Chemicals A-Z
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Flavor & Fragrance
At present, 70% of the chemical raw materials in the fragrance industry come from petrochemicals, with an annual usage of about 420,000 tons. Thirty percent comes from agricultural crops and forestry extracts, with an annual usage of about 185,000 tons. Among these, 130,000 tons of turpentine derivatives are produced using turpentine fine technology, and about 55,000 tons are extracted from natural essential oils of various plants (Alain Frix, 2023).
In the turpentine technology scheme, 165,000 tons come from Gum Turpentine, and 120,000 tons utilize by-products from the papermaking industry, known as CST (Crude Sulphate Turpentine).
Currently, biotechnology-derived natural chemicals (natchem from biotech) make up less than 1% of the entire fragrance industry. They are cost-effective and can obtain industry certifications. However, they often do not meet the processing standards of European countries and North American. In today's environment of high raw material costs, it remains a controversial option.
The southwestern region of China, characterized by a humid climate and diverse landscapes, boasts abundant natural flavor resources. By 2007, Chinese flavor exports had reached a significant $6 million, accounting for 25% of the global market share.
The Foreverest™ Natural & Synthetics Flavor Series integrate cutting-edge technologies such as biological processes, supercritical extraction, molecular distillation, ultrasonic extraction, and other advanced extraction methods. We work with high-quality factories in China to supply top-notch materials to the global market.
Natural Flavor
Natural flavors are ingredients that come from natural sources such as a spice, fruit, or vegetable. They can even come from herbs, barks, roots, or similar plant materials. Natural flavors also come from meat, seafood, poultry, eggs, and dairy products. Flavors are only used to add taste to foods; they are not nutritional.
Artificial Flavor
Artificial Flavor are flavorings that don't meet the definition of natural flavor. There isn't much difference in the chemical compositions of natural and artificial flavorings. For example, an artificial strawberry flavor may contain the same individual substances as a natural one, but the ingredients come from a source other than a strawberry.
Terpinyl Acetate
CAS: 80-26-2
SPECS: 80-26-2-95, 80-26-2-98
Terpinyl Acetate is presents in a variety of essential oils, such as cedar oil, pine oil, white layer oil, cardamom oil, etc. It appears colorless to pale yellow liquid with lemon and lavender odor. U…
Tetrahydrolinalool
CAS: 78-69-3
SPECS: 99%
Tetrahydrolinalool is colorless clear liquid. It has a fresh floral with a tea-like nuance odor and it is completely soluble in alcohol.Tetrahydrolinalool is a terpene-based product derived from pine …
Thujene
CAS: 84625-32-1
SPECS: 80%
Thujene is a natural flavoring obtained from Eucalyptus. Thujene is transparent in color with a slight yellow tint.The term thujene usually refers to α-thujene. A less common chemically related double…
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…
Turpentine
CAS: 8006-64-2
SPECS: 85%
Turpentine (also called spirit of turpentine, oil of turpentine, and wood turpentine) is a fluid obtained by the distillation of resin obtained from live trees, mainly pines. It is composed of terpene…
Vanillin
CAS: 121-33-5
SPECS: 99.5
Vanillin is an organic compound naturally occurring in vanilla. It is white to pale yellow needle crystal with milky and vanilla aroma. The so-called natural vanillin is prepared by isomerization and …
Veratraldehyde
CAS: 120-14-9
SPECS: 99%
Veratraldehyde is a crystalline solid with a woody, vanillalike odor.Veratraldehyde can be prepared by methylation of vanillin or by methylation of vanillin and dimethyl sulfate. It is also found in p…