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Product

Product No.

CAS No.

FEMA No.

Detail

Data sheet

Product

Acetanisole Cryst.

Product No.

660002

CAS No.

100-06-1

FEMA No.

2005

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2005
FLAVIS	07.038
JECFA	810
CAS	100-06-1
Kosher Status	certified
Halal Status	certified

Taste

Coumarin, Sweet, Fruity, Creamy

Product Data

Appearance	pale white to white crystals
GC Purity	min. 99%
Flash point	> 100 °C
Boiling Point	approx. 260 °C
Molecular Weight	150.18 g/mol
Stabilizer	no
Natural Occurrence	anise seed, grape, mango

Chemical Structure

4'-Methoxyacetophenone

C₉H₁₀O₂

Flavor Uses

Dosage in 5 % Sugar Solution	1 ppm
Useful in	cherry, vanilla, fruit, chocolate
Use Level in Food	0.05 - 50 ppm

Product

Acetic Acid Natural

Product No.

131306

CAS No.

64-19-7

FEMA No.

2006

Identity

EC Flavoring Regulation 1334/2008	natural flavoring substance
FEMA	2006
FLAVIS	08.002
JECFA	81
CAS	64-19-7
Kosher Status	certified
Halal Status	approved

Taste

Sour, Fruity, Juicy

Product Data

Appearance	clear, colorless liquid
GC Purity	min. 100%
Flash point	approx. 43 °C
Boiling Point	approx. 117 °C
Relative Density D20/4	1.040 - 1.050
Molecular Weight	60.06 g/mol
Stabilizer	no
Natural Occurrence	vinegar, cheese, apple, peach, wine

Chemical Structure

Acetic acid

C₂H₄O₂

Flavor Uses

Dosage in 5 % Sugar Solution	750 ppm
Useful in	vinegar, fruit, cheese, meat
Use Level in Food	1 - 300 ppm

Product

Acetyl Thiazoline-2

Product No.

105948

CAS No.

29926-41-8

FEMA No.

3817

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	3817
FLAVIS	15.010
JECFA	1759
CAS	29926-41-8
Kosher Status	certified
Halal Status	approved

Taste

Roasted, Popcorn, Basmati Rice, Strong Impact

Product Data

Appearance	pale yellow to red-brown fused-in crystals
GC Purity	min. 98%
Flash point	approx. 98 °C
Boiling Point	approx. 222 °C
Molecular Weight	129.18 g/mol
Stabilizer	no
Natural Occurrence	wheat bread, beef, clam

Chemical Structure

Acetyl thiazoline-2

C₅H₇NOS

Flavor Uses

Dosage in 5 % Sugar Solution	0.25 ppm
Useful in	roasted flavors
Use Level in Food	3 ppb - 20 ppm

Product

Alcohol C 6 Natural

Product No.

104557

CAS No.

111-27-3

FEMA No.

2567

Identity

EC Flavoring Regulation 1334/2008	natural flavoring substance
FEMA	2567
FLAVIS	02.005
JECFA	91
CAS	111-27-3
Kosher Status	certified
Halal Status	approved

Taste

Green, Apple, Sweet, Fatty

Product Data

Appearance	clear, colorless to pale yellow liquid
GC Purity	min. 98%
Flash point	approx. 59 °C
Boiling Point	approx. 155 °C
Relative Density D20/4	0.811 - 0.831
Molecular Weight	102.2 g/mol
Refractive Index n20/D	1.412 - 1.422
Stabilizer	no
Natural Occurrence	apple, peach, black currant, strawberry

Chemical Structure

Hexan-1-ol

C₆H₁₄O

Flavor Uses

Dosage in 5 % Sugar Solution	25 ppm
Useful in	apple and other fruits, vegetable, herbs
Use Level in Food	0.1 - 100 ppm

Product

Alcohol C 9

Product No.

104769

CAS No.

143-08-8

FEMA No.

