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.

Salicylic Acid n-Propyl Ester CAS NO 607-90-9

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CAS No.:607-90-9

Grade:Pharmacy Grade

Content:99.90%

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Methyl 2-Furoate CAS NO 611-13-2

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CAS No.:611-13-2

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Content:99.90%

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Ethyl 2-Furoate CAS NO 614-99-3

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CAS No.:614-99-3

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Content:99.90%

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2-Furancarboxylic Acid n-Propyl Ester CAS NO 615-10-1

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CAS No.:615-10-1

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Content:99.90%

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2-Furancarboxylic Acid Isoamyl Ester CAS NO 615-12-3

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CAS No.:615-12-3

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Content:99.90%

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Dimethyl Malate CAS NO 617-55-0

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CAS No.:617-55-0

Grade:Pharmacy Grade

Content:99.90%

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Cyclohexyl Acetate CAS NO 622-45-7

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CAS No.:622-45-7

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Content:99.90%

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Furfuryl Acetate CAS NO 623-17-6

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CAS No.:623-17-6

Grade:Pharmacy Grade

Content:99.90%

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