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.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If amine function predominates over carboxylic structure
Chapter notes prioritize nitrogen-function classification (2924) over carboxylic acids when applicable.
If for retail-packed synthetic food flavors
Mixtures or retail presentations of flavorings shift to Chapter 33 per chapter exclusions.
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Import Tips & Compliance
• Submit spectroscopic analysis confirming ester structure from aromatic carboxylic acid base
• Ensure bulk industrial packaging to maintain chemical compound classification
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.
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.