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Home > Flavors and Fragrances
A frangrance is a substance that can be smelled by the sense of smell or tasted by the sense of taste, and is the raw material for the preparation of flavors. Fragrance is an important component of fine chemicals. It is composed of natural fragrance, synthetic fragrance and solitary fragrance. The process of blending several or even dozens of spices into a blended spice with a certain aroma or fragrance type and a certain use according to a certain ratio. This blended spice is called essence. Because human odor senses accept the scent of fragrance, the senses are closely related to the emotional part of the brain, so fragrance has a great influence on human emotions. "Flavors and Fragrances" on ECHEMI mainly supplies raw materials for Flavors and Fragrances.

Flavors and Fragrances Suppliers

Finding reliable flavors and fragrances suppliers can still be challenging. On ECHEMI, you can connect with 145 trusted manufacturers and 150 verified distributors offering high-quality flavor and fragrance ingredients for food, beverages, cosmetics, and personal care products. Explore our platform to source natural and synthetic flavors, essential oils, aroma compounds, and fragrance intermediates tailored to your specific requirements.
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1747 Flavors and Fragrances items

Resins, Siam gum benzoin

CAS No: 9000-72-0

Categories: Flavors and Fragrances > Film Forming

Benzoin Siam resinoid is obtained by solvent extraction of the resin from Styrax tonkinensis (Pierre) Craib ex Hartwich trees (Styracaceae). The wild growing Styrax tree is widespread in Thailand, Laos, Cambodia, and Vietnam. Annually, ~100 t resin are collected.
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

5-Bromo-1(2H)-isoquinolinone

CAS No: 190777-77-6

Formula: C9H6BrNO

Categories: Flavors and Fragrances > Synthetic Fragrances

4-FLUORO-3-METHOXYCINNAMIC ACID

CAS No: 630424-79-2

Formula: C10H9FO3

Categories: Flavors and Fragrances > Synthetic Fragrances

2-AMINO-3,4-DICHLOROPYRIDINE

CAS No: 188577-69-7

Formula: C5H4Cl2N2

Categories: Flavors and Fragrances > Synthetic Fragrances

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

TRICYCLODECENYL ACETATE is a colorless liquid with a herbal, fresh, woody odor. It consists of a mixture of isomers that is obtained by addition of acetic acid to dicyclopentadiene in the presence of an acid catalyst. It is used for perfuming soaps, detergents, and air fresheners.More

2-Methyl-2-octanol

CAS No: 628-44-4

Formula: C9H20O

Categories: Flavors and Fragrances > Perfuming

Propanoic acid, 2-chloro-, 2-methylpropyl ester, (2S)-

CAS No: 83261-15-8

Formula: C7H13ClO2

Categories: Flavors and Fragrances > Synthetic Fragrances

3-[(2-Mercapto-1-methylpropyl)thio]-2-butanol

CAS No: 54957-02-7

Formula: C8H18OS2

Categories: Flavors and Fragrances > Synthetic Fragrances

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-Methyl-4,5-dihydrofurane-3-thiol

CAS No: 26486-13-5

Formula: C5H8OS

Categories: Flavors and Fragrances > Synthetic Fragrances

3-CHLORO-4-FLUOROCINNAMIC ACID

CAS No: 155814-22-5

Formula: C9H6ClFO2

Categories: Flavors and Fragrances > Synthetic Fragrances

Ethyl phenylacetate

CAS No: 101-97-3

Formula: C10H12O2

Categories: Flavors and Fragrances > Perfuming

Ethyl Phenylacetate is a volatile aroma component of fruit and honey.It is a colorless liquid with a strong, sweet odor reminiscent of honey. Smallamounts are used in flower perfumes and in fruit flavors. Ethyl phenylacetate has a pleasant, strong, sweet odor suggestive of honey and a bittersweet flavor. clear colourless to pale yellowish liquidMore

Hexyl formate

CAS No: 629-33-4

Formula: C7H14O2

Categories: Flavors and Fragrances > Perfuming

Hexyl formate has a fruity, apple-like or unripe-plum odor; corresponding sweet taste. Colorless liquidMore

Oils, Chenopodium

CAS No: 8006-99-3

Formula:

Categories: Flavors and Fragrances > Natural Spices

Colorless or yellowish oil; characteristic penetrating odor; bitterish burning taste. Soluble in 3–10 volumes of 70% alcohol (inferior and adulterated oils do not yield a clear solution).More

Phantolide

CAS No: 15323-35-0

Formula: C17H24O

Categories: Flavors and Fragrances > Perfuming

PHANTOLIDE is a synthetic musk fragrance. It is prepared by Friedel–Crafts acetylation of 1,1,2,3,3,5-hexamethylindane, which can be obtained as a 70 : 30 mixture with 1,1,3,5-tetramethyl-3-ethylindane by reacting p-dimethylstyrene with amylenes or 2-methyl-2-butanol in a mixture of acetic acid and concentrated sulfuric acid. The indane ketone is a musk fragrance that is stable in light and soaps. More

Oxacycloheptadec-7-en-2-one

CAS No: 7779-50-2

Formula: C16H28O2

Categories: Flavors and Fragrances > Perfuming

ω-6-Hexadecenlactone has a very strong, musk-like odor Colorless liquid having powerful musklike odor. Found in ambrette seed oil.More

Coffee, Coffeaarabica, ext.

CAS No: 84650-00-0

Formula:

Categories: Flavors and Fragrances > Antioxidant Ingredient

Roasted coffee beans consist of soluble and insoluble products. Under laboratory conditions, it is possible to extract a high percentage of the soluble compounds, whereas in normal household brews, this percentage is likely to be only 15 to 25%. Yields and concentrations vary widely due to differences in beans, the size of the grinds, type of brewing process and degree of roasting. In general, home brewing of coffee uses 42, 48 and 57 g of ground, roasted coffee per liter of water in the UnitedMore

Oils, Siberian fir

CAS No: 8021-29-2

Formula:

Categories: Flavors and Fragrances > Natural Spices

Siberian fir needle oil is obtained by steam distillation of needles and twigs of Abies sibirica Ledeb., the Siberian silver fir. It is an almost colorless or pale yellow liquid with a characteristic fir odor.
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

Essential oils, guaiac wood

CAS No: 8016-23-7

Formula:

Categories: Flavors and Fragrances > Natural Spices

Guaiac wood oil is obtained by steam distillation of ground wood and sawdust from the tree Bulnesia sarmientoi Lorentz (Zygophyllaceae), which is up to 20m high and grows wild in the Gran Chaco region of South America. In the recent years, Paraguay has produced more than 150 t/yr.The oil is a dark yellowish, viscous liquid with a mild, pleasant odor reminiscent of that of tea roses and faintly of violets. The oil solidifies at room temperature to a yellow-white to light-ambercolored mass (mp 40More

Frequently Asked Questions

Are flavors and fragrances natural or synthetic?

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.

Where are flavors and fragrances commonly used?

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.

What is the difference between flavors and fragrances?

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.

What are flavors and fragrances?

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.

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