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The earliest application of spices in history began with natural flavors, which are substances that are isolated from natural aromatic plants or animal raw materials by purely physical methods. They are generally considered to be highly secure. This includes essential oils, tinctures, extracts, neat oils, and emollient oleoresins. Natural flavors are an important part of the fragrance industry. At present, there are more than 3,000 aromatic plants found in the world, but only 200 kinds have been industrially produced. Among them, natural essential oils used as semi-synthetic raw materials, such as citronella oil, cedar oil, mountain seed oil, lemon grass oil, Lemon eucalyptus oil, sassafras oil, etc. are used in large quantities. Other large-sized citrus essential oils, such as orange oil, lemon oil, lime oil, bergamot oil, red orange oil, round grapefruit oil, etc.; mint essential oils, such as peppermint oil, spearmint oil and the like. The production of natural flavors has grown exponentially in the international market from the mid-1980s to the mid-1990s, but the growth rate obviously lags behind synthetic fragrances. This is mainly because the cultivation of natural flavors is affected by many factors such as climate, environment and transportation. To make natural spices fluctuate in terms of yield, quality and price. With the advancement of analytical and synthetic process technologies, many of the key components of natural flavors can be artificially synthesized, resulting in a decrease in the proportion of natural flavors in the formulation of daily chemical flavors and an increase in the proportion of synthetic fragrances. However, in terms of flavor, people still admire nature, and think that it gives people a sense of security, so the natural food flavor is doubled. Even in the fragrance of household chemicals, natural flavors still have an irreplaceable role. The natural aroma of natural spices, they have a unique structural aroma, some have not yet been recognized, they can make the flavor more full, more harmonious and round, giving the fragrance a natural feeling. Leaving the natural spice, today's perfumery skills are still difficult to achieve this state. In recent years, the global spread of “return to nature” has injected vitality into natural spices. The development of natural flavors is in line with the realm of human and nature coexistence, and is a good opportunity for the development of natural flavors. With the continuous development of science and technology, the range of natural flavors is gradually expanding. In addition to the extraction of aromatic plants through distillation, extraction, and milling, it also includes the non-enzymatic reaction of amino acids and carbohydrates under certain conditions. A mixture of chemicals, we call it the Maillard reaction and various bio-flavors synthesized by enzyme chemistry. The sugars used in the Maillard reaction include glucose, sucrose, xylitol, rhamnose, and polyhydric alcohols such as propylene glycol, glycerol, sorbitol, etc., and many types of amino acids are used, and dynamic (plant) substances are also used. Hydrolyzed protein, animal fat or bone powder, yeast, etc., after reaction, produces a mixture of different flavors such as chicken, meat, bread, chocolate, etc. These mixtures are internationally considered "natural" and therefore are formulated in various ways. It is widely used in food flavors and tobacco flavors. Another type of bio-flavored material is an organic acid and an alcohol produced by natural fermentation. The ester formed by dehydration under the action of esterase is also considered to be "natural"; it is also useful as a raw material for yeast, lactobacillus or The reaction is carried out under the action of an enzyme to form diacetyl or propyl lactone. These bio-technologies and bio-processed aromas are also considered to be "natural". This high-tech product is actively being developed internationally. .


Amino compound >
Oxy-containing amino compound Cycloalkylamines, aromatic monoamines, aromatic polyamines and derivatives and salts thereof Acyclic monoamines, polyamines and their derivatives and salts Amide compound Sulfonic acid amino compound
Alcohols, phenols, phenolic compounds and derivatives >
2-cycloalcohol Halogenated, sulfonated, nitrated or nitrosated derivatives of alcohols Extremely halogenated, sulfonated, nitrated or nitrosated derivatives of phenols Phenol and its halogenated, sulfonated, nitrated or nitrosated derivatives Acyclic alcohol
Nitrogen-containing compound
Nitrile compound
Organic derivative of hydrazine or hydrazine
Terpenoid
Ether compounds and their derivatives >
Ether, ether alcohol Halogenation, sulfonation, nitration or nitrosation of ethers, ether alcohols, ether phenols
Aldehyde
Carboxylic compounds and derivatives >
Cyclic carboxylic acid Halogenation, sulfonation, nitration or nitrosation of carboxylic acids Halogenation, sulfonation, nitration or nitration of carboxylic anhydrides Carboxylic acid halide Carboxylic esters and their derivatives Salt of carboxylic acid ester and its derivatives Acyclic carboxylic acid
Hydrocarbon compounds and their derivatives >
Aromatic hydrocarbon Cyclic hydrocarbon Hydrocarbon sulfonate Hydrocarbon halide Hydrocarbon nitrite Acyclic hydrocarbon
Ketone compound
Alkyl ureas and their derivatives and salts
Inorganic acid ester
Heterocyclic compound
Diazo, azo or azo compound
Organosilicon compound
Organometallic compound >
Organic palladium Organic germanium, cobalt, strontium, barium, gallium, germanium, germanium, germanium, germanium, etc. Organic calcium Zirconium Organic potassium Organic Organic lithium Organic Organic aluminum Organotin Organic manganese Organic sodium Organic nickel Organic titanium Organic iron Organic copper Organotin Organic zinc Organic Organic Organic germanium, mercury, silver, platinum, etc. Organic germanium, antimony, bismuth, tungsten, antimony, bismuth, lead, vanadium, molybdenum, chromium, antimony, etc.
