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2,3,5,6-Tetramethylpyrazine (1124-11-4)  
tetramethylpyrazine  ·  Liqustrazine  ·  chuanxiongzine
Tetramethylpyrazine, also known as ligustrazine, is a chemical compound found in natto and in fermented cocoa beans. When purified, tetramethylpyrazine is a colorless solid. It is classifed as an alkylpyrazine.

Related Results:
Whiskey lactone (39212-23-2)  
beta-methyl-gamma-octalactone
cis-3-Methyl-4-octanolide, also called cis-β-methyl-γ-octalactone or 5-butyldihydro-4-methylfuran-2(3H)-one, is a chemical compound of the lactone family with formula C 9H 16O 2. It exists in two optical isomers: 3R,4R ("+") and 3S,4S ("-"). The 3S,4S isomer, commonly known as whisky lactone or quercus lactone is an important ingredient in the aroma of whiskey (where it was first identified by Suomalainen and Nykänen in 1970),and other alcoholic beverages that have been aged in oak barrels.
28664-35-9 (28664-35-9)  
sotolone  ·  4,5-dimethyl-3-hydroxy-2(5H)-furanone
Sotolon (also known as sotolone) is a lactone and an extremely powerful aroma compound, with the typical smell of fenugreek or curry at high concentrations and maple syrup, caramel, or burnt sugar at lower concentrations. Sotolon is the major aroma and flavor component of fenugreek seed and lovage, and is one of several aromatic and flavor components of artificial maple syrup. It is also present in molasses, aged rum, aged sake and white wine, flor sherry, roast tobacco, and dried fruiting bodies of the mushroom Lactarius helvus.
benzaldehyde (100-52-7)  
benzaldehyde, formyl-(14)C-labeled
Benzaldehyde (C6H5CHO) is an organic compound consisting of a benzene ring with a formyl substituent. It is the simplest aromatic aldehyde and one of the most industrially useful. It is a colorless liquid with a characteristic almond-like odor.
5-Nitro-2-propoxyaniline (553-79-7)  
P 4000  ·  1-N-propoxy-2-amino-4- nitrobenzene  ·  P-4000
5-Nitro-2-propoxyaniline, also known as P-4000 and Ultrasüss, is one of the strongest sweet-tasting substances known, about 4,000 times the intensity of sucrose (hence its alternate name, P-4000). It is an orange solid that is only slightly soluble in water. It is stable in boiling water and dilute acids.
2,5-DIMETHYLPYRAZINE (123-32-0)  
2,5-DMP  ·  2,6-dimethylpyrazine
THYMOL (89-83-8)  
Apiguard
Thymol (also known as 2-isopropyl-5-methylphenol, IPMP) is a natural monoterpene phenol derivative of cymene, C10H14O, isomeric with carvacrol, found in oil of thyme, and extracted from Thymus vulgaris (common thyme) and various other kinds of plants as a white crystalline substance of a pleasant aromatic odor and strong antiseptic properties. Thymol also provides the distinctive, strong flavor of the culinary herb thyme, also produced from T. vulgaris.
Dipentene (7705-14-8, 9003-73-0, 8008-56-8, 65996-98-7, 8008-57-9, 138-86-3, 8028-38-4, 0008008-57-9)  
limonene  ·  (+)-limonene  ·  limonene, (S)-isomer
Limonene is a clear, colorless liquid hydrocarbon classified as a cyclic monoterpene, and is the major component in oil of citrus fruit peels. The D-isomer occurring more commonly in nature as the fragrance of oranges is a flavoring agent in food manufacturing. It is also used in chemical synthesis as a precursor to carvone and as a renewables-based solvent in cleaning products.
ALLYL ISOTHIOCYANATE (57-06-7, 8007-40-7)  
allylsenevol
Allyl isothiocyanate (AITC) is the organosulfur compound with the formula CH2CHCH2NCS. This colorless oil is responsible for the pungent taste of mustard, radish, horseradish, and wasabi. This pungency and the lachrymatory effect of AITC are mediated through the TRPA1 and TRPV1 ion channels.
PERILLALDEHYDE (2111-75-3)  
perilla aldehyde  ·  4-mentha-1,8-dien-7-al  ·  perillaldehyde, (+)-isomer
Perillaldehyde, or perilla aldehyde, is a natural organic compound found most abundantly in the annual herb perilla, but also in a wide variety of other plants and essential oils. It is a monoterpenoid containing an aldehyde functional group. Perillaldehyde, or volatile oils from perilla that are rich in perillaldehyde, are used as food additives for flavoring and in perfumery to add spiciness.
Synephrine (94-07-5)  
Synephrin  ·  Oxedrine  ·  Sympaethamin
Synephrine, or, more specifically, p-synephrine, is an alkaloid, occurring naturally in some plants and animals, and also in approved drugs products as its m-substituted analog known as neo-synephrine. p-Synephrine (or formerly Sympatol and oxedrine [BAN]) and m-synephrine are known for their longer acting adrenergic effects compared to norepinephrine. This substance is present at very low concentrations in common foodstuffs such as orange juice and other orange (Citrus species) products, both of the "sweet" and "bitter" variety.
sulforaphane (4478-93-7)  
Sulforaphane (sulphoraphane in British English) is a compound within the isothiocyanate group of organosulfur compounds. It is obtained from cruciferous vegetables such as broccoli, Brussels sprouts, and cabbages. It is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing), which allows the two compounds to mix and react.
2,6-DIMETHYLPYRAZINE (108-50-9)  
2,5-DMP  ·  2,5-dimethylpyrazine
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