2789

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2789
FLAVIS	02.007
JECFA	100
CAS	143-08-8
Kosher Status	certified
Halal Status	certified

Taste

Aldehydic, Waxy, Citrus, Sweet

Product Data

Appearance	clear, colorless liquid
GC Purity	min. 99%
Flash point	> 100 °C
Boiling Point	approx. 212 °C
Relative Density D20/4	min. 0.830
Molecular Weight	144.26 g/mol
Refractive Index n20/D	1.430 - 1.440
Stabilizer	no

Chemical Structure

1-Nonanol

C₉H₂₀O

Flavor Uses

Dosage in 5 % Sugar Solution	2 ppm

Product

Aldehyde C18 So-Called

Product No.

103866

CAS No.

104-61-0

FEMA No.

2781

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2781
FLAVIS	10.001
JECFA	229
CAS	104-61-0
Kosher Status	certified
Halal Status	approved

Taste

Coconut, Lactony, Cream, Apricot

Product Data

Appearance	clear, colorless to pale yellow liquid
GC Purity	min. 98%
Flash point	> 100 °C
Boiling Point	approx. 270 °C
Relative Density D20/4	0.960 - 0.970
Molecular Weight	156.25 g/mol
Refractive Index n20/D	1.442 - 1.452
Stabilizer	no
Natural Occurrence	asparagus, beer, peach, vanilla, whisky

Chemical Structure

Nonan-4-olide

C₉H₁₆O₂

Flavor Uses

Dosage in 5 % Sugar Solution	5 ppm
Useful in	coconut, dairy, yellow, red and tropical fruits, brown flavors, vanilla, alcoholics
Use Level in Food	50 ppb - 100 ppm

Product

Allinat/Allyl Isothiocyanate 98 Toco

Product No.

633696

CAS No.

57-06-7

FEMA No.

2034

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2034
FLAVIS	12.025
JECFA	1560
CAS	57-06-7
Kosher Status	certified
Halal Status	approved

Taste

Mustard, Radish, Pungent

Product Data

Appearance	clear, colorless to pale yellow liquid
GC Purity	min. 98%
Flash point	approx. 46 °C
Boiling Point	approx. 147 °C
Relative Density D20/4	1.017 - 1.022
Molecular Weight	99.15 g/mol
Refractive Index n20/D	1.530 - 1.533
Stabilizer	no
Natural Occurrence	mustard, cabbage, cauliflower, horseradish

Chemical Structure

Allyl isothiocyanate

C₄H₅NS

Flavor Uses

Dosage in 5 % Sugar Solution	2 ppm
Useful in	garlic, onion, mustard, horseradish, chives, leek
Use Level in Food	1 ppb - 5 ppm

Product

Allinat/Allyl Isothiocyanate Toco

Product No.

600311

CAS No.

57-06-7

FEMA No.

2034

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2034
FLAVIS	12.025
JECFA	1560
CAS	57-06-7
Kosher Status	certified
Halal Status	certified

Taste

Mustard, Radish, Pungent

Product Data

Appearance	clear, colorless to pale yellow liquid
GC Purity	min. 95%
Flash point	approx. 46 °C
Boiling Point	approx. 147 °C
Relative Density D20/4	1.017 - 1.022
Molecular Weight	99.15 g/mol
Refractive Index n20/D	1.530 - 1.533
Stabilizer	no
Natural Occurrence	mustard, cabbage, cauliflower, horseradish

Chemical Structure

Allyl isothiocyanate

C₄H₅NS

Flavor Uses

Dosage in 5 % Sugar Solution	2 ppm
Useful in	garlic, onion, mustard, horseradish, chives, leek
Use Level in Food	1 ppb - 5 ppm

Product

Allinat/Allyl Isothiocyanate Unstab.

Product No.

653012

CAS No.

57-06-7

FEMA No.

