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Results for "

flavor

" in MedChemExpress (MCE) Product Catalog:

By Targets:	AMPK (1) Apoptosis (7) Aryl Hydrocarbon Receptor (2) Bacterial (5) Biochemical Assay Reagents (27) Calcium Channel (18) Endogenous Metabolite (31) Fungal (1) iGluR (17) Isotope-Labeled Compounds (24) Na+/K+ ATPase (1) NF-κB (2) p38 MAPK (2) Parasite (4) Tyrosinase (1) VEGFR (2)
By Research Areas:	Cancer (8) Cardiovascular Disease (3) Infection (6) Inflammation/Immunology (5) Metabolic Disease (21) Neurological Disease (3)
Oligonucleotides:	Flavoring Agents (1) Sweetening Agents (1)

Inhibitors & Agonists

Biochemical Assay Reagents

Peptides

Natural
Products

Isotope-Labeled Compounds

Oligonucleotides

Cat. No.	Product Name	Target	Research Areas	Chemical Structure

HY-W683864

Menthyl isovalerate	Others	Others
Menthyl isovalerate is an ester formed by menthol and isovaleric acid. Menthyl isovalerate can be used as a food additive for flavor and fragrance .

HY-N9452

Capsaicin β-D-glucopyranoside	Others	Others
Capsaicin β-D-glucopyranoside is a glucoside converted by Capsaicin. Capsaicin is the active ingredient of chili peppers and gives them the characteristic pungent flavor .

HY-W017212

Methyl cinnamate 1 Publications Verification Methyl 3-phenylpropenoate	Tyrosinase Bacterial AMPK	Infection Metabolic Disease
Methyl cinnamate (Methyl 3-phenylpropenoate), an active component of Zanthoxylum armatum, is a widely used natural flavor compound. Methyl cinnamate (Methyl 3-phenylpropenoate) possesses antimicrobial activity and is a tyrosinase inhibitor that can prevent food browning. Methyl cinnamate (Methyl 3-phenylpropenoate) has antiadipogenic activity through mechanisms mediated, in part, by the CaMKK2-AMPK signaling pathway .

HY-W009443

Diethyl decanedioate Diethyl sebacate	Biochemical Assay Reagents	Others
Diethyl decanedioate is an organic compound commonly used as a raw material for flavors and food additives. It can be used to make fruit and mint flavors, and is widely used in some food processing and cosmetic production. In addition, this compound is also used as a reagent and intermediate in some organic synthesis reactions.

HY-W337739

L-Glutamic acid monopotassium salt Monopotassium L-glutamate	Others	Others
L-Glutamic acid monopotassium salt is a food additive and flavor enhancer that can reduce the harmful effects of lithium .

HY-W067056

Methyl (E)-cinnamate Methyl (E)-3-phenylpropenoate	Others	Inflammation/Immunology
Methyl (E)-cinnamate (EMC), a phytochemical constituent isolated from Alpinia katsumadai Hayata, is a natural flavor compound with anti-inflammatory properties. Methyl (E)-cinnamate is widely used in the food and commodity industry .

HY-N8016S2

Nonanal-d2	Isotope-Labeled Compounds	Metabolic Disease
Nonanal-d₂ is deuterated labeled Methyl cinnamate (HY-W017212). Methyl cinnamate (Methyl 3-phenylpropenoate), an active component of Zanthoxylum armatum, is a widely used natural flavor compound. Methyl cinnamate (Methyl 3-phenylpropenoate) possesses antimicrobial activity and is a tyrosinase inhibitor that can prevent food browning. Methyl cinnamate (Methyl 3-phenylpropenoate) has antiadipogenic activity through mechanisms mediated, in part, by the CaMKK2-AMPK signaling pathway .

HY-W014884

Ethyl decanoate Decanoic Acid Ethyl Ester	Biochemical Assay Reagents	Others
Ethyl decanoate is an organic compound commonly used as a flavoring and food additive. It can be used to prepare flavors and food seasonings with various flavors, and is widely used in food, flavors and cosmetics. In addition, this compound is also used as a substrate or intermediate in some biochemical reactions.

HY-W127541

Methyl melissate Triacontanoic acid methyl ester	Biochemical Assay Reagents	Others
Methyl melissate is an organic compound commonly used as a flavoring and food additive. It can be used to prepare flavors and food seasonings with various flavors, and is widely used in food, flavors and cosmetics. In addition, this compound is also used as a substrate or intermediate in some biochemical reactions.

HY-Y1004

1-Decanol Decyl alcohol	Biochemical Assay Reagents	Others
1-Decanol is used in the production of lubricants, surfactants, plasticizers and solvents. It has also been used to study the thermal properties of polymeric monolithic stationary phases and to enhance homopolyglycine acceptor function. Used in cosmetics, daily flavors, and food flavors.

HY-W010516

2-Methylvaleric acid 2-Methylpentanoic acid	Endogenous Metabolite	Metabolic Disease
2-Methylvaleric acid (2-Methylpentanoic acid) is a short-chain fatty acid isolated from Campomanesia adamantium and dairy products. 2-Methylvaleric acid is also found in animal feces. 2-Methylvaleric acid is a flavor compound used for food-flavor ingredient, fragrances .

HY-128389

1-Furfurylpyrrole	Others	Others
1-Furfurylpyrrole has been identified as a potential contributor of flavor and aroma to popcorn.

HY-N7125

Cinnamyl acetate	Bacterial	Others
Cinnamyl acetate has a wide application in the flavor and fragrance industry . Cinnamyl acetate is a new broad spectrum antibacterial agent .

HY-W015695

4-Methyl-5-thiazoleethanol	Endogenous Metabolite	Infection
4-Methyl-5-thiazoleethanol, a natural sulfur-containing flavor compound, is a thiazole precursor .

HY-W015580

(+)-Fenchone	Biochemical Assay Reagents	Others
(+)-Fenchone exists in fennel seed oil (Foenicufum vulgare Mill.) and in the oil of Lavandula stoechas. Fenchone is used as a flavor in foods and in perfumery .

HY-N0756

Bornyl acetate	Apoptosis	Cancer
Bornyl acetate is a potent odorant, exhibiting one of the highest flavor dilution factor (FD factor). Bornyl acetate possesses anti-cancer activity .

HY-111825A

(R)-1-PeCSO Isoalliin; trans-(+)-S-1-Propenyl-L-cysteine sulfoxide	Others	Others
(R)-1-PeCSO (trans-(+)-S-1-Propenyl-L-cysteine sulfoxide) is the most abundant flavor precursor in onions .

HY-50730

Asparagusic acid 2 Publications Verification	Parasite Endogenous Metabolite	Infection
Asparagusic acid is a sulfur-containing flavor component produced by Asparagus officinalis Linn., with anti-parasitic effect. Asparagusic acid is a plant growth inhibitor .

HY-W012788

Maltol 2 Publications Verification	Endogenous Metabolite	Cancer
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 .

HY-126557

Lentinic acid	Others	Others
Lentinic acid is a sulfur-containing peptide found in Lentinus edodes. Lentinic acid is the enzymatic precursor of lenthionine, an aroma compound in Lentinus edodes, and can be used in the study of food science and flavor chemistry .

HY-Y1422C

Lipase, Chromobacterium viscosum	Endogenous Metabolite	Others
Lipase, Chromobacterium viscosum catalyzes the hydrolysis of ester bonds in lipids into glycerol and fatty acids. Lipase, Chromobacterium viscosum is involved in the digestion of fats and can be used industrially for the production of flavors, pharmaceuticals, and biodiesel .

