of glycyrrhizic acid, which was obtained from the herb licorice. It is used in flavoring and it masks the bitter taste of drugs like aloe and quinine. It is effective in the treatment of peptic ulcer and also has expectorant (antitussive) properties.

Methyl Glycyrrhizate is a compound derived from licorice and is used as a flavoring agent. Commonly used in cosmetics.

2,5-Deoxyfructosazine is a pyrazine derivative found in cured tobacco and used as a flavoring agent in the food and tobacco industry. It can be produced via pyrolytic decomposition of natural compounds or through the reaction of sugars with alcoholic ammonia. Additionally, it forms from the breakdown of D-glucosamine at neutral pH. Similar to glucosamine, 2,5-deoxyfructosazine exhibits DNA strand breakage activity and strongly inhibits IL-2 production by Jurkat cells stimulated with phytohemagglutinin (IC50 = ~1.25 mM).

(R)-(-)-α-Phellandrene ((R)-(-)-α-Phellandrene) is a monoterpene found in various essential oils such as lemongrass, ginger, peppermint, and eucalyptus. It is utilized as a flavoring agent in perfumes and foods and in the production of soaps, detergents, and other personal care products.

N-[4-Isopropyl oxyphenyl]-N'-furfurylthiourea can be used as Flavoring and Additives.

(Z)-Non-2-en-1-ol, also known as Cis-2-Nonen-1-ol, is a natural compound found in passion fruit and prickly pear, and it is utilized to enhance food flavoring [1].

N-[4-Isopropyloxyphe nyl]-N'-(1H-pyrrol-2-yl)methyl)thiourea can be used as Flavoring and Additives.

2-Hydroxy arachidic acid methyl ester, a hydroxylated fatty acid methyl ester identified in sediment samples from the Harney River and in petroleum ether extracts of I. eriocarpa, serves as a volatile flavoring compound in anhydrous milk fat (AMF). Its presence is diminished upon treatment with lipases lipozyme-435 and TL-IM in a time-dependent fashion. [Matreya, LLC. Catalog No. 1710]

18α-Glycyrrhetinic acid (Enoxolone) is an inhibitor of NF-kB and an activator of the proteasome, and functions as a longevity-promoting and anti-aggregation factor in multicellular organisms. It induces apoptosis.