Faintly bitter, slightly roasted and dusty — a dry, powdery aroma reminiscent of coffee grounds without the sweetness. Caffeine itself is nearly odorless as a pure crystalline solid; any perceptible scent is a subtle bitter-earthy nuance.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 233.
White powder or hexagonal prisms (anhydrous) or silky needles (one Mol. H2O). One Mol. water equals 8° of the material.
Soluble 2° in cold water, easily in hot water. Soluble 1.5° in alcohol.
Virtually odorless.
Bitter taste.
Used in flavor work, rarely in the flavor oil itself (solubility problem) but as an additive to the finished product.
Produced by isolation (extraction) from tea dust (siftings), cocoa husks and shells, cola nuts, maté leaves, coffee beans - in the preparation of caffeine-free coffee. Or it can be prepared synthetically from dimethyl carbamide plus malonic acid.