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.

Octanoic Acid, 6-Methyl-, (6S)- CAS NO 928-30-3

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CAS No.:928-30-3

Grade:Pharmacy Grade

Content:99.90%

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Cyclopentyl Acetate CAS NO 933-05-1

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CAS No.:933-05-1

Grade:Pharmacy Grade

Content:99.90%

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Cyclohexylmethyl Acetate CAS NO 937-55-3

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CAS No.:937-55-3

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Content:99.90%

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Isopropyl Benzoate CAS NO 939-48-0

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CAS No.:939-48-0

Grade:Pharmacy Grade

Content:99.90%

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Ethyl trans-Beta-Methylcinnamate CAS NO 945-93-7

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CAS No.:945-93-7

Grade:Pharmacy Grade

Content:99.90%

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Ethyl 4-Hydroxybutanoate CAS NO 999-10-0

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CAS No.:999-10-0

Grade:Pharmacy Grade

Content:99.90%

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Ylangenyl Acetate CAS NO 90039-63-7

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CAS No.:90039-63-7

Grade:Pharmacy Grade

Content:99.90%

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2-Methylpentyl 2-Methylvalerate CAS NO 90397-38-9

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CAS No.:90397-38-9

Grade:Pharmacy Grade

Content:99.90%

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