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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.

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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

4-(1-Methylethyl)benzonitrile

CAS No: 13816-33-6

Formula: C10H11N

Categories: Flavors and Fragrances > Perfuming

Colorless liquidMore

1-(Propylthio)-1-propene

CAS No: 33922-70-2

Formula: C6H12S

Categories: Flavors and Fragrances > Synthetic Fragrances

4,5-Dimethyl-2-(1-methylethyl)thiazole

CAS No: 53498-30-9

Formula: C8H13NS

Categories: Flavors and Fragrances > Synthetic Fragrances

Ethyl 6,6-dimethyl-2-methylene-3-cyclohexene-1-carboxylate

CAS No: 35044-58-7

Formula: C12H18O2

Categories: Flavors and Fragrances > Perfuming

Propyl 2-mercaptopropanoate

CAS No: 19788-50-2

Formula: C6H12O2S

Categories: Flavors and Fragrances > Synthetic Fragrances

Colorless liquid; cooked brown and roasted meat aroma.More

Methyl (3E)-3-nonenoate

CAS No: 36781-67-6

Formula: C10H18O2

Categories: Flavors and Fragrances > Synthetic Fragrances

Hexyl tiglate

CAS No: 16930-96-4

Formula: C11H20O2

Categories: Flavors and Fragrances > Synthetic Fragrances

2-Isobutyl-4,5-dimethylthiazole

CAS No: 53498-32-1

Formula: C9H15NS

Categories: Flavors and Fragrances > Synthetic Fragrances

2-Methylpentyl 2-methylpentanoate

CAS No: 90397-38-9

Formula: C12H24O2

Categories: Flavors and Fragrances > Perfuming

295 Flavors and Fragrances Suppliers

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Hexahydro-2′,3a-dimethylspiro[1,3-dithiolo[4,5-b]furan-2,3′(2′H)-furan]

CAS No: 38325-25-6

Formula: C10H16O2S2

Categories: Flavors and Fragrances > Synthetic Fragrances

3-[(2-Furanylmethyl)dithio]-2-methylfuran

CAS No: 109537-55-5

Formula: C10H10O2S2

Categories: Flavors and Fragrances > Synthetic Fragrances

Colorless liquid; strong, sulfurous aroma.More

3-(3-TRIFLUOROMETHYL-PHENYL)-ACRYLIC ACID ETHYL ESTER

CAS No: 113048-68-3

Formula: C12H11F3O2

Categories: Flavors and Fragrances > Synthetic Fragrances

2-Ethylbenzenethiol

CAS No: 4500-58-7

Formula: C8H10S

Categories: Flavors and Fragrances > Synthetic Fragrances

clear light yellow liquid 2-Ethylthiophenol has a pungent, roasted odorMore

Butyl 10-undecenoate

CAS No: 109-42-2

Formula: C15H28O2

Categories: Flavors and Fragrances > Perfuming

Spices for food. Mainly used to prepare cream and wine flavors.More

Allyl 2-ethylbutyrate

CAS No: 7493-69-8

Formula: C9H16O2

Categories: Flavors and Fragrances > Synthetic Fragrances

Allyl-2-ethylbutyrate has an oily fruity odor.. Used as a flavor enhancer, flavoring agent or adjuvant.More

Linalyl butyrate

CAS No: 78-36-4

Formula: C14H24O2

Categories: Flavors and Fragrances > Perfuming

Linalyl butyrate has a heavy-fruity, sweet, pear-like aroma. The flavor is reminiscent of certain types of honey on dilu tion. It is moderately stable. Linalyl Butyrate is a liquid with a fruity bergamot note and a subdued animalic tone. It is used in lavender perfumes and in many blossom compositions.More

Oils, pine, Pinussylvestris

CAS No: 8023-99-2

Formula:

Categories: Flavors and Fragrances > Fragrance Ingredient

Pine-needle oil is produced primarily in Eastern (Hungary) and Southeastern (Bulgaria) Europe by steam distillation of the needles of the Norwegian or Scotch pine, Pinus sylvestris L. var. sylvestris or Pinus nigra Arnold ssp. nigra. It is a colorless or yellowish liquid with an aromatic, turpentine-like odor. In China, pine-needle oil is also obtained from Pinus massoniana Lamb.
d25 0.857–0.885; n
20
D
1.4730–1.4785; α
20
D
?4 ° to +10 °; solubility: 1 vol in 6 vMore

Oils, pennyroyal, Menthapulegium

CAS No: 8013-99-8

Formula:

Categories: Flavors and Fragrances > Natural Spices

European pennyroyal essential oil is obtained by steam distillation of the fresh or partially dried plant (M. pulegium L.). It has a distinct, mint-like, pleasant odor and bitter, somewhat herbaceous flavor.More

3-Bromo-2-butanone

CAS No: 814-75-5

Formula: C4H7BrO

Categories: Flavors and Fragrances > Synthetic Fragrances

clear light yellow to brown liquidMore

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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