Ascorbic acid (vitamin C) is essentially odorless as a crystalline solid. It is used in perfumery and cosmetics as an antioxidant/stabilizer rather than for its scent. Any perceptible note is a faint sour, slightly acidic tang.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 119.
White crystal plates or needles.
At 25°C, soluble in water; at 3°C, soluble in alcohol; insoluble in oils; at 5°C, soluble in propylene glycol.
Dry Ascorbic acid is virtually odorless.
Rather sharp, but pleasant acid taste.
Ascorbic acid is useful as an acid-modifier in certain flavors and foods.
Produced from p-Glucose via D-Sorbitol to L-Sorbose, followed by carboxylation and acid hydrolysis.