2034

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2034
FLAVIS	12.025
JECFA	1560
CAS	57-06-7
Kosher Status	certified
Halal Status	approved

Taste

Mustard, Radish, Pungent

Product Data

Appearance	clear, colorless to pale yellow liquid
GC Purity	min. 95%
Flash point	approx. 46 °C
Boiling Point	approx. 147 °C
Relative Density D20/4	1.016 - 1.021
Molecular Weight	99.15 g/mol
Refractive Index n20/D	1.530 - 1.533
Stabilizer	no
Natural Occurrence	mustard, cabbage, cauliflower, horseradish

Chemical Structure

Allyl isothiocyanate

C₄H₅NS

Flavor Uses

Dosage in 5 % Sugar Solution	2 ppm
Useful in	garlic, onion, mustard, horseradish, chives, leek
Use Level in Food	1 ppb - 5 ppm

Product

Allyl Caproate

Product No.

611045

CAS No.

123-68-2

FEMA No.

2032

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2032
FLAVIS	09.244
JECFA	3
CAS	123-68-2
Kosher Status	certified
Halal Status	certified

Taste

Pineapple, Fruity, Sweet, Juicy

Product Data

Appearance	clear, colorless to pale yellow liquid
GC Purity	min. 98%
Flash point	approx. 63 °C
Boiling Point	approx. 187 °C
Relative Density D20/4	min. 0.890
Molecular Weight	156.25 g/mol
Refractive Index n20/D	1.420 - 1.430
Stabilizer	no
Natural Occurrence	garlic, cheese, potato

Chemical Structure

Allyl hexanoate

C₉H₁₆O₂

Flavor Uses

Dosage in 5 % Sugar Solution	5 ppm
Useful in	pineapple and other tropical fruit flavors, citrus, red, yellow and other fruits
Use Level in Food	100 ppb - 100 ppm

Product

Allyl Cyclohexyl Propionate

Product No.

690380

CAS No.

2705-87-5

FEMA No.

2026

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2026
FLAVIS	09.498
JECFA	13
CAS	2705-87-5
Kosher Status	certified
Halal Status	certified

Taste

Estery, Green, Fruity, Pineapple

Product Data

Appearance	clear, colorless liquid
GC Purity	min. 99%
Flash point	> 100 °C
Boiling Point	approx. 266 °C
Relative Density D20/4	min. 0.950
Molecular Weight	196.29 g/mol
Refractive Index n20/D	min. 1.460
Stabilizer	no

Chemical Structure

Allyl 3-cyclohexylpropanoate

C₁₂H₂₀O₂

Flavor Uses

Dosage in 5 % Sugar Solution	5 ppm

Product

Allyl Heptoate

Product No.

611041

CAS No.

142-19-8

FEMA No.

2031

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2031
FLAVIS	09.097
JECFA	4
CAS	142-19-8
Kosher Status	certified
Halal Status	certified

Taste

Green, Fruity, Pineapple, Pear

Product Data

Appearance	clear, colorless to pale yellow liquid
GC Purity	min. 98%
Flash point	approx. 79 °C
Boiling Point	approx. 202 °C
Relative Density D20/4	0.880 - 0.890
Molecular Weight	170.24 g/mol
Refractive Index n20/D	min. 1.430
Stabilizer	no

Chemical Structure

Allyl heptanoate

C₁₀H₁₈O₂

Flavor Uses

Dosage in 5 % Sugar Solution	5 ppm

Product

Allyl Phenoxyacetate

Product No.

690394

CAS No.

7493-74-5

FEMA No.

2038

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2038
FLAVIS	09.701
JECFA	18
CAS	7493-74-5
Kosher Status	certified
Halal Status	certified

Taste

Sweet, Pineapple, Honey

Product Data

Appearance	clear, colorless to pale yellow liquid
GC Purity	min. 98%
Flash point	> 100 °C
Boiling Point	approx. 270 °C
Relative Density D20/4	1.100 - 1.110
Molecular Weight	192.23 g/mol
Refractive Index n20/D	1.510 - 1.520
Stabilizer	no

Chemical Structure

Allyl phenoxyacetate

C₁₁H₁₂O₃

Flavor Uses

Dosage in 5 % Sugar Solution	10 ppm

Product

Anethole Extra 21/22

Product No.

