Other
Saturated acyclic monocarboxylic acids and their anhydrides, halides, peroxides and peroxyacids; their halogenated, sulfonated, nitrated or nitrosated derivatives: > Esters of acetic acid: > Other: > Other: > Odoriferous or flavoring compounds: > Other > Other
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
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)
Products classified under HTS 2915.39.45.50
Isoamyl Acetate (Banana Flavor Ester)
Isoamyl acetate is a saturated acyclic monocarboxylic acid ester of acetic acid used primarily as a flavoring compound mimicking banana aroma in food and beverages. It falls under HTS 2915.39.4550 as an odoriferous or flavoring ester of acetic acid, distinct from simpler esters due to its specific aromatic properties. This clear liquid is widely employed in confectionery, chewing gum, and perfumes.
Ethyl Butyrate (Pineapple Flavor Ester)
Ethyl butyrate is an acetic acid-derived ester renowned for its pineapple-like flavor profile, used extensively in beverages, candies, and bakery products. Classified under HTS 2915.39.4550 as an odoriferous flavoring compound of acetic acid esters, it meets chapter 29 requirements for separate chemically defined organic compounds. Its volatile fruity aroma makes it indispensable in the flavor industry.
Benzyl Acetate (Jasmine Flavor Ester)
Benzyl acetate serves as a key odoriferous ester of acetic acid, providing sweet jasmine and floral aromas for perfumes, cosmetics, and flavor applications. It qualifies under HTS 2915.39.4550 as a flavoring compound within the acetic acid esters category of Chapter 29. This colorless liquid is a staple in fragrance compounding worldwide.
Linalyl Acetate (Lavender Flavor Ester)
Linalyl acetate is a terpenic ester of acetic acid celebrated for its lavender and bergamot scent profiles in essential oil recreations. Under HTS 2915.39.4550, it qualifies as an odoriferous flavoring compound meeting Chapter 29's criteria for chemically defined acetic acid esters. Essential in aromatherapy, perfumery, and flavor formulations.
Geranyl Acetate (Rose Flavor Ester)
Geranyl acetate provides the characteristic rosy, fruity odor used extensively in fine fragrances and citrus flavor systems. This acetic acid ester falls precisely under HTS 2915.39.4550 as an odoriferous flavoring compound, being a separate chemically defined organic compound per Chapter 29 notes. Purity typically exceeds 98% for commercial applications.
Methyl Anthranilate (Grape Flavor Ester)
Methyl anthranilate is the signature grape flavor ester of acetic acid derivatives, imparting Concord grape aroma to beverages and candies. HTS 2915.39.4550 covers this as an odoriferous flavoring compound fitting Chapter 29's chemical definition criteria. Its fluorescent properties also find use in bird repellents.
Allyl Hexanoate (Pineapple Flavor Ester)
Allyl hexanoate delivers intense pineapple and tropical fruit nuances in flavor systems, derived from acetic acid esterification processes. This compound qualifies under HTS 2915.39.4550 as a distinct odoriferous flavoring ester per Chapter 29 specifications. Usage levels typically range from 1-10 ppm in finished products.
Ethyl Maltol Acetate Derivative (Caramel Flavor)
Ethyl maltol acetate derivatives provide sweet caramel and cotton candy flavor profiles derived from acetic acid ester platforms. Classified under HTS 2915.39.4550 as odoriferous flavoring compounds of Chapter 29, these heat-stable esters excel in baked goods and confectionery. They offer 10x potency compared to vanillin.