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.

n-Propyl Pelargonate CAS NO 6513-03-7

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CAS No.:6513-03-7

Grade:Pharmacy Grade

Content:99.90%

Packaging:Customizable

4-Hydroxybenzoic Acid Isoamyl Ester CAS NO 6521-30-8

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CAS No.:6521-30-8

Grade:Pharmacy Grade

Content:99.90%

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1-Methylpropyl Cyclohexanecarboxylate CAS NO 6553-82-8

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CAS No.:6553-82-8

Grade:Pharmacy Grade

Content:99.90%

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Pentyl Cyclohexanecarboxylate CAS NO 6553-83-9

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CAS No.:6553-83-9

Grade:Pharmacy Grade

Content:99.90%

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Hexyl Nonan-1-Oate CAS NO 6561-39-3

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CAS No.:6561-39-3

Grade:Pharmacy Grade

Content:99.90%

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Methyl Tiglate CAS NO 6622-76-0

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CAS No.:6622-76-0

Grade:Pharmacy Grade

Content:99.90%

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1-Methylhexyl Hexanoate CAS NO 6624-58-4

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CAS No.:6624-58-4

Grade:Pharmacy Grade

Content:99.90%

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Heptan-2-Yl Benzoate CAS NO 6624-59-5

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CAS No.:6624-59-5

Grade:Pharmacy Grade

Content:99.90%

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