131 Results for "

aroma

" in MedChemExpress (MCE) Product Catalog:
Products (131)

131 Results for "aroma" in MCE Product Catalog:

6
6 Publications Verification
Cat. No.: HY-N7560
CAS No.: 116-26-7
Safranal is an orally active main component of Saffron (Crocus sativus) and is responsible for the unique aroma of this spice. Safranal has neuroprotective and anti-inflammatory effects and has the potential for Parkinson’s disease research .
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Cat. No.: HY-N10013
CAS No.: 23726-91-2
β-Damascone is an aroma active rice volatile and is widely used in perfume compositions. β-Damascone has also received certain attention as a potential cancer chemopreventive and a mosquito and muscoid insecticide .
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Cat. No.: HY-145731
CAS No.: 34393-18-5
Synonyms: Fru-Leu
Fructose-leucine (Fru-Leu) is an Amadori compound that can be found in tobacco and is a precursor of aroma formed during the early stages of the Maillard reaction .
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Cat. No.: HY-N7435
CAS No.: 54814-64-1
Synonyms: (±)-Massoia lactone
Massoia lactone ((±)-Massoia lactone) is a natural lactone-based biosurfactant with antifungal (fungal), antibiofilm, and cytotoxic activities. Massoia lactone inhibits fungal hyphal growth and spore germination, and induces fungal cell necrosis by forming membrane pores, reducing ergosterol, elevating ROS, and causing leakage of intracellular components. Massoia lactone inhibits the viability and proliferation of tumor cells. Massoia lactone degrades the extracellular polymeric substances of polymicrobial biofilms, penetrates the biofilm matrix, inhibits the growth of planktonic oral bacteria (bacterial), and reduces surface tension through its amphiphilic properties. Massoia lactone is a low-toxicity, biodegradable food additive with a coconut cream aroma, which can be used for flavor improvement and also serves as a quality control marker for Cs-4 mycelium. Massoia lactone can be used for research on Fusarium head blight, malignant tumors, and oral polymicrobial biofilm-associated dental diseases .
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Cat. No.: HY-Y0313
CAS No.: 123-08-0
p-Hydroxybenzaldehyde is a one of the major components in vanilla aroma, with antagonistic effect on GABAA receptor of the α1β2γ2S subtype at high concentrations.
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Cat. No.: HY-W012995
CAS No.: 821-41-0
5-Hexen-1-ol, is an aromatic substance with aromas similar to substances such as herbs, tea and citrus. Therefore, it is usually used in the food, fragrance and perfume industries, and is widely used in the preparation of various food flavors, fragrances, taste flavoring agents, essential oils and cosmetics and other products.
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Cat. No.: HY-N7093
CAS No.: 3658-77-3
Synonyms: Strawberry furanone
Furaneol is mainly isolated from American grape (Vitis labrusca) and its hybrid grape. Furaneol is an important aroma compound in fruits and contribute to the strawberry-like note in some wines .
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Cat. No.: HY-W041301
CAS No.: 15356-74-8
(±)-Dihydroactinidiolide is the dextrorotatory form of Dihydroactinidiolide (HY-107805). (±)-Dihydroactinidiolide has a strong, pleasant musky, tea-like and tobacco-like aroma and is mainly found in black tea, tobacco and fruits. (±)-Dihydroactinidiolide has antioxidant activity and can be derived from β-carotene.or light adaptation in Arabidopsis .
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Cat. No.: HY-N7105
CAS No.: 706-14-9
γ-Decalactone is a natural flavoring substance with the fruity aroma of juicy peaches. γ-Decalactone can be used as a food additive .
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Cat. No.: HY-N1384
CAS No.: 6790-58-5
Ambroxide is a naturally occurring terpenoid. Ambroxide is one of the key constituents of ambergris. Ambroxide is used in the manufacture of high-end perfumes to improve the aroma quality and fragrance lasting time of perfumes .
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Cat. No.: HY-W015695
CAS No.: 137-00-8
4-Methyl-5-thiazoleethanol is a natural sulfur-containing flavor compound with the aroma of beef and nuts. In addition, the composite material prepared by modifying graphene oxide with 4-Methyl-5-thiazoleethanol through a one-step esterification reaction can selectively adsorb copper ions (Cu 2+) in aqueous solutions .
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Cat. No.: HY-128371
CAS No.: 4536-23-6
Purity:  ≥98.0%
Research Areas:  

