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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.
Explore flavors and fragrances for your needs now.
1747 Flavors and Fragrances items

Piperonyl acetate

CAS No: 326-61-4

Formula: C10H10O4

Categories: Flavors and Fragrances > Perfuming

light yellow liquid Piperonyl acetate has a very sweet, light, floral–fruity odor with cherry-like undertones with a sweet, fruity flavor at low levels and bitter at high levels.More

Heptyl formate

CAS No: 112-23-2

Formula: C8H16O2

Categories: Flavors and Fragrances > Perfuming

Spices for food.More

Heptyl cinnamate

CAS No: 10032-08-3

Formula: C16H22O2

Categories: Flavors and Fragrances > Synthetic Fragrances

n-Heptyl cinnamate has a green, leafy odor with a secondary hyacinth note.Heptyl cinnamate has a green, leafy odor with a secondary hyacinth note. Heptyl cinnamate is prepared by esterification of nheptanol with cinnamic acid.More

Ethyl 2-methyl-3-pentenoate

CAS No: 1617-23-8

Formula: C8H14O2

Categories: Flavors and Fragrances > Perfuming

GB 2760-1996 stipulates that it is temporarily allowed to use spices for food.More

1-Hexen-3-ol, 3-acetate

CAS No: 35926-04-6

Formula: C8H14O2

Categories: Flavors and Fragrances > Synthetic Fragrances

GB 2760-1996 stipulates the allowable food flavors.More

Isoamyl nonanoate

CAS No: 7779-70-6

Formula: C14H28O2

Categories: Flavors and Fragrances > Synthetic Fragrances

Isoamyl nonanoate has a nutty, oily, apricot-like odor and a fruity, winy, cognac-rum flavor. Liquid; fruity odor.Combustible.More

Pentyl heptanoate

CAS No: 7493-82-5

Formula: C12H24O2

Categories: Flavors and Fragrances > Synthetic Fragrances

Colorless to pale-yellow liquid; Amyl heptanoate has a characteristic strong, ethereal, fruital (unripe banana) odor and corresponding tasteMore

Methyl p-tert-butylphenylacetate

CAS No: 3549-23-3

Formula: C13H18O2

Categories: Flavors and Fragrances > Synthetic Fragrances

Methyl p-tert-butylphenylacetate is an endogenous metabolite. More

Benzenediazonium, 2-methoxy-5-methyl-4-[2-(4-methyl-2-nitrophenyl)diazenyl]-, (T-4)-tetrachlorozincate(2-) (2:1)

CAS No: 61966-14-1

Formula: C15H14N5O3.1/2Cl4Zn

Categories: Flavors and Fragrances > Synthetic Fragrances

3-(4-Chloro-3-fluorophenyl)-2-propenoic acid

CAS No: 202982-66-9

Formula: C9H6ClFO2

Categories: Flavors and Fragrances > Synthetic Fragrances

295 Flavors and Fragrances Suppliers

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Carbonic acid, compd. with 2-amino-2-(hydroxymethyl)-1,3-propanediol (1:2)

CAS No: 68123-29-5

Formula: C4H11NO3.1/2CH2O3

Categories: Flavors and Fragrances > Synthetic Fragrances

Isobutyl tiglate

CAS No: 61692-84-0

Formula: C9H16O2

Categories: Flavors and Fragrances > Perfuming

2-Propen-1-ol, 3-phenyl-, 1-propanoate, (2E)-

CAS No: 78761-38-3

Formula: C12H14O2

Categories: Flavors and Fragrances > Synthetic Fragrances

1-(2-amino-4-methylthiazol-5-yl)-2-bromoethanone

CAS No: 32519-72-5

Formula: C6H7BrN2OS

Categories: Flavors and Fragrances > Synthetic Fragrances

2-[(3a,4,5,6,7,7a-Hexahydro-4,7-methano-1H-inden-6-yl)oxy]ethanol

CAS No: 10520-24-8

Formula: C12H18O2

Categories: Flavors and Fragrances > Synthetic Fragrances

Rhamnus purshiana, ext.

CAS No: 84650-55-5

Formula:

Categories: Flavors and Fragrances > Perfuming

α,α-Dimethylcyclohexanepropanol

CAS No: 83926-73-2

Formula: C11H22O

Categories: Flavors and Fragrances > Synthetic Fragrances

4-Cyclohexyl-2-methyl-2-butanol is a colorless liquid that may partly crystallize with a spicy floral note, reminiscent of (3S′)-(+)-linalool (coriandrol).
It can be used in relatively high dosages in perfume oils for a wide range of applications.More

Pliolite AC 80

CAS No: 81406-93-1

Formula:

Categories: Flavors and Fragrances > Synthetic Fragrances

Herbavert

CAS No: 67583-77-1

Formula: C11H22O

Categories: Flavors and Fragrances > Perfuming

2-[(Propyldithio)methyl]furan

CAS No: 252736-36-0

Formula: C8H12OS2

Categories: Flavors and Fragrances > Synthetic Fragrances

Furfuryl propyl disulfde has a sulfdic alliaceous aroma In a U S patent submission, it was reported that furfuryl propyl disulfde possesses unexpected favor properties and imparts a unique note to favors, especially in foodstuffs in which it is incorporated as a roasted, sulfdic, alliaceous, coffee, meaty, chicken, metallic, burnt, onion–leek-like, coffee-like, pungent, rubbery, sulfurous, cooked, sharp, garlic favor.More

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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