7 Results for "

characteristic aroma compounds

" in MedChemExpress (MCE) Product Catalog:
Products (7)

7 Results for "characteristic aroma compounds" in MCE Product Catalog:

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-W009708
CAS No.: 28588-75-2
Bis (2-methyl-3-furyl) disulfide is a meat-characteristic aroma compound that binds to oral mucins. Bis (2-methyl-3-furyl) disulfide interacts with oral mucins via hydrogen bonding, hydrophobic interactions and van der Waals forces to form stable spontaneous 1:1 complexes, and the interaction strength varies with pH. Bis (2-methyl-3-furyl) disulfide contributes to the production of unique meat aroma and flavor, and its binding to oral mucins alters aroma perception .
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Cat. No.: HY-W087919
CAS No.: 3857-25-8
5-Methyl-2-furanmethanol is a caramel flavor compound with an odor threshold of 0.10 mg/kg. 5-Methyl-2-furanmethanol carries a characteristic caramel, bread-like aroma. 5-Methyl-2-furanmethanol can be used in research on cosmetics and flavorings .
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Cat. No.: HY-W747972
CAS No.: 4440-65-7
Hydrosorbaldehyde is a green leaf volatile and also the main contributor to the fresh, grassy aroma of tea leaves. Hydrosorbaldehyde undergoes irreversible conversion to (E)-2-hexenal via (Z)-3:(E)-2-hexenal isomerase (CsHI). Hydrosorbaldehyde plays a key role in protecting plants against biotic stresses (such as pathogens and insects) and acting as a signaling chemical .
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Cat. No.: HY-W009708R
CAS No.: 28588-75-2
Bis(2-methyl-3-furyl)disulfide (Standard) is the analytical standard of Bis(2-methyl-3-furyl)disulfide. This product is used for research and analytical applications. Bis(2-methyl-3-furyl)disulfide is a meat flavor characteristic aroma compound that can bind to oral mucin. Bis(2-methyl-3-furyl)disulfide can interact with oral mucin through hydrogen bonds, hydrophobic interactions, and van der Waals forces to form a stable spontaneous 1:1 complex, and the interaction intensity varies with pH. Bis(2-methyl-3-furyl)disulfide helps to produce unique meat aroma and flavor, and its binding to oral mucin will change the perception of aroma.
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Cat. No.: HY-L241
674 compounds

Chinese Baijiu is one of the oldest alcoholic beverages in the world, with a history of over 2,000 years. It can be classified into 12 aroma types based on its fragrance and flavor characteristics. The specific flavor profile of Baijiu is determined by the composition and concentration of certain compounds. These trace compounds, present in low concentrations yet rich in esters, alcohols, acids, lactones, aldehydes, ketones, acetals, alkenes, and others, significantly influence the flavor of Baijiu. Additionally, some active components in Baijiu possess antioxidant properties, and moderate consumption may help reduce the risk of cardiovascular diseases, dementia, and insulin resistance. Therefore, studying the chemical composition of Baijiu is crucial for promoting its fermentation process and enhancing its flavor and quality.

MCE has compiled included 674 Chinese Baijiu components, which can be used for drug development, Baijiu fermentation, and research related to Baijiu flavor and aroma.

Cat. No.: HY-W087919R
CAS No.: 3857-25-8
5-Methyl-2-furanmethanol (Standard) is the analytical standard of 5-Methyl-2-furanmethanol (HY-W087919). This product is intended for research and analytical applications. 5-Methyl-2-furanmethanol is a caramel flavor compound with an odor threshold of 0.10 mg/kg. 5-Methyl-2-furanmethanol carries a characteristic caramel, bread-like aroma. 5-Methyl-2-furanmethanol can be used in research on cosmetics and flavorings .
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