HY-N13183

Hesperetin dihydrochalcone-4′-O-β-D-glucoside HDCG	Others	Others
Hesperetin dihydrochalcone-4′-O-β-D-glucoside is a type of dihydrochalcone compound that has flavor-modulating properties in various natural zero-calorie/low-calorie sweeteners .

HY-N7125R

Cinnamyl acetate (Standard)	Bacterial	Others
Cinnamyl acetate (Standard) is the analytical standard of Cinnamyl acetate. This product is intended for research and analytical applications. Cinnamyl acetate has a wide application in the flavor and fragrance industry . Cinnamyl acetate is a new broad spectrum antibacterial agent .

HY-W016278

Gamma-undecalactone	Biochemical Assay Reagents	Others
Gamma-undecalactone consists of a five-membered dihydrofuran ring with an ester group and a heptyl chain. This compound has a fruity smell and is commonly used as a flavor additive in various food and beverage products such as coffee, tea and baked goods.

HY-W011053

Neotame	Others	Others
Neotame is a derivative of Aspartame and is a low-caloric and high-intensity artificial sweetener that is 7000-13,000 times sweeter than sugar. Neotame is a non-nutritive sweetener and flavor enhancer that can be used in a variety of foods .

HY-W032013S2

1-Octanol-d2-1 Octanol-d₂-1	Calcium Channel Endogenous Metabolite Isotope-Labeled Compounds	Others
1-Octanol-d₂-1 is deuterated labeled Cinnamyl acetate (HY-N7125). Cinnamyl acetate has a wide application in the flavor and fragrance industry . Cinnamyl acetate is a new broad spectrum antibacterial agent .

HY-W022036

2-Ethoxyphenol Guaethol; Guethol; NSC 180	Biochemical Assay Reagents	Others
2-Ethoxyphenol, also known as guaiacol ethyl ether, consists of a phenolic ring and an ethoxy group connected to the 2-position. The compound has a sweet, smoky flavor and is commonly used as a flavoring in foods such as baked goods, candy and beverages.

HY-W012788R

Maltol (Standard)	Endogenous Metabolite	Cancer
Maltol (Standard) is the analytical standard of Maltol. This product is intended for research and analytical applications. 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 .

HY-W012788S

Maltol-d3	Isotope-Labeled Compounds	Cancer
Maltol-d₃ is a deuterium labeled Maltol (HY-W012788). 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 .

HY-N7105

Gamma-decalactone	Biochemical Assay Reagents	Others
Gamma-decalactone, γ-decalactone is used as an essential food additive with a ruity peach flavor . Ricinoleic acid (12-hydroxy-octadec-9-enoic acid) is used as the substrate in most production processes of γ-decalactone .

HY-148937

Oroselol	Others	Others
Oroselol is a coumarin commonly found in a variety of plants, especially in the roots of angelica plants and the bark of cinnamon trees. Oroselol has potential medicinal properties, including anti-inflammatory, antioxidant and anti-tumor effects. Oroselol can be used in the production of fragrances, flavors and medicines

HY-W014394

Vanillyl butyl ether	Others	Cardiovascular Disease
Vanillyl butyl ether is a major contributor to the characteristic flavor and fragrance of vanilla. Vanillyl butyl ether is one of the eco-friendly and nontoxic substances. Vanillyl butyl ether has been proposed as a mild warming agent providing a warming sensation and enhancing the blood circulation .

HY-W009684

Ethyl Laurate Ethyl dodecanoate	Biochemical Assay Reagents	Others
Ethyl Laurate is an organic compound commonly used as a flavoring and food additive. It can be used to make fruit, mint and sweet flavors, and is widely used in some food processing and cosmetic production. In addition, this compound is also used as a reagent and intermediate in some organic synthesis reactions.

HY-N6636

Valencene 1 Publications Verification	NF-κB	Inflammation/Immunology
Valencene is a sesquiterpene isolated from Cyperus rotundus, possesses antiallergic, antimelanogenesis, anti-infammatory, and antioxidant activitivies. Valencene inhibits the exaggerated expression of Th2 chemokines and proinflammatory chemokines through blockade of the NF-κB pathway. Valencene is used to flavor foods and drinks .

HY-E70354

Protease for flavors	Endogenous Metabolite	Others
Protease for flavors is a biocatalyst and a key enzyme in new biocatalyst technology. Enzyme engineering focuses on enhancing enzyme reaction kinetics, substrate selectivity, and activity under harsh conditions such as low or high pH. By introducing stimulus responsiveness to these enzyme modifications, dynamic control of activity is also possible .

HY-W011053S

(R)-Neotame-d3	Isotope-Labeled Compounds	Others
(R)-Neotame-d₃ is the deuterium labeled Neotame. Neotame is a derivative of Aspartame and is a low-caloric and high-intensity artificial sweetener that is 7000-13,000 times sweeter than sugar. Neotame is a non-nutritive sweetener and flavor enhancer that can be used in a variety of foods[1][2].

HY-W012995

5-Hexen-1-ol	Biochemical Assay Reagents	Others
5-Hexen-1-ol, is an aromatic substance with aromas similar to substances such as herbs, tea and citrus. Therefore, it is usually used in the food, fragrance and perfume industries, and is widely used in the preparation of various food flavors, fragrances, taste flavoring agents, essential oils and cosmetics and other products.

HY-Y0121S

Ethyl cinnamate-d5	Isotope-Labeled Compounds	Others
Ethyl cinnamate-d₅ is the deuterium labeled Ethyl cinnamate[1]. Ethyl cinnamate is a fragrance ingredient used in many fragrance compounds. Ethyl cinnamate is a food flavor and additive for cosmetic products. Ethyl cinnamate is also an excellent clearing reagent for mammalian tissues[2][3].

HY-W011053R

Neotame (Standard)	Others	Others
Neotame (Standard) is the analytical standard of Neotame. This product is intended for research and analytical applications. Neotame is a derivative of Aspartame and is a low-caloric and high-intensity artificial sweetener that is 7000-13,000 times sweeter than sugar. Neotame is a non-nutritive sweetener and flavor enhancer that can be used in a variety of foods .

HY-W015695R

4-Methyl-5-thiazoleethanol (Standard)	Endogenous Metabolite	Infection
4-Methyl-5-thiazoleethanol (Standard) is the analytical standard of 4-Methyl-5-thiazoleethanol. This product is intended for research and analytical applications. 4-Methyl-5-thiazoleethanol, a natural sulfur-containing flavor compound, is a thiazole precursor .

HY-W127447

Maleate trihydrate sodium Maleic acid sodium	Biochemical Assay Reagents	Others
Maleate trihydrate sodiumIt is an organic compound belonging to the salt class. It is formed from the neutralization reaction between maleic acid and sodium hydroxide and has a slightly bitter taste. Maleate trihydrate sodiumIt has a variety of applications in industrial settings, especially as an intermediate in the synthesis of various chemicals and polymers. Additionally, it is used in the food and beverage industry as a buffer, flavor enhancer and preservative.

HY-W013466

Dimethyl decanedioate Sebacic acid dimethyl ester	Biochemical Assay Reagents	Others
Dimethyl decanedioate belongs to the class of diesters and consists of a sebacic acid backbone (also known as sebacic acid) esterified with two methyl groups. This compound has a fruity smell and is commonly used as a flavor and fragrance ingredient in a variety of products, including perfumes, soaps and cosmetics. It can also be used as a plasticizer in the production of polymers and as a neutralizer in the synthesis of certain drugs.

HY-W067056S

Methyl (E)-cinnamate-d5 Methyl(E)-3-phenylpropenoate-d₅	Isotope-Labeled Compounds	Inflammation/Immunology
Methyl (E)-cinnamate-d₅ is the deuterium labeled Methyl (E)-cinnamate[1]. Methyl (E)-cinnamate (EMC), a phytochemical constituent isolated from Alpinia katsumadai Hayata, is a natural flavor compound with anti-inflammatory properties. Methyl (E)-cinnamate is widely used in the food and commodity industry[2].

