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.

Methyl 2-Hexyl-3-Oxocyclopentaneacetate CAS NO 29912-78-5

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CAS No.:29912-78-5

Grade:Pharmacy Grade

Content:99.90%

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8-Methylnonanoic Acid (4-Hydroxy-3-Methoxyphenyl)Methyl Ester CAS NO 205687-03-2

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CAS No.:205687-03-2

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Content:99.90%

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1-Cyclopentene-1-Carboxylicacid,Propylester(9Ci) CAS NO 206274-81-9

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CAS No.:206274-81-9

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(E,Z)-3,6-Nonadien-1-Yl Acetate CAS NO 211323-05-6

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CAS No.:211323-05-6

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Content:99.90%

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Pentanedioic Acid, 1-[(1R,2S,5R)-5-Methyl-2-(1-Methylethyl)Cyclohexyl] Ester CAS NO 220621-22-7

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CAS No.:220621-22-7

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Content:99.90%

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2-Butenoic Acid, Decyl Ester, (2E)- CAS NO 223251-37-4

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CAS No.:223251-37-4

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Content:99.90%

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Hept-4-Enyl-2Butyrate CAS NO 233666-01-8

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CAS No.:233666-01-8

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Hex-3-Enylhexadecanoate CAS NO 233666-03-0

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CAS No.:233666-03-0

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Content:99.90%

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