trans-2-cis-6-Nonadienyl Acetate (acetate) introduces a brighter, slightly fruitier cucumber character with melon-like and juicy nuances, making it especially useful for refreshing beverage and melon-cucumber profiles

trans-2-cis-6-Nonadienol (FEMA 2780) delivers a fresh, authentic green cucumber aroma with soft melon, watery, and slightly fatty green nuances. Exceptionally effective at low levels, it imparts a clean, crisp freshness and natural green realism, making it ideal for cucumber, melon, fresh vegetable, and refreshing beverage flavor profiles. It also helps add brightness and natural “just-cut” character to green flavor systems

trans-2-cis-6-Nonadienal (FEMA 3377) delivers a vibrant fresh cucumber character with crisp green, melon-like nuances and a clean watery brightness. Highly effective at low levels, it brings a refreshing natural green lift ideal for cucumber, melon, and fresh vegetable flavor profiles

3-Methylthio Hexanol (FEMA 3438) brings an impactful tropical fruit character with vibrant passionfruit, guava, and grapefruit nuances. Exceptionally powerful at trace levels, it adds a juicy, fresh tropical lift and natural fruit authenticity, making it a standout ingredient for enhancing passionfruit, citrus, and exotic fruit flavor profiles.

3-Mercaptohexanol (FEMA 3850) delivers a powerful tropical fruit and citrus profile with distinctive grapefruit, passionfruit, and guava notes. Highly potent at trace levels, it provides a fresh, juicy lift and natural tropical authenticity, making it especially valuable for enhancing citrus, tropical fruit, and beverage flavor profiles.

3-Mercaptohexyl Butyrate (FEMA 3852) offers an intensely powerful tropical fruit character with prominent passionfruit, guava, and ripe mango notes, supported by subtle grapefruit and citrus nuances. Extremely impactful at trace levels, it brings a juicy, exotic brightness and natural fruit authenticity that elevates tropical, citrus, and beverage flavor profiles.

3-Mercaptohexyl Acetate (FEMA 3851) delivers an intensely vibrant tropical–citrus aroma characterized by passionfruit, guava, grapefruit, and ripe mango nuances. At very low concentrations, it provides a powerful juicy, exotic fruit lift with bright sulfur-thiol freshness that enhances realism and impact in tropical and citrus flavor profiles.

Delivers a warm, bakery-inspired profile layered with toasted bread, roasted nuts, hazelnut, and soft cocoa powder. At light dosage, it reveals subtle almond-hazelnut nuances, evolving with use into Nutella-like toastiness, while higher levels create a distinctly nutty chocolate muffin character. Compared to 1.0, it leans less creamy and more toward roasted, toffee-like depth, making it an excellent choice for those seeking a drier, baked cocoa expression. Versatile across muffins, chocolate pastries, confections, and snack applications, Cocoaguette 2.0 adds richness and authentic bakery appeal.

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Opens with soft, milky chocolate and pastry-like warmth, then builds into rich mousse and nutty Hershey-style almond bar notes. At higher levels it delivers the full indulgence of fresh-baked chocolate cake with syrup, balancing creamy sweetness with toasted, dry cocoa depth. Ideal for bakery, confection, dairy, and hot cocoa applications where authentic, layered chocolate character is essential.

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Delivers a savory, mouthwatering seafood profile with layers of warmth and depth. The aroma blends fresh-baked dinner rolls with shrimp pasta, soy, and sweet-n-sour nuances, creating a broth-like, comforting impression. On the palate, a single drop offers savory soup with sweet-n-sour brightness, while increased ppms evolve into grilled shrimp on toast with a balanced semi-sweet savoriness. At peak, the profile reaches creamy shrimp pasta with buttery smoothness and uplifting umami notes, reminiscent of seafood scampi and lo mein. This reaction flavor is well-suited for soups, bisques, seafood pastas, sauces, noodle dishes, seasonings, and snack flavors, where authentic shrimp character and savory richness are desired.

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A key ingredient for tropical and passionfruit flavor profiles, this powerful compound delivers fruity, sulfurous notes reminiscent of black currant and passion fruit. Used at very low levels, it enhances authenticity and complexity in beverages, confectionery, and dessert applications while blending seamlessly with other fruity and floral notes.

A cutting-edge flavor innovation crafted to transform the way soybean-basedproducts are experienced. Specially designed to elevate both taste and texture,EvolutionSoy enhances the natural flavor of soy while refining its mouthfeel,creating a smoother, more enjoyable bite. By reducing unwanted notes andboosting overall palatability, it allows formulators to unlock the fullpotential of soybean applications, whether in beverages, snacks, or plant-basedproteins. With EvolutionSoy, developers can deliver soy-forward products thatare not only nutritious but also indulgent, ensuring consumers savor every sipand bite with satisfaction.

Designed to optimize stevia-sweetened formulations by enhancing mouthfeel and blocking stevia’s characteristic bitterness. They deliver a clean, balanced sweetness that improves overall taste performance. Ideal applications include soft drinks, flavored waters, dairy alternatives, tabletop sweeteners, confections, and functional beverages, where a smoother, more sugar-like profile is key.

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A reaction flavor that delivers a rich, savory seafood character with layeredcomplexity. The aroma opens with shrimp lo mein and soy sauce nuances, accentedby subtle bread and warm noodle notes that create mouthwatering warmth. On thepalate, even a single drop provides an authentic shrimp-like flavor with smoothumami depth, reminiscent of shrimp scampi. At higher levels, the profileevolves into buttery, savory bisque with crust-like richness, balancing seafoodintensity with comforting, soup-like warmth. Ideal for savory sauces, seafoodsoups, bouillons, noodle dishes, snacks, seasonings, and flavor bases, where arobust yet smooth seafood character is desired.

An ultra-potent sulfur thiol with a distinctive blackcurrant and tropical fruit signature. At trace levels it delivers notes of mango, peach, grapefruit, and Sauvignon blanc while enhancing savory, coffee, and roasted flavor profiles with added depth and authenticity.

Anisyl Propionate (FEMA 2102) provides a smooth, candy-like anise sweetness with hints of cherry, almond, and red berry. Used at low levels, it enhances sweetness, juiciness, and balance in cherry, cola, root beer, licorice, and berry flavor systems.

Furfurylthio Acetate (FEMA 3162) is a powerful sulfur-containing flavor ingredient valued by flavorists for its intense roasted and savory character. At very low concentrations, it delivers rich coffee, roasted meat, and toasted notes, making it especially useful for enhancing coffee, cocoa, savory, and roasted flavor profiles. Its potent impact and excellent diffusion allow it to add depth and authenticity to complex formulations where warm, roasted nuances are desired.

Cinnamyl Isobutyrate (FEMA 2297) is a versatile flavor ingredient offering a sweet, fruity profile complemented by warm cinnamon and spice nuances. It is particularly useful for enhancing berry, cherry, apple, and tropical fruit flavors, where it adds depth, ripeness, and a subtle spiced warmth. At low concentrations, it helps round out fruit profiles while contributing a natural cinnamon-like complexity to both fruit and spice-based formulations.

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3-Methylthio Hexyl Acetate (FEMA 3789) delivers a powerful tropical sulfur nuance prized by flavorists for creating authentic passionfruit and exotic fruit profiles. At very low usage levels, it provides ripe, juicy tropical notes with characteristic sulfur depth, enhancing passionfruit, guava, mango, and other tropical fruit flavors. This ingredient is particularly effective for adding natural fruit realism and intensity in beverage, confectionery, and flavor systems where bright tropical impact is desired.