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.

Benzimidic Acid Ethyl CAS NO 825-60-5

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CAS No.:825-60-5

Grade:Pharmacy Grade

Content:99.90%

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Methyl 2-Methylbutyrate CAS NO 868-57-5

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CAS No.:868-57-5

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Content:99.90%

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2-Methylbutyric Acid sec-Butyl Ester CAS NO 869-08-9

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CAS No.:869-08-9

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Content:99.90%

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2,6-Xylyl Acetate CAS NO 876-98-2

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CAS No.:876-98-2

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Content:99.90%

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2-Methoxy-p-Tolyl Acetate CAS NO 879-67-4

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CAS No.:879-67-4

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Content:99.90%

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Vanillin Acetate CAS NO 881-68-5

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CAS No.:881-68-5

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Content:99.90%

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Terpinyl Acetate CAS NO 8007-35-0

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CAS No.:8007-35-0

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Content:99.90%

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[(2E)-3,7-Dimethylocta-2,6-Dienyl] Acetate CAS NO 8022-83-1

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CAS No.:8022-83-1

Grade:Pharmacy Grade

Content:99.90%

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