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N-Butyl cinnamate CAS 538-65-8
N-Butyl cinnamate is usually used as a component of spices and essences.
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(E)-2-Octenal CAS 2548-87-0
(E)-2-Octenal is an excellent modifier for floral scents.
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Diethyl disulfide CAS 110-81-6
Diethyl disulfide CAS 110-81-6 is insoluble in water but readily soluble in organic solvents.
Diethyl disulfide used as an intermediate in organic synthesis.
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Cinnamyl Propionate CAS 103-56-0
Cinnamyl Propionate CAS 103-56-0
Colorless to pale yellow liquid, almost insoluble in water, propylene glycol and glycerol, miscible with ether, chloroform and most non-volatile oils.
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Isoamyl butyrate CAS 106-27-4
Isoamyl butyrate is widely used in the formulation of various edible flavorings for fruit juices, such as apricot, banana, pear, apple and other types.
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Neopentyl glycol diacrylate CAS 2223-82-7
Neopentyl glycol diacrylate is used as an active diluent in radiation-cured coatings, inks, adhesives and photosensitive resin printing plates.
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Curcuma oil CAS 8024-37-1
Curcuma oil Blend edible flavorings.
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Benzyl Isobutyrate CAS 103-28-6
Benzyl Isobutyrate is mainly used for blending flavors of types such as snakeberry and strawberry.
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Furfuryl mercaptan CAS 98-02-2
Furfuryl mercaptan Used in coffee, chocolate, tobacco, etc.
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Hexanal CAS 66-25-1
Hexanal CAS 66-25-1 is mainly used for preparing apple and tomato flavorings.
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Methyl eugenol CAS 93-15-2
Methyl eugenol can be used as an enhancer for the aroma of cloves.
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Alpha-Angelica lactone CAS 591-12-8
Alpha-Angelica lactone is used as a spice.
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