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.

Menthyl Valerate CAS NO 89-47-4

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CAS No.:89-47-4

Grade:Pharmacy Grade

Content:99.90%

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Cyclohexanol, 5-Methyl-2-(1-Methylethyl)-, Acetate, (1R,2S,5R)-Rel- CAS NO 89-48-5

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CAS No.:89-48-5

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Content:99.90%

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Isopulegyl Acetate CAS NO 89-49-6

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CAS No.:89-49-6

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Methyl 2-Ethylbutyrate CAS NO 816-11-5

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CAS No.:816-11-5

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2-Methylallyl Isobutyrate CAS NO 816-73-9

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CAS No.:816-73-9

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Diisopentyl Succinate CAS NO 818-04-2

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CAS No.:818-04-2

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sec-Butyl Butyrate CAS NO 819-97-6

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CAS No.:819-97-6

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sec-Butylhexanoate CAS NO 820-00-8

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CAS No.:820-00-8

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Content:99.90%

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