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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.

DL-Phenylalanine

(150-30-1)
L form is a common, essential amino acid.

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2,4-Hexadienoic acid, potassium salt (1:1)

(590-00-1)
As mold & yeast inhibitor. Used as preservative and antifungal agent in food industry

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Tannins

(1401-55-4)
1. Nonspecific enzyme/receptor blocker
2. Clarifying agent; pH control

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Cetyl alcohol

(36653-82-4)
Fragrance, emulsifier, gas chromatographic fixed liquid (maximum use temperature 100 ℃, solvent is acetone) separation and analysis of low-boiling oxygen compounds and fatty amines.

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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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Coconut oil

(8001-31-8)
Coconut Oil is the oil obtained from the kernel of the nuts of the coconut palm. it has a sharp melting character (narrow plastic range) in that it changes abruptly from a hard, brittle solid to a clear oil with a temperature change of a few degrees, and the transition occurs at room temperature range. it melts at 25°c and is more com- pletely solid than butter at 10°c. these properties make it suited for the preparation of shortenings where brittleness and a large change in consistency wi

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1-Octanol

(111-87-5)
1-Octanol, a versatile straight-chain fatty alcohol with the molecular formula C₈H₁₈O, is a clear, colorless liquid characterized by its distinctive fatty odor. Its solubility in organic solvents makes it an essential component in numerous chemical processes. One of the primary uses of 1-octanol is as a solvent, where it is employed in various applications due to its ability to dissolve a wide range of substances. Additionally, it serves as an emulsifier, facilitating the mixing of oil and water in products such as cosmetics and personal care items. As a surfactant, 1-octanol reduces the surface tension between liquids, making it useful in the formulation of detergents. Beyond these applications, 1-octanol is also utilized in the production of octyl esters, which are important as plasticizers in the manufacturing of flexible plastics and as flavoring agents in the food industry, adding a subtle, fatty note to various food products.

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Benzyl acetate

(140-11-4)
GB2760-1996 stipulates that it is temporarily allowed to use edible spices. Mainly used in the preparation of jasmine, peach, apricot, raspberry, strawberry, apple, grape, plum, banana, cherry, pear, pineapple, papaya, cream and other flavors. Benzyl acetate is a edible flavor that is temporarily permitted by China's regulations. It can be used to prepare bayberry, apple, pineapple, grape, banana, strawberry and other fruity edible flavors. The dosage is according to normal production needs, gen

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Tea extract

(84650-60-2)
green tea extract (Camellia sinensis L.) is a powerful anti-oxidant because of its catechin content, it is also known to be an antibacterial, anti-inflammatory, and a stimulant. In clinical studies, green tea demonstrates an ability to prevent or at least postpone the onset of such illnesses as cancer and heart disease. This is attributed to the catechin component’s ability to penetrate into a cell, thereby protecting the cell from free radicals and associated damage. Because of its anti-oxidant

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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.

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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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