Odoriferous or flavoring compounds
Ethers, ether-alcohols, ether-phenols, ether-alcohol- phenols, alcohol peroxides, ether peroxides, acetal and hemiacetal peroxides, ketone peroxides (whether or not chemically defined), and their halogenated, sulfonated, nitrated or nitrosated derivatives > Ether-phenols, ether-alcohol-phenols and their halogenated, sulfonated, nitrated or nitrosated derivatives: > Other: > Odoriferous or flavoring compounds
Duty Rate (from China)
Except as provided in headings 9903.88.13, 9903.88.18, 9903.88.33, 9903.88.34, 9903.88.35, 9903.88.36, 9903.88.37, 9903.88.38, 9903.88.40, 9903.88.41, 9903.88.43, 9903.88.45, 9903.88.46, 9903.88.48, 9903.88.56, 9903.88.64, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(e) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(f)
Articles the product of any country, as provided for in subdivision (aa)(ii) of U.S. note 2 to this subchapter
Products classified under HTS 2909.50.40
Eugenol Natural Extract Equivalent
Eugenol is a key ether-phenol compound used as a flavoring agent in clove, nutmeg, and dental products. Classified under HTS 2909.50.40 as a chemically defined odoriferous compound from the ether-phenols subheading. Synthetic versions match natural clove oil profiles for consistent flavoring.
Thymol Synthetic Flavor Crystals
Thymol is an ether-phenol compound used for its medicinal minty flavor in oral care products and herbal seasonings. Classified HTS 2909.50.40 as a flavoring ether-phenol meeting Chapter 29 chemical definition standards. High purity synthetic grade for consistent performance.
Isoeugenol Flavoring Compound
Isoeugenol provides carnation and spicy floral flavors as a key ether-phenol derivative in perfumery and food flavoring. HTS 2909.50.40 classification applies to its chemically defined odoriferous nature within Chapter 29 ether-phenols. Used in both flavor and fragrance applications.
Chavicol (4-Allyphenol) Flavor Grade
Chavicol delivers fresh basil and herbal flavors as a simple ether-phenol compound for seasoning blends. Falls under HTS 2909.50.40 as a chemically defined flavoring ether-phenol per Chapter 29 criteria. Synthetic production ensures flavor consistency.
Piperonal (Heliotropin) Synthetic
Piperonal provides vanilla-hawthorn flavors as an ether-phenol aldehyde derivative for confectionery. Classified HTS 2909.50.40 as odoriferous ether-phenol compound meeting Chapter 29 purity standards. Key aroma chemical for food manufacturers.
Safrole Flavoring Intermediate
Safrole serves as sassafras and root beer flavor precursor, classified as ether-phenol under HTS 2909.50.40. Chemically defined odoriferous compound for flavor synthesis meeting Chapter 29 criteria. Strictly regulated synthetic import.
Dihydrocoumarin Flavor Crystals
Dihydrocoumarin provides sweet hay-like flavors as fused ether-phenol lactone derivative. HTS 2909.50.40 applies to its chemically defined odoriferous status within Chapter 29 ether-phenols. Used in tobacco and dessert flavorings.
Apiole Parsley Flavor Compound
Apiole delivers characteristic parsley and celery flavors as allyl ether-phenol derivative. Falls under HTS 2909.50.40 as chemically defined flavoring ether-phenol per Chapter 29. Synthetic for consistent herbal seasoning applications.
Methyl Eugenol Flavoring Grade
Methyl eugenol provides spicy floral notes in fruit flavors and oriental spice blends. Classified HTS 2909.50.40 as odoriferous ether-phenol compound meeting Chapter 29 chemical purity standards. Synthetic aroma chemical for food use.
Estragole (Methyl Chavicol) Pure
Estragole delivers tarragon and basil flavors as allyl anisole ether-phenol derivative. HTS 2909.50.40 classification for chemically defined flavoring ether-phenol. Essential for European herb flavor recreations.
Hydroxyphenyl Ethanol Ether
Hydroxyphenyl ethanol ethers provide rose and green flavors in beverage compounds. Falls under HTS 2909.50.40 as ether-alcohol-phenol flavoring derivatives. Chemically defined per Chapter 29 for pure aroma chemical imports.
Benzyl Ether Phenol Flavoring
Benzyl ether phenols deliver honey and coumarin-like flavors for confectionery. Classified HTS 2909.50.40 as odoriferous ether-phenol compounds meeting Chapter 29 chemical definition. Synthetic for reliable sweet flavor profiles.
Anethole Crystal Flavor Compound
Anethole is a synthetic ether-phenol derivative used primarily as a flavoring agent to impart anise and licorice flavors in foods and beverages. It falls under HTS 2909.50.40 as an odoriferous or flavoring compound within the ether-phenols category of Chapter 29. This chemically defined compound is imported in pure form for industrial food processing applications.
Guaiacol Flavoring Grade Crystals
Guaiacol serves as a synthetic flavor compound providing smoky, phenolic notes in meat seasonings and whiskey flavors. It qualifies under HTS 2909.50.40 as an ether-phenol odoriferous compound meeting Chapter 29 purity criteria. Imported in high-purity crystal form for food industry use.
Vanillin Ether Derivative (Ethylvanillin)
Ethylvanillin is a potent ether-phenol flavor compound providing 3-4 times the vanilla taste intensity of vanillin. Falls under HTS 2909.50.40 as a chemically defined odoriferous ether-phenol for food and beverage applications. Widely used in chocolate, bakery, and ice cream production.