Натуральные вещества - компоненты эфирных масел для ароматизаторов пищевых композиций

Название

CAS

FEMA

Дескриптор
ACETALDEHYDE ETHYL Cis-3-HEXENYL ACETAL 28069-74-1 3775 Green, vegetable-like odor.
2-ACETYL-3,5(6)-DIMETHYLPYRAZINE 54300-08-2 3327 Popcorn
3-ACETYL-2,5-DIMETHYLTHIOPHENE 2530-10-1 3527 Burnt, roasted.
2-ACETYL-3-ETHYLPYRAZINE 32974-92-8 3250 Potato, popcorn, nutty, cocoa.
2-ACETYL-1-ETHYLPYRROLE 3147 Found in green tea.
ACETYL ISOEUGENOL(=2-Methoxy-4-(1-propenyl)phenyl acetate) 93-29-8 2470 Some what spicy odor with balsamic note. Sweet taste
2-ACETYL-3-METHYLPYRAZINE 23787-80-6 Nutty, vegetable, cereal, roasted grain, cocoa, french fried, coffee.
2-ACETYL-1-METHYLPYRROLE 932-16-1 3184 Found in shallow fried beef, in cooked asparagus, bread, coffee and green tea.
2-ACETYLPYRAZINE 22047-25-2 3126 Popcorn, nutty, bread crust, chocolate, coffee, potato chips.
2-ACETYLPYRIDINE 1122-62-9 3251 Stale popcorn odor. Peanut, popcorn, roasted taste, lingering popcorn taste, peanut. Cracker-type aroma, roasted, coffee-like.
3-ACETYLPYRIDINE 350-03-8 3424 Stale popcorn, peanut, tobacco odor, with popcorn taste. Peanut, meat, tobacco flavors. Sweet, nutty, popcorn, burnt toasted.
2-ACETYLPYRROLE 1072-83-9 3202 Odorous component of licorice stick. Bread, walnut, licorice. Fish-like odor.
2-ACETYLTHIAZOLE 24295-03-2 3328 Cereal, bready, nutty, pop corn
2-ACETYL-2-THIAZOLINE 29926-41-8 Baked bread crust, roasted.
ACETYL VANILLIN(= Vanillin acetate) 881-68-5 3108 Mild, vanilla odor. Creamy, balsamic, floral, used in vanilla flavors.
ALDEHYDE C16 See Ethyl methylphenylglycidate
ALLYL BENZOATE 538-04-0 Floral odor, fruity taste ; banana
ALLYL CAPROATE 123-68-2 2032 Fruity, sweet, pineapple.
ALLYL CAPRYLATE 4230-97-1 2037 Fatty, fruity
ALLYL CINNAMATE 1866-31-5 2022 Sweet spicy odor. Fruity spicy taste.
ALLYL 2-FUROATE 4208-49-5 2030 Fruity, pineapple odor, garlic taste, used in pineapple, caramel, coffee.
ALLYL HEPTANOATE 142-19-8 2031 Fruity
ALLYL PELARGONATE 7493-72-3 2036
ALLYL PHENYLACETATE 1797-74-6 2039 Fruity, honey, pineapple odor, pineapple taste.
ALLYL PROPIONATE 2408-20-0 2040 Fruity, pineapple, garlic odor, garlic, mustard taste
ALLYL SULFIDE(=Diallyl sulfide) 592-88-1 2042 Pungent garlic odor and taste, used in garlic and horseradish
ALLYL TIGLATE 7493-71-2 2043 Earthy, rooty odor, used in fruit flavors.
AMMONIUM ISOVALERATE 7563-33-9 2054 Sweet cheesey odor and taste, used in cheese, nut.
6-AMYL-Alpha-PYRONE 25793-23-3 3696 Coconut taste and odor
AMYL BUTYRATE 540-18-1 2059 Fruity, apple, banana, strawberry
AMYL CAPROATE 540-07-8 2074 Green, fruity, apple-like odor. Pineapple taste.
AMYL CAPRYLATE 638-25-5 2079 Floral and fruity odor, used in fruit flavors.
AMYL CINNAMATE 3487-99-8
AMYL FORMATE 638-49-3 2068
AMYL 2-FUROATE 1334-82-3 2072 Fruity, caramel odor, fermented taste, used in apricot, peach, rum.
AMYL HEPTANOATE 7493-82-5 2073 Strong fruity banana-like odor, fruity taste, used in banana, coconut.
AMYL ISOBUTYRATE 2445-72-9 Sweet fruity taste, apricot, peach, pineapple
AMYL ISOVALERATE 25415-62-7 2085
AMYL TIGLATE
AMYL VALERATE 2173-56-0 Fruity ethereal, apple-like odor and taste
Alpha-ANGELICALACTONE(=4-Hydroxy-3-pentenoic acid gamma-lactone) 591-12-8 3293 Sweet herbaceous odor, oily, nutty.
ANISYL ACETATE 1331-83-5 2098
ANISYL ACETONE See 4-(4-Methoxyphenyl)-2-butanone
ANISYL ALCOHOL(=4-methoxybenzyl alcohol) 105-13-5 2099 Floral, mild, sweet
ANISYL PROPIONATE 7549-33-9 2102 Fruity, floral, vanilla.
BENZOTHIAZOLE 95-16-9 3256 Quinoline-like, rubbery
BENZYL ANTHRANILATE 82185-41-9 Floral citrusy odor
BENZYL BUTYL ETHER 588-67-0 2139 Harsh floral odor, used in fruit flavors.
BENZYL ETHYL ETHER 539-30-0
BENZYL LACTATE 2051-96-9
BENZYL TIGLATE 37526-88-8 3330 Mushroom odor with rosy undertone
BENZYL VALERATE 10361-39-4 Stong fruity odor and somewhat musky.
BORNYL FORMATE 7492-41-3 2161 Pine-like, minty odor and taste, used in mint flavors.
BUTOXYNAPHTHALENE(n-butyl-2-naphthyl ether) Sweet tenacious fruity and floral note reminiscent rasberry and strawberry odor, with intensely fruity sweet taste in dilution.
BUTYL CAPROATE 626-82-4 2201 Fruity, pineapple, wine-like
4-Tert-BUTYLCYCLOHEXANOL 98-52-2 Woody camphoreous odor
BUTYL 2-DECENOATE 7492-45-7 2194 Coconut odor and taste, walnut taste.
2-BUTYL-3,5(3,6)-DIMETHYLPYRAZINE Sweet, earthy.
BUTYL FORMATE 592-84-7 2196 Rum, plum odor, rum, brandy taste.
3-BUTYLIDENEPHTHALIDE 551-08-6 3333 Celery-like odor and taste, used in spice flavors, soup flavors.
BUTYL ISOBUTYRATE 97-87-0 2188 Fruity, apple, melon, pear, honey
BUTYL ISOVALERATE 109-19-3 2218 Banana odor, blue-cheese taste, used in milk, cheese, banana flavors.
