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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If formulated as synthetic food flavoring blend with carriers
Mixtures prepared specifically for food use classified as flavorings in Chapter 33 rather than pure compounds.
If classified by parent saturated monocarboxylic acid structure
Alternative ester headings exist; chapter notes require latest numerical order classification.
If terpene hydrocarbon precursors (myrcene, etc.) before oxidation
Cyclic/acyclic terpene hydrocarbons classified under heading 2902 when lacking oxygen function.
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Import Tips & Compliance
• Validate optical rotation [+3° to +10°] and provide chiral GC analysis confirming natural-derived status
• Declare FEMA GRAS #2508 and include allergen declaration (no tree nut/soy cross-contamination)
• Use HDPE-lined steel drums for trans-Pacific shipments to prevent ester hydrolysis from seawater exposure
Related Products 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.
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.