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Home > Cosmetic Ingredient > Fragrance Ingredient (Find 42 items)

Cosmetic Ingredient

Discover the chemical raw material you need for fragrance oils or fragrance solid. From floral to musky, find each fragrance's CAS NO., properties, and SDS. Source raw fragrance materials from certified suppliers and ensure detailed product information for your creations.

Acesulfame potassium

(55589-62-3)
'New generation', heat-stable sweetener that has not been suspected to cause cancer nor be genotoxic. Allelic variation of the Tas1r3 gene affects behavioral taste responses to this molecule, suggesting that it is a T1R3 receptor ligand.

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Acetanilide

(103-84-4)
manufacture of medicinals and dyes; stabilizer for H2O2 solution; as addition to cellulose ester varnishes.

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Ascorbyl palmitate

(137-66-6)
Ascorbyl Palmitate is an ester formed from ascorbic acid (A786990) and palmitic acid (P144500) creating a fat soluble form of vitamin C. Ascorbyl Palmitate is also used as an antioxidant food additive.

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Azelaic acid

(123-99-9)
antifungal, binds to membrane sterols

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Anethole

(104-46-1)
Accounts for the distinctive licorice flavor of anise, fennel, star anise, and anise myrtle. Used as flavor and spice for toothpaste, also used in food, medicine, etc. Used in daily chemicals, medicine, food

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Aloe barbadensis

(8001-97-6)
aloe extract is a popular botanical recognized for centuries as having beneficial medicinal properties including antibiotic, antiinflammatory, and wound healing. These benefits apply to skin care as well. Aloe vera is frequently used in cosmetics for its moisturizing, soothing, and calming properties. It is excellent for dry and sensitive skin, as well as for the treatment of sunburns and other minor burns, insect bites, and skin irritations. Aloe extract is obtained from aloe vera leaves and is

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Acetyl tributyl citrate

(77-90-7)
1. Labelled Tributyl O-Acetylcitrate (T772950). Topical pharmaceutical formulation anesthetic surfactant ester.
2. Plasticizer flavoring agent

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Anise oil

(8007-70-3)
Spices. It is mainly used directly for cooking and seasoning, and is also an important raw material for preparing five-spice powder or for extracting essential oils. It is mainly used for the extraction of anethole, and also for the preparation of flavoring agents for beverages, food, tobacco, etc. and medicine; my country GB2760-96 stipulates that it is an allowable food flavor. It is mostly used in bakery, candy, alcohol, carbonated drinks and tobacco, etc. It is also the raw material for extr

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Adipic dihydrazide

(1071-93-8)
Adipic acid dihydrazide (ADH) is a chemical used for cross-linking water-based emulsions. It can also be used as a hardener for certain epoxy resins. ADH is a symmetrical molecule with a C4 backbone and the reactive group is C=ONHNH2. Dihydrazides are made by the reaction of an organic acid with hydrazine. Other dihydrazides with different backbones are also common, including isophthalic dihydrazide (IDH) and sebacic dihydrazide (SDH).

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Allyl caproate

(123-68-2)
1. Allyl hexanoate is Used for the preparation of pineapple and other fruit flavors.
2. China provides that allyl hexanoate is the spices temporally allowed to use, which is commonly used in the modulation of food spices and tobacco spices with the flavor of strawberry, apricot, peach, sweet orange, pineapple, apple and other fruit. The use amount of allyl hexanoate is according to the normal production needs, such as 210 mg/kg in chewing gum, 32mg/kg in confectionery, 25 mg/kg in b

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Fragrance Ingredient refers to substances that emit fragrance and can be perceived by the sense of smell or taste, serving as raw materials for the preparation of fragrances. They can be classified according to their origin, distinguishing between natural and synthetic fragrances. According to their aromatic profiles, fragrances can be divided into floral, fruity, woody, and spicy notes. According to their concentration of aromatic compounds, perfumes can be divided into Parfum (EDP), Eau de Toilette (EDT), and Eau de Cologne (EDC). ECHEMI provides essential raw materials for crafting appealing fragrances.

More Information

There are primarily four fragrance categories:

● Citrus: Fresh scents from citrus fruits like lemon, lime, orange, and mandarin.

● Floral: Single or combined scents of flowers like rose, jasmine, gardenia, and lavender.

● Oriental: A blend of spicy, woody, balsamic, and animalistic notes, giving warm and rich aromas.

● Woody: Warm and long-lasting scents from precious woods like sandalwood, cedarwood, and agarwood.

Fragrance Analysis:

Most perfumes follow a pyramid structure with top, middle, and base notes:

● Top notes: Initially, the scent of alcohol and perfume blend is prominent.

● Middle notes: After about ten minutes, the alcohol scent fades, leaving the core fragrance.

● Base notes: Develop about thirty minutes after application, mixing with personal skin chemistry to create a unique scent.

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