Organic sulfur compound
Organic phosphine compound
Organometallic salt
Organic fluorine compound >
Fluorobenzoic acid series Fluorobenzonitrile series Fluorobenzaldehyde series Fluorobenzyl alcohol series Fluoroanisole series Fluoroaniline series Fluorophenylacetic acid series Fluorophenol series Fluorobenzoic acid series Fluoronitrobenzene series Fluoropyridine series Potassium fluoroborate series Fluorobenzyl alcohol series Fluorotoluene series Fluorine red series Fluoroethane series Fluoropropane series
Respiratory medication >
Asthma Other respiratory medications Peony Antitussive
Hormone and endocrine-regulating drugs >
Birth control pills Pituitary hormone Estrogen and progestogen drugs Adrenocorticotropic drugs Gonadotropin Thyroid hormone and antithyroid drugs other Prostaglandins Adrenal corticosteroids Androgen and anabolic hormone drugs Pancreatic hormones and other blood sugar regulating drugs Treatment of male erectile dysfunction drugs
Antipyretic analgesics >
Non-steroidal anti-inflammatory drugs Antipyretic and analgesic Anti-migraine drug Anti-gout medicine Analgesic
Antiallergic >
Allergic reaction medium blocker Antihistamine
Antiparasitic drug >
Anti-amebiasis and anti-trichomoniasis drugs Antimalarial Resistance to filariasis and anti-leishmaniasis Anti-fungal medicine Anthelmintic Antiprotozoal Anthelmintic
Antibiotics >
Beta-lactamase inhibitor Aminoglycoside Macrolide drug Peptide Polyene Rifamycin Lincosamide Other antibiotics Penicillin Tetracycline Cephalosporin Amide alcohol Agricultural antibiotics
Antineoplastic agents >
Hormone antineoplastic agents Antimetabolite antineoplastic Antibiotic antineoplastic agents Anti-tumor adjuvant Other antineoplastic agents Natural source antineoplastic agents Alkylating agent Tinic antineoplastic agents Idiopathic pulmonary fibrosis (IPF) treatment
Anesthetic Agents >
Skeletal muscle relaxant Local anesthetics General anesthetics
Urinary system medication >
Diuretic Diabetes insipidus medication Other urinary system medication Dehydrated medicine
Other chemicals >
other Health and epidemic prevention drugs
Synthetic anti-infective drugs >
Sulfonamides and synergists Antiviral drugs Anti-tuberculosis leprosy Antihelium drug Antifungal drugs Quinolone Natural source anti-infectives Disinfectant antiseptic Nitrofuran
Nervous system medication >
2 sedative and hypnotics Antiepileptic and anticonvulsant Anxiolytic Antipsychotic Antidepressant, manic Anti-shock palsy Brain metabolism regulating drug Cholinergic Other nervous system medication Central stimulant Parkinson's syndrome
Water, electrolyte and acid-base balance regulator >
Electrolyte balance regulator Glucose drug Acid-base balance regulator
Vitamins and minerals >
Trace elements and mineral drugs Vitamin AD drugs Vitamin B drugs Vitamin C drugs Nutritional health medicine
Digestive system medication >
Liver disease medication Acid and gastric mucosal protective drugs Biliary medicine Other digestive system medication Appetite suppressant and other diet pills Gastrointestinal drug Gastrointestinal expectorant Laxative antidiarrheal Inhibition of gastric acid secretion Antiemetic emetic Digestive drug
Blood system medication >
Leukocyte proliferative drug Platelet proliferative drug Anticoagulant and antiplatelet drugs Anti-anemia drug Blood volume expander Hemostatic drug
Circulatory system medication >
Regulating blood lipids Prevention and treatment of angina pectoris Calcium channel blocker Anti-congestive heart failure medicine Antihypertensive drug Antiarrhythmic drug Anti-shock vasoactive drug Other circulatory system medication Angiotensin converting enzyme and receptor inhibitor Peripheral vasodilator Beta-adrenergic receptor blocker Treatment of chronic cardiac insufficiency Anti-atherosclerosis
Diagnostic medication >
Organ function test agent Image inspection medication
Special medicine >
Radioisotope Antidote Stomatology medication Dermatology medication Surgical medication Ophthalmic medication
