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Home > Cosmetic Ingredient > Fragrance Ingredient (Find 30 items)

Cosmetic Ingredient

Chemicals as Skincare Ingredients

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Elementary Substance

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Fragrance Ingredient

Get Fragrance Ingredient Raw Materials by Region
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.

L-Ascorbic acid

(50-81-7)
1. Antiscorbutic, antiviral
2. Analgesic, antipyretic
3. Physiological antioxidant. Coenzyme for a number of hydroxylation reactions; required for collagen synthesis. Widely distributed in plants and animals. Inadequate intake results in deficiency syndromes such as scurvy. Used as antimicrobial and antioxidant in foodstuffs.

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L-Alanine

(56-41-7)
This product is used to make vitamin B6, synthetic calcium pantothenate and other organic compounds. Adding to food can enhance the flavoring effect of chemical seasonings, improve the taste of sweeteners and the sour taste of organic acids, improve the quality of alcoholic beverages, prevent the oxidation of oils and improve the flavor of impregnated foods. It can also be used as a biochemical reagent for biochemical and microbiological research.

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L-(+)-Cysteine

(52-90-4)
Bread improver; nutritional supplement; antioxidant; color protectant. It has detoxification effect on acrylonitrile and aromatic acidosis; it has the effect of preventing radiation damage; it has the effect of treating bronchitis and phlegm; it has the effect of absorbing alcohol and converting it into acetaldehyde in the body. In biochemical research, it is used as an antidote for hepatitis, liver poisoning, radiopharmaceutical poisoning, antimony poisoning, etc. in medicine.

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L-Arginine

(74-79-3)
Nitric oxide synthase substrate can be converted to citrulline and NO. Induces insulin secretion by a mechanism that depends on NO.Used as pharmaceutical raw materials and food additives. Nutritional supplements; flavoring agents. For biochemical research, various types of hepatic coma and viral hepatic alanine aminotransferase abnormalities

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L-Tyrosine

(60-18-4)
L-Tyrosine is one of the 22 proteinogenic amino acids that are used by cells to synthesize proteins. L-Tyrosine is biologically converted from L-phenylalanine and is in turn is converted to L-DOPA and further converted into the neurotransmitters: dopamine, norepinephrine, and epinephrine.

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L-Phenylalanine

(63-91-2)
L-Phenylalanine is an essential amino acid. L-Phenylalanine is biologically converted into L-tyrosine, another one of the DNA-encoded amino acids, which in turn is converted to L-DOPA and further converted into dopamine, norepinephrine, and epinephrine. L-Phenylalanine is produced for medical, feed, and nutritional applications such as in the preparation of Aspartame.

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L-Valine

(72-18-4)
L-Valine is an essential amino acid and one of 20 proteinogenic amino acids. L-Valine cannot be manufactured by the body and must be acquired through diet or supplementation. L-valine is found in grains, dairy products, mushrooms, meats, peanuts and soy proteins. L-Valine has been used in studies to attenuate arrhythmias and induce hypotensive effects.

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L-Aspartic acid

(56-84-8)
Aspartic acid (abbreviated as Asp or D; encoded by the codons [GAU and GAC]), also known as aspartate, is an α-amino acid that is used in the biosynthesis of proteins. It contains an α-amino group (which is in the protonated −NH+ 3 form under biological conditions), an α-carboxylic acid group (which is in the deprotonated −COO− form under biological conditions), and a side chain CH2COOH. Under physiological conditions in proteins the sidechain usually occurs as the negatively charged aspartate f

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L-Serine

(56-45-1)
Medical use: parenteral nutrition, dietary supplement.Used as biochemical reagents and food additives.It is used in biochemical research, preparation of tissue culture medium, and amino acid nutrition medicine in medicine.

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L-Tryptophan

(73-22-3)
In nutrition & research, medicine, as dietary supplement, cereal enrichment tryptophan.Improve nutrition and strengthen physical fitness.Used in biochemical research, as a sedative in medicine.

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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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Inhibitors Saccharides Nucleoside Drugs Fungicides Synthetic Fragrances Iridoid Derivatives Chalcones Antidementia Agents Blood Products Corrosion Inhibitor

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