877-202-0205     support@chemchart.com     @chemchart
        
Sign In    Register
   Reset Filters

www.sigmaaldrich.com, Anti-inflammatory agents, Pyrazines, Fermented soy-based foods, Probiotics, Cyclic compounds

Categories

Anti-inflammatory and antirheumatic products (1)
Aromatic bases (1)
Bases (chemistry) (1)
Drugs acting on the gastrointestinal system and metabolism (1)
Drugs acting on the musculoskeletal system (1)
Food Additives (1)
Heterocyclic compound (1)
Heterocyclic compounds (1)
Probiotic Foods (1)
Six-membered rings (1)

Suppliers

Accela (1)
AK Scientific (1)
Frontier Scientific (1)
Matrix Scientific (1)
Oakwood Chemical (1)
TCI Chemicals (1)

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:
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.
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.
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.
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.
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.
indole (120-72-9)  
indole hydrochloride  ·  indole, 14C-labeled
Indole is an aromatic heterocyclic organic compound with formula C8H7N. It has a bicyclic structure, consisting of a six-membered benzene ring fused to a five-membered nitrogen-containing pyrrole ring. Indole is widely distributed in the natural environment and can be produced by a variety of bacteria.
coumarin (91-64-5)  
1,2-benzopyrone  ·  5,6-benzo-alpha-pyrone
Coumarin (; 2H-chromen-2-one) is a fragrant organic chemical compound in the benzopyrone chemical class, although it may also be seen as a subclass of lactones. It is a natural substance found in many plants, and a colorless crystalline substance in its standard state. The name comes from a French term for the tonka bean, coumarou, one of the sources from which coumarin was first isolated as a natural product in 1820.
2,6-DIMETHYLPYRAZINE (108-50-9)  
2,5-DMP  ·  2,5-dimethylpyrazine
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.
ethoxyquin (63301-91-7, 91-53-2)  
Santoquin  ·  1,2-Dihydro-6-Ethoxy-2,2,4-Trimethylquinoline  ·  6-ethoxy-2,2,4-trimethyl-1,2-dihydroquinoline
Ethoxyquin is a quinoline-based antioxidant used as a food preservative in certain countries and a pesticide (under commercial names such as "Stop-Scald") to control scald on pears after harvest. It is used as a preservative in some pet foods to prevent the rancidification of fats. Ethoxyquin is also used in some spices to prevent color loss due to oxidation of the natural carotenoid pigments.
XANTHONE (90-47-1)  
xanthen-9-one  ·  9-Oxoxanthene
Xanthone is an organic compound with the molecular formula C13H8O2. It can be prepared by the heating of phenyl salicylate. In 1939, xanthone was introduced as an insecticide and it currently finds uses as ovicide for codling moth eggs and as a larvicide.
698-10-2 (698-10-2)  
abhexon  ·  5-ethyl-3-hydroxy-4-methylfuran-2(5H)-one
2-ISOPROPYL-3-METHOXYPYRAZINE (25773-40-4, 93905-03-4)  
3-isopropyl-2-methoxypyrazine  ·  2-methoxy-3-isopropylpyrazine
Isopropyl methoxy pyrazine (IPMP) is a methoxypyrazine, a class of chemical compounds that produce odors. The odor is rather undesirable and is produced by the Asian lady beetle or by the actinomycete Streptomyces sp. It can be detected by human taste at concentrations of as low as 2 nanograms per litre.
Related searches
www.sigmaaldrich.com
Anti-inflammatory agents
Pyrazines
Fermented soy-based foods
Probiotics
Cyclic compounds
Next Page >