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.

Propan-2-Yl Tetradecanoate CAS NO 1405-98-7

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CAS No.:1405-98-7

Grade:Pharmacy Grade

Content:99.0%

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(1S,Βs)-1,4,4Aα,5,6,7,8,8A-Octahydro-Β,2,5,5,8Aβ-Pentamethyl-1Β-Naphthalenepentanoic Acid Methyl Ester CAS NO 1438-55-7

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CAS No.:1438-55-7

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Content:99.0%

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2,4,6-Octatrienedioic Acid, 1,8-Diethyl Ester CAS NO 1441-58-3

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CAS No.:1441-58-3

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Content:99.0%

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Methyl Sorbate CAS NO 1515-80-6

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CAS No.:1515-80-6

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Content:99.90%

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Trans,trans-2,4-Hexadienyl Acetate CAS NO 1516-17-2

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CAS No.:1516-17-2

Grade:Pharmacy Grade

Content:99.90%

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2-Acetyl-5-Methylhexanoic Acid Ethyl Ester CAS NO 1522-30-1

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CAS No.:1522-30-1

Grade:Pharmacy Grade

Content:99.90%

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Ethyl 2-Acetylhexanoate CAS NO 1540-29-0

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CAS No.:1540-29-0

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Content:99.90%

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Cyclohexyl Valerate CAS NO 1551-43-5

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CAS No.:1551-43-5

Grade:Pharmacy Grade

Content:99.90%

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