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.

(E)-2-Methyl-2-Butenyl Acetate CAS NO 19248-94-3

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CAS No.:19248-94-3

Grade:Pharmacy Grade

Content:99.90%

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Benzoic Acid, 4-Methyl-, Butyl Ester CAS NO 19277-56-6

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CAS No.:19277-56-6

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Content:99.90%

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Lactic Acid Isoamyl Ester CAS NO 19329-89-6

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CAS No.:19329-89-6

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Content:99.90%

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2,6,6-Trimethyl-1,3-Cyclohexadiene-1-Acetic Acid CAS NO 19355-56-7

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CAS No.:19355-56-7

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Content:99.90%

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4-tert-Butyl-2,6-Dimethyl Benzyl Acetate CAS NO 19387-84-9

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CAS No.:19387-84-9

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cis-4-tert-Butylcyclohexylmethyl Acetate CAS NO 19461-34-8

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CAS No.:19461-34-8

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Content:99.90%

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trans-4-tert-Butylcyclohexylmethyl Acetate CAS NO 19461-35-9

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CAS No.:19461-35-9

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Content:99.90%

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Ethyl Alpha-Ethyl-Beta-Methyl-Beta-Phenylglycidate CAS NO 19464-94-9

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CAS No.:19464-94-9

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Content:99.90%

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