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Home > Cosmetic Ingredient > Fragrance Ingredient (Find 726 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.

Patchouli, ext.

(84238-39-1)
Used as food spice, mainly used in foods such as cola drinks. The dosage is 43~220mg/kg in chewing gum; 10mg/kg in baked food; 6.3mg/kg in candy; 1.1mg/kg in cold drink; 0.88mg/kg in soft drink.

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Oils, ho-sho

(8022-91-1)
spices.Linal leaf oil is extracted from the leaves of linal camphor, and is widely used in the preparation of flavors, aromatherapy essential oils, food and pharmaceuticals and other fields. It is recognized as anti-depressant, sedative, analgesic, anti-inflammatory, detoxification, sterilization, antiseptic, virus killing, etc. Cleans, produces euphoria and relaxes muscles.

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(-)-α-Bisabolol

(23089-26-1)
Levomenol is a monocyclic sesquiterpene alcohol found in various plants and mainly in Matricaria chamomilla, which exerts antioxidant, anti-inflammatory, and anti-apoptotic activities. Levomenol has neuroprotective effects, can attenuate nociceptive behaviour and central sensitisation in a rodent model of trigeminal neuropathic pain[1][2].

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9-Decen-1-ol

(13019-22-2)
colourless liquid 9-Decen-1 (cipher)-ol has been identified as a trace constituent of cognac. It is a colorless liquid with a fresh, dewy, rose note that can be prepared by partial dehydration of 1,10-decanediol. It is used in rosy, floral soap perfumes.

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3,7-Dimethyl-1-octanol

(106-21-8)
spices. Mainly used to prepare citrus flavors. It is mainly used in the United States for baked goods, non-alcoholic beverages, gumdrops, candy, cold drinks, pickled foods, etc.

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Calcium saccharin

(6485-34-3)
Non-nutritive sweetener, can be widely used in various processed foods. Mainly used for seasoning

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α-Bromocinnamaldehyde

(5443-49-2)
α-Bromocinnamaldehyde was used in the synthesis of 3,4-diaryl 1 H -pyrazoles. 1 It was also used in the preparation of spiro imidazolidine-oxazolidine intermediate via guanidinium ylide mediated aziridination. 2

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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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