ferulic acid powder
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Perantara Sintesis Organik 4'-Hidroksiasetofenon CAS 99-93-4 Bahan Baku Sintesis Organik
Organic Synthesis Intermediates4'-Hydroxyacetophenone CAS 99-93-4 Organic Synthesis Raw Materials Introduction: Off-white powder. Uses: 1.As an intermediate in organic synthesis, it can be used in the production of fragrances 2. Pharmaceuticals, spices, and organic synthetic materials Product Name 4...
Perisa dan Pewangi Vanilin CAS 121-33-5 Aditif Makanan Pewarna Agen Perasa
Flavors and Fragrances Vanillin CAS 121-33-5 Food Additives Coloring Agent Flavoring Agent Introduction: White needle shaped crystals. There is a fragrant smell. Uses: GB2760-1996 stipulates that vanillin is an allowed edible flavoring. It is widely used to prepare vanilla, chocolate, cream and ...
Ekstrak Tanaman Buah Sabun Cinnamaldehyde CAS 104-55-2 FEMA 2286 Konservatif Rempah-rempah Makanan
Soap Essence Plant Extracts Cinnamaldehyde CAS 104-55-2 FEMA 2286 Preservatives Food Spices Introduction: Cinnamaldehyde is commonly known as cinnamaldehyde or cinnamaldehyde. It is a light yellow oily liquid with a cinnamon aroma. It is slightly soluble in water and soluble in ethanol and ...
Perantara Organik Sinnamaldehida CAS 104-55-2 Perisa dan Pewangi Aditif Makanan Penambah Aroma Bahan Pengawet
Organic Intermediates Cinnamaldehyde CAS 104-55-2 Flavors and Fragrances Food Additives Fragrance Enhancer Preserving Agent Introduction: light yellow viscous liquid with a special cinnamon aroma. Relative density 1.049 (20 ℃/4 ℃), melting point -7.5 ℃, boiling point 253 ℃ (partially decomposed), ...
Ekstrak Tanaman Ethyl Alpha-Ionone CAS 127-41-3 FEMA 2594 Rasa Sabun Rasa Makanan
Plant Extracts Ethyl Alpha-Ionone CAS 127-41-3 FEMA 2594 Soap Flavors Food Flavors Introduction: Alpha-ionone is a colorless or yellow liquid with a cedar-like aroma. Soluble in ethanol, very slightly soluble in water. Boiling point: 237°C; flash point: 117°C, density 0Chemicalbook.931. Refractive ...
Perisa dan Pewangi Metil eugenol CAS 93-15-2 Aditif Makanan Bahan Kimia Harian Rempah-rempah
Flavors and Fragrances Methyl eugenol CAS 93-15-2 Food Additives Daily Chemical Spices Introduction: Colorless to slightly yellow liquid. Boiling point 249 ℃, relative density 1.032-1.036, refractive index 1.532-1.536, flash point 99 ℃, soluble in 2 volumes of 70% ethanol and oil. There is a sweet ...
Aroma dan Wewangian Dihydrocoumarin CAS 119-84-6 Rempah-rempah Makanan Rempah-rempah Kimia Harian
Flavors and Fragrances Dihydrocoumarin CAS 119-84-6 Food Spices Daily Chemical Spices Introduction: Dihydrocoumarin is also known as 1,2-benzodihydropyranone, Tonkamel, and Melilotine. Natural products exist in Melilotus officinalis. It has a coumarin-like aroma at room temperature and a nitrobenzen...
Aroma dan Wewangian Minyak Citronella CAS 8000-29-1 Aditif makanan Bahan kimia harian Rempah-rempah
Flavors and Fragrances Citronella oil CAS 8000-29-1 Food Additives Daily Chemical Spices Introduction: Yellow liquid. Relative density 0.8842-0.8965, refractive index 1.4650-1.480. There is a strong aroma of green grass. Uses: It is one of the important natural flavors that can be directly used as a ...
Perisa dan Pewangi Metil dihidrojasmonat CAS 24851-98-7 Rempah Makanan Rempah Kimia Harian
Flavors and Fragrances Methyl dihydrojasmonate CAS 24851-98-7 Food Spices Daily Chemical Spices Introduction: Light grass yellow to yellow transparent oily liquid. Presenting a fresh Lily aroma. Boiling point 300 ℃, relative density (d421) 0.9968, refractive index (nD20) 1.4583. Almost insoluble in ...
