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.

Hex-3-Enyl Formate CAS NO 2315-09-5

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CAS No.:2315-09-5

Grade:Pharmacy Grade

Content:99.90%

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Propyl Benzoate CAS NO 2315-68-6

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CAS No.:2315-68-6

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Content:99.90%

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Neryl Isobutyrate CAS NO 2345-24-6

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CAS No.:2345-24-6

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Content:99.90%

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Hexyl Isobutyrate CAS NO 2349-07-7

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CAS No.:2349-07-7

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Content:99.90%

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Heptyl Isobutyrate CAS NO 2349-13-5

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CAS No.:2349-13-5

Grade:Pharmacy Grade

Content:99.90%

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Methylgeranate CAS NO 2349-14-6

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CAS No.:2349-14-6

Grade:Pharmacy Grade

Content:99.90%

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Ethyl trans-2-Octenoate CAS NO 2351-90-8

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CAS No.:2351-90-8

Grade:Pharmacy Grade

Content:99.90%

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(E)-2-Octen-1-Yl Acetate CAS NO 2371-13-3

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CAS No.:2371-13-3

Grade:Pharmacy Grade

Content:99.90%

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