Food Flavour Analytical Standards

LABELED & UNLABELED STANDARDS

Food and beverage flavours change continuously during manufacturing and storage. The changes in odor of the flavour-related compounds are due largely to reactions that result in their deterioration, contamination or conversion to other compounds. Off-odor analytical standards refer to some common compounds that might be found in different food or beverage samples. Some of the flavours are available as pure while others are stable only in a specific solvent. If you have any inquiry about Off-odor analytical standards, please contact us.

• 2-Acetyl-1-pyrroline
• 2-Bromo-4-methylphenol – d6
• 2-Iodo-4-methylphenol
• 2-Iodo-4-methylphenol – d6
• 2-Iodophenol – d4
• 2-Methylbutanol-3,4-13C2
• 2-Methylpropanal – d7
• 2-Methylpropanol – d2
• 2E-Nonenal – d2
• 3-Methyl-2-buten-1-thiol – d6
• 3-Methylbutanol – d2
• 3-Methylbutanol – d9
• Linalool – d5
• Saccharomyces cerevisiae yeast