Chemicals A-Z
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Phenols
Isoeugenol
CAS: 97-54-1
SPECS: 99%
Isoeugenol is a pale yellow oily liquid with a spice-clove odor. Occurs in ylang-ylang oil and other essential oils.Isoeugenol is a phenylpropanoid that is an isomer of eugenol and KOH. It derives fro…
Guaiacol
CAS: 90-05-1
SPECS: 99.5%
Guaiacol is an oily yellow liquid with a penetrating odor, obtained by distilling wood tar or wood creosote.Guaiacol is present in wood smoke, resulting from the pyrolysis of lignin. The compound cont…
Creosol
CAS: 93-51-6
SPECS: 98%
Creosol, also called Valspice, 4-methyl guaiacol, molecular formula C8H10O2, is colorless to pale yellow liquid with spice, woody, and sweet vanilla nuances, a smoky campfire-like character.It is extr…
4-Methyl Guaiacol
CAS: 93-51-6
SPECS: 98%
4-Methyl guaiacol, also called as VALSPICE, Creosol, is colorless to pale yellow liquid with condimental odor and distinctive soy scent. It is extracted from natural wood oil.4-Methyl guaiacol is main…
Thymol
CAS: 89-83-8
SPECS: 99%
Thymol is a natural monoterpenoid phenol derivative of cymene, C10H14O, isomeric with Carvacrol, found in oil of thyme, and extracted from Thymus vulgaris (common thyme) and various other kinds of pla…
Methyl Eugenol
CAS: 93-15-2
SPECS: 99%
Methyl eugenol (allylveratrol) is a natural chemical compound classified as a phenylpropene. It is important to insect behavior and pollination.Methyl eugenol can be found naturally in many kinds of s…
Methyl Isoeugenol
CAS: 93-16-3
SPECS: 98%
Methyl isoeugenol (isomethyleugenol) is a phenylpropanoid, the methyl ether of isoeugenol. It is one of the main components found in the essential oil extracted from Acorus calamus, bark of Croton mal…
4-Vinyl Guaiacol
CAS: 7786-61-0
SPECS: 99%
4-Vinyl Guaiacol natural extracted in the corn ethanol fermentation volatiles, is a colorless or pale yellow oily liquid, has fermented aroma with slightly sweet. It is the major flavor component to …
Tea Polyphenol
CAS: 27073-41-2
SPECS:
Tea Polyphenol is naturally found in tea. It appears pale yellow powder with the odor of tea. Flavanols (catechins) accounted for about 70% of total tea polyphenols. It is one of the main components to form the color, fragrance and taste of tea. Tea Polyphenol has the function of preventing radioactive substances from invading the […]