2. Oligonucleotides
  3. Flavoring Agents

Flavoring Agents

Flavoring Agents (8):

Cat. No. Product Name CAS No. Purity Chemical Structure
  • HY-N1132
    D-(+)-Trehalose 99-20-7 99.94%
    D-(+)-Trehalose,which is widespread, can be used as a food ingredient and pharmaceutical excipient.
    D-(+)-Trehalose
  • HY-N0098
    Vanillin 121-33-5 99.97%
    Vanillin (p-Vanillin) is a single molecule extracted from vanilla beans and also a popular odor used widely in perfume, food and medicine.
    Vanillin
  • HY-N0337
    Eugenol 97-53-0 99.39%
    Eugenol is an essential oil found in cloves with antibacterial, anthelmintic and antioxidant activity. Eugenol is shown to inhibit lipid peroxidation.
    Eugenol
  • HY-75161
    (-)-Menthol 2216-51-5 ≥98.0%
    (-)-Menthol is a key component of peppermint oil that binds and activates transient receptor potential melastatin 8 (TRPM8), a Ca2+-permeable nonselective cation channel, to increase [Ca2+]i. Antitumor activity.
    (-)-Menthol
  • HY-N7092
    D-Fructose 57-48-7 ≥98.0%
    D-Fructose (D(-)-Fructose) is a naturally occurring monosaccharide found in many plants.
    D-Fructose
  • HY-Y1069
    (S)-Malic acid 97-67-6 ≥98.0%
    (S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive.
    (S)-Malic acid
  • HY-W012788
    Maltol 118-71-8 ≥98.0%
    Maltol, a type of aromatic compound, exists in high concentrations in red ginseng. Maltol is a potent antioxidative agent and typically is used to enhance flavor and preserve food.
    Maltol
  • HY-N1953
    Clove oil 8000-34-8
    Clove oil is a biochemical reagent that can be used as a biological material or organic compound for life science related research.
    Clove oil