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.

Beta-Naphthyl Nonanoate CAS NO 15806-45-8

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CAS No.:15806-45-8

Grade:Pharmacy Grade

Content:99.90%

Packaging:Customizable

Allyl 3-Phenylpropionate CAS NO 15814-45-6

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CAS No.:15814-45-6

Grade:Pharmacy Grade

Content:99.90%

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Geranyl Acetate CAS NO 16409-44-2

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CAS No.:16409-44-2

Grade:Pharmacy Grade

Content:99.90%

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L-Menthyl Acetate CAS NO 16409-45-3

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CAS No.:16409-45-3

Grade:Pharmacy Grade

Content:99.90%

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Menthyl Isovalerate CAS NO 16409-46-4

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CAS No.:16409-46-4

Grade:Pharmacy Grade

Content:99.90%

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Hexa-2,4-Dienylisobutyrat CAS NO 16491-24-0

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CAS No.:16491-24-0

Grade:Pharmacy Grade

Content:99.90%

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2,4-Hexadienyl Propionate CAS NO 16491-25-1

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CAS No.:16491-25-1

Grade:Pharmacy Grade

Content:99.90%

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cis-3-Hexenyl Butyrate CAS NO 16491-36-4

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CAS No.:16491-36-4

Grade:Pharmacy Grade

Content:99.90%

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