Others

2-Methylhexanoic acid is a saturated branched-chain carboxylic acid with a strong "fatty" or "oily" odor. At high concentrations, it is often described as having the smell of lard, chicken fat or sweat; when diluted, it exhibits a dairy, cream or cheese aroma. Therefore, it is commonly used in the formulation of milk, meat (pork/chicken) and baked food flavors. 2-Methylhexanoic acid occurs naturally in fresh apples, cheese, grape brandy, lamb, potatoes and tea .
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Cat. No.: HY-W013616
CAS No.: 626-77-7
Propyl hexanoate is an ester compound obtained by the reaction of propanol and hexanoic acid. It has a fruity aroma and is commonly used as a flavoring agent in various foods such as baked goods, beverages and desserts. Propyl hexanoate is also used as a fragrance ingredient in the production of perfume and personal care products. Furthermore, it has applications in industrial settings, for example in the production of solvents and plasticizers.
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Cat. No.: HY-W038287
CAS No.: 95-21-6
2-Methylbenzoxazole is a benzoxazole-type food flavor. 2-Methylbenzoxazole has phenolic, sweet, tobacco, and roasted meat aroma characteristics. 2-Methylbenzoxazole can be isolated from coffee, candy, cheese, and milk. 2-Methylbenzoxazole acts as a monodentate O-bonded ligand through the oxygen atom in Pd (II) and Pt (II) complexes .
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Cat. No.: HY-34439
CAS No.: 123-32-0
Synonyms: NSC 49139
2,5-Dimethylpyrazine (NSC 49139) is a flavor compound. 2,5-Dimethylpyrazine forms in baked foods. It can also be produced by Bacillus subtilis via microbial mechanisms. 2,5-Dimethylpyrazine imparts baking, nutty, earthy, and cocoa-like aroma characteristics to heated foods. In fully fired oolong tea, 2,5-Dimethylpyrazine exhibits a roasted peanut flavor .
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Cat. No.: HY-W111375
CAS No.: 1576-87-0
(E)-Pent-2-enal has a pungent fruity odor. This compound is commonly used in the flavor and fragrance industry because of its strong aroma, often described as fresh and green. Furthermore, (E)-Pent-2-enal can be used as an intermediate in the synthesis of various organic compounds, including pharmaceuticals and agrochemicals. Its unique chemical properties make it an important ingredient in many commercial products, including perfumes, air fresheners and cleaners.
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Cat. No.: HY-N2583
CAS No.: 125-12-2
Isobornyl acetate is a compound with an aroma. Isobornyl acetate can be used as a food additive for food flavoring. Isobornyl acetate can also be used as a fragrance in products such as perfumes, cosmetics, and detergents .
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Cat. No.: HY-N0308
CAS No.: 112-14-1
Octyl acetate is an orally active aliphatic ester. Octyl acetate has certain antioxidant properties. Octyl acetate contributes to the formation of fruit aroma and affects the flavor of fruits such as strawberries. Octyl acetate can be used in the research of malignant melanoma, colon cancer and breast cancer .
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Cat. No.: HY-Y0024
CAS No.: 100-06-1
4-Methoxyacetophenone is a versatile aromatic ketone that is widely used in the synthesis of various organic compounds. 4-Methoxyacetophenone has a pleasant aroma and can be used to create scents. 4-Methoxyacetophenone can also be used to make dyes and pigments .
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Cat. No.: HY-129623
CAS No.: 123-29-5
Purity:  ≥98.0%
Ethyl nonanoate is an orally active medium-chain fatty acid ethyl ester and aroma compound present in Laimao baijiu, cachaca, and distilled spirits. Ethyl nonanoate is catalytically converted to azelaic acid as a nonanoic acid precursor derivative with cytotoxicity. Ethyl nonanoate is used as a food flavoring agent. Ethyl nonanoate exhibits antifungal activity .
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