Flavors and Fragrances
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- • Synthetic Fragrances (1591)
- • Natural Spices (155)
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Flavors and Fragrances Suppliers
Resins, Siam gum benzoin
CAS No: 9000-72-0
Categories: Flavors and Fragrances > Film Forming
Benzoin Siam resinoid is a reddish to light brown, viscous liquid with a longlasting, chocolate-like, sweet, balsamic odor. It is used in perfumery for balsamic nuances and as a fixative.More
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BENZOIN COMPOUND TINCTURE
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2-Hydroxy-1,2-diphenylethanone
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BENZOIN COMPOUND TINCTURE
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Gum benzoin, Siam
$0.1/KG EXW
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3-Bromocinnamaldehyde
CAS No: 97985-66-5
Formula: C9H7BrO
Categories: Flavors and Fragrances > Synthetic Fragrances
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3-Bromocinnamaldehyde 99% White Powder Cixiang CAS NO. 97985-66-5
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3-Bromocinnamaldehyde 97985-66-5
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3-Bromocinnamaldehyde
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3-Bromocinnamaldehyde
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5-Bromo-1(2H)-isoquinolinone
CAS No: 190777-77-6
Formula: C9H6BrNO
Categories: Flavors and Fragrances > Synthetic Fragrances
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5-BROMOISOQUINOLIN-1(2H)-ONE
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5-bromo-2H-isoquinolin-1-one
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5-BROMOISOQUINOLIN-1(2H)-ONE
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5-Bromo-1(2H)-isoquinolinone
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4-FLUORO-3-METHOXYCINNAMIC ACID
CAS No: 630424-79-2
Formula: C10H9FO3
Categories: Flavors and Fragrances > Synthetic Fragrances
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4-FLUORO-3-METHOXYCINNAMIC ACID
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3-(4-Fluoro-3-methoxyphenyl)acrylic acid
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4-FLUORO-3-METHOXYCINNAMIC ACID
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3-(4-FLUORO-3-METHOXYPHENYL)ACRYLIC ACID
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2-AMINO-3,4-DICHLOROPYRIDINE
CAS No: 188577-69-7
Formula: C5H4Cl2N2
Categories: Flavors and Fragrances > Synthetic Fragrances
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2-AMINO-3,4-DICHLOROPYRIDINE
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2-AMINO-3,4-DICHLOROPYRIDINE
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3,4-dichloropyridin-2-amine
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2-Pyridinamine,3,4-dichloro-
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4,7-Methano-1H-inden-5-ol, 3a,4,5,6,7,7a-hexahydro-, 5-acetate
CAS No: 2500-83-6
Formula: C12H16O2
Categories: Flavors and Fragrances > Perfuming
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TRICYCLODECENYL ACETATE CAS NO 2500-83-6
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(1RS,2RS,6RS,7RS,8SR)-tricyclo[5.2.1.02,6]dec-4-en-8-yl acetate
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TRICYCLODECENYL ACETATE
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4,7-Methano-1H-inden-5-ol,3a,4,5,6,7,7a-hexahydro-, 5-acetate
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2-Methyl-2-octanol
CAS No: 628-44-4
Formula: C9H20O
Categories: Flavors and Fragrances > Perfuming
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2-METHYL-2-OCTANOL
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2-METHYL-2-OCTANOL
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2-METHYL-2-OCTANOL
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2-Octanol, 2-methyl-
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Propanoic acid, 2-chloro-, 2-methylpropyl ester, (2S)-
CAS No: 83261-15-8
Formula: C7H13ClO2
Categories: Flavors and Fragrances > Synthetic Fragrances
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(S)-Isobutyl-2-chloropropanoate
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(S)-Isobutyl-2-chloropropanoate
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(S)-Isobutyl-2-chloropropanoate
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(S)-Isobutyl-2-chloropropanoate
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3-[(2-Mercapto-1-methylpropyl)thio]-2-butanol
CAS No: 54957-02-7
Formula: C8H18OS2
Categories: Flavors and Fragrances > Synthetic Fragrances
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3-((2-Mercapto-1-methylpropyl)thio)-2-butanol
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3-((2-Mercapto-1-methylpropyl)thio)-2-butanol
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alpha-Methyl-beta-hydroxypropyl alpha-methyl-beta-mercaptopropyl sulfide
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alpha-Methyl-beta-hydroxypropyl alpha-methyl-beta-mercaptopropyl sulfide
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3-(2,3-Difluorophenyl)-2-propenoic acid
CAS No: 207981-48-4
Formula: C9H6F2O2
Categories: Flavors and Fragrances > Synthetic Fragrances
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2,3-Difluorocinnamic acid
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2,3-Difluorocinnamic acid
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2,3-Difluorocinnamic acid
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2,3-Difluorocinnamic acid
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2-Methyl-4,5-dihydrofurane-3-thiol
CAS No: 26486-13-5
Formula: C5H8OS
Categories: Flavors and Fragrances > Synthetic Fragrances
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2-Methyl-4,5-dihydrofurane-3-thiol CAS NO 26486-13-5
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5-methyl-2,3-dihydrofuran-4-thiol
