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Molecule of the Month: 5-Isopropyl-2-methylphenol

Organoleptic profile and application areas.

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Natural Advantage's 2-Isopropyl-5-methyl-2-hexenal

This material occurs naturally in cocoa and has a very woody, chocolate aroma.

2 Isopropyl 5 Methyl 2 Hexenal

Natural Advantage, LLC's 2-Isopropyl-5-Methyl-2-Hexenal

cumene2

1-(4-Isopropyl cyclohexyl) ethanol from Cumene in Two Steps

Due to its stability, this material finds use in a large number of products in the fragrance industry.

Fragrant Esters of 3-Cyclohexylbutanoic Acid

Thus, the acid is not too easily available, but remarkable fragrant properties of its esters raise the interest in its production. The first four stages of its synthesis have been described previously. Prin’s reaction of α-methylstyrene with formaldehyde yields 4-methyl-4-phenyl-1,3-dioxane.

5.7-Dihydro-2-methylthieno (3,4-d) Pyrimidine

The material from CTC Organics has savory and confectionary applications.

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MilliporeSigma's S-Isopropyl-3-methylbut-2-enethioate ≥95%, FG

Fragrant Esters of 3-Cyclohexyl-1-propanol and 3-Cyclohexyl-1-butanol

Preparation and fragrance properties of some esters of 3-cyclohexyl-1-propanol and 3-cyclohexyl-1-butanol are described in this study. The compounds reported in this study possess interesting fragrant properties and may enrich the assortment of synthetic fragrant compounds used in perfumev industry

dairy4

Flavor Bites: 5-Hydroxy 2-decenoic acid delta lactone

Otherwise known as massoi lactone—the key flavor component of massoi bark oil—5-hydroxy 2-decenoic acid delta lactone is known for adding a creamy note in more than just dairy flavors.

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Natural Advantage's 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone

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Flavor Bites: 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone

Similar to the profile of Furaneol, this ingredient provides a “candy” note in a variety of berry, tropical fruit and brown flavor applications.

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Natural Advantage's 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone

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2-Ethyl-4-Hydroxy-5-Methyl-3(2H)-Furanone from Natural Advantage

This naturally occurring ingredient can be described as sweet and sugar-like and has brown and caramellic properties.

Natural Advantage October

Natural Advantage, LLC's 2-Ethyl-4-Hydroxy-5-Methyl-3(2H)-Furanone

5-Methyl-2-phenyl-2-hexenal

This cocoa bean component is key in chocolate, coffee and more.

5-Butyl-4-methyloxolan-2-one

This material offers oak flavor versatility in alcoholic drinks, dairy and sweet flavorings

Natural 5-Methyl-2-phenylhex-2-enal

Naturally occuring in foods such as cocoa, malt and roasted peanuts, this Natural Advantage materials offers rich, brown and cocoa bean flavors.

5-Methyl-2-hepten-4-one

For fragrance and flavor applications, this Fontarôme Chemical material can feature a cocoa taste.

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