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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:
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.
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.
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.
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.
2-Furaldehyde (98-01-1, 8030-97-5)  
Furfural  ·  Furaldehyde
Furfural is an organic compound produced from a variety of agricultural byproducts, including corncobs, oat, wheat bran, and sawdust. The name furfural comes from the Latin word furfur, meaning bran, referring to its usual source. Aside from ethanol, acetic acid and sugar it is one of the oldest renewable chemicals.
Dronabinol (308064-99-5, 6465-30-1, 1972-08-3)  
Tetrahydrocannabinol (THC) is a psychotropic cannabinoid (dronabinol, trade names Marinol and Syndros are a synthetic form of THC, approved by the FDA) and is the principal psychoactive constituent of cannabis. Its chemical name is (−)-trans-Δ⁹-tetrahydrocannabinol, and the term THC is used to refer to isomers as well. The pharmaceutical formulation dronabinol is available by prescription in the US, Canada, Germany, and New Zealand.
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.
saccharin (128-44-9, 81-07-2)  
Saccharin Sodium  ·  Saccharin Calcium
Sodium saccharin (benzoic sulfimide) is an artificial sweetener with effectively no food energy that is about 300–400 times as sweet as sucrose but has a bitter or metallic aftertaste, especially at high concentrations. It is used to sweeten products such as drinks, candies, cookies, and medicines.
alpha-TERPINEOL (8000-41-7, 10482-56-1, 68797-63-7, 2438-12-2, 98-55-5)  
alpha-terpineol, sodium salt  ·  1-alpha-terpineol  ·  D-alpha-terpineol
Terpineol is a monoterpene alcohol that has been isolated from a variety of sources such as cajuput oil, pine oil, and petitgrain oil. There are four isomers, alpha-, beta-, gamma-terpineol, and terpinen-4-ol. beta- and gamma-terpineol differ only by the location of the double bond.
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.
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.
Dextrin (9004-53-9, 9005-25-8)  
caloreen
Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions (pyrolysis or roasting).
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.
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