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.

Ethyl 3-Phenylpropionate CAS NO 2021-28-5

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CAS No.:2021-28-5

Grade:Pharmacy Grade

Content:99.90%

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Vanilglycolic Acid CAS NO 2021-40-1

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CAS No.:2021-40-1

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Content:99.90%

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Fema 2080 CAS NO 2035-99-6

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CAS No.:2035-99-6

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Content:99.90%

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Methyl 4-Phenylbutanoate CAS NO 2046-17-5

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CAS No.:2046-17-5

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Content:99.90%

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n-Amyl Benzoate CAS NO 2049-96-9

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CAS No.:2049-96-9

Grade:Pharmacy Grade

Content:99.90%

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Butanoic Acid tert-Amyl Ester CAS NO 2050-00-2

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CAS No.:2050-00-2

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Content:99.90%

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Isopentyl Isobutyrate CAS NO 2050-01-3

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CAS No.:2050-01-3

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Content:99.90%

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Amyl Salicylate CAS NO 2050-08-0

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CAS No.:2050-08-0

Grade:Pharmacy Grade

Content:99.90%

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