A warm, roasted nutty aroma with strong coffee and toasted almond facets, edged with a caramelised, slightly furanic sweetness. Over time a bready, praline-like character emerges with a faint hazelnut warmth.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 140.
White crystalline powder.
Poorly soluble in cold water, slightly soluble in hot water, soluble in alcohol, insoluble in oils, except in certain aliphatic esters.
Virtually odorless when pure.
Aqueous solutions of 50-100 ppm have a distinctly sweet taste which is accompanied by a slightly bitter aftertaste similar to that observed with Saccharin.
The subject material is not generally approved for use as a food sweetener, but it has some academic interest in the study of sweetness of isomers.