Fragrance Ingredients

Butyl Lactate CAS: 138-22-7 Odour (decreasing): Creamy, dairy, milky, earthy, ketonic, waxy, lactonic, vanilla and cheesy Butyl lactate is a kind of lactate derived ester. As a kind of alpha-hydroxy acid...

Sclareolate CAS: 319002-92-1 Odour: White Floral, Clary Sage Uses: Extremely stable in composition, Sclareolate’s true freshness and tenacity empower the signature of a perfume. Sclareolate can be used like Linalool...

Nerolidol CAS: 7212-44-4 Odour (decreasing): Sweet, Floral Uses: It is widely used in cosmetics (e.g. shampoos and perfumes), in non-cosmetic products (e.g. detergents and cleansers) and also as a food flavouring agent....

Methyl Laitone CAS: 94201-19-1 / 25265-71-8 Odour (decreasing): Lactonic, milky, coconut, creamy tonka Uses: It is extremely powerful and very effective in all accords where a creamy, fruity volume is required. It...

Cinnamic Aldehyde CAS: 104-55-2 Odour (decreasing): Spicy-cinnamon, sweet, warm Cinnamic Aldehyde is a clear mobile liquid, and the distinctive character of cinnamon products come from this aldehyde. Uses: Powerful and...

Vanillin CAS: 121-33-5 Odour: Sweet-vanilla, creamy-chocolate Uses: In this form it is one of the most widely used of all perfumery materials, used in all types of fragrance in small doses. Vanillin...

Patchone CAS: 98-52-2 Odour: Woody, musty, patchouli, camphoreous, minty, leathery Uses: Patchone has a dull woody camphoraceous odour and is used in perfumes to provide these impressions. However, its major use is...

Triplal CAS: 68039-49-6 Odour: Herbaceous, Green Uses: Triplal is used in jasmine, colognes and fougere notes, to bring a different green and fruity note and freshness. Brings a spring facet to...

Green Acetate (OTBCH) CAS: 20298-69-5 Odour (decreasing): Fresh, Fruity, Woody, Floral, Camphor Uses: Green Acetate blends well with Florals, Woody and Fruity Notes. It adds body to fruity and lends tea and...

Ethyl Acetate CAS: CAS: 141-78-6 Odour (decreasing): Ethereal, fruity-grape, sweet, rum-like One of the more powerful fruity esters typically used in very small amounts. It can contribute to the perfume’s aroma...

Veramoss CAS: 4707-47-5 Odour: Mossy, oakmoss, woody, phenolic, earthy Uses: A deceptively powerful material that can have a significant effect on a blend: It is an excellent fixative and adds great depth...

Methyl Anthranilate CAS: 134-20-3 Odour (decreasing): Sweet, warm, floral Uses: Extensively used in many types of floral blends such as neroli and orange blossom, as well as in exotic compositions, gardenia, tuberose...

Isocyclocitral CAS: 1335-66-6 Odour (decreasing): Strongly, sharp leafy-herbal, citrusy notes Uses: Used in perfume compositions where it blends excellently with Oakmoss products (compensates for sweetness and lifts the top-note), with Ionones (freshness)...

Iso Eugenol CAS: 5932-68-3 Odour (decreasing): Mild, floral, carnation-like Uses: Iso Eugenol is a commonly used fragrance added to many commercially available products, and occurs naturally in the essential oils of plants...

Geranyl Acetate 60 BASF CAS: 105-87-3 Odour (decreasing): Fruity, Flowery Uses: Widely used in perfume compositions as a sweetener and modifier in floral, fruity, herbaceous and Citrusy fragrance types, usually at a...

Butyric Acid CAS: 107-92-6 Odour (decreasing): Rancid Butter, Sour Butyric acid is a fatty acid isolated from many dairy products and appears as a colourless liquid with a penetrating and unpleasant...