762201

CAS No.

4180-23-8

FEMA No.

2086

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2086
FLAVIS	04.010
CAS	4180-23-8
Kosher Status	certified
Halal Status	certified

Taste

Sweet, Anise, Liquorice, Fennel

Product Data

Appearance	clear, colorless to pale yellow liquid
GC Purity	min. 99%
Flash point	approx. 100 °C
Boiling Point	approx. 235 °C
Relative Density D20/4	min. 1.560
Molecular Weight	148.2 g/mol
Stabilizer	no

Chemical Structure

1-Methoxy-4[(E)-prop-1-enyl]benzene

C₁₀H₁₂O

Flavor Uses

Dosage in 5 % Sugar Solution	5 ppm

Product

Anisyl Acetate

Product No.

611049

CAS No.

104-21-2

FEMA No.

2098

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2098
FLAVIS	09.019
JECFA	873
CAS	104-21-2
Kosher Status	certified
Halal Status	approved

Taste

Balsamic, Floral, Sweet, Fruity

Product Data

Appearance	clear, colorless to pale yellow liquid
GC Purity	min. 97%
Flash point	> 100 °C
Boiling Point	approx. 263 °C
Relative Density D20/4	min. 1.110
Molecular Weight	180.22 g/mol
Refractive Index n20/D	1.510 - 1.520
Stabilizer	no
Natural Occurrence	currants

Chemical Structure

4-Methoxybenzyl acetate

C₁₀H₁₂O₃

Flavor Uses

Dosage in 5 % Sugar Solution	5 ppm
Useful in	cherry, berries, vanilla, honey
Use Level in Food	0.1 - 50 ppm

Product

Anisyl Alcohol

Product No.

654001

CAS No.

105-13-5

FEMA No.

2099

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2099
FLAVIS	02.128
JECFA	871
CAS	105-13-5
Kosher Status	certified
Halal Status	certified

Taste

Sweet, Coumarin, Vanilla, Fruity

Product Data

Appearance	colorless to pale yellow liquid to crystalline
GC Purity	min. 98%
Flash point	> 100 °C
Boiling Point	approx. 257 °C
Relative Density D20/4	1.111 - 1.115
Molecular Weight	138.18 g/mol
Refractive Index n20/D	1.543 - 1.547
Stabilizer	no
Natural Occurrence	anise seed, honey, tomato, vanilla

Chemical Structure

4-Methoxybenzyl alcohol

C₈H₁₀O₂

Flavor Uses

Dosage in 5 % Sugar Solution	10 ppm
Useful in	vanilla, fruit, chocolate, cream, honey
Use Level in Food	1 - 100 ppm

Product

Benzaldehyde DD

Product No.

600194

CAS No.

100-52-7

FEMA No.

2127

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2127
FLAVIS	05.013
JECFA	22
CAS	100-52-7
Kosher Status	certified
Halal Status	certified

Taste

Bitter Almond, Marzipan

Product Data

Appearance	clear, colorless liquid
GC Purity	min. 99%
Flash point	approx. 64 °C
Boiling Point	approx. 179 °C
Relative Density D20/4	1.040 - 1.050
Molecular Weight	106.13 g/mol
Refractive Index n20/D	1.540 - 1.550
Stabilizer	no

Chemical Structure

Benzaldehyde

C₇H₆O

Flavor Uses

Dosage in 5 % Sugar Solution	25 ppm

Product

Benzophenone Cryst.

Product No.

660032

CAS No.

119-61-9

FEMA No.

2134

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2134
FLAVIS	07.032
JECFA	831
CAS	119-61-9
Kosher Status	certified
Halal Status	approved

Taste

Phenolic, Chemical, Sweet

Product Data

Appearance	pale white to white crystals
GC Purity	min. 100%
Flash point	> 100 °C
Boiling Point	approx. 305 °C
Molecular Weight	182.23 g/mol
Stabilizer	no

Chemical Structure

Benzophenone

C₁₃H₁₀O

Flavor Uses

Dosage in 5 % Sugar Solution	7 ppm

Product

Benzyl Alcohol DD

Product No.

