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.

Methyl Isononanoate CAS NO 93409-96-2

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CAS No.:93409-96-2

Grade:Pharmacy Grade

Content:99.90%

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1,1-Dimethyl-2-Phenylethyl 2-Butenoate CAS NO 93762-34-6

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CAS No.:93762-34-6

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2-Phenylethyl 2-Ethylhexanoate CAS NO 93776-92-2

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CAS No.:93776-92-2

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2-Methyl-3-(1,7,7-Trimethylbicyclo[2.2.1]Hept-2-En-2-Yl)Propyl Acetate CAS NO 93777-37-8

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CAS No.:93777-37-8

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(Octahydro-4,7-Methano-1H-Inden-5-Yl)Methyl Butyrate CAS NO 93803-42-0

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CAS No.:93803-42-0

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3-Methylbutyl Methylbutyrate CAS NO 93803-99-7

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CAS No.:93803-99-7

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3,7-Dimethyl-1-Octyl Propionate CAS NO 93804-81-0

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CAS No.:93804-81-0

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(Tetrahydro-2-Furyl)Methyl Isovalerate CAS NO 93805-21-1

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CAS No.:93805-21-1

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