HY-W067056S1

Methyl(E)-cinnamate-d7 Methyl(E)-3-phenylpropenoate-d₇	Isotope-Labeled Compounds	Inflammation/Immunology
Methyl(E)-cinnamate-d₇ is the deuterium labeled Methyl (E)-cinnamate[1]. Methyl (E)-cinnamate (EMC), a phytochemical constituent isolated from Alpinia katsumadai Hayata, is a natural flavor compound with anti-inflammatory properties. Methyl (E)-cinnamate is widely used in the food and commodity industry[2].

HY-Y0045

2-Acetylthiazole 1-(1,3-Thiazol-2-yl)ethanone; 1-(Thiazol-2-yl)ethanone; Methyl 2-thiazolyl ketone	Biochemical Assay Reagents	Others
2-Acetylthiazole (1-(1,3-Thiazol-2-yl)ethanone; 1-(Thiazol-2-yl)ethanone; Methyl 2-thiazolyl ketone) is a flavor compound. 2-Acetylthiazole is a kind of biological materials or organic compounds that are widely used in life science research .

HY-W012998

2,3-Pentanedione	Others	Others
2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

HY-W127428

Pentyl isovalerate Pentyl 3-methylbutanoate	Biochemical Assay Reagents	Others
Pentyl isovalerateIt is an organic compound belonging to esters. Formed from the reaction of amyl alcohol and isovaleric acid, it has a fruity and slightly floral aroma. Pentyl isovalerateIt has a variety of applications in the flavor and fragrance industry, especially as a fragrance agent in products such as perfume, cologne and air fresheners. In addition, it is used as a food flavoring agent and as a solvent and plasticizer in industrial settings.

HY-W087904

α-Lactose hydrate α-D-Lactose hydrate	Endogenous Metabolite	Others
α-Lactose (hydrate) (α-D-Lactose (hydrate)) is the principal carbohydrate in the milk of most mammals. α-Lactose (hydrate) consists of glucose and galactose and exists in the form of two anomers, α and β. α-Lactose (hydrate) has many uses in the food and pharmaceutical industries, such as a free-flowing or agglomerating agent, a diluent for pigments, flavors, or enzymes .

HY-N6636R

Valencene (Standard)	NF-κB	Inflammation/Immunology
Valencene (Standard) is the analytical standard of Valencene. This product is intended for research and analytical applications. Valencene is a sesquiterpene isolated from Cyperus rotundus, possesses antiallergic, antimelanogenesis, anti-infammatory, and antioxidant activitivies. Valencene inhibits the exaggerated expression of Th2 chemokines and proinflammatory chemokines through blockade of the NF-κB pathway. Valencene is used to flavor foods and drinks .

HY-W007355

Skatole 4 Publications Verification 3-Methylindole; 3-Methyl-1H-indole	Aryl Hydrocarbon Receptor p38 MAPK Endogenous Metabolite Apoptosis	Others
Skatole (3-methylindole) is a heterocyclic compound naturally found in the feces of vertebrates and can be found in certain plants. Skatole can be produced by intestinal bacteria, inducing apoptosis of intestinal epithelial cells through activating aryl hydrocarbon receptors (AhR) and p38. Skatole has been used in specific products of the perfume industry or as a flavor additive in ice cream .

Cat. No.	Product Name	Type

HY-W009443

Diethyl decanedioate Diethyl sebacate	Drug Delivery
Diethyl decanedioate is an organic compound commonly used as a raw material for flavors and food additives. It can be used to make fruit and mint flavors, and is widely used in some food processing and cosmetic production. In addition, this compound is also used as a reagent and intermediate in some organic synthesis reactions.

HY-W016278

Gamma-undecalactone	Biochemical Assay Reagents
Gamma-undecalactone consists of a five-membered dihydrofuran ring with an ester group and a heptyl chain. This compound has a fruity smell and is commonly used as a flavor additive in various food and beverage products such as coffee, tea and baked goods.

HY-W009684

Ethyl Laurate Ethyl dodecanoate	Drug Delivery
Ethyl Laurate is an organic compound commonly used as a flavoring and food additive. It can be used to make fruit, mint and sweet flavors, and is widely used in some food processing and cosmetic production. In addition, this compound is also used as a reagent and intermediate in some organic synthesis reactions.

HY-W012995

5-Hexen-1-ol	Biochemical Assay Reagents
5-Hexen-1-ol, is an aromatic substance with aromas similar to substances such as herbs, tea and citrus. Therefore, it is usually used in the food, fragrance and perfume industries, and is widely used in the preparation of various food flavors, fragrances, taste flavoring agents, essential oils and cosmetics and other products.

HY-W014884

Ethyl decanoate Decanoic Acid Ethyl Ester	Drug Delivery
Ethyl decanoate is an organic compound commonly used as a flavoring and food additive. It can be used to prepare flavors and food seasonings with various flavors, and is widely used in food, flavors and cosmetics. In addition, this compound is also used as a substrate or intermediate in some biochemical reactions.

HY-W127541

Methyl melissate Triacontanoic acid methyl ester	Drug Delivery
Methyl melissate is an organic compound commonly used as a flavoring and food additive. It can be used to prepare flavors and food seasonings with various flavors, and is widely used in food, flavors and cosmetics. In addition, this compound is also used as a substrate or intermediate in some biochemical reactions.

HY-W022036

2-Ethoxyphenol Guaethol; Guethol; NSC 180	Biochemical Assay Reagents
2-Ethoxyphenol, also known as guaiacol ethyl ether, consists of a phenolic ring and an ethoxy group connected to the 2-position. The compound has a sweet, smoky flavor and is commonly used as a flavoring in foods such as baked goods, candy and beverages.

HY-W127447

Maleate trihydrate sodium

Maleic acid sodium

Buffer Reagents

Maleate trihydrate sodiumIt is an organic compound belonging to the salt class. It is formed from the neutralization reaction between maleic acid and sodium hydroxide and has a slightly bitter taste. Maleate trihydrate sodiumIt has a variety of applications in industrial settings, especially as an intermediate in the synthesis of various chemicals and polymers. Additionally, it is used in the food and beverage industry as a buffer, flavor enhancer and preservative.

HY-W013466

Dimethyl decanedioate

Sebacic acid dimethyl ester

Drug Delivery

Dimethyl decanedioate belongs to the class of diesters and consists of a sebacic acid backbone (also known as sebacic acid) esterified with two methyl groups. This compound has a fruity smell and is commonly used as a flavor and fragrance ingredient in a variety of products, including perfumes, soaps and cosmetics. It can also be used as a plasticizer in the production of polymers and as a neutralizer in the synthesis of certain drugs.

HY-Y0045

2-Acetylthiazole 1-(1,3-Thiazol-2-yl)ethanone; 1-(Thiazol-2-yl)ethanone; Methyl 2-thiazolyl ketone	Biochemical Assay Reagents
2-Acetylthiazole (1-(1,3-Thiazol-2-yl)ethanone; 1-(Thiazol-2-yl)ethanone; Methyl 2-thiazolyl ketone) is a flavor compound. 2-Acetylthiazole is a kind of biological materials or organic compounds that are widely used in life science research .