BUTYL LACTATE 138-22-7 2205 Fruity odor, carmellic taste, mushroom undertones
2-Sec-BUTYL-3-METHOXYPYRAZINE 24168-70-5 3433 Green peas, galbanum oil
BUTYL 2-METHYLBUTYRATE 15706-73-7 3393 Tropical, fruity, pineapple odor, apple and grape taste.
2-BUTYL-3-METHYLPYRAZINE Anise, in sugar syrup.
n-BUTYL-2-NAPHTHYL ETHER See Butoxynaphthalene
BUTYL PROPIONATE 590-01-2 2211 Fruity, rum-like odor and taste. Apricot, pineapple, banana.
2-Tert-BUTYLPYRAZINE Minty, green.
2-Sec-BUTYLTHIAZOLE 18277-27-5 3372 Raw, green, herby.
BUTYL VALERATE 591-68-4 2217 Fruity, malt whisky, white wine.
Gamma-BUTYROLACTONE 96-48-0 3291 Sweet caramel
CARVACROL(5-Isopropyl-2-methylphenol) 499-75-2 2245 Caraway
L-(-)-CARVEOL 99-48-9 2247 Caraway, spearmint
D-(+)-CARVONE 2244-16-8 2249 Reminiscent odor of caraway, spearmint, herbal.
L-(-)-CARVYL ACETATE 97-42-7 2250 Green spearmint odor, minty taste.
L-(-)-CARVYL PROPIONATE 97-45-0 2251 Sweet minty and fruity odor and taste.
CINNAMYL ACETATE 103-54-8 2293
CINNAMYL ISOBUTYRATE 103-59-3 2297 Spicy, woody, clove. Balsamic odor and taste.
CINNAMYL ISOVALERATE 140-27-2 2302
CINNAMYL PHENYLACETATE 7492-65-1 2300 Chrysanthemum-like odor, used in honey and chocolate.
CINNAMYL TIGLATE 61792-12-9 Sweet floral-herbaceous odor.
CITRAL 5392-40-5
CITRAL DIETHYL ACETAL 7492-66-2 2304 Fresh citrusy odor, used in perfumes and citrus flavors.
CITRAL NATURAL(3,7-Dimethyl-2,6-octadien-1-al) 5392-40-5 2303 Strong but fresh and clean lemon-like odor. Sweet, fruity, citrusy-green lemon peel. Characteristic bittersweet taste.
CITRONELLAL NATURAL(3,7-Dimethyl-6-octen-1-al) 106-23-7 2307 Fresh-green citrus-like. Intense lemon-citronella, rose-type odor
CITRONELLOL 106-22-9 2309 Used in perfumer and citrus flavors
CITRONELLOXYACETALDEHYDE 7492-67-3 2310 Muguet note, green floral, honeysuckle and rose strong odor.Used in floral and fruit flavors.
CITRONELLYL ACETATE 150-84-5 2311 Fresh, rosy, fruity odor
CITRONELLYL BUTYRATE 141-16-2 2312 Passion fruit, tomato
CITRONELLYL FORMATE 105-85-1 2314 Fresh, fruity and rosy odor. Sweet fruit taste reminiscent of neroli.
CITRONELLYL ISOBUTYRATE 97-89-2 2313 Floral rosy odor.
CITRONELLYL NITRILE(3,7-Dimethyl-6-octene nitrile) 51566-62-2 Fresh intense lemon-like odor with a green herbal nuance
CITRONELLYL PHENYLACETATE 139-70-8 2315 Sweet rose-like odor, used in honey and caramel flavors.
CITRONELLYL PROPIONATE 141-14-0 2316 Fruity rosy odor, used in perfumes.
CITRONELLYL TIGLATE 24717-85-9 Leafy-rosy, slightly balsamic. Useful in herbaceous perfumes.
CITRONELLYL VALERATE 7540-53-6 2317 Rosy, herbaceous, honey.
CORPS PAMPLEMOUSSE(corps citrus) 68921-26-6 Fresh, fruity, citrusy with green and nutmeg reminiscent notes followed with spicy, pungent odor. Grapefruit typical flavouring character.
p-CRESYL ACETATE 140-39-6 3073 Strong floral odor, narcissus-like, sweet fruity taste. Useful in banana, nut.
p-CRESYL CAPRYLATE 59558-23-5 3733
p-CRESYL ISOBUTYRATE 103-93-5 3075 Powerful narcissus-lily odor, florak, fruity. Sweet fruity taste.
p-CRESYL ISOVALERATE 55066-56-3
p-CRESYL PHENYLACETATE 101-94-0 3077
CUMINALDEHYDE(=4-Isopropylbenzaldehyde) 122-03-2 2341 Spicy, woody, cinnamon odor, cumin taste, used in spiced flavors.
CYCLOHEXYL ACETATE 622-45-7 2349 Fruity odor, fruity apple taste. Prune, fatty musk.
CYCLOHEXYL ANTHRANILATE 7779-16-0 2350 Orange, grape odor, sweet fruity taste, used in apple, banana, grape.
CYCLOHEXYL BUTYRATE 1551-44-6 2351 Fatty, fruity, apple, banana odor and taste, used in fruit flavors.
CYCLOHEXYL FORMATE 4351-54-6 2353 Cherry-like odor, sweet fruity banana taste.
CYCLOHEXYL ISOVALERATE 7774-44-9 2355 Berry, banana, apple odor.
CYCLOHEXYL PROPIONATE 6222-35-1 2354 Banana, apple odor, banana, rum taste.
CYCLOPENTADECANOLIDE(=omega-Pentadecalactone) 106-02-5 2840 Musk
Trans-2,Trans-4-DECADIENAL 25152-84-5 3135 Green, orange-like odor
Gamma-DECALACTONE 706-14-9 2360 Fruity, peach
Delta-DECALACTONE 705-86-2 2361 Creamy, coconut, peach-like aroma
2-DECANONE(=Methyl octyl ketone) 693-54-9 Floral, orange-like odor, used in floral fragrances.
Cis-4-DECEN-1-AL 21662-09-9 3264 Powerful orange-like odor.
Trans-2-DECENAL 3913-71-1 2366 Orange odor. Fatty fried taste.
9-DECENOIC ACID 3660
Trans-2-DECENOIC ACID 334-49-6 Fruity, peach-like taste
DECYL ACETATE 112-17-4 2367 Floral, orange-rose odor, used in orange, tropical fruits.
DECYL BUTYRATE 5454-09-1 2368 Fruity, apricot-like odor, peach, apricot taste.
DIALLYL DISULFIDE(Allyl disulfide) 2179-57-9 2028 Occurs in cabbage, onion, garlic, chive
DIBUTYL DISULFIDE 629-45-8
DIBUTYL SULFIDE 544-40-1 2215 Floral green-leaf odor and taste. Herbaceous, garlic, onion.