Drugs that affect tissue metabolism
Feed drug additive
Anti-stress drug
Immune function drug >
Immunomodulatory drug Immunosuppressive drug
Veterinary drug raw materials
Inhibitor
Common amino acids and protein drugs
Nucleic acid drug
Enzymes and coenzymes
Inhibitor >
Immune inhibitor Protein tyrosine kinase Neuronal Signaling PI3K/Akt/mTOR inhibitor (PI3K/Akt/mTOR) Metabolism Cell Cycle Epigenetics Cytoskeletal Signaling Angiogenesis DNA damage Proteases Apoptosis Mitogen-activated protein kinase (MAPK) Endocrinology & Hormones G protein coupled receptor(GPCR & G Protein) Transmembrane Transporters Tyrosine protein kinase/signal transducer and transcriptional activator inhibitor (JAK/STAT) TGF-beta/Smad signaling pathway inhibitor (TGF-beta/Smad) Stem Cells & Wnt Signaling Paths (Stem Cells & Wnt) Nuclear transcription factor (NF-κB) Ubiquitin inhibitor Microbiology Autophagy lysosome (Autophagy)
Biological response modifier
Fatty drug
Amino acids and their derivatives >
Arginine derivatives Asparagine derivatives Aspartic acid derivative Cysteine derivative Glutamine derivative Glutamic acid derivative Glycine derivatives Histidine derivative Isoleucine derivative Leucine derivative Lysine derivative Methionine derivatives Phenylalanine derivatives Proline derivatives Serine derivative Threonine derivative Tryptophan derivatives Tyrosine derivatives Proline derivatives Alanine derivatives Methionine derivatives BOC-amino acid Cbz-amino acid FMOC-amino acid --amino acid Other protected amino acids Amino alcohol derivative Amino acid salt Ester amino acid Other amino acid derivatives Natural amino acids and their derivatives
Carbohydrate >
Monosaccharide Oligosaccharide Polysaccharide Double sugar
Biochemical reagent >
Biological dye Acid-base indicator Adjuvant
Nucleoside drugs >
Nucleoside intermediate Deoxynucleotides and their analogues Nucleotides and their analogues
Condensing agent
Peptide
Natural product
Plant extracts
Chinese herbal medicine ingredients
Microbiological reagent
Protein research
antibody >
Antibody Enzyme secondary antibody Apoptosis and autophagy Cell metabolism Chromatin / epigenetic / cell cycle Cytoskeleton/extracellular matrix MAPK and PI3K/Akt pathway Neuroscience Immunity and inflammation PKC, calcium ion and lipid signaling pathway Stem cells, development and differentiation Protein translation, folding and degradation Other categories of primary antibodies
  • CAS Number: 8016-36-2
  • MF: C63H98O6
  • MW:
  • Catalog:Natural spice
  • Density: 0.870 g/mL at 25 °C(lit.)
  • Boiling Point: 140 °C(lit.)
  • Melting Point: N/A
  • Flash Point: 47 °C
  • CAS Number: 8006-84-6
  • MF: 2[C10H12O].C10H16O
  • MW: 448.6368
  • Catalog:Natural spice
  • Density: N/A
  • Boiling Point: 227 °C(lit.)
  • Melting Point: 5 °C(lit.)
  • Flash Point: N/A
  • CAS Number: 84650-00-0
  • MF: C25H28N6O7
  • MW:
  • Catalog:Natural spice
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: 34℃
  • CAS Number: 8008-57-9
  • MF: C15H24O
  • MW: 136.234
  • Catalog:Natural spice
  • Density: 0.845 g/mL at 25 °C
  • Boiling Point: 177 °C
  • Melting Point: N/A
  • Flash Point: 130 °F
  • CAS Number: 68917-05-5
  • MF:
  • MW:
  • Catalog:Natural spice
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: N/A
  • CAS Number: 8028-48-6
  • MF: C15H22O
  • MW: 218.335
  • Catalog:Natural spice
  • Density: 0.9±0.1 g/cm3
  • Boiling Point: 333.4±21.0 °C at 760 mmHg
  • Melting Point: N/A
  • Flash Point: 155.8±14.3 °C
  • CAS Number: 68132-21-8
  • MF: C18H30O2
  • MW: 278.430
  • Catalog:Natural spice
  • Density: 0.9±0.1 g/cm3
  • Boiling Point: 443.4±0.0 °C at 760 mmHg
  • Melting Point: N/A
  • Flash Point: 275.7±14.4 °C
  • CAS Number: 8047-24-3
  • MF: C16H13F3N4S
  • MW: 350.361
  • Catalog:Natural spice
  • Density: 1.4±0.1 g/cm3
  • Boiling Point: 475.7±55.0 °C at 760 mmHg
  • Melting Point: N/A
  • Flash Point: 241.5±31.5 °C
  • CAS Number: 8016-63-5
  • MF:
  • MW:
  • Catalog:Natural spice
  • Density: 0.89 g/mL at 25 °C(lit.)
