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.

Isobutyl 3-Thienylacetate CAS NO 94023-53-7

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CAS No.:94023-53-7

Grade:Pharmacy Grade

Content:99.90%

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(Octahydro-4,7-Methano-1H-Inden-5-Yl)Methyl Acetoacetate CAS NO 94030-83-8

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CAS No.:94030-83-8

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2-Methyl-4-(Octahydro-4,7-Dimethyl-1H-Inden-5-Yl)Cyclohexyl Acetate CAS NO 94070-94-7

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CAS No.:94070-94-7

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(Z)-Hex-3-Enyl 2-Ethylbutyrate CAS NO 94071-12-2

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CAS No.:94071-12-2

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3,4-Dimethyloct-6-Enyl Isobutyrate CAS NO 94086-62-1

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CAS No.:94086-62-1

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[S-(E)]-3,7-Dimethyl-6-Octenyl 2-Methyl-2-Butenoate CAS NO 94086-63-2

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CAS No.:94086-63-2

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(S)-3,7-Dimethyloct-6-Enyl Isovalerate CAS NO 94086-64-3

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CAS No.:94086-64-3

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5,5,7-Trimethyltricyclo[6.4.0.02,7]Dodec-3-Yl Acetate CAS NO 94087-06-6

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CAS No.:94087-06-6

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Content:99.90%

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