2,3-DIETHYL-5-METHYLPYRAZINE 18138-04-0 3336 Hazelnut, in sugar syrup.
2,3-DIETHYLPYRAZINE 15707-24-1 3136 Earthy, roasted hazelnut, cocoa, mushroom.
2,5-DIETHYLTHIAZOLE 15729-76-7 Meaty, musty, nutty; found in coffee.
DIFURFURYL DISULFIDE 4437-20-1
DIHYDROCOUMARIN 119-84-6
DIHYDROISOJASMONE Jasmine, fruity odor, used in floral and fruity perfumes.
DIHYDROJASMONE 1128-08-1 3763 Fresh, fruity, floral, jasmine odor. Used in perfumes.
2,4-DIMETHYL-5-ACETYLTHIAZOLE 38205-60-6 3267 Occurs in roasted, nutty, meaty. Sulfury as in boiled meat.
2,5-DIMETHYL-3(2H)-FURANONE 14400-67-0 Occurs in bread, coffee, mango
2,5-DIMETHYL-3-FURANTHIOL
2,6-DIMETHYL-5-HEPTEN-1-AL(=Melonal) 106-72-9 2389 Melon
4,5-DIMETHYL-2-ISOBUTYTHIAZOLE In potato products.
4,5-DIMETHYL-2-ISOBUTYL-3THIAZOLINE 65894-83-9 3621 Meat, spice, vegetable.
4-(4,8-DIMETHYL-3,7-NONADIENYL)PYRIDINE Powerful, clean, fresh air (ocean breezes).
2,3-DIMETHYLPYRAZINE 5910-89-4 3271 Nutty, green, new leather, meat, caramel, cocoa, coffee.
2,5(2,6)-DIMETHYLPYRAZINE Mixture. Same as 06374 and 01478.
2,5-DIMETHYLPYRAZINE 123-32-0 3272 Roasted, grassy, chocolate, roasted peanuts, potato chips, grilled chicken.
2,6-DIMETHYLPYRAZINE 108-50-9 3273 Nutty, roasted, sweet, chocolate
2,6-DIMETHYLPYRIDINE 3540 Nutty, amine, woody, vegetable, green.
DIMETHYL SULFIDE 75-18-3 2746 Asparagus, vegetables
2,4-DIMETHYLTHIAZOLE 3581-91-7 Occurs in coffee, tea, beefy, roasted barley
4,5-DIMETHYLTHIAZOLE 3581-91-7 3274 Roasted, nutty, green, meaty, boiled poultry. Less strong than 2,4,5-Trimethylthiazole. Occurs in coffee, krill.
2,4-DIMETHYL-5-VINYLTHIAZOLE 3145 Nut-like
4,5-DIPHENYL-2-METHYLTHIAZOLE 3755-83-7
DIPROPYL DISULFIDE 629-19-6 3228 Burnt, sulfurous, onion
Gamma-DODECALACTONE 2305-05-7 2400 Fruity peach apricot.
Delta-DODECALACTONE 713-95-1 2401 Fruity, peach
Trans-2-DODECEN-1-AL 4826-62-4 2402 Citrus, mandarin, orange
2-ETHOXY-3-ETHYLPYRAZINE Raw potato.
2-ETHOXY-3-ISOPROPYLPYRAZINE Roasted nut.
2-ETHOXY-3-METHYLPYRAZINE Hazelnut, almond, earthy, nutty.
2-ETHOXY-3(5)(6)-METHYLPYRAZINE Mixture. 32737-14-7 3569 Pineapple
2-ETHOXYTHIAZOLE 15679-19-3 3340 Strong, burnt, nutty, roasted meat, phenolic.
ETHYL 3-ACETOXYHEXANOATE 21188-61-4 Fruity, green
ETHYL ANISATE(=Ethyl 4-methoxybenzoate) 94-30-4 2420 Floral anise odor and taste, used in anise, fennel and licorice flavors.
ETHYL ANTHRANILATE(Ethyl 2-aminobenzoate) 87-25-2 2421 Fruity - used in fruit perfumes
ETHYL CAPRATE 110-38-0 2432 Fruity, brandy, alcoholic beverages
ETHYL CAPROATE 123-66-0 2439 Fruity, apple, banana, tomato
ETHYL CAPRYLATE 106-32-1 2449 Fruity, pineapple, banana, bread, beer, cocoa
ETHYL Trans-2-cis-4-DECADIENOATE 3025-30-7 3148 Pear odor and taste
ETHYL Trans-2-DECENOATE 7367-88-6 3641 Fruity, pear
2-ETHYL-3,5(3,6)-DIMETHYLPYRAZINE Mixture. 13925-07-0 3149 Burnt almond, in sugar syrup, coffee, asparagus, shrimp.Woody, chocolaty sweet
2-ETHYLDIOXOLANE
2-ETHYLFURAN 3208-16-0 3673 Sweet burnt odor, coffee-like.
4-ETHYLGUAIACOL(4-Ethyl-2-methoxyphenol) 2785-89-9 2436 Bacon-like odor and taste, used in bacon, coffee flavors.
ETHYL 2,4-HEXADIENOATE See Ethyl sorbate
ETHYL Trans-2-HEXENOATE 27829-72-7 3675 wine, rum
ETHYL CIS-3-HEXENOATE 2396-83-0 3342 Used in fruit flavorings.
ETHYL Trans-3-HEXENOATE 2396-83-0 3342 Fruity, pineapple
ETHYL 3-HYDROXYBUTYRATE 5405-41-4 3428 Fruity, grape
ETHYL 3-HYDROXYHEXANOATE 2305-25-1 3545 Fruity, fresh green, citrus, pineapple, grape. Used in citrus flavors.
ETHYL ISOVALERATE 108-64-5 2463 Fruity, apple, alcoholic beverages
ETHYL LEVULINATE 539-88-8 2442 Fruity, green, pineapple, rhubarb
ETHYLMALTOL 4940-11-8 3487 Sweet caramel-like odor, fruity taste. A lot more powerful than maltol.
3-ETHYL-2-METHOXYPYRAZINE 25680-58-4 Raw potato, earthy, bell pepper
ETHYL 2-METHYLBUTYRATE 7452-79-1 2443 Green, fruity. In Strawberry, raspberry.
ETHYL 2-METHYLPENTANOATE 28959-02-6 3488 Fruity
ETHYL 3-METHYLPENTANOATE 3679
ETHYL METHYLPHENYLGLYCIDATE(Aldehyde C16) 77-83-8 2444 Strong fruity odor, strawberry-like, acid taste reminiscent of strawberry.
2-ETHYL-3-METHYLPYRAZINE 15707-23-0 3155 Nutty, roasted, raw potato, earthy.Occurs in bread, soybean, shrimp.
2-ETHYL-5(6)-METHYLPYRAZINE Mixture Nutty, roasted, grassy.
5-ETHYL-2-METHYLPYRIDINE 104-90-5 3546 Nutty, strong, raw potato, roasted, earthy, fatty , green.