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2-Methyl-4,5-dihydrofurane-3-thiol
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2-methyl-4,5-dihydrofuran-3-thiol
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3-CHLORO-4-FLUOROCINNAMIC ACID
CAS No: 155814-22-5
Formula: C9H6ClFO2
Categories: Flavors and Fragrances > Synthetic Fragrances
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3-CHLORO-4-FLUOROCINNAMIC ACID
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3-CHLORO-4-FLUOROCINNAMIC ACID
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3-CHLORO-4-FLUOROCINNAMIC ACID
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3-CHLORO-4-FLUOROCINNAMIC ACID
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Ethyl phenylacetate
CAS No: 101-97-3
Formula: C10H12O2
Categories: Flavors and Fragrances > Perfuming
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Ethyl Phenyl Acetate 99% Colourless liquid Kaival Chemicals
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EthylPhenylAcetate
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Hexyl formate
CAS No: 629-33-4
Formula: C7H14O2
Categories: Flavors and Fragrances > Perfuming
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Hexyl ForMate 629-33-4
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HEXYL FORMATE
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HEXYL FORMATE
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Hexyl formate
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Oils, Chenopodium
CAS No: 8006-99-3
Formula:
Categories: Flavors and Fragrances > Natural Spices
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Chenopodium oil 99.9% yellow liquid zy-8006-99-3 zhishang-zy-8006-99-3
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Chenopodium oil
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CHENOPODIUM OIL
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CHENOPODIUM OIL
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Phantolide
CAS No: 15323-35-0
Formula: C17H24O
Categories: Flavors and Fragrances > Perfuming
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PHANTOLIDE
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PHANTOLIDE
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PHANTOLIDE
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PHANTOLIDE
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Oxacycloheptadec-7-en-2-one
CAS No: 7779-50-2
Formula: C16H28O2
Categories: Flavors and Fragrances > Perfuming
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AMBRETTOLIDE
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AMBRETTOLIDE
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ambrettolide
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ambrettolide
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Coffee, Coffeaarabica, ext.
CAS No: 84650-00-0
Formula:
Categories: Flavors and Fragrances > Antioxidant Ingredient
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Green Coffee Bean Extract
$10/G EXW
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Coffea arabica Linn., extract excluding roots
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Oils, Siberian fir
CAS No: 8021-29-2
Formula:
Categories: Flavors and Fragrances > Natural Spices
d
20
20
0.895–0.912; n
20
D
1.468–1.473; α
20
D
?40 ° to ?25 °; solubility: 1 vol in ≤10 vol of 90% ethanol.The main constituents are bornyl acetate (20–35%) and the monoterpene hydrocarbons α-pinene (10–22%) and camphene (15–26%). The main prodMore
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Pineneedle Oil
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Abies sibirica leaf oil
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Pineneedle Oil
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Pineneedle Oil
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Essential oils, guaiac wood
CAS No: 8016-23-7
Formula:
Categories: Flavors and Fragrances > Natural Spices
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Guaiacwood Oil
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Guaiacwood oil
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Essential oils, guaiacwood
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Guaiacwood Oil
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Frequently Asked Questions
They can be both. Natural flavors and fragrances are extracted from plant or animal sources using methods such as distillation or pressing. Synthetic flavors and fragrances are created in laboratories to replicate natural aromas or to produce entirely new scent profiles. Synthetic versions are often more stable, cost-effective, and consistent in quality, making them widely used in large-scale production.
Flavors are widely used in industries such as beverages, confectionery, baked goods, dairy products, and pharmaceuticals (for example, in syrups or chewable tablets). Fragrances are used in perfumes, skincare, hair care, fabric care, cleaning products, and even industrial products like paints and plastics to mask unwanted odors or add signature scents.
The main difference lies in how they are perceived and applied. Flavors are designed to be tasted and are therefore used in food, beverages, and oral products. Fragrances are designed to be smelled and are commonly used in perfumes, cosmetics, soaps, detergents, and air fresheners. In general, flavors must meet stricter food safety standards, while fragrances focus more on scent stability and intensity.
Flavors and fragrances are chemical compounds or natural extracts used to create specific tastes and smells in products. Flavors are mainly used in food and beverage products to improve or modify taste, while fragrances are used in personal care, household, and industrial products to provide pleasant or functional scents. They can be obtained from natural sources such as plants, fruits, spices, or produced by chemical synthesis.