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.

8-Ocimenylacetate CAS NO 197098-61-6

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CAS No.:197098-61-6

Grade:Pharmacy Grade

Content:99.90%

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Ethyl 2-Acetyl-3-Methyl-Butanoate CAS NO 152548-74-8

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CAS No.:152548-74-8

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Methyl Jasmonate (Mixture Of Isomers) CAS NO 1101843-02-0

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CAS No.:1101843-02-0

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8-Heptadecen-2-Ol, 2-Acetate, (2R,8Z)- CAS NO 1199746-71-8

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CAS No.:1199746-71-8

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(2E)-3-(4-Hydroxy-3-Methoxyphenyl)-2-Propenoic Acid (2E)-3,7-Dimethyl-2,6-Octadien-1-Yl Ester CAS NO 1206615-69-1

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CAS No.:1206615-69-1

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Benzoic Acid, 4-Ethenyl-, 1-Ethylcyclopentyl Ester CAS NO 1269506-02-6

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CAS No.:1269506-02-6

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Heptan-3-Yl Acetate CAS NO 1269839-24-8

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CAS No.:1269839-24-8

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1-o-Dihydroxyacetyl-D-Menthol CAS NO 1402543-99-0

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CAS No.:1402543-99-0

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