2-ETHYL-4-METHYLTHIAZOLE 15679-12-6 3680 Green
ETHYL 3-METHYLTHIOPROPIONATE 13327-56-5 3343 Fruity, pineapple, passion fruit, malt whisky.
ETHYL MYRISTATE 124-06-1 2445 Mild waxy
ETHYL NICOTINATE(Ethyl pyridine-3-carboxylate) 614-18-6 Found in absolute and headspace of Tuberose.Identified in Cupuacu fruit (Amazon Brazil).
ETHYL Trans-2-OCTENOATE 7367-82-0 3643 Green, cheesy odor
ETHYL 3-PHENYLPROPIONATE 2021-28-5 2455 Fruity odor and taste. Berry odor, melon taste
2-ETHYLPYRAZINE 13925-00-3 3281 Nutty, roasted, buttery, rum.
3-ETHYLPYRIDINE 350-03-8 3394 A roasted odor with a smoke, roasted flavor, useful in smoke, meat flavors. Tobacco taste, buttery, green, caramel.
ETHYL SORBATE(Ethyl 2,4-hexadienoate) 2396-84-1 2459 Fruity ethereal odor. Used in fruit, caramel and wine flavors
ETHYL TIGLATE 5837-78-5 2460 Fruity, pear, apple odor and taste. Caramel note. 
ETHYL UNDECANOATE 627-90-7 3492 Coconut, cognac
ETHYL UNDECYLENATE(=Ethyl 10-undecenoate) 692-86-4 2461 Used in cosmetics
FARNESOL 4602-84-0 2478 Fresh green odor, Muguet-like. Used in perfumes.
FARNESYL ACETATE 29548-30-9 Green floral rosy odor
2-FURANMETHANETHIOL See Furfuryl mercaptan
FURFURAL ACETONE(4-(2-furyl)-3-buten-2-one) 623-15-4 2495 Sweet balsamic vanilla odor, woody odor and taste. Useful in nuts flavors.
FURFURYL HEXANOATE(=Furfuryl caproate) 39252-02-3 Green, fatty, musty, waxy
FURFURYL MERCAPTAN(2-furanmethanethiol) 98-02-2 2493 Occurs in coffee, cooked beef and chicken
FURFURYL METHYL SULFIDE 1438-91-1 3160 Pungent onion and garlic odor ans taste.
FURFURYL OCTANOATE 39252-03-4 3396 Sweet coconut-like odor, creamy sweet taste. Used in coconut, cheese.
FURFURYL PENTANOATE 36701-01-6 3397 Woody, fruity pineapple odor and fruity taste, used in pineapple.
1-FURFURYLPYRROLE 1438-94-4 3284 Vegetable, green, earthy, pungent (horseradish).In garnish flavors for soup.
3-(2-FURYL)ACROLEIN 623-30-3 2494 Sweet fruity odor and taste. Spicy, Vanilla, cinnamon.
GERANYL ACETATE 105-87-3 2509 Rosy, green, lavandaceous.
GERANYL BENZOATE 94-48-4 2511 Rosy, amber odor. Used in perfumes.
GERANYL BUTYRATE 160-29-6 2512 Tomato, passion fruit
GERANYL CROTONATE
GERANYL FORMATE 105-86-2 2514 Fresh green and rosy odor.Fruity green and slightly spicy bitter taste.
GERANYL ISOBUTYRATE 2345-26-8 2513 Rosy fruity odor
GERANYL ISOVALERATE 109-20-6 2518 Fruity, rosy, apple-like odor
GERANYL NITRILE(3,7-Dimethyl-2,6-octadiene-1-nitrile) 5146-66-7 Fruity, green lemon with a sweet back note.
GERANYL PHENYLACETATE 102-22-7
GERANYL PROPIONATE 27571-90-2 2517 Rosy, leafy, used in perfumes.
GERANYL TIGLATE 7785-33-3 Pleasant herbaceous and geranium odor, used in perfumes.
GERANYL VALERATE
GUAIACYL ACETATE 613-70-7 3687 Woody, musty, walnut. Smoky taste, used in maple, coffee.
GUAIACYL PHENYLACETATE 4112-89-4 2535 Vanilla, sweet phenolic taste, used in vanilla, tobacco.
Trans-2,Trans-4-HEPTADIEN-1-AL 4313-03-5 3164 Cinnamon-like odor, nutty
2,3-HEPTANEDIONE 96-04-8 2543 Powerful cheese, pungent odor, buttery taste, used in butter and cheese.
2-HEPTANOL 543-49-7 3288 Lemon-like, herbaceous odor. Fruity, bitter
Cis-4-HEPTEN-1-AL 6728-31-0 3289 Powerful green odor
Trans-2-HEPTEN-1-AL 18829-55-5 3165 Green, vegetable odor
2-HEPTENOIC ACID 18999-28-5 Beer
HEPTYL ACETATE 112-06-1 2547 Fatty, fruity odor, milk, coconut, apricot taste.
HEPTYL BUTYRATE 5870-93-9 2549 Fatty, fruity odor, sweet strawberry taste. Used in strawberry, plum flavors.
HEPTYL CAPRYLATE 4265-97-8 2553 Fatty, green, fruity odor and taste. Used in fruit flavors.
Trans-2, trans-4-HEXADIENAL 142-83-6 3429 Green pungent odor, citrus-like taste
2,4-HEXADIEN-1-OL 111-28-4 Fresh green, herbal odor. Used in herbal fragrances.
Gamma-HEXALACTONE 695-06-7 2556 Herbaceous, tobacco-like.
Trans-2-HEXENAL 6728-26-3 2560 Green vegetable odor, fresh green taste
Trans-2-HEXENAL DIETHYL ACETAL 67746-30-9 Green fruity odor, apple
Trans-2-HEXENOIC ACID 13419-69-7 3169 Occurs in various fruits, peppermint oil, pork cooked, white wine, tea.
CIS-3-HEXENOIC ACID 4219-24-3 3170
Trans-3-HEXENOIC ACID 1577-18-0 3170 Occurs in pork cooked, black tea
Cis-2-HEXEN-1-OL 928-94-9 Green note
Trans-2-HEXEN-1-OL 928-95-0 2562 Sweet green fruity leafy odor
Cis-3-HEXEN-1-OL 928-96-1 2563 Green odor, cut grass fresh
Trans-3-HEXEN-1-OL 928-97-2 Powerful green odor
Trans-2-HEXENYL ACETATE 2497-18-9 2564 Fruity green odor, fresh green taste
Trans-3-HEXENYL ACETATE 35926-04-6 Green fruity odor, green mushroom taste
Cis-3-HEXENYL ACETATE 3681-71-8 3171 Fruity odor, green note
Cis-3-HEXENYL ANTHRANILATE 65405-76-7 Sweet fruity odor, grape character. Used in perfumes.
