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Methional synonyms 3-(methylthio)propionaldehyde, 4-thiapentanal, beta-methiopropionaldehyde, beta-(methyl mercapto) propionaldehyde,3-methyl mercaptopropyl aldehyde, 3-(methylthio) propanal
occurrence reportedly occurs in asparagus, beer, bread, cheese, cheddar cheese, gorgonzola cheese, chicken, cooked chicken, macadamia nuts, mushroom, peanuts, potato, baked potato, potato chips
organoleptic odour/ taste : vegetable, sulfurous potato, tomato, earthy vegetable, creamy, mold ripened cheeses, onion, beefy brothy and egg and seafood nuances musty tomato, potato, vegetative, mold ripened cheeses, onion, beefy brothy, egg and seafood nuances
reported uses. as a flavour ingredient : finds use in bread white bread, cabbage, cheese, ghee, butter, fruit tropical fruit, meat, mushroom, nut macadamia, nut, peanut, onion, potato, potato chips, seafood, tomato
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1-FURFURYLPYRROLE 1.Synonyms: N-Furfurylpyrrole, 1-(2-Furanylmethyl)-1H-pyrrole
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2-Acetyl-3-Methylpyrazine Synonyms 2-Methyl-3-acetylpyrazine
Occurence Reportedly occurs in cocoa, coffee, Potato
Organoleptic Odour/ Taste : Cocoa, Potato chips like Reported uses. As a flavour ingredient : Baked goods, Frozen dairy, Meat products, Soft candy, Gelatin & pudding, Gravies, Non-alcoholic beverages
Recommended use level Baked goods 10 ppm
Frozen dairy 10 ppm
Meat products 10 ppm
Soft candy 10 ppm Gelatin, pudding 10 ppm Gravies 10 ppm Non-alcoholic beverages 10 ppm Appearance Colourless to yellow clear liquid Assay 99.0% min. Boiling point 1mm 49 - 50o C Specific gravity at 20o C 1.1050 - 1.1150 Refractive index n20 D 1.5230 - 1.5330 Flash point (CC) 92o C Odour threshold Not available Solubility Soluble in propylene glycol, acetone, chloroform, tolune etc. Stability Stable ordinarily for two years Storage Should
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2-Acetylpyrazine Synonyms Methylpyrazinyl ketone Natural Occurrence Reportedly occurs in nuts like peanuts, filberts, popcorn
Organoleptic Odour/Taste : Flavour reminiscent of popcorn Reported uses As a flavour ingredient in frozen dairy products, baked goods, soft candy, peanuts, meat products, gelatin, puddings, cocoa, coffee, potato chips, alcoholic beverages, non-alcoholic beverages and most of the popcorn-like flavours.
Recommended use level Baked goods 4.25 ppm
Frozen dairy
7.28 ppm
Meat products
1.25 ppm
Soft candy
4.25 ppm
Gelatin, pudding
1.00 ppm
Non-alcoholic beverages 1.18 ppm
Alcoholic beverages 1.00 ppm
Appearance White to off-white crystalline solid Assay 99.0% min. Melting point 78-80o C Specific gravity at 200 C - Refractive index n20 D - Flash point (CC) >99o C Odour threshold 0.168 ng/l air Solubility Soluble
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2-Ethyl-3-Methylpyrazine Synonyms 3-Ethyl-2-methylpyrazine Natural Occurrence Reportedly occurs in bakery products, roasted barley, coffee, peanuts, pecans, filberts, potato products, soy products etc. Organoleptic Odour/ Taste : Nutty, strong, raw potato, roasted, earthy Reported uses As a flavour ingredient in nutty flavours. Also, in a large variety of roasted flavours like cocoa, coffee, meat, peanuts, in baked products, alcoholic and non-alcoholic beverages, in tobacco flavours etc. Recommended use level Baked goods
6.96 ppm
Frozen dairy
3.35 ppm
Meat products
3.00 ppm Soft candy
5.47 ppm
Gelatin, pudding
3.40 ppm
Non-alcoholic beverages
2.42 ppm
Gravies
1.00 ppm
Appearance Colourless clear liquid. Assay 99.0% min. Boiling point 169 - 171o C Specific gravity at 20o C 0.982 - 0.9992 Refractive index n20 D 1.5030-1.5040 Flash point (CC) 57-22o C Odour threshold 130 ppb in water Solubility Soluble in 50% alcohol, propylene glycol, toluene, ether etc.
