CAS:40527-42-2
Molecular Formula:C12H16O4
Brief Introduction
Jasmonaldehyde two acetal can be used in daily flavoring formulations.
CAS:53219-21-9
Molecular Formula:C10H20O
Alias
More Information
Dihydro Myrcene Alcohol; 2-Methyl-6-Methylene-2-Octanol; 2-Methyl-6-Methylenoct-7-En-Ol,Dihydroderivat; 2-Methyl-6-Methylene-7-Octen-2-Odihydroderiv; 2-Methyl-6-Methylenoct-7-En-Ol, Dihydroderivat; 2-Methyl-6-Methylideneoctan-2-Ol; (R)-2,6-Dimethyl-7-Octen-2-Ol; 7-Octen-2-Ol,2-Methyl-6-Methylene-,Dihydroderiv
Brief Introduction
This product is a flavor, used for daily chemical and soap flavor preparation.
CAS:5413-60-5
Molecular Formula:C12H16O2
Alias
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Tricyclodecenyl Propionate; Verdyl Acetate; 3A,4,5,6,7,7A-Hexahydro-4,7-Methanoinden-6-Ylacetate; 3A,4,5,6,7,7A-Hexahydro-4,7-Methano-1(3)H-Inden-6-Yl Acetate
Brief Introduction
It is widely used in flavor formula for soap, detergent and air fresh agent. It can also be applied to gardenia, lilies, lilies, jasmine, jasmine, sweet scented, lavender, alder, scented, fruity and modern flavor. If used properly, good aroma and special aroma can be obtained. It cannot be used as edible spice.
CAS:544-63-8
Molecular Formula:C14H28O2
Alias
More Information
Tetradecoic Acid; Prosopol; Triacontyl Alcohol; Well-Bloom; Melissyl; Miraculan; Nutron; 3H-Myristic Acid; Myricyl; Myricyl Alcohol; Myristolic Acid; Tomatex; Myristic Acid; Melissyl Alcohol; 1-Triaconatanol; 1-Hydroxytriacontane; N-Tetradecanoic Acid
Brief Introduction
It is used in the manufacture of emulsifier, waterproof agent, curing agent, PVC heat stabilizer and plasticizer. It is also the raw material of spices and medicine.
CAS:1300-72-7
Molecular Formula:C8H9NaO3S
Alias
More Information
Naxonate SX; Naxonate; Naxonate G; Conco SXS; Hydrotrope; Surco SXS; Stepanatex; Xylenesulfonic Acid Sodium Salt; SXS; SXS40; Sodium Xylene Sulphonate; Sodium Xylene Sulfonate
Brief Introduction
Xylenesulfonic Acid is a hydrotrope used to solubilise hydrophobic compounds and in aqueous solutions as well is in the study of liposome systems.
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