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.

2-Undecenylacetate CAS NO 68480-27-3

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CAS No.:68480-27-3

Grade:Pharmacy Grade

Content:99.90%

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3-Methylbut-2-Enyl Formate CAS NO 68480-28-4

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CAS No.:68480-28-4

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2-Nonynoic Acid cis-3-Hexen-1-Yl Ester CAS NO 68480-29-5

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CAS No.:68480-29-5

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n-((Ethoxycarbonyl)Methyl)-p-Menthane-3-Carboxamide CAS NO 68489-14-5

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CAS No.:68489-14-5

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6-(Isopropyl)-3-Methylcyclohex-2-En-1-Yl Formate CAS NO 68516-71-2

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CAS No.:68516-71-2

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Content:99.90%

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[1S-(1Alpha,2Beta,5Beta)]-2-(Isopropyl)-5-Methylcyclohexyl Propionate CAS NO 68539-56-0

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CAS No.:68539-56-0

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Bis[(6-Methylcyclohex-3-Enyl)Methyl] Adipate CAS NO 68555-34-0

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CAS No.:68555-34-0

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3-Methyl-2-Butenyl Salicylate CAS NO 68555-58-8

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CAS No.:68555-58-8

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Content:99.90%

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