Flavors and Fragrances: Intermediates and Building Blocks
J R Hess is now sourcing special aromatic building blocks and intermediates for the Flavors and Fragrance industry. If you would like more information about the ingredients listed below, please let us know.
4′-Methylacetophenone is a flavoring ingredient belonging to the family of Acetophenones. It is found in alcoholic beverages, present in sour cherry, orange, grapefruit peel, blackcurrants, guava, peach, other fruits, celery, potato, tomato, pepper, parsley, smoked fish, cognac, Parmesan cheese and other foods.
“Acetoin, along with diacetyl, is one of the compounds giving butter its characteristic flavor. Because of this, manufacturers of partially hydrogenated oils typically add artificial butter flavor – acetoin and diacetyl – (along with beta carotene for the yellow color) to the final product, which would otherwise be tasteless.” (Source)
Derived from croton oil, having a spicy odor and used in making perfumes and flavoring agents.
But-2-enoic acid is fatty acid formed by the action of fatty acid synthases from acetyl-CoA and malonyl-CoA precursors
A derivative of Protocatechuic Acid, Veratric Acid is a reagent used in the production of antimicrobial agents, antifeedants, and a variety of other biologically active compounds.
p-Anisic acid is found naturally in anise. It is a white crystalline solid which isinsoluble in water, highly soluble in alcohols and soluble in ether, and ethyl acetate. p-Anisic acid has antiseptic properties. It is also used as an intermediate in the preparation of more complex organic compounds. (Source)
· Pure and
· Extra pure.
Intermediate in the production of Butyraldehyde and Potassiumsorbate.
Carbohydrazide / Sodiummolybdate
Used in water treatment applications as corrosion inhibitors.
Heptane / Hexane