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.

Icosanyl Propionate CAS NO 65591-14-2

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CAS No.:65591-14-2

Grade:Pharmacy Grade

Content:99.90%

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Pentanoic Acid, 3-Hydroxy-4-Methyl-, Methyl Ester CAS NO 65596-31-8

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CAS No.:65596-31-8

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Ethyl (R)-3,7-Dimethyloct-6-Enoate CAS NO 65620-73-7

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CAS No.:65620-73-7

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Content:99.90%

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1-Methyl-3-(4-Methyl-3-Pentenyl)Cyclohex-3-Ene-1-Carboxylic Acid CAS NO 65652-27-9

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CAS No.:65652-27-9

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Ethyl 1-Methyl-3-(4-Methyl-3-Pentenyl)Cyclohex-3-Ene-1-Carboxylate CAS NO 65652-28-0

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CAS No.:65652-28-0

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Content:99.90%

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Hexyl 2-Methylisocrotonate CAS NO 65652-33-7

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CAS No.:65652-33-7

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Content:99.90%

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2-Phenylpropyl Isobutyrate CAS NO 65813-53-8

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CAS No.:65813-53-8

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Content:99.90%

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Z-4-Tridecen-1-Yl Acetate CAS NO 65954-19-0

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CAS No.:65954-19-0

Grade:Pharmacy Grade

Content:99.90%

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