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2-Methoxy-3-Methylpyrazine Synonyms 3-Methoxy-2-methylpyrazine Natural Occurrence Reportedly occurs in baked goods, frozen dairy, meat products, soft candy, gelatin, pudding, non-alcoholic beverages, alcoholic beverages, etc. Organoleptic Odour/ Taste : Nutty, characteristic of hazelnut, almond and peanut. Reported uses. As a flavour ingredient in bakery products, roasted barley, cocoa products, roasted coffee, dairy products, meat, peanuts, pecans, filberts, popcorn, potato products, rum, whisky, soy products, a volatile component in roasted filberts and in potato chips, Recommended use level Baked goods 6 ppm
Frozen dairy
5 ppm
Meat products
2 ppm
Soft candy
6 ppm
Gelatin, Pudding
6 ppm
Nonalcoholic beverages
1 ppm Alcoholic beverages
1 ppm Appearance Colorless to slightly yellow liquid. Assay 99.0% min. Boiling point 159 - 1600 C Specific gravity at 20o C 1.0800 - 1.0900 Refractive index n20 D 1.5050 - 1.5090 Flash point (CC) 550 C Odour threshold 1000 ppb in water. Product Code: SA-019
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2-Methylpyrazine Synonyms 2-Methyl-1,4-diazine, Methylpyrazine
Occurrence Reportedly occurs in Cocoa, Coffee, Peanuts, Pecans, Filberts, Potato and Soy products.
Organoleptic Odour/ Taste : Nutty having green note Reported uses. As a flavour ingredient : Baked goods, Frozen dairy products, Meat products, Soft candy, Gelatin & pudding, Alcoholic and Non-alcoholic beverages
Recommended use level Baked goods 10 ppm
Dairy products 10 ppm
Meat products 10 ppm
Soft candy 10 ppm Gelatin & pudding 10 ppm Alcoholic beverages 10 ppm Non-alcoholic beverages 10 ppm Appearance Clear colourless liquid Assay 99.0% min. Boiling point 136 - 137o C Specific gravity at 20o C 1.0220 - 1.0320 Refractive index n20 D 1.5000 - 1.5100 Flash point (CC) 50o C Odour threshold Not available Solubility Soluble in propylene glycol, acetone, chloroform, toluene etc. Stability Stable ordinarily for two years Product Code: SA-013
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4-Methyl-5-Thiazoleethanol Synonyms Sulfurol, 5-(2-Hyroxyethyl)-3-methylthiazole
Occurrence Reportedly occurs in Cocoa, Cooked beef, Roasted peanuts, Beer, Cognac, etc.
Organoleptic Odour/ Taste : Fresh beef and dairy products, Sweet, Creamy, Roasted grams Reported uses. As a flavour ingredient : Baked goods, Dairy products, Soft candy, Gelatin, Pudding, Chewing gum
As a fragrance ingredients : Finds use in Sandal, Lilac, Fougere etc. type of fragrances
Recommended use level Baked goods 55 ppm
Dairy products 55 ppm
Soft candy 55 ppm
Gelatin, pudding 55 ppm Chewing gum 55 ppm Appearance Colourless to light yellow clear liquid Assay 99.0% min. Boiling point 279-281o C Specific gravity at 20o C 1.1920 - 1.2020 Refractive index n20 D 1.5460 - 1.5560 Flash point (CC) > 90o C Odour threshold 55 ppm Solubility Soluble in propylene glycol, acetone, chloroform, tolune etc. Stability Stable ordinarily for two years Storage Should preferably stored in air-tight containe
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4-Methylthiazole Synonyms 4-Methyl thiazole
Occurrence Reportedly occurs in Roasted peanuts, Coffee, Cooked beef, pork, Asparagus, etc.
Organoleptic Odour/ Taste : Pungent, Vegetable like Reported uses As a flavour ingredient : Baked goods, Dairy products, Meat products, Alcoholic and Non-alcoholic beverages
Recommended use level Baked goods 55 ppm
Dairy products 55 ppm
Meat products 60 ppm
Alcoholic beverages 10 ppm Non-alcoholic beverages 55 ppm Appearance Colourless to light yellow clear liquid Assay 99.0% min. Boiling point 133 - 134o C Specific gravity at 20o C 1.1120 - 1.1220 Refractive index n20 D 1.5200 - 1.5300 Flash point (CC) 32o C Odour threshold Not available Solubility Soluble in propylene glycol, acetone, chloroform, tolune etc. Stability Stable ordinarily for two years Storage Should preferably stored in air-tight containers and kept away from sunlight. May turn dark on exposure to light. Regulatory st
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4-Methylthiazoleethanol Acetate Synonyms Sulfurol acetate, 4-Methyl-5-thiazoleethanyl acetate, 2-(4-methyl thiazol-5-yl) ethyl acetate, 4-methyl-5-beta-acetoxyethyl thiazole
Occurrence Not found in nature
Organoleptic Odour/ Taste : Meaty, Beef juice, Beef gravy, Brothy, Bready and chicken note Reported uses. As a flavour ingredient : Beef, Roasted beef, Bread, Dairy products, Ham
Recommended use level Baked goods 55 ppm
Beef 55 ppm
Roasted beef 55 ppm
Dairy products 55 ppm Appearance Colourless to yellow clear viscous liquid Assay 99.0% min. Boiling point 259 - 260o C Specific gravity at 25o C 1.1600 - 1.1700 Refractive index n20 D 1.5050 - 1.5120 Flash point (CC) > 90o C Odour threshold Not available Solubility Soluble in propylene glycol, acetone, chloroform, tolune etc. Stability Stable ordinarily for two years Storage Should preferably stored in air-tight containers and kept away from sunlight. May turn dark on exposure to light. Regulatory status Product Code: SA-010
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FURFURYLMERCAPTAN 1.Synonyms: 2-Furanmethanethiol
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Furfuraldehyde Synonyms 2-Furfuraldehyde, Furfural
Occurrence Reportedly occurs in fruits, vegetables, cocoa, coffee, cranberry, etc.
