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.

2-Methylpentanoic Acid 1-Methylpropyl Ester CAS NO 57983-17-2

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CAS No.:57983-17-2

Grade:Pharmacy Grade

Content:99.90%

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[1R-(1Alpha,2Beta,3Alpha,5Alpha)]-2,6,6-Trimethylbicyclo[3.1.1]Heptane-3-Carboxylic Acid CAS NO 58096-29-0

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CAS No.:58096-29-0

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Allyl 2-Ethylhexanoate CAS NO 58105-49-0

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CAS No.:58105-49-0

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2-Phenoxyethyl Isovalerate CAS NO 58214-96-3

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CAS No.:58214-96-3

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3-Pentyl Formate CAS NO 58368-67-5

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CAS No.:58368-67-5

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Content:99.90%

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3,5,5-Trimethylhexyl Acetate CAS NO 58430-94-7

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CAS No.:58430-94-7

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Content:99.90%

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(E)-2-(3,3-Dimethylbicyclo[2.2.1]Hept-2-Ylidene)Ethyl Acetate CAS NO 58437-69-7

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CAS No.:58437-69-7

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Content:99.90%

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(Z)-2-(3,3-Dimethylbicyclo[2.2.1]Hept-2-Ylidene)Ethyl Acetate CAS NO 58437-70-0

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CAS No.:58437-70-0

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Content:99.90%

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