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.

3-Methyl-3-Octyl Acetate CAS NO 66008-65-9

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CAS No.:66008-65-9

Grade:Pharmacy Grade

Content:99.90%

Packaging:Customizable

3-Methyloct-1-En-3-Yl Acetate CAS NO 66008-66-0

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CAS No.:66008-66-0

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Content:99.90%

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2-Methoxy-3-Methylbutyric Acid CAS NO 66018-25-5

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CAS No.:66018-25-5

Grade:Pharmacy Grade

Content:99.90%

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3,4-Dimethoxybenzoic Acid [3,7-Dimethyl-5-Oxo-2,6-Octadienyl] Ester CAS NO 66067-31-0

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CAS No.:66067-31-0

Grade:Pharmacy Grade

Content:99.90%

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4-Hydroxy-3-Methoxybenzoic Acid 3,7-Dimethyl-5-Oxo-2,6-Octadienyl Ester CAS NO 66067-33-2

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CAS No.:66067-33-2

Grade:Pharmacy Grade

Content:99.90%

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2-Phenylpropyl 2-Phenylpropionate CAS NO 66255-91-2

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CAS No.:66255-91-2

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Content:99.90%

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Ethyl Dihydrojasmonate CAS NO 66332-99-8

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CAS No.:66332-99-8

Grade:Pharmacy Grade

Content:99.90%

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3-Hydroxy-2,6,6-Trimethyl-1-Cyclohexene-1-Carboxylic Acid Ethyl Ester CAS NO 66465-65-4

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CAS No.:66465-65-4

Grade:Pharmacy Grade

Content:99.90%

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