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.

Isobutyl Angelate CAS NO 7779-81-9

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CAS No.:7779-81-9

Grade:Pharmacy Grade

Content:99.90%

Packaging:Customizable

Isopropyl Cinnamate, 98 CAS NO 7780-06-5

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CAS No.:7780-06-5

Grade:Pharmacy Grade

Content:99.90%

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Geranyl Tiglate CAS NO 7785-33-3

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CAS No.:7785-33-3

Grade:Pharmacy Grade

Content:99.90%

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Pentyl 2-Methylisocrotonate CAS NO 7785-63-9

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CAS No.:7785-63-9

Grade:Pharmacy Grade

Content:99.90%

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Pentyl 2-Methylcrotonate CAS NO 7785-65-1

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CAS No.:7785-65-1

Grade:Pharmacy Grade

Content:99.90%

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Butyl Tiglate CAS NO 7785-66-2

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CAS No.:7785-66-2

Grade:Pharmacy Grade

Content:99.90%

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Nonyl Octanoate CAS NO 7786-48-3

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CAS No.:7786-48-3

Grade:Pharmacy Grade

Content:99.90%

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2-Benzyl-Lactyl Lactate CAS NO 70022-27-4

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CAS No.:70022-27-4

Grade:Pharmacy Grade

Content:99.90%

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