HY-W127428

Pentyl isovalerate

Pentyl 3-methylbutanoate

Drug Delivery

Pentyl isovalerateIt is an organic compound belonging to esters. Formed from the reaction of amyl alcohol and isovaleric acid, it has a fruity and slightly floral aroma. Pentyl isovalerateIt has a variety of applications in the flavor and fragrance industry, especially as a fragrance agent in products such as perfume, cologne and air fresheners. In addition, it is used as a food flavoring agent and as a solvent and plasticizer in industrial settings.

HY-W127583

Ethyl trans-4-decenoate	Drug Delivery
Ethyl trans-4-decenoateIt is an organic compound belonging to esters. It consists of ethanol and trans-4-Decenoic acid reacts to form. Ethyl trans-4-decenoateIt has a variety of applications in the flavor and fragrance industry, especially as a fragrance agent in products such as perfume, cologne and air fresheners. In addition, it can also be used as a flavoring agent in food.

HY-W236261

N-Acetyl-L-tyrosine ethyl ester

ATEE

Biochemical Assay Reagents

N-Acetyl-L-tyrosine ethyl ester (ATEE) is a compound commonly used as a food flavoring and supplement. It is an ester of tyrosine, an amino acid found in many proteins. N-Acetyl-L-tyrosine ethyl ester is sweet, nutty and caramelized and is commonly used to enhance the flavor of baked goods, dairy products and beverages. Potential health benefits of N-Acetyl-L-tyrosine ethyl ester include its antioxidant properties and ability to improve cognitive function.

HY-W127491

trans-9-Octadecenol

Elaidyl alcohol

Drug Delivery

Trans-9-Octadecenol is an organic compound belonging to the group of alcohols. It has a mild fatty smell and is commonly found in a variety of foods, such as meat and dairy products. Trans-9-Octadecenol has several applications in the flavor and fragrance industry, especially as a fragrance agent in products such as perfumes, colognes and air fresheners. In addition, it has potential utility in inhibiting inflammation-related diseases and cancer.

HY-W250303

Malic acid disodium salt

Hydroxybutanedioic acid disodium salt; E 296 disodium salt

Biochemical Assay Reagents

Sodium DL-Malate is an organic compound commonly used as a food additive, buffer and nutritional supplement. It contains sodium and malic acid. Malic acid disodium salt has several properties suitable for these applications, including the ability to enhance food flavor, improve texture and regulate acidity. Additionally, it can be used as a dietary supplement due to its potential health benefits, including improved energy production, reduced fatigue, and enhanced athletic performance.

HY-W099644

Ethyl docos-13-enoate

Ethyl erucate

Biochemical Assay Reagents

Ethyl docos-13-enoate is a colorless or pale yellow liquid with a sweet floral aroma, used as a flavoring agent in the food industry and as a flavor enhancer in perfumes and colognes. It is also found in some vegetable oils and is used as a surfactant and emulsifier in personal care products. Ethyl docos-13-enoate is a versatile compound used in various industries due to its pleasant odor and ability to mix ingredients together.

HY-W250303A

Malic acid disodium hydrate

1 Publications Verification

Hydroxybutanedioic acid disodium hydrate; Disodium DL-malate hydrate; E 296 disodium hydrate

Buffer Reagents

Malic acid disodium hydrate is an organic compound that is commonly used as a food additive, buffering agent, and nutritional supplement. It contains sodium and malic acid. Malic acid disodium hydrate has a variety of properties that make it suitable for these applications, including the ability to enhance food flavor, improve texture, and regulate acidity. In addition, due to its potential health benefits, including improved energy production, reduced fatigue, and enhanced athletic performance, Malic acid disodium hydrate can be used as a dietary supplement .

HY-W127515

trans-2,cis-6-Nonadienal

Violet leaf aldehyde

Biochemical Assay Reagents

Trans-2, cis-6-NonadienalIt is an organic compound belonging to aldehydes. It has a strong, pungent smell and is commonly found in a variety of foods, including fruits and vegetables. Trans-2, cis-6-NonadienalIt has a variety of applications in the flavor and fragrance industry, especially as a fragrance agent in products such as perfume, cologne and air fresheners. In addition, it can also be used as an intermediate in the synthesis of various chemicals and drugs.

HY-W101301

cis-5-Octen-1-ol

Biochemical Assay Reagents

cis-5-Octen-1-ol is an organic compound belonging to alcohols. It has a strong earthy smell and is commonly found in a variety of foods such as fruits, vegetables and spices. cis-5-Octen-1-ol has various applications in the flavor and fragrance industry, especially as a flavoring and aroma enhancer in products such as perfume, cologne and baked goods. In addition, it has potential utility in inhibiting inflammation-related diseases and cancer.

HY-W111375

(E)-Pent-2-enal

Biochemical Assay Reagents

(E)-Pent-2-enal has a pungent fruity odor. This compound is commonly used in the flavor and fragrance industry because of its strong aroma, often described as fresh and green. Furthermore, (E)-Pent-2-enal can be used as an intermediate in the synthesis of various organic compounds, including pharmaceuticals and agrochemicals. Its unique chemical properties make it an important ingredient in many commercial products, including perfumes, air fresheners and cleaners.

HY-W010639

4-Penten-1-ol

Pent-4-en-1-ol

Biochemical Assay Reagents

4-Penten-1-ol is commonly used as a flavor ingredient in various products, including food, beverages, and perfumes, and can also be used as a starting material for the synthesis of various organic compounds, including pharmaceuticals and agrochemicals. In addition, 4-Penten -1-ol has been investigated for its potential use as a biobased solvent due to its low toxicity and biodegradability, and its antimicrobial properties against certain bacteria and fungi, which may make it useful for developing new Antibacterial agents.

HY-W010176

3,7-Dimethyl-1-octanol

3,7-Dimethyloctan-1-ol

Biochemical Assay Reagents

3,7-Dimethyloctan-1-ol, 3,7-Dimethyloctan-1-ol is commonly used as a flavor and fragrance ingredient due to its pleasant aroma, it can also be used as a solvent, and in the synthesis of various organic compounds (including pharmaceuticals and agrochemicals), in addition, due to its high energy content and low volatility, 3,7-Dimethyloctan-1-ol has been investigated for its potential use as a biofuel, due to its toxicity to some pests, it has also been studied as a potential repellent and insecticide,

HY-117215

β-Ocimene

Biochemical Assay Reagents

Beta-Ocimene is a naturally occurring organic compound that belongs to the terpene family. It exists as a mixture of three isomers: cis β-Ocimene, trans β-Ocimene and myrcene-like β-Ocimene. It has a pleasant, sweet herbaceous scent and is found in many plants, including mint, basil, parsley, and kumquat. β-Ocimene is widely used in the flavor and fragrance industry due to its characteristic aroma and taste. It also has potential applications in agriculture as natural insect repellants and pheromones that attract beneficial insects. β-Ocimene has potential anti-inflammatory and anticancer activities.

Cat. No.	Product Name	Target	Research Area

HY-P2081

Delicious peptide	Peptides	Others
Delicious peptide is a small linear octapeptide with delicious taste, can be isolated from the gravy of beef meat. Delicious peptide has savory flavor, is also described as beefy meaty peptide and a beef flavor enhancer .

Cat. No.	Product Name	Category	Target	Chemical Structure

HY-N9452

Capsaicin β-D-glucopyranoside	Alkaloids Capsicum annuum L. Classification of Application Fields Source classification Other Diseases Plants Solanaceae Disease Research Fields	Others
Capsaicin β-D-glucopyranoside is a glucoside converted by Capsaicin. Capsaicin is the active ingredient of chili peppers and gives them the characteristic pungent flavor .