Organoleptic Odour/ Taste : Almond, Caramel, Sweet, Woody Reported uses. As a flavour ingredient : Baked goods, Cocoa, Coffee, Ice-creams, Candy, Dairy products, Meat, Alcoholic beverages, Non-alcoholic beverages etc.
As a fragrance ingredient : Finds use in Woody or Caramel note fragrances at very low usage level (0.01 – 0.05%) of the formulations
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Furfuryl Alcohol Synonyms 2-Furylmethanol, 2-Furancarbinol
Occurrence Reportedly occurs in fruits, vegetables, cocoa, coffee, carnberry, etc.
Organoleptic Odour/ Taste : Almond, Caramel, Sweet, Woody Reported uses. As a flavour ingredient : Baked goods, Cocoa, Coffee, Ice-creams, Candy, Dairy products, Meat, Alcoholic beverages, Non-alcoholic beverages etc.
As a fragrance ingredient : Finds use in Woody or Caramel note fragrances at the very low usage level (0.01 – 0.05%) of the formulations
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Furfuryl Thioacetate Synonyms Ethanthioic acid S-(2-furanylmethyl)ester, S-(2-Furfuryl)-ethanthioate, S-(2-Furanylmethyl)ester ethanethioic acid
Occurrence Reportedly occurs in coffee
Organoleptic Odour/ Taste : Sulfurous, Sulfury burnt, Roasted nutty and coffee; Roasted, Alliaceous, Garlic, Coffee, Meaty, Savory Reported uses. As a flavour ingredient : Bacon, Coffee, Roasted coffee, Garlic, Mustard, Nuts, Onion
Recommended use level Nutty flavours 2 ppm
Roasted flavours 2 ppm
Cocoa, coffee, chocolate 2 ppm
Appearance Yellow to amber to reddish brown liquid Assay 99.0% min. Boiling point 211 - 212o C Specific gravity at 20o C 1.1550 - 1.1630 Refractive index n20 D 1.5230 - 1.5290 Flash point (CC) 92o C Odour threshold Not available Solubility Soluble in propylene glycol, acetone, chloroform, tolune etc. Stability Stable ordinarily for two years Storage Should preferably be stored in air-tight containers and kept away from sunlight. May turn dark on exposure to light.
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Furfurylidene Acetone Synonyms Furfural acetone, 4-(2-Furanyl)-3-buten-2-one, 4-(2-Furyl) but-3-en-2-one, 4-(2-Furyl)-3-buten-2-one
Occurrence Reportedly occurs in cocoa, coffee, rum etc.
Organoleptic Odour/ Taste : Sweet, Nutty, Powdery, Creamy, Spicy, Warm, Balsam, Cinnamon Reported uses. As a flavour ingredient : Almonds, Anise, Bananas, Cherry, Cinnamon, Cloves, Coffee, Cola, Heliotrope, Nuts, Palms, Raisins, Rootbeer, Rum, Spice, Vanilla etc.
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Furfurylmercaptan Synonyms 2-Furanmethanethiol Occurrence Reportedly occurs in cocoa, cooked beef and chicken, etc.
Organoleptic Odour/ Taste : Strong irritant odour, coffee flavour Reported uses. As a flavour ingredient : Baked goods, Ice-cream, Candy, Gelatin, Puddings, Alcoholic-beverages, Non-alcoholic beverages
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Furfurylthio-3-Methylpyrazine Synonyms 2-Methyl-3,5 or 6-furfurylthiopyrazine
Occurence Reportedly occurs in coffee
Organoleptic Appearance : Pale amber to reddish brown clear liquid Reported uses. As a flavour ingredient : Baked goods, Roasted nut, Nutty, Coffee, Cocoa, Dairy products, Alcoholic beverages, Non-alcoholic beverages, Snacks
Recommended use level Baked goods 2 ppm
Nutty flavours 2 ppm
Roasted flavours 2 ppm
Cocoa, coffee, chocolate 2 ppm
Dairy products 2 ppm
Alcoholic beverages 1 ppm
Non-alcoholic beverages 2 ppm
Assay 99.0%
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