Eucalyptus oil/menthol/methyl salicylate/phenol

5(S)-HpEPE is a monohydroperoxy PUFA produced by the action of 5-LO on EPA. It is metabolized to LTA5, a key intermediate in the formation of the 5-series leukotrienes. Alternatively, 5(S)-HpEPE is reduced to 5(S)-HEPE by peroxidases.

5-Bromosalicylic acid is a salicylic acid derivative. Its bonding to viscose fabric can impart antibacterial properties to the fabric.

General description 5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone is one of the key volatile components of shoyu (soy sauce). It also occurs in roasted coffee and blackberries.

General description 5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone is one of the key volatile components of shoyu (soy sauce). It also occurs in roasted coffee and blackberries.

General description 5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone is one of the key volatile components of shoyu (soy sauce). It also occurs in roasted coffee and blackberries.

5-HYDROXYMETHYLFURFURAL

General description 5-Methylfurfural has been identified as one of the volatile flavor compounds in tamarind , Dutch Coffee , barrel-aged wines and deep fat-fried soybeans.

General description 5-Methylfurfural has been identified as one of the volatile flavor compounds in tamarind , Dutch Coffee , barrel-aged wines and deep fat-fried soybeans.

General description 5-Methylfurfural has been identified as one of the volatile flavor compounds in tamarind , Dutch Coffee , barrel-aged wines and deep fat-fried soybeans.

General description 5-Methylfurfural has been identified as one of the volatile flavor compounds in tamarind , Dutch Coffee , barrel-aged wines and deep fat-fried soybeans.

5-Methylfurfural

5-Methylfurfural