HY-W017212

Methyl cinnamate 1 Publications Verification Methyl 3-phenylpropenoate	Structural Classification Microorganisms Classification of Application Fields Simple Phenylpropanols Source classification Rutaceae Metabolic Disease Phenylpropanoids Plants Disease Research Fields Zanthoxylum armatum DC.	Tyrosinase Bacterial AMPK
Methyl cinnamate (Methyl 3-phenylpropenoate), an active component of Zanthoxylum armatum, is a widely used natural flavor compound. Methyl cinnamate (Methyl 3-phenylpropenoate) possesses antimicrobial activity and is a tyrosinase inhibitor that can prevent food browning. Methyl cinnamate (Methyl 3-phenylpropenoate) has antiadipogenic activity through mechanisms mediated, in part, by the CaMKK2-AMPK signaling pathway .

HY-W010516

2-Methylvaleric acid 2-Methylpentanoic acid	other families Classification of Application Fields Ketones, Aldehydes, Acids Source classification Metabolic Disease Plants Endogenous metabolite Disease Research Fields	Endogenous Metabolite
2-Methylvaleric acid (2-Methylpentanoic acid) is a short-chain fatty acid isolated from Campomanesia adamantium and dairy products. 2-Methylvaleric acid is also found in animal feces. 2-Methylvaleric acid is a flavor compound used for food-flavor ingredient, fragrances .

HY-N7125

Cinnamyl acetate	Structural Classification Liliaceae Classification of Application Fields Simple Phenylpropanols Source classification Other Diseases Phenylpropanoids Allium sativum Linn. Plants Disease Research Fields	Bacterial
Cinnamyl acetate has a wide application in the flavor and fragrance industry . Cinnamyl acetate is a new broad spectrum antibacterial agent .

HY-W015695

4-Methyl-5-thiazoleethanol	Infection Structural Classification Natural Products Classification of Application Fields Source classification Endogenous metabolite Disease Research Fields	Endogenous Metabolite
4-Methyl-5-thiazoleethanol, a natural sulfur-containing flavor compound, is a thiazole precursor .

HY-W015580

(+)-Fenchone	Structural Classification Classification of Application Fields Ketones, Aldehydes, Acids Source classification Other Diseases Umbelliferae Plants Vernonia Schreb. Disease Research Fields	Biochemical Assay Reagents
(+)-Fenchone exists in fennel seed oil (Foenicufum vulgare Mill.) and in the oil of Lavandula stoechas. Fenchone is used as a flavor in foods and in perfumery .

HY-N0756

Bornyl acetate	Structural Classification Classification of Application Fields Source classification Phenols Amomum villosum Lour. Plants Disease Research Fields Zingiberaceae Cancer	Apoptosis
Bornyl acetate is a potent odorant, exhibiting one of the highest flavor dilution factor (FD factor). Bornyl acetate possesses anti-cancer activity .

HY-111825A

(R)-1-PeCSO Isoalliin; trans-(+)-S-1-Propenyl-L-cysteine sulfoxide	Structural Classification Liliaceae Classification of Application Fields Ketones, Aldehydes, Acids Source classification Other Diseases Allium cepa L. Plants Disease Research Fields	Others
(R)-1-PeCSO (trans-(+)-S-1-Propenyl-L-cysteine sulfoxide) is the most abundant flavor precursor in onions .

HY-W067056

Methyl (E)-cinnamate Methyl (E)-3-phenylpropenoate	Structural Classification other families Classification of Application Fields Simple Phenylpropanols Source classification Phenylpropanoids Plants Inflammation/Immunology Disease Research Fields	Others
Methyl (E)-cinnamate (EMC), a phytochemical constituent isolated from Alpinia katsumadai Hayata, is a natural flavor compound with anti-inflammatory properties. Methyl (E)-cinnamate is widely used in the food and commodity industry .

HY-Y1004

1-Decanol Decyl alcohol	Microorganisms Source classification	Biochemical Assay Reagents
1-Decanol is used in the production of lubricants, surfactants, plasticizers and solvents. It has also been used to study the thermal properties of polymeric monolithic stationary phases and to enhance homopolyglycine acceptor function. Used in cosmetics, daily flavors, and food flavors.

HY-50730

Asparagusic acid 2 Publications Verification	Infection Structural Classification Liliaceae Classification of Application Fields Ketones, Aldehydes, Acids Source classification Plants Disease Research Fields Asparagus officinalis L.	Parasite Endogenous Metabolite
Asparagusic acid is a sulfur-containing flavor component produced by Asparagus officinalis Linn., with anti-parasitic effect. Asparagusic acid is a plant growth inhibitor .

HY-126557

Lentinic acid	Structural Classification Natural Products Microorganisms Source classification	Others
Lentinic acid is a sulfur-containing peptide found in Lentinus edodes. Lentinic acid is the enzymatic precursor of lenthionine, an aroma compound in Lentinus edodes, and can be used in the study of food science and flavor chemistry .

HY-N13183

Hesperetin dihydrochalcone-4′-O-β-D-glucoside HDCG	Structural Classification Balanophora harlandii Hook. f. Source classification Phenols Polyphenols Plants Balanophoraceae	Others
Hesperetin dihydrochalcone-4′-O-β-D-glucoside is a type of dihydrochalcone compound that has flavor-modulating properties in various natural zero-calorie/low-calorie sweeteners .

HY-N7125R

Cinnamyl acetate (Standard)	Structural Classification Liliaceae Simple Phenylpropanols Source classification Phenylpropanoids Allium sativum Linn. Plants	Bacterial
Cinnamyl acetate (Standard) is the analytical standard of Cinnamyl acetate. This product is intended for research and analytical applications. Cinnamyl acetate has a wide application in the flavor and fragrance industry . Cinnamyl acetate is a new broad spectrum antibacterial agent .

HY-W016278

Gamma-undecalactone	Microorganisms Source classification	Biochemical Assay Reagents
Gamma-undecalactone consists of a five-membered dihydrofuran ring with an ester group and a heptyl chain. This compound has a fruity smell and is commonly used as a flavor additive in various food and beverage products such as coffee, tea and baked goods.

HY-W012788R

Maltol (Standard)	Panax ginseng C. A. Meyer Structural Classification Microorganisms Ketones, Aldehydes, Acids Source classification Plants Endogenous metabolite Araliaceae	Endogenous Metabolite
Maltol (Standard) is the analytical standard of Maltol. This product is intended for research and analytical applications. 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 .

HY-N7105

Gamma-decalactone	Structural Classification Natural Products Microorganisms Classification of Application Fields Source classification Other Diseases Disease Research Fields	Biochemical Assay Reagents
Gamma-decalactone, γ-decalactone is used as an essential food additive with a ruity peach flavor . Ricinoleic acid (12-hydroxy-octadec-9-enoic acid) is used as the substrate in most production processes of γ-decalactone .

HY-148937

Oroselol	Structural Classification Carlina acaulis L. Source classification Coumarins Phenylpropanoids Plants Umbelliferae	Others
Oroselol is a coumarin commonly found in a variety of plants, especially in the roots of angelica plants and the bark of cinnamon trees. Oroselol has potential medicinal properties, including anti-inflammatory, antioxidant and anti-tumor effects. Oroselol can be used in the production of fragrances, flavors and medicines

HY-W014394

Vanillyl butyl ether	Cardiovascular Disease Structural Classification Monophenols other families Classification of Application Fields Source classification Phenols Plants Disease Research Fields	Others
Vanillyl butyl ether is a major contributor to the characteristic flavor and fragrance of vanilla. Vanillyl butyl ether is one of the eco-friendly and nontoxic substances. Vanillyl butyl ether has been proposed as a mild warming agent providing a warming sensation and enhancing the blood circulation .