Cis-3-HEXENYL BENZOATE 25152-85-6 3688 Green leaf, woody odor
Trans-2-HEXENYL BUTYRATE 53398-83-7 Intense fruity green leafy odor
Cis-3-HEXENYL BUTYRATE 16491-36-4 3402 Green fruity taste
Trans-2-HEXENYL CAPROATE 53398-86-0 Fruity green odor, apple
Cis-3-HEXENYL CAPROATE 53398-86-0 3403 Fruity green, pear-like odor
Trans-3-HEXENYL CAPROATE
Cis-3-HEXENYL CAPRYLATE 61444-41-5 Green odor, green and wine taste
CIS-3-HEXENYL FORMATE 33467-73-1 3353 Occurs in black tea, raspberry.
Cis-3-HEXENYL Cis-3-HEXENOATE 61444-38-0 2689 Green tomato, pear, melon. 
Cis-3-HEXENYL ISOBUTYRATE 41519-23-7 Fruity, winy, green and apple-like odor.The isobutyrate is more fruity than the butyrate.
Cis-3-HEXENYL ISOVALERATE 35154-45-1 3498 Green apple odor. Very fruity green taste
CIS-3-HEXENYL LACTATE(3-Hexenyl 2-hydroxypropionate) 61931-81-5 3690 Fresh green bean and green vegetable note.
Cis-3-HEXENYL 2-METHYLBUTYRATE 10094-41-1 3497 Fruity , green-apple odor. Herbaceous fruity taste.
Cis-3-HEXENYL PHENYLACETATE 42436-07-7 3633 Sweet rosy, floral and green odor. Used in mint flavors.
Cis-3-HEXENYL PROPIONATE 33467-74-2 Powerful green vegetable odor, fruity taste
Cis-3-HEXENYL SALICYLATE 65405-77-8 Very tenacious green, woody balsamic odor. Used in a lot of perfume compositions. 
Cis-3-HEXENYL TIGLATE 67883-79-8 Tenacious fruity floral green odor. Fresh note.
Cis-3-HEXENYL VALERATE 35852-46-1 Green, fruity, used in perfume blends
Trans-2-HEXENYL VALERATE 56922-74-8 Fruity, apple, pear, wine-like odor
HEXYL BENZOATE 6789-88-4 3691 Woody, balsamic.
HEXYL CAPRYLATE 1117-55-1 2575 Fruity, apple odor. Sweet cognac taste.
HEXYL FORMATE 629-33-4 2570 Strong apple odor, used in apple flavors.
HEXYL ISOBUTYRATE 2349-07-7 3172 Green, fruity. Useful in strawberry and fruit flavors.
HEXYL ISOVALERATE 10032-13-0 3500 Green fruity odor, fruity apple taste. Used in perfumes with tobacco notes.
HEXYL LACTATE 20279-51-0 Sweet floral odor, pear-like taste
HEXYL 2-METHYLBUTYRATE 10032-15-2 3499 fresh green and fruity odor. Green strawberry taste
HEXYL NICOTINATE(Hexyl pyridine-3-carboxylate) 23597-82-2 Synthetic, earthy, metallic, waxy.
HEXYL PROPIONATE 2445-76-3 2576 Earthy, sour, fruity odor, useful in fruit flavors.
2-HEXYLPYRIDINE Found in lamb.
HONEY WAX(Cire de miel absolue) Sweet honey characteristic note with a waxy undertone
p-HYDROXYBENZOIC ACID 99-96-7
2-HYDROXYDECANOIC ACID
2-HYDROXYDODECANOIC ACID(2-Hydroxylauric acid)
4-HYDROXY-3-METHOXYBENZOIC ACID See Vanillic acid
3-HYDROXY-2-METHYL-4-PYRONE(=Maltol) 118-71-8 2656 Malt
2-HYDROXYOCTANOIC ACID 617-73-2
4-(4-HYDROXYPHENYL)-2-BUTANONE 5471-51-2 2588 Sweet fruity odor and taste, used in raspberry flavors.
ISOAMYL CAPRATE 2306-91-4
ISOAMYL CAPROATE 2198-61-0 2075 Fruity, apple, pineapple, banana
ISOAMYL CAPRYLATE 2035-99-6 2080 Sweet fruity odor and taste, useful in banana and fruit flavors.
ISOAMYL ISOBUTYRATE 2050-01-3 3507 Fruity, green, waxy.
ISOAMYL ISOVALERATE 659-70-1 2085 Fruity, apple, tomato, banana, sherry, apricot, mango
ISOAMYL 2-METHYLBUTYRATE 27625-35-0 3505 Fruity. Citrus, pear.
ISOAMYL PELARGONATE 7779-70-6 2078 Nutty, fruity odor and taste. Useful in apricot, cognac, nut.
ISOAMYL PROPIONATE 105-68-0 2082 Sweet fruit odor and taste, used in banana, apricot, pineapple.
ISOAMYL VALERATE 2050-09-1
ISOBORNYL ISOVALERATE 7779-73-9 2166 Minty, pine odor. Fruity-berry aroma, used in fruit flavors.
ISOBUTOXYNAPHTHALENE(Isobutyl-2-naphthyl ether) 2173-57-1 3719 Sweet tenacious fruity and floral note; reminiscent neroli type odor.Intensely fruity strawberry type taste in dilution.
ISOBUTYL CAPROATE 105-79-3 2202 Fruity, cocoa-like odor and taste.
ISOBUTYL CINNAMATE 122-67-8 2193 Fruity balsamic odor. Fatty waxy taste. Useful in peach flavors.
2-ISOBUTYL-3,5(6)-DIMETHYLPYRAZINE Green
ISOBUTYL FORMATE 542-55-2 2197 Ethereal, fruity odor and rum taste, used in rum and whiskey flavors.
ISOBUTYL ISOVALERATE 589-59-3 3369 Fruity, green.
2-ISOBUTYL-3-METHOXYPYRAZINE 24683-00-9 3132 Green bell pepper, green peas, galbanum oil
ISOBUTYL 2-METHYLBUTYRATE 2445-67-2 Sweet fruity odor. Citrus and melon taste.
2-ISOBUTYL-4-METHYL-1,3-DIOXOLANE
2-ISOBUTYL-3-METHYLPYRAZINE 13925-06-9 3133 Green ; in sugar syrup.
2-ISOBUTYL-5-METHYLTHIAZOLE Tropical fruity, green, nut-like
ISOBUTYL 2-NAPHTHYL ETHER See Isobutoxynaphthalene
2-ISOBUTYLPYRAZINE
2-ISOBUTYLTHIAZOLE 18640-74-9 3134 Occurs in strong green tomato leaf
ISOEUGENOL 97-54-1 2468 Clove, spicy, woody
ISOEUGENYL PHENYLACETATE 120-24-1 2477 Vanilla, clove, honey odor, spicy, honey taste.
