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.

Butter CAS NO 130935-39-6

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CAS No.:130935-39-6

Grade:Pharmacy Grade

Content:99.90%

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Isohexyl Neopentanoate CAS NO 131141-70-3

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CAS No.:131141-70-3

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2H-Pyran-4-Ol, Tetrahydro-4-Methyl-2-Propyl-, Acetate CAS NO 131766-73-9

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CAS No.:131766-73-9

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Ethyl 3-Ethoxy-2-tert-Butylpropionate CAS NO 131837-13-3

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CAS No.:131837-13-3

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2-Propenoic Acid, 2-Methyl-, (3R,3As,6R,7R,8As)-Octahydro-3,6,8,8-Tetramethyl-1H-3A,7-Methanoazulen-6-Yl Ester CAS NO 132603-01-1

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CAS No.:132603-01-1

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(+)-Isononyl Acetate CAS NO 135835-71-1

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CAS No.:135835-71-1

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(-)-Isononyl Acetate CAS NO 135835-72-2

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CAS No.:135835-72-2

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Methyl Beta Ionyl Acetate CAS NO 137085-37-1

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CAS No.:137085-37-1

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