HY-N6636

Valencene 1 Publications Verification	Structural Classification Classification of Application Fields Terpenoids Sesquiterpenes Source classification Cyperaceae Cyperus rotundus L. Plants Inflammation/Immunology Disease Research Fields	NF-κB
Valencene is a sesquiterpene isolated from Cyperus rotundus, possesses antiallergic, antimelanogenesis, anti-infammatory, and antioxidant activitivies. Valencene inhibits the exaggerated expression of Th2 chemokines and proinflammatory chemokines through blockade of the NF-κB pathway. Valencene is used to flavor foods and drinks .

HY-W015695R

4-Methyl-5-thiazoleethanol (Standard)	Structural Classification Natural Products Source classification Endogenous metabolite	Endogenous Metabolite
4-Methyl-5-thiazoleethanol (Standard) is the analytical standard of 4-Methyl-5-thiazoleethanol. This product is intended for research and analytical applications. 4-Methyl-5-thiazoleethanol, a natural sulfur-containing flavor compound, is a thiazole precursor .

HY-W012998

2,3-Pentanedione	Structural Classification Microorganisms other families Classification of Application Fields Ketones, Aldehydes, Acids Source classification Other Diseases Plants Disease Research Fields	Others
2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

HY-W087904

α-Lactose hydrate α-D-Lactose hydrate	Structural Classification Polysaccharides Animals Source classification Saccharides	Endogenous Metabolite
α-Lactose (hydrate) (α-D-Lactose (hydrate)) is the principal carbohydrate in the milk of most mammals. α-Lactose (hydrate) consists of glucose and galactose and exists in the form of two anomers, α and β. α-Lactose (hydrate) has many uses in the food and pharmaceutical industries, such as a free-flowing or agglomerating agent, a diluent for pigments, flavors, or enzymes .

HY-N6636R

Valencene (Standard)	Structural Classification Classification of Application Fields Terpenoids Source classification Cyperaceae Cyperus rotundus L. Plants Inflammation/Immunology Disease Research Fields	NF-κB
Valencene (Standard) is the analytical standard of Valencene. This product is intended for research and analytical applications. Valencene is a sesquiterpene isolated from Cyperus rotundus, possesses antiallergic, antimelanogenesis, anti-infammatory, and antioxidant activitivies. Valencene inhibits the exaggerated expression of Th2 chemokines and proinflammatory chemokines through blockade of the NF-κB pathway. Valencene is used to flavor foods and drinks .

HY-W007355

Skatole 4 Publications Verification 3-Methylindole; 3-Methyl-1H-indole	Structural Classification Natural Products Human Gut Microbiota Metabolites Microorganisms Classification of Application Fields Source classification Other Diseases Endogenous metabolite Disease Research Fields	Aryl Hydrocarbon Receptor p38 MAPK Endogenous Metabolite Apoptosis
Skatole (3-methylindole) is a heterocyclic compound naturally found in the feces of vertebrates and can be found in certain plants. Skatole can be produced by intestinal bacteria, inducing apoptosis of intestinal epithelial cells through activating aryl hydrocarbon receptors (AhR) and p38. Skatole has been used in specific products of the perfume industry or as a flavor additive in ice cream .

HY-N7105R

Gamma-decalactone (Standard)	Structural Classification Natural Products Microorganisms Source classification	Biochemical Assay Reagents
Gamma-decalactone (Standard) is the analytical standard of Gamma-decalactone. This product is intended for research and analytical applications. Gamma-decalactone, γ-decalactone is used as an essential food additive with a ruity peach flavor . Ricinoleic acid (12-hydroxy-octadec-9-enoic acid) is used as the substrate in most production processes of γ-decalactone .

HY-W007355R

Skatole (Standard)	Structural Classification Natural Products Human Gut Microbiota Metabolites Microorganisms Source classification Endogenous metabolite	Aryl Hydrocarbon Receptor p38 MAPK Endogenous Metabolite Apoptosis
Skatole (Standard) is the analytical standard of Skatole. This product is intended for research and analytical applications. Skatole (3-methylindole) is a heterocyclic compound naturally found in the feces of vertebrates and can be found in certain plants. Skatole can be produced by intestinal bacteria, inducing apoptosis of intestinal epithelial cells through activating aryl hydrocarbon receptors (AhR) and p38. Skatole has been used in specific products of the perfume industry or as a flavor additive in ice cream .

HY-W012998R

2,3-Pentanedione (Standard)	Structural Classification Microorganisms other families Ketones, Aldehydes, Acids Source classification Plants	Others
2,3-Pentanedione (Standard) is the analytical standard of 2,3-Pentanedione. This product is intended for research and analytical applications. 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

HY-N0215

L-Phenylalanine 1 Publications Verification Phenylalanine	Structural Classification Microorganisms Animals Classification of Application Fields Source classification Metabolic Disease Amino acids Endogenous metabolite Disease Research Fields	Calcium Channel iGluR Endogenous Metabolite
L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. L-Phenylalanine is a α2δ subunit of voltage-dependent Ca ⁺ channels antagonist with a K_i of 980 nM. L-phenylalanine is a competitive antagonist for the glycine- and glutamate-binding sites of N-methyl-D-aspartate receptors (NMDARs) (K_B of 573 μM ) and non-NMDARs, respectively. L-Phenylalanine is widely used in the production of food flavors and pharmaceuticals .

HY-W010607

cis-3-Hexen-1-ol (Z)-3-Hexen-1-ol	Structural Classification Natural Products Microorganisms Neurological Disease Classification of Application Fields Leguminosae Source classification Plants Phaseolus vulgaris Linn. Disease Research Fields Food Research	Others
cis-3-Hexen-1-ol ((Z)-3-Hexen-1-ol) is a green grassy smelling compound found in many fresh fruits and vegetables. cis-3-Hexen-1-ol is widely used as an added flavor in processed food to provide a fresh green quality. cis-3-Hexen-1-ol is an attractant to various insects .

HY-Y0121

Ethyl cinnamate	Structural Classification Kaempferia galanga L. Microorganisms Classification of Application Fields Source classification Other Diseases Other Phenylpropanoids Phenylpropanoids Plants Disease Research Fields Zingiberaceae	Parasite VEGFR Apoptosis
Ethyl cinnamate, an orally active chemical constituent of the rhizome of Kaempferia galanga, exhibits anti-cancer, nematocidal, sedative and vasorelaxant activities. Ethyl cinnamate is a fragrance ingredient used as a food flavor and additive for cosmetic products. Ethyl cinnamate is also an excellent clearing reagent for mammalian tissues. Ethyl cinnamate suppresses tumor growth through anti-angiogenesis by attenuating VEGFR2 signal pathway in colorectal cancer. Ethyl cinnamate inhibits the tonic contractions induced by high K+ and phenylephrine (PE) with respective IC₅₀ values of 0.30 mM and 0.38 mM in rat aorta .

HY-N0215R

L-Phenylalanine (Standard)	Structural Classification Microorganisms Animals Source classification Amino acids Endogenous metabolite	Calcium Channel iGluR Endogenous Metabolite
L-Phenylalanine (Standard) is the analytical standard of L-Phenylalanine. This product is intended for research and analytical applications. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. L-Phenylalanine is a α2δ subunit of voltage-dependent Ca+ channels antagonist with a Ki of 980 nM. L-phenylalanine is a competitive antagonist for the glycine- and glutamate-binding sites of N-methyl-D-aspartate receptors (NMDARs) (KB of 573 μM ) and non-NMDARs, respectively. L-Phenylalanine is widely used in the production of food flavors and pharmaceuticals .