2-ISOPROPOXY-3(5)-METHYLPYRAZINE Mixture Sweet, fruity, green note
4-ISOPROPYLBENZALDEHYDE See Cuminaldehyde
ISOPROPYL BUTYRATE 638-11-9 2935 Fruity, pineapple odor, strawberry taste, used in fruit flavors.
ISOPROPYL CAPROATE(=Isopropyl hexanoate) 2311-46-8 2950 Sweet fruity and pineapple odor, berry-like taste; used in fruit flavors.
ISOPROPYL CINNAMATE 7780-06-5 2939
ISOPROPYL ISOBUTYRATE 617-50-5 2937 Fruity, pineapple odor and taste.
ISOPROPYL ISOVALERATE 32665-23-9 2961 Apple and pineapple odor and taste
2-ISOPROPYL-3-METHOXYPYRAZINE 25773-40-4 3358 Earthy, bell pepper, raw potato, galbanum.
2-ISOPROPYL-4-METHYL-1,3-DIOXOLANE
5-ISOPROPYL-2-METHYLPHENOL See Carvacrol
2-ISOPROPYL-4-METHYLTHIAZOLE 15679-13-7 3555 Tropical fruity, green, nut-like.
2-ISOPROPYLPYRAZINE Minty, green
2-ISOPROPYLPYRIDINE Musty, green, bell pepper.
Cis-JASMONE 488-10-8 3196 Very tenacious floral odor, jasmine, fruity.
Cis-JASMONOLACTONE 70851-61-5 Floral, warm, jasmine
2-KETOBUTYRIC ACID See 2-Oxobutyric acid
LAURYL ACETATE 112-66-3 Waxy, fruity odor, citrus taste.
LINALYL ACETATE 115-95-7 2636 Floral, fruity
LINALYL ANTHRANILATE 7149-26-0 2637 Orange-like odor and taste, used in grape, citrus, pineapple.
LINALYL CAPROATE(=Linalyl hexanoate) 7779-23-9 2643 Green, fruity odor, pineapple and pear taste, used in fruit flavors.
LINALYL ISOVALERATE 1118-27-0 2646 Fruity odor, apple taste, used in apple and peach flavors.
MALTOL See 3-Hydroxy-2-methyl-4-pyrone
MALTOL BUTYRATE Sweet strawberry-like odor.Berry flavors.
MALTOL ISOBUTYRATE 65416-14-0 3462 Sweet strawberry-like odor with creamy note.Berry flavors.
MALTOL PROPIONATE 68555-63-5 Sweet berry like odor and taste useful in strawberry.
MASSOIALACTONE 16400-72-9 3747 Coconut, lactone, sweet, creamy and fatty.Slight reminiscent celery note.
MELONAL See 2,6-Dimethyl-5-hepten-1-al
p-MENTHAN-3-ONE-8-THIOL See Thiomentone
MENTHOFURAN(4,5,6,7-Tetrahydro-3,6-dimethylbenzofuran) 494-90-6 3235 Musty, nutty, minty. Peppermint taste, used in mint flavors.
MENTHYL SALICYLATE 89-46-3
3-MERCAPTO-1-HEXANOL Identified in yellow passion fruit. Useful in tropical fruits flavor.
3-MERCAPTOHEXYL ACETATE Identified in yellow passion fruit. Useful in tropical fruits flavor.
2-MERCAPTOMETHYLPYRAZINE 3299 Roasted, in sugar syrup.
1-MERCAPTO-2-PROPANONE 55704-78-4 3450 Powerful, tenacious sweet odour. Used in cooked pork, roast pork flavours. Nature identical.
METHIONAL(3-Methylmercaptopropionaldehyde) 3268-49-3 2747 Onion and meat odor, cabbages taste.
METHIONOL(3-Methylthiopropanol) 505-10-2 3415 Soup odor and taste. Occurs in asparagus, tomato, apple.
2-METHOXY-4-METHYLPHENOL(=4-Methylguaiacol = creosol) 93-51-6 2671 Spicy, vanilla-like odor, used in rum, nut
2-METHOXY-3(5)(6)-METHYLPYRAZINE Mixture 68378-13-5 3183 Nutty, hazelnut, almond, peanut, earthy.
2-METHOXY-3-METHYLPYRAZINE 2847-30-5 Hazelnut, almond, peanut, earthy
5-METHOXY-2-METHYLTHIAZOLE 3192 Green, cabbagy, vegetable, sulfury.
4-(4-METHOXYPHENYL)-2-BUTANONE(= Anisyl acetone) 104-20-1 2672 Sweet floral and fruity odor, anise-like. 
2-METHOXY-3-n-PROPYLPYRAZINE Earthy, bell pepper, raw potato, galbanum
2-METHOXYPYRAZINE 3149-28-8 3302 Sweet, nutty
METHYL 3-ACETOXYHEXANOATE 77118-93-5 Fruity, green.
2-METHYL-2-BUTENAL(Tiglic aldehyde) 497-03-0 3407 Green, ethereal, anisic.
Trans-2-METHYL-2-BUTENOIC ACID See Tiglic acid
2-METHYLBUTYL 2-METHYLBUTYRATE 2445-78-5 3359 Fruity, apple, pineapple, berry.
METHYL 4-Tert-BUTYLPHENYLACETATE 3549-23-3 2690 Green, fruity, honey, woody, camphoraceous.
METHYL BUTYRATE 623-42-7 2693 Fruity, honey, pepper, coffee
2-METHYLBUTYRIC ACID 116-53-0 2695 Cheese odor and fruity taste.
METHYL CAPROATE 106-70-7 2708 Fruity, pineapple.
METHYL CAPRYLATE 111-11-5 2728 Winy, fruity, orange odor.
METHYLCYCLOPENTENOLONE 2700 Coffee, caramel, maple syrup
5H-5-METHYL-6,7-DIHYDROCYCLOPENTAPYRAZINE 23747-48-0 3306 Earthy, peanut, potato-like odor.Found in asparagus, potato, bread, beef, coffee, tea.
5-METHYLFURFURAL 620-02-0 2702 Sweet, spicy, warm odor, sweet caramel-like flavors.
METHYL FURFURYL DISULFIDE 57500-00-2 3362 Fruity, berry.
2-METHYL-3(5)(6)-FURFURYLTHIOPYRAZINE Mixture 65530-53-2 3189 Roasted coffee, cooked meat.
4-METHYLGUAIACOL See 2-Methoxy-4-methylphenol
METHYL HEPTANOATE 106-73-0 2705 Berry, fruity, green odor, green taste.
2-METHYLHEPTANOIC ACID 1188-02-9 2706 Cheese, butter, milk
5-METHYL-2-HEPTEN-4-ONE 81925-81-7 Roasted, hazelnut, buttery odor and taste. Mushroom taste.
2-METHYLHEXANOIC ACID 4536-23-6 3191 Fruity, cheese-like odor
5-METHYLHEXANOIC ACID 628-46-6 3572
METHYL Trans-2-HEXENOATE 32585-08-3 2709 Fruity odor, pineapple.
