Carboxylic Acids and Ester Flavors

Carboxylic Acids and Ester Flavors

Carboxylic acids and ester flavors are among the most important contributors to fruity, sweet, creamy, and fermented notes in synthetic and natural-type flavor formulations. Esters provide bright, volatile, and characteristic fruit signatures such as banana, pineapple, apple, pear, and tropical notes, making them essential in beverages, confectionery, yogurt, desserts, and bakery applications. Organic acids contribute tanginess, depth, and balance to flavor systems and play key roles in acidity modulation. Due to their desirable volatility and synergistic behavior, esters are frequently used to lift top notes and enhance juiciness in fruit-forward profiles. Their versatility and clean sensory attributes make them fundamental building blocks in flavor chemistry.

Heptyl Acetate CAS NO 112-06-1

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CAS No.:112-06-1

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Content:99.0%

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n-Decyl Acetate CAS NO 112-17-4

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CAS No.:112-17-4

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10-Undecen-1-Yl Acetate CAS NO 112-19-6

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CAS No.:112-19-6

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Linalyl Acetate CAS NO 115-95-7

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CAS No.:115-95-7

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Linalyl Formate CAS NO 115-99-1

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CAS No.:115-99-1

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1,2,3,3A,4,5,6,8A-Octahydro-2-Isopropylidene-4,8-Dimethylazulen-6-Yl Acetate CAS NO 117-98-6

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CAS No.:117-98-6

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Benzyl Salicylate CAS NO 118-58-1

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CAS No.:118-58-1

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2-Ethylhexyl Salicylate CAS NO 118-60-5

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CAS No.:118-60-5

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