HY-W010607R

cis-3-Hexen-1-ol (Standard)	Structural Classification Natural Products Microorganisms Leguminosae Source classification Plants Phaseolus vulgaris Linn.	Others
cis-3-Hexen-1-ol (Standard) is the analytical standard of cis-3-Hexen-1-ol. This product is intended for research and analytical applications. cis-3-Hexen-1-ol ((Z)-3-Hexen-1-ol) is a green grassy smelling compound found in many fresh fruits and vegetables. cis-3-Hexen-1-ol is widely used as an added flavor in processed food to provide a fresh green quality. cis-3-Hexen-1-ol is an attractant to various insects .

HY-Y0121R

Ethyl cinnamate (Standard)	Structural Classification Kaempferia galanga L. Microorganisms Source classification Other Phenylpropanoids Phenylpropanoids Plants Zingiberaceae	Parasite VEGFR Apoptosis
Ethyl cinnamate (Standard) is the analytical standard of Ethyl cinnamate. This product is intended for research and analytical applications. Ethyl cinnamate, an orally active chemical constituent of the rhizome of Kaempferia galanga, exhibits anti-cancer, nematocidal, sedative and vasorelaxant activities. Ethyl cinnamate is a fragrance ingredient used as a food flavor and additive for cosmetic products. Ethyl cinnamate is also an excellent clearing reagent for mammalian tissues. Ethyl cinnamate suppresses tumor growth through anti-angiogenesis by attenuating VEGFR2 signal pathway in colorectal cancer. Ethyl cinnamate inhibits the tonic contractions induced by high K+ and phenylephrine (PE) with respective IC₅₀ values of 0.30 mM and 0.38 mM in rat aorta .

Cat. No.	Product Name	Chemical Structure

HY-Y0121S

Ethyl cinnamate-d5
Ethyl cinnamate-d₅ is the deuterium labeled Ethyl cinnamate[1]. Ethyl cinnamate is a fragrance ingredient used in many fragrance compounds. Ethyl cinnamate is a food flavor and additive for cosmetic products. Ethyl cinnamate is also an excellent clearing reagent for mammalian tissues[2][3].

HY-N8016S2

Nonanal-d2

Nonanal-d₂ is deuterated labeled Methyl cinnamate (HY-W017212). Methyl cinnamate (Methyl 3-phenylpropenoate), an active component of Zanthoxylum armatum, is a widely used natural flavor compound. Methyl cinnamate (Methyl 3-phenylpropenoate) possesses antimicrobial activity and is a tyrosinase inhibitor that can prevent food browning. Methyl cinnamate (Methyl 3-phenylpropenoate) has antiadipogenic activity through mechanisms mediated, in part, by the CaMKK2-AMPK signaling pathway .

HY-W032013S2

1-Octanol-d2-1
1-Octanol-d₂-1 is deuterated labeled Cinnamyl acetate (HY-N7125). Cinnamyl acetate has a wide application in the flavor and fragrance industry . Cinnamyl acetate is a new broad spectrum antibacterial agent .

HY-W012788S

Maltol-d3
Maltol-d₃ is a deuterium labeled Maltol (HY-W012788). 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 .

HY-W011053S

(R)-Neotame-d3
(R)-Neotame-d₃ is the deuterium labeled Neotame. Neotame is a derivative of Aspartame and is a low-caloric and high-intensity artificial sweetener that is 7000-13,000 times sweeter than sugar. Neotame is a non-nutritive sweetener and flavor enhancer that can be used in a variety of foods[1][2].

HY-W067056S

Methyl (E)-cinnamate-d5
Methyl (E)-cinnamate-d₅ is the deuterium labeled Methyl (E)-cinnamate[1]. Methyl (E)-cinnamate (EMC), a phytochemical constituent isolated from Alpinia katsumadai Hayata, is a natural flavor compound with anti-inflammatory properties. Methyl (E)-cinnamate is widely used in the food and commodity industry[2].

HY-W067056S1

Methyl(E)-cinnamate-d7
Methyl(E)-cinnamate-d₇ is the deuterium labeled Methyl (E)-cinnamate[1]. Methyl (E)-cinnamate (EMC), a phytochemical constituent isolated from Alpinia katsumadai Hayata, is a natural flavor compound with anti-inflammatory properties. Methyl (E)-cinnamate is widely used in the food and commodity industry[2].

HY-W012980S4

Isovaleric acid-13C2
Isovaleric acid- ¹³C₂ is ¹³C labeled Gamma-decalactone (HY-N7105). Gamma-decalactone, γ-decalactone is used as an essential food additive with a ruity peach flavor . Ricinoleic acid (12-hydroxy-octadec-9-enoic acid) is used as the substrate in most production processes of γ-decalactone .

HY-W013014S

3-Methyl-2-cyclopenten-1-one-d3
3-Methyl-2-cyclopenten-1-one-d₃ is deuterated labeled Ethyl cinnamate (HY-Y0121). Ethyl cinnamate is a fragrance ingredient used in many fragrance compounds. Ethyl cinnamate is a food flavor and additive for cosmetic products. Ethyl cinnamate is also an excellent clearing reagent for mammalian tissues .

HY-N0368S2

Linalool-d6

Linalool-d₆ is deuterated labeled Trans-Anethole (HY-N0367). Trans-Anethole ((E)-Anethole), a phenylpropene derivative isolated from Foeniculum vulgare, shows estrogenic activity at lower concentrations and cytotoxic at higher concentrations in cancer cell lines . Trans-Anethole ((E)-Anethole) contributes a large component of the odor and flavor of anise and fennel, anise myrtle, liquorice, camphor, magnolia blossoms, and star anise .

HY-W012998S

2,3-Pentanedione-d5

2,3-Pentanedione-d₅ is the deuterium labeled 2,3-Pentanedione[1]. 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans[2].

HY-N6745S

Citreoviridin-13C23

Citreoviridin- ¹³C₂3 is ¹³C labeled 2,3-Pentanedione (HY-W012998). 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

HY-W050154S

Kojic acid-13C6

Kojic acid- ¹³C₆ is ¹³C labeled 2,3-Pentanedione (HY-W012998). 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

HY-N0215S6

DL-Phenylalanine-d5 hydrochloride

DL-Phenylalanine-d₅ (hydrochloride) is the deuterium labeled DL-Phenylalanine hydrochloride. L-Phenylalanine hydrochloride is an essential amino acid isolated from Escherichia coli. L-Phenylalanine hydrochloride is a α2δ subunit of voltage-dependent Ca+ channels antagonist with a Ki of 980 nM. L-phenylalanine hydrochloride is a competitive antagonist for the glycine- and glutamate-binding sites of N-methyl-D-aspartate receptors (NMDARs) (KB of 573 μM ) and non-NMDARs, respectively. L-Phenylalanine hydrochloride is widely used in the production of food flavors and pharmaceuticals[1][2][3][4].

HY-N0709S1

Coumarin-d6

Coumarin-d₆ is deuterated labeled trans-2-Undecenal (HY-W127505). Trans-2-UndecenalIt is an organic compound belonging to aldehydes. It has a strong, pungent smell and is commonly found in a variety of foods, including fruits and vegetables. Trans-2-UndecenalIt has a variety of applications in the flavor and fragrance industry, especially as a fragrance agent in products such as perfume, cologne and air fresheners. In addition, it can also be used as an intermediate in the synthesis of various chemicals and drugs.

HY-N0215S13

L-Phenylalanine-d1

L-Phenylalanine-d is the deuterium labeled L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. L-Phenylalanine is a α2δ subunit of voltage-dependent Ca+ channels antagonist with a Ki of 980 nM. L-phenylalanine is a competitive antagonist for the glycine- and glutamate-binding sites of N-methyl-D-aspartate receptors (NMDARs) (KB of 573 μM ) and non-NMDARs, respectively. L-Phenylalanine is widely used in the production of food flavors and pharmaceuticals[1][2][3][4].

