Adipic acid is a white crystalline dicarboxylic acid with a very faint, mildly sour-acidic odor. It is essentially odorless at typical use levels and functions as a pH modifier or chelating aid rather than an aroma contributor.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 35.
White (colorless) crystals or crystalline powder.
Slightly soluble in water, about 1.4%. Soluble in ethyl alcohol, flavor materials, but very poorly soluble in monoterpenes (Citrus oils, etc.). Soluble about 60% in boiling water.
Practically odorless. Aqueous solutions have a pleasant sour taste.
Used in fruit flavors as an acidifier, and in baking powder in place of tartaric acid. Adipic acid is not hygroscopic and is therefore more suitable for baking powders. Acidifying strength approximately equal to that of citric acid.
Concentration in finished product may be as high as 5,000 ppm (1 part per 200) in gelatin desserts, etc.
Produced by oxidation of cyclohexanol or cyclohexanone.