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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If ether function predominates in structure
Chapter note prioritization sends ether compounds to heading 2909.
If used in undenatured spirit flavoring
Flavor compounds in alcoholic beverages classify under Chapter 22.
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Import Tips & Compliance
• Chiral analysis confirming trans-isomer purity for flavor compound status
• Bulk packaging essential to avoid Chapter 33 retail mixture classification
• EU novel food regulations may apply; ensure U.S
• GRAS documentation
Related Products 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.
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.