HY-N0215S3

L-Phenylalanine-d2

L-Phenylalanine-d₂ is the deuterium labeled L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. L-Phenylalanine is a α2δ subunit of voltage-dependent Ca+ channels antagonist with a Ki of 980 nM. L-phenylalanine is a competitive antagonist for the glycine- and glutamate-binding sites of N-methyl-D-aspartate receptors (NMDARs) (KB of 573 μM ) and non-NMDARs, respectively. L-Phenylalanine is widely used in the production of food flavors and pharmaceuticals[1][2][3][4].

HY-N0215S2

L-Phenylalanine-13C

L-Phenylalanine- ¹³C is the ¹³C-labeled L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. L-Phenylalanine is a α2δ subunit of voltage-dependent Ca+ channels antagonist with a Ki of 980 nM. L-phenylalanine is a competitive antagonist for the glycine- and glutamate-binding sites of N-methyl-D-aspartate receptors (NMDARs) (KB of 573 μM ) and non-NMDARs, respectively. L-Phenylalanine is widely used in the production of food flavors and pharmaceuticals[1][2][3][4].

HY-N0215S

L-Phenylalanine-d7

L-Phenylalanine-d₇ is the deuterium labeled L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. L-Phenylalanine is a α2δ subunit of voltage-dependent Ca+ channels antagonist with a Ki of 980 nM. L-phenylalanine is a competitive antagonist for the glycine- and glutamate-binding sites of N-methyl-D-aspartate receptors (NMDARs) (KB of 573 μM ) and non-NMDARs, respectively. L-Phenylalanine is widely used in the production of food flavors and pharmaceuticals[1][2][3][4].

HY-N0215S1

L-Phenylalanine-d8

L-Phenylalanine-d₈ is the deuterium labeled L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. L-Phenylalanine is a α2δ subunit of voltage-dependent Ca+ channels antagonist with a Ki of 980 nM. L-phenylalanine is a competitive antagonist for the glycine- and glutamate-binding sites of N-methyl-D-aspartate receptors (NMDARs) (KB of 573 μM ) and non-NMDARs, respectively. L-Phenylalanine is widely used in the production of food flavors and pharmaceuticals[1][2][3][4].

HY-N0215S5

L-Phenylalanine-15N

L-Phenylalanine- ¹⁵N is the ¹⁵N-labeled L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. L-Phenylalanine is a α2δ subunit of voltage-dependent Ca+ channels antagonist with a Ki of 980 nM. L-phenylalanine is a competitive antagonist for the glycine- and glutamate-binding sites of N-methyl-D-aspartate receptors (NMDARs) (KB of 573 μM ) and non-NMDARs, respectively. L-Phenylalanine is widely used in the production of food flavors and pharmaceuticals[1][2][3][4].

HY-N0215S10

L-Phenylalanine-13C9

L-Phenylalanine- ¹³C₉ is the ¹³C-labeled L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. L-Phenylalanine is a α2δ subunit of voltage-dependent Ca+ channels antagonist with a Ki of 980 nM. L-phenylalanine is a competitive antagonist for the glycine- and glutamate-binding sites of N-methyl-D-aspartate receptors (NMDARs) (KB of 573 μM ) and non-NMDARs, respectively. L-Phenylalanine is widely used in the production of food flavors and pharmaceuticals[1][2][3][4].

HY-N0215S12

L-Phenylalanine-d5

L-Phenylalanine-d₅ is the deuterium labeled L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. L-Phenylalanine is a α2δ subunit of voltage-dependent Ca+ channels antagonist with a Ki of 980 nM. L-phenylalanine is a competitive antagonist for the glycine- and glutamate-binding sites of N-methyl-D-aspartate receptors (NMDARs) (KB of 573 μM ) and non-NMDARs, respectively. L-Phenylalanine is widely used in the production of food flavors and pharmaceuticals[1][2][3][4].

HY-N0215S7

L-Phenylalanine-3-13C

L-Phenylalanine-3- ¹³C is the ¹³C-labeled L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. L-Phenylalanine is a α2δ subunit of voltage-dependent Ca+ channels antagonist with a Ki of 980 nM. L-phenylalanine is a competitive antagonist for the glycine- and glutamate-binding sites of N-methyl-D-aspartate receptors (NMDARs) (KB of 573 μM ) and non-NMDARs, respectively. L-Phenylalanine is widely used in the production of food flavors and pharmaceuticals[1][2][3][4].

HY-N0215S8

L-Phenylalanine-13C6

L-Phenylalanine- ¹³C₆ is the ¹³C-labeled L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. L-Phenylalanine is a α2δ subunit of voltage-dependent Ca+ channels antagonist with a Ki of 980 nM. L-phenylalanine is a competitive antagonist for the glycine- and glutamate-binding sites of N-methyl-D-aspartate receptors (NMDARs) (KB of 573 μM ) and non-NMDARs, respectively. L-Phenylalanine is widely used in the production of food flavors and pharmaceuticals[1][2][3][4].

HY-N1369S1

Menthol-d2

Menthol-d₂ is deuterated labeled trans-2,cis-6-Nonadienal (HY-W127515). Trans-2, cis-6-NonadienalIt is an organic compound belonging to aldehydes. It has a strong, pungent smell and is commonly found in a variety of foods, including fruits and vegetables. Trans-2, cis-6-NonadienalIt has a variety of applications in the flavor and fragrance industry, especially as a fragrance agent in products such as perfume, cologne and air fresheners. In addition, it can also be used as an intermediate in the synthesis of various chemicals and drugs.

HY-N0215S11

L-Phenylalanine-13C9,15N

L-Phenylalanine- ¹³C₉, ¹⁵N is the ¹³C- and ¹⁵N-labeled L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. L-Phenylalanine is a α2δ subunit of voltage-dependent Ca+ channels antagonist with a Ki of 980 nM. L-phenylalanine is a competitive antagonist for the glycine- and glutamate-binding sites of N-methyl-D-aspartate receptors (NMDARs) (KB of 573 μM ) and non-NMDARs, respectively. L-Phenylalanine is widely used in the production of food flavors and pharmaceuticals[1][2][3][4].

HY-N0215S14

L-Phenylalanine-15N,d8

L-Phenylalanine- ¹⁵N,d₈ is the deuterium and ¹⁵N-labeled L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. L-Phenylalanine is a α2δ subunit of voltage-dependent Ca2+ channels antagonist with a Ki of 980 nM. L-phenylalanine is a competitive antagonist for the glycine- and glutamate-binding sites of N-methyl-D-aspartate receptors (NMDARs) (KB of 573 μM ) and non-NMDARs, respectively. L-Phenylalanine is widely used in the production of food flavors and pharmaceuticals[1][2][3][4].

HY-N0215S9

L-Phenylalanine-13C9,15N,d8

L-Phenylalanine- ¹³C₉, ¹⁵N,d₈ is the deuterium, ¹³C-, and 15-labeled L-Phenylalanine. L-Phenylalanine ((S)-2-Amino-3-phenylpropionic acid) is an essential amino acid isolated from Escherichia coli. L-Phenylalanine is a α2δ subunit of voltage-dependent Ca+ channels antagonist with a Ki of 980 nM. L-phenylalanine is a competitive antagonist for the glycine- and glutamate-binding sites of N-methyl-D-aspartate receptors (NMDARs) (KB of 573 μM ) and non-NMDARs, respectively. L-Phenylalanine is widely used in the production of food flavors and pharmaceuticals[1][2][3][4].

Cat. No.	Product Name		Classification

HY-W012788

Maltol 2 Publications Verification		Sweetening Agents Flavoring Agents
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 .

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