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 Heptanoate CAS NO 106-30-9

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CAS No.:106-30-9

Grade:Pharmacy Grade

Content:99.0%

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Propyl Propionate CAS NO 106-36-5

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CAS No.:106-36-5

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Content:99.0%

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Methyl Hexanoate CAS NO 106-70-7

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CAS No.:106-70-7

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Content:99.0%

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Methyl Heptanoate CAS NO 106-73-0

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CAS No.:106-73-0

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Content:99.0%

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4-Methyl-7-Oxabicyclo[4.1.0]Heptane-3-Methanol Acetate CAS NO 106-85-4

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CAS No.:106-85-4

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Content:99.0%

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Ethyl Isovalerate CAS NO 108-64-5

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CAS No.:108-64-5

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Content:99.0%

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Pentanoic Acid,2-Ethyl-4-Methyl- CAS NO 108-81-6

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CAS No.:108-81-6

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Content:99.0%

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Octyl Isobutyrate CAS NO 109-15-9

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CAS No.:109-15-9

Grade:Pharmacy Grade

Content:99.0%

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