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.

N - Butyl (E) - 7,9 - Decadienoate CAS NO 927636-54-2

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CAS No.:927636-54-2

Grade:Pharmacy Grade

Content:99.90%

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1-Penten-3-Ol Isobutyrate CAS NO 945529-33-9

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CAS No.:945529-33-9

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Content:99.90%

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cis-4-(2,2,3-Trimethylcyclopentyl)Butanoic Acid CAS NO 957136-80-0

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CAS No.:957136-80-0

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(2E,4E)-4-Methyl-2,4-Hexadienoic Acid Ethyl Ester CAS NO 90107-62-3

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CAS No.:90107-62-3

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Ethyl 3,4,7-Trimethyl-2,6-Octadienoate CAS NO 97635-23-9

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CAS No.:97635-23-9

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2-Methylcyclohexyl Palmitate CAS NO 97635-30-8

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CAS No.:97635-30-8

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Ethyl Vanillyl Carbonate CAS NO 97692-56-3

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CAS No.:97692-56-3

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2-Methylbutyl (E)-(-)-2-Methylisocrotonate CAS NO 97752-27-7

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CAS No.:97752-27-7

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Content:99.90%

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