Odoriferous or flavoring compounds
Unsaturated acyclic monocarboxylic acids, cyclic monocarboxylic acids, their anhydrides, halides, peroxides and peroxyacids; their halogenated, sulfonated, nitrated or nitrosated derivatives: > Aromatic monocarboxylic acids, their anhydrides, halides, peroxides, peroxyacids and their derivatives: > Other: > Other: > Odoriferous or flavoring compounds
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 2916.39.21.00
Vanillin (Synthetic Vanilla Flavor)
Vanillin is a synthetic aromatic monocarboxylic acid derivative used primarily as a flavoring agent to impart vanilla taste in foods and beverages. It falls under HTS 2916.39.21.00 as an odoriferous or flavoring compound derived from aromatic monocarboxylic acids. This chemically defined organic compound is widely used in baking, confectionery, and dairy products.
Ethyl Vanillin Flavor Compound
Ethyl vanillin is an aromatic monocarboxylic derivative providing intensified vanilla flavor, used in confectionery and beverages. Classified under HTS 2916.39.21.00 for its role as a synthetic odoriferous/flavoring compound from aromatic acids. It offers stronger flavor intensity than standard vanillin at lower concentrations.
Benzaldehyde (Synthetic Almond Flavor)
Benzaldehyde serves as the primary synthetic almond/cherry flavoring compound derived from benzoic acid derivatives. HTS 2916.39.21.00 covers this aromatic monocarboxylic aldehyde used in bakery, confectionery, and pharmaceuticals. It provides characteristic nutty/cherry aroma profiles.
Cinnamaldehyde (Cinnamon Flavor)
Cinnamaldehyde is the principal constituent imparting cinnamon flavor, derived from cinnamic acid (aromatic monocarboxylic). Classified in HTS 2916.39.21.00 as an odoriferous flavor compound for bakery, chewing gum, and toothpaste. Provides warm spicy aroma and taste characteristics.
Citral (Lemon Flavor Compound)
Citral comprises the key lemon flavor compounds (geranial and neral) derived from aromatic acid pathways, used in beverages and confectionery. HTS 2916.39.21.00 applies to this odoriferous mixture of isomers as defined in chapter notes. Provides fresh citrus lemon aroma.
Anethole (Anise Flavor)
Trans-anethole provides authentic anise/licorice flavor from aromatic monocarboxylic derivatives, used in spirits, candies, and oral care. HTS 2916.39.21.00 classification applies to this pure odoriferous compound. Characteristic sweet licorice taste and aroma.
Heliotropine (Piperonal) Flavor
Piperonal (heliotropin) delivers cherry/vanilla floral flavors from benzodioxole carboxylic derivatives. HTS 2916.39.21.00 covers this aromatic odoriferous compound for confectionery and perfumery. Provides sweet floral-almond profile.
Allyl Caproate (Pineapple Flavor)
Allyl hexanoate (caproate) creates ripe pineapple flavor as aromatic carboxylic ester derivative. Classified HTS 2916.39.21.00 for food industry use in juices and candies. Delivers tropical fruity ester aroma.
Gamma-Undecalactone (Peach Flavor)
Gamma-undecalactone provides creamy peach/apricot flavors from lactone (cyclic ester) of undecanoic acid. HTS 2916.39.21.00 includes this odoriferous derivative for dairy and beverage applications. Characteristic fatty-fruity profile.
Isoamyl Acetate (Banana Flavor)
Isoamyl acetate delivers classic banana flavor as ester from aromatic acetic acid pathways. HTS 2916.39.21.00 classification for this widely used confectionery and beverage compound. Provides sweet ripe banana aroma.
Menthol Benzoate Flavor Ester
Menthol benzoate combines cooling menthol with aromatic benzoic acid for minty flavors in chewing gum and toothpaste. HTS 2916.39.21.00 covers this odoriferous ester derivative. Provides persistent cooling-fruity profile.
Furaneol (Strawberry Flavor)
Furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) provides caramel-strawberry notes from aromatic acid intermediates. HTS 2916.39.21.00 for this key odoriferous flavor compound in dairy and confectionery. Sweet fruity caramel profile.
Damascone Beta (Rose Flavor)
Beta-damascone delivers powerful rose/berry/woody flavors from ionone (aromatic acid derived) structure. HTS 2916.39.21.00 classification for potent odoriferous compounds used at ppb levels. Extremely low threshold aroma impact.
Sotolon (Maple Flavor)
Sotolon provides characteristic maple syrup/caramel flavors from 3-hydroxy-4,5-dimethylfuran-2(5H)-one structure. HTS 2916.39.21.00 covers this extremely potent odoriferous furanone at parts-per-billion levels. Defines maple flavor profile.
Methyl Anthranilate (Grape Flavor)
Methyl anthranilate is an ester of anthranilic acid used as synthetic grape flavoring in candies, beverages, and oral care products. It qualifies under HTS 2916.39.21.00 as an odoriferous compound derived from aromatic monocarboxylic acids. The compound provides characteristic grape aroma and taste.