METHYL Trans-3-HEXENOATE 3364 Fruity odor
METHYL 3-HYDROXYHEXANOATE 21188-58-9 3508 Winy odor.
METHYL ISOBUTYRATE 547-63-7 2694 Fruity, rum odor and taste.
METHYL ISOVALERATE 556-24-1 2753 Fruity, apple.
METHYL METHYLANTHRANILATE 85-91-6 2718 Orange and mandarin-peel like odor
METHYL 2-METHYLBUTYRATE 868-57-5 2719 Fruity odor and taste in dilution. In fruit flavors
METHYL 2-METHYLPENTANOATE 2412-80-8 3707
METHYL 4-METHYLPENTANOATE 2412-80-8 2721 Pineapple, fruity.
METHYL 3-METHYLTHIOPROPIONATE 13532-18-8 2720 Occurs in pineapple, white wine
METHYL NICOTINATE(Methyl 3-pyridinecarboxylate) 93-60-7 3709 Found in absolute and headspace of Tuberose.Identified in Cupuacu fruit (Amazon Brazil), papaya, strawberry, guava.
METHYL NONANOATE See Methyl pelargonate
4-METHYLNONANOIC ACID 45019-28-1 3574 Heated lamb.
METHYL 2-NONENOATE 111-79-5 2725 Green, leafy, fruity.
4-METHYLOCTANOIC ACID 54947-74-9 3575 Fatty, musty. Heated lamb.
METHYL TRANS-2-OCTENOATE 2396-85-2 3712 Powerful fruity odor. Pear taste.
METHYL PELARGONATE(=Methyl nonanoate) 1731-84-6 2724 Wine and coconut odor, coconut taste.
2-METHYLPENTANOIC ACID(=2-Methylvaleric acid) 97-61-0 2754 Sour, cheese.
3-METHYLPENTANOIC ACID(=3-Methylvaleric acid) 105-43-1 3437 herbaceous
4-METHYLPENTANOIC ACID(4-Methylvaleric acid) 646-07-1 3463 Pungent, cheese.
METHIONAL(3-Methylmercaptopropionaldehyde) 623-36-9 3174 Powerful green odor. Onion and coffee flavors.
2-METHYL-2-PENTENOIC ACID 16957-70-3 3195 Fruity
5-METHYL-2-PHENYL-2-HEXENAL 21834-92-4 3199 Roasted hazelnut, cocoa
4-METHYL-2-PHENYL-2-PENTENAL 26643-91-4 3200 Honey, cocoa odor, chocolate taste
METHYL 3-PHENYLPROPIONATE 103-25-3 2741 Sweet fruity and floral odor and honey taste.
2-METHYL-6-PROPOXYPYRAZINE 67845-28-7 Green note
2-METHYL-4-PROPYL-1,3-OXATHIANE 67715-80-4 3578 Exotic fruity green note. Identified in yellow passion fruit.
2-METHYL-3-PROPYLPYRAZINE 15986-80-8 Nutty, in sugar syrup.
2-METHYLPYRAZINE 109-08-0 3309 Green, roasted, nutty. Chocolate, roasted peanuts, grilled chicken.
2-METHYLQUINOXALINE 7251-61-8
5-METHYLQUINOXALINE 13708-12-8 3203 Burnt, roasted, nutty, coffee.
5(6)-METHYLQUINOXALINE Mixture
6-METHYLQUINOXALINE
METHYL SORBATE 3714 Licorice and anise odor and taste.
2-METHYLTETRAHYDROFURAN-3-ONE 3188-00-9 3373
4-METHYLTHIAZOLE 693-95-8 3716 Nutty, green.
4-METHYL-5-THIAZOLEETHANOL See Sulfurol
4-METHYL-5-THIAZOLEETHANOL ACETATE See Sulfurol acetate
2-METHYL-2-THIAZOLINE 2346-00-1 Nutty, beefy, sulfureous, musty.
4-METHYLTHIO-2-BUTANONE 34047-39-7 3375 Sweet fruity, vegetative, potato, tomato.
2-METHYLTHIO-3-ETHYLPYRAZINE Strong roasted or cooked meat.
3-METHYLTHIO-1-HEXANOL 51755-66-9 3438 Green fatty sulfury note.Reminiscent of exotic fruity flavor identified in passion fruit.
3-METHYLTHIOHEXYL ACETATE 51755-85-2 3789 Useful in tropical fruits flavor. Nature identical. Identified in yellow passion fruit. Spicy, vegetative pungent. Tropical fruity sulfureous.
2-METHYLTHIO-3-ISOPROPYLPYRAZINE Strong roasted or cooked meat.
2-METHYLTHIO-3(5)-METHYLPYRAZINE Mixture 2882-20-4 3208 Strawy, in instant coffee; cabbage, in sugar syrup, cooked meat, vegetable, nutty, cracker.
2-METHYLTHIO-3-METHYLPYRAZINE 2882-20-4
2-METHYLTHIOPYRAZINE(= Pyrazinylmethyl sulfide) 3231 Sulfur ethereal
METHYL UNDECYL KETONE See 2-Tridecanone
METHYLVALERIC ACIDS See Methylpentanoic acids
4-METHYL-5-VINYLTHIAZOLE 1759-28-0 3313 Nut-like, cocoa extract, hazelnut.
NEROLIDOL 7212-44-4 2772 Woody, floral, green odor, used in perfumes.
NERYL ACETATE 141-12-8 Sweet floral rose-like odor
NERYL BUTYRATE 999-40-6 2774 Floral, sweet
NERYL ISOBUTYRATE 2345-24-8 2775 Rosy odor, used in floral perfumes.
Trans-2,trans-4-NONADIEN-1-AL 3212 Fatty odor, used in potato chips flavors.
Trans-2,Cis-6-NONADIEN-1-AL 557-48-2 3377 Green, vegetable, cucumber taste
Trans-2,Trans-6-NONADIEN-1-AL 17587-33-6 3766 Citrus green odor, orange peel taste.
Trans-2,Cis-6-NONADIEN-1-OL 7786-44-9 2780 Green herbaceous odor, cucumber and violet flower odor. Cucumber taste
Trans-2-NONEN-1-AL 2463-53-8 3213 Orris-like and citrusy odor
Cis-6-NONEN-1-AL 2277-19-2 3580 Extremely powerful melon odor.
1-NONEN-3-OL 21964-44-3 Creamy, green odor. Mushroom taste.
Cis-6-NONEN-1-OL 35854-86-5 3465 Powerful melon-like odor.
Gamma-OCTALACTONE 104-50-7 2796 Fruit flavors, coconut
3-OCTANOL 589-98-0 3581 Herbaceous odor.
Trans-2-OCTEN-1-AL 2363-89-5 3215 Green odor and taste, used in perfumes.