162053

CAS No.

100-51-6

FEMA No.

2137

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2137
FLAVIS	02.010
JECFA	25
CAS	100-51-6
Kosher Status	certified
Halal Status	certified

Taste

Chemical, Sweet, Almond

Product Data

Appearance	clear, colorless liquid
GC Purity	min. 99%
Flash point	> 100 °C
Boiling Point	approx. 205 °C
Relative Density D20/4	1.040 - 1.050
Molecular Weight	108.15 g/mol
Refractive Index n20/D	1.530 - 1.540
Stabilizer	no

Chemical Structure

Phenylmethanol

C₇H₈O

Flavor Uses

Dosage in 5 % Sugar Solution	50 ppm (in fondant)

Product

Benzyl Benzoate M

Product No.

600040

CAS No.

120-51-4

FEMA No.

2138

Identity

FEMA	2138
FLAVIS	09.727
JECFA	24
CAS	120-51-4
Kosher Status	certified
Halal Status	approved

Taste

Vanilla, Phenolic, Sweet, Floral, Fruity

Product Data

GC Purity	min. 99%
Flash point	> 100 °C
Boiling Point	approx. 324 °C
Molecular Weight	212.26 g/mol
Stabilizer	yes

Chemical Structure

Benzyl benzoate

C₁₄H₁₂O₂

Flavor Uses

Dosage in 5 % Sugar Solution	50 ppm

Product

Benzyl Cinnamate

Product No.

613057

CAS No.

103-41-3

FEMA No.

2142

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2142
FLAVIS	09.738
CAS	103-41-3
Kosher Status	certified
Halal Status	certified

Taste

Sweet, Cinnamon, Coumarin, Balsamic

Product Data

Appearance	colorless to pale yellow liquid to solid
GC Purity	min. 99%
Flash point	> 100 °C
Boiling Point	approx. 358 °C
Molecular Weight	238.29 g/mol
Stabilizer	no

Chemical Structure

Benzyl (2E)-3-phenylacrylate

C₁₆H₁₄O₂

Flavor Uses

Dosage in 5 % Sugar Solution	10 ppm

Product

Benzyl Formate

Product No.

613065

CAS No.

104-57-4

FEMA No.

2145

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2145
FLAVIS	09.077
JECFA	841
CAS	104-57-4
Kosher Status	certified
Halal Status	certified

Taste

Sweet, Fruity, Chemical, Phenolic, Banana

Product Data

Appearance	clear, colorless to pale yellow liquid
GC Purity	min. 95%
Flash point	approx. 83 °C
Boiling Point	approx. 201 °C
Relative Density D20/4	min. 1.090
Molecular Weight	136.15 g/mol
Refractive Index n20/D	min. 1.510
Stabilizer	no

Chemical Structure

Benzyl formate

C₈H₈O₂

Flavor Uses

Dosage in 5 % Sugar Solution	7 ppm

Product

Benzyl Propionate

Product No.

103932

CAS No.

122-63-4

FEMA No.

2150

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	2150
FLAVIS	09.132
JECFA	842
CAS	122-63-4
Kosher Status	certified
Halal Status	approved

Taste

Sweet, Fruity, Banana, Estery

Product Data

Appearance	clear, colorless liquid
GC Purity	min. 99%
Flash point	> 100 °C
Boiling Point	approx. 257 °C
Relative Density D20/4	min. 1.030
Molecular Weight	164.2 g/mol
Refractive Index n20/D	min. 1.500
Stabilizer	no

Chemical Structure

Benzyl propionate

C₁₀H₁₂O₂

Flavor Uses

Dosage in 5 % Sugar Solution	7 ppm

Product

Capric Acid Natural

Product No.

164184

CAS No.

334-48-5

FEMA No.

