Global Chemical Database

Food, Flavor & Fragrance

This topic covers chemicals involved in food ingredients, sweetness, aroma, flavor formation, and fragrance applications.

Coumarin

A closer look at Coumarin: the structure tells the story.

Disodium pyrophosphate

Today's Chemical Story: Disodium pyrophosphate — one molecular feature, one real-world consequence.

(-)-beta-Citronellol

(-)-beta-Citronellol is a reminder that small structural details can have large practical consequences.

3-Hydroxy-2-butanone

Why does 3-Hydroxy-2-butanone matter? Its most interesting chemistry is easier to remember than a list of uses.

Potassium sorbate

Potassium sorbate is a reminder that small structural details can have large practical consequences.

Sodium nitrite

Why does ham stay pink after cooking while ordinary pork turns gray-brown? Sodium nitrite isn't simply coloring the meat—the real story happens around an iron atom already inside it.

Calcium dipropionate

What connects mold-resistant bread with the holes in Swiss cheese? Surprisingly, part of the answer is the same three-carbon acid: propionic acid.

Soya Lecithin

Have you ever noticed "soy lecithin" on a chocolate bar or food label?

Menhaden oil

Have you ever wondered where the first omega-3 discoveries really began?