Trans-2-OCTENOIC ACID 1871-67-6 Musty, fruity and pleasant odor
1-OCTEN-3-OL 3191-86-4 2805 Mushroom odor
1-OCTEN-3-YL ACETATE 2442-10-6 3582 Fresh herbaceous odor with lavender and rosy note
3-OCTYL ACETATE 4864-61-3 3583 Rosy odor
OCTYL ACETATE 112-14-1 2806 Fruity, floral, herbaceous
OCTYL BUTYRATE 110-39-4 2807 Citrusy, green, herbaceous.
OCTYL CAPROATE
OCTYL ISOBUTYRATE 109-15-9 2808 Fruity and soapy odor and taste
OCTYL SALICYLATE(= 2-Ethylhexyl salicylate) 118-60-5
2-OXOBUTYRIC ACID(=2-Ketobutyric acid) 600-18-0 3723
Trans-2-PENTEN-1-AL 764-39-6 3218 Powerful apple odor, fruity taste. Used in fruit flavors.
4-PENTENOIC ACID 591-80-0 2843 Cheese.
1-PENTEN-3-OL 616-25-1 3584 Very powerful green odor.
2-PENTYLPYRIDINE 2294-76-0 3383 Nature-identical in beef, peanut. Fatty, tallowy-like.
L-PERILLALDEHYDE 2111-75-3 3557 Fatty, spicy, herbaceous odor.Used in perfume compositions.
2-PHENYL-2-BUTENAL 4411-83-9 3224 Occurs in cocoa, roasted hazelnuts, asparagus, tea.
PHENYL BUTYRATE
2-PHENYLETHYL ACETATE 103-45-7 2857 Sweet, honey, fruity, rose
2-PHENYLETHYL ANTHRANILATE 133-18-6 2859 Floral, fruity, honey, grape, sweet orange undertone.
2-PHENYLETHYL CAPROATE 6290-37-5 3221 Floral, woody, fruity, honey odor.
2-PHENYLETHYL CAPRYLATE 5457-70-5 3222 Fruity, floral, green
2-PHENYLETHYL 2-METHYLBUTYRATE 24817-51-4 3632 Sweet floral and fruity odor, slightly fruity taste.
2-PHENYLETHYL PROPIONATE 122-70-3
2-PHENYLETHYL TIGLATE 55719-85-2 2870 Sweet floral green odor, nutty taste
3-PHENYLPROPYL ISOBUTYRATE 103-58-2 2893 Spicy, melon odor, fruity, spicy taste
2-(3-PHENYLPROPYL)PYRIDINE 3751 Green, floral, minty, sweet, fruity.
PIPERONYL ALCOHOL 495-76-1 Sweet odor, reminiscent of vanilla
2-PROPYL-3,5(3,6)-DIMETHYLPYRAZINEMixture Hazelnut
3-PROPYLIDENEPHTHALIDE 17369-59-4 2952 Spicy, herbaceous, useful in spice flavors.
2-n-PROPYLPYRAZINE Green, vegetable.
3-PROPYLPYRIDINE
2-PROPYLTHIAZOLE 98-96-4 Green, herby, nutty.
PYRAZINE 290-37-9 Pungent, sweet, corn-like, roasted hazelnuts.
PYRAZINE ETHANETHIOL 35250-53-4 3230 Meaty, cabbage, sulfurous.
PYRIDINE 110-86-1 2932 Powerful fish-like aroma, seafood flavors, smoke flavors, chocolate.Sour, putrid, fishy.
PYRIDINE-2-METHANETHIOL 2044-73-7 3232 Pyridine aroma, prickly taste on tongue, smoke flavors.Popcorn, nutty, caramel, cereal.
PYRROLE 109-97-7 3386 Sweet sickening odor ; sweet taste, fishy.In tobacco flavors.
QUINOXALINE 91-19-0
Trans-SABINENE HYDRATE See 4-Thujanol
SAFRANAL(=2,6,6-Trimethylcyclohexa-1,3-dienyl-methanal) 116-26-7 3389 Phenolic, camphoreous, herbaceous and woody. Saffron odor and taste.
SULFUROL(4-Methyl-5-thiazoleethanol) 137-00-8 3204 Occurs in cocoa, beef, peanut, beer, cognac
SULFUROL ACETATE(4-Methyl-5-thiazoleethanol acetate) 656-53-1 3205 Beefy
TANGERINOL
5,6,7,8-TETRAHYDROQUINOXALINE 34413-35-9 3321 Cheese odor. Cocoa, coffee, nuts.
TETRAMETHYLPYRAZINE 1124-11-4 3237 Fermented soybeans, lard.
THIAZOLE 288-47-1 3615 Pyridine-like, nutty, meaty
THIOMENTHONE(p-menthan-3-one-8-thiol) 38462-22-5 3177 Strong and tenacious powerful odour. Catty note of black currant bud.Constituent of buchu leaf oil.
4-THUJANOL(=Trans-sabinene hydrate) 546-79-2 3239 Spicy taste, used in pepper.
THYMOL 89-83-8 3066 Burnt, smoky, woody
TIGLIC ACID(=trans-2-methyl-2-butenoic acid) 80-59-1 3599 Sweet, warm, spicy odor.
TIGLIC ALDEHYDE See 2-Methyl-2-butenal
2-TRIDECANONE(Methyl undecyl ketone) 593-08-8 3388 Creamy, milky, herbaceous, spicy. Waxy nutty odor, coconut taste.
Trans-2-TRIDECEN-1-AL 7774-82-5 3082 Citrus and orange taste; tangerine odor.
2,3,5-TRIMETHYLPYRAZINE 14667-55-1 3244 Baked potato, roasted nuts, grassy, roasted hazelnuts, shrimp, cheese.
2,4,5-TRIMETHYLTHIAZOLE 13623-11-5 3325 Occurs in potato, coffee, cocoa, hazelnut, dark chocolate.
Gamma-UNDECALACTONE 104-67-6 3091 Musty, fruity, peach
2-UNDECANONE 112-12-9 3093 Citrus, rose odor, fatty, fruity taste.
1,3,5-UNDECATRIENE 16356-11-9 3795 Green, melon, pineapple, fruity odor.
VANILLIC ACID(4-hydroxy-3-methoxybenzoic acid) 121-34-6
VANILLIN ACETATE See Acetyl vanillin
VANILLIN PROPYLENEGLYCOL ACETAL 68527-74-2 Vanillin aroma
VANILLYL ACETONE See Zingerone
VANILLYL ALCOHOL(4-hydroxy-3-methoxybenzyl alcohol) 498-00-0 3737 Sweet balsamic odor.
VANILLYLIDENE ACETONE=4-(4-hydroxy-3-methoxyphenyl)-3-buten-2-one 1080-12-2 3738 Creamy, vanilla, balsamic.
2-VINYLPYRAZINE Nutty, in beef, coffee.
WHISKY LACTONE 39212-23-2 Winy cocoa odor and taste
ZINGERONE(= Vanillylacetone) 122-48-5 3124 Sweet vanilla, balsamic, spicy.


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