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.

Almond, Sweet, Ext., Et Ester CAS NO 92112-91-9

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CAS No.:92112-91-9

Grade:Pharmacy Grade

Content:99.90%

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Heptyl Cyclohexanecarboxylate CAS NO 92319-47-6

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CAS No.:92319-47-6

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Content:99.90%

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Tetrahydrofurfuryl Butyrate 97+% CAS NO 92345-48-7

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CAS No.:92345-48-7

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Content:99.90%

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Ethyl 3-(2,6,6-Trimethylcyclohex-1-En-1-Yl)Acrylate CAS NO 92369-26-1

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CAS No.:92369-26-1

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Content:99.90%

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1,7,7-Trimethylbicyclo[2.2.1]Hept-2-Yl Acetoacetate CAS NO 92372-05-9

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CAS No.:92372-05-9

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Content:99.90%

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4-(4-tert-Butylphenoxy)Butyl Acetate CAS NO 92584-42-4

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CAS No.:92584-42-4

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Content:99.90%

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D,L-Isobornyl Acetate CAS NO 92618-89-8

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CAS No.:92618-89-8

Grade:Pharmacy Grade

Content:99.90%

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Methyl 1,2,3,4,5,6,7,8-Octahydro-2,8,8-Trimethyl-2-Naphthoate CAS NO 92860-49-6

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CAS No.:92860-49-6

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Content:99.90%

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