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.

Geranyl Isovalerate CAS NO 109-20-6

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CAS No.:109-20-6

Grade:Pharmacy Grade

Content:99.0%

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iso-Amyl-Heptanoate CAS NO 109-25-1

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CAS No.:109-25-1

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8-Methylnonyl Nonan-1-Oate CAS NO 109-32-0

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CAS No.:109-32-0

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Octyl Stearate CAS NO 109-36-4

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CAS No.:109-36-4

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Butyl Undecylenate CAS NO 109-42-2

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CAS No.:109-42-2

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Octyl Butyrate CAS NO 110-39-4

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CAS No.:110-39-4

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Isopentyl Formate CAS NO 110-45-2

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CAS No.:110-45-2

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Methyl trans-2-Nonenoate CAS NO 111-79-5

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CAS No.:111-79-5

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