  • Boiling Point: 210 °C(lit.)
  • Melting Point: N/A
  • Flash Point: 187 °F
  • CAS Number: 8008-94-4
  • MF:
  • MW:
  • Catalog:Natural spice
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: N/A
  • CAS Number: 8002-73-1
  • MF:
  • MW:
  • Catalog:Natural spice
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: 40-46 °C(lit.)
  • Flash Point: >230 °F
  • CAS Number: 8000-25-7
  • MF:
  • MW:
  • Catalog:Natural spice
  • Density: 0.908 g/mL at 25 °C
  • Boiling Point: 176 °C
  • Melting Point: N/A
  • Flash Point: 121 °F
  • CAS Number: 8023-83-4
  • MF:
  • MW:
  • Catalog:Natural spice
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: N/A
  • CAS Number: 8007-87-2
  • MF:
  • MW:
  • Catalog:Natural spice
  • Density: d2525 0.898-0.928
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: N/A
  • CAS Number: 8022-91-1
  • MF:
  • MW:
  • Catalog:Natural spice
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: N/A
  • CAS Number: 9000-05-9
  • MF: C14H12O2
  • MW: 212.24400
  • Catalog:Natural spice
  • Density: N/A
  • Boiling Point: 194 °C12 mm Hg(lit.)
  • Melting Point: 134-138 °C(lit.)
  • Flash Point: N/A
  • CAS Number: 8022-15-9
  • MF:
  • MW:
  • Catalog:Natural spice
  • Density: 0.89 g/mL at 25 °C(lit.)
  • Boiling Point: 211 °C(lit.)
  • Melting Point: N/A
  • Flash Point: 74 °C
  • CAS Number: 8014-13-9
  • MF: C40H56O2
  • MW: 568.871
  • Catalog:Natural spice
  • Density: 0.925 g/mL at 25 °C
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: 53℃
  • CAS Number: 8007-80-5
  • MF:
  • MW:
  • Catalog:Natural spice
  • Density: 1.041
  • Boiling Point: 194-234 ºC
  • Melting Point: N/A
  • Flash Point: 197 ºF
  • CAS Number: 8024-05-3
  • MF:
  • MW:
  • Catalog:Natural spice
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: N/A
  • CAS Number: 8016-26-0
  • MF:
  • MW:
  • Catalog:Natural spice
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: N/A
  • CAS Number: 8014-09-3
  • MF:
  • MW:
  • Catalog:Natural spice
  • Density: 0.963 g/mL at 25 °C(lit.)
  • Boiling Point: 287 °C(lit.)
  • Melting Point: N/A
  • Flash Point: 230 °F
  • CAS Number: 8001-88-5
  • MF:
  • MW:
  • Catalog:Natural spice
  • Density: 1.135 g/mL at 25 °C(lit.)
  • Boiling Point: 175 °C(lit.)
  • Melting Point: N/A
  • Flash Point: 185 °F
  • CAS Number: 8000-26-8
  • MF:
  • MW:
  • Catalog:Natural spice
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: N/A
  • CAS Number: 8016-38-4
  • MF: C23H31N6O7PS
  • MW: 566.567
  • Catalog:Natural spice
  • Density: 0.868 g/mL at 25 °C(lit.)
  • Boiling Point: 163 °C(lit.)
  • Melting Point: N/A
  • Flash Point: 70 °C
  • CAS Number: 8006-82-4
  • MF: HCl
  • MW: 36.461
  • Catalog:Natural spice
  • Density: N/A
  • Boiling Point: -84.9±9.0 °C at 760 mmHg
  • Melting Point: N/A
  • Flash Point: N/A
  • CAS Number: 68916-19-8
  • MF:
  • MW:
  • Catalog:Natural spice
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: N/A
  • CAS Number: 8007-70-3
  • MF: C14H18O3
  • MW: 234.291
  • Catalog:Natural spice
  • Density: 1.0±0.1 g/cm3
  • Boiling Point: 310.9±22.0 °C at 760 mmHg
  • Melting Point: N/A
  • Flash Point: 127.1±16.9 °C
  • CAS Number: 84238-39-1
  • MF: C15H26O
  • MW: 222.366
  • Catalog:Natural spice
  • Density: 1.0±0.1 g/cm3
  • Boiling Point: 287.4±8.0 °C at 760 mmHg
  • Melting Point: N/A
  • Flash Point: 120.2±10.9 °C
  • CAS Number: 68916-60-9
  • MF:
  • MW:
  • Catalog:Natural spice
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: N/A