2364

Identity

EC Flavoring Regulation 1334/2008	natural flavoring substance
FEMA	2364
FLAVIS	08.011
JECFA	105
CAS	334-48-5
Kosher Status	certified
Halal Status	approved

Taste

Soapy, Waxy, Cheesy, Fatty

Product Data

Appearance	white to pale yellow liquid to crystalline
GC Purity	min. 99%
Flash point	> 100 °C
Boiling Point	approx. 268 °C
Molecular Weight	172.3 g/mol
Stabilizer	no
Natural Occurrence	cheese, butter, coconut, milk

Chemical Structure

Decanoic acid

C₁₀H₂₀₀₂

Flavor Uses

Dosage in 5 % Sugar Solution	20 ppm
Useful in	butter, cheese, cooked meat, fruit, alcoholics
Use Level in Food	0.1 - 20 ppm

Product

Caproic Acid Natural

Product No.

182737

CAS No.

142-62-1

FEMA No.

2559

Identity

EC Flavoring Regulation 1334/2008	natural flavoring substance
FEMA	2559
FLAVIS	08.009
JECFA	93
CAS	142-62-1
Kosher Status	certified
Halal Status	approved

Taste

Cheesy, Fruity, Fatty

Product Data

Appearance	clear, colorless to light yellow liquid
GC Purity	min. 98%
Flash point	> 100 °C
Boiling Point	approx. 205 °C
Relative Density D20/4	0.921 - 0.932
Molecular Weight	116.16 g/mol
Refractive Index n20/D	1.410 - 1.420
Stabilizer	no
Natural Occurrence	apple, apricot, cheese, butter

Chemical Structure

Hexanoic acid

C₆H₁₂O₂

Flavor Uses

Dosage in 5 % Sugar Solution	20 ppm
Useful in	dairy, fruit, meat, vegetable
Use Level in Food	0.3 - 100 ppm

Product

Caprylic Acid Natural

Product No.

103202

CAS No.

124-07-2

FEMA No.

2799

Identity

EC Flavoring Regulation 1334/2008	natural flavoring substance
FEMA	2799
FLAVIS	08.010
JECFA	99
CAS	124-07-2
Kosher Status	certified
Halal Status	approved

Taste

Animalic, Fatty, Fermented, Goat Cheese

Product Data

Appearance	colorless to pale yellow liquid
GC Purity	min. 99%
Flash point	> 100 °C
Boiling Point	approx. 237 °C
Relative Density D20/4	0.908 - 0.914
Molecular Weight	144.21 g/mol
Refractive Index n20/D	1.427 - 1.429
Stabilizer	no
Natural Occurrence	apple, cheese, butter, cocoa, milk

Chemical Structure

Octanoic acid

C₈H₁₆O₂

Flavor Uses

Dosage in 5 % Sugar Solution	20 ppm
Useful in	dairy, meat, fruit, cocoa, vanilla
Use Level in Food	0.1 - 20 ppm

Product

Caramel Acetate

Product No.

600104

CAS No.

4166-20-5

FEMA No.

3797

Identity

EC Flavoring Regulation 1334/2008	flavoring substance
FEMA	3797
FLAVIS	13.099
JECFA	1456
CAS	4166-20-5
Kosher Status	certified
Halal Status	approved

Taste

Candy Sugar, Caramel, Sweet

Product Data

Appearance	clear, colorless to pale yellow liquid
GC Purity	min. 97%
Flash point	> 100 °C
Boiling Point	approx. 243 °C
Relative Density D20/4	1.158 - 1.166
Molecular Weight	170.2 g/mol
Refractive Index n20/D	1.477 - 1.482
Stabilizer	no
Natural Occurrence	passion fruit

Chemical Structure

3(2H)-Furanone, 4-(acetyloxy)-2,5-dimethyl-

C₈H₁₀O₄

Flavor Uses

Dosage in 5 % Sugar Solution	20 ppm
Useful in	strawberry, meat, caramel, vanilla
Use Level in Food	100 ppb - 50 ppm

Product

Carvomenthone

Product No.

659431

CAS No.

499-70-7

FEMA No.

3176