Citric acid is essentially odorless in solid form but has a sharp, sour, tart taste and a faint acidic tang when concentrated. In perfumery it's used as a pH adjuster and chelating agent rather than an olfactory ingredient.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 275.
White crystalline powder.
Soluble in water, in alcohol, in ether, and in propylene glycol.
Virtually odorless. The aqueous solution has a clean acid taste, pleasant in the concentration of 0.02 to 0.08%.
The concentration in candy may be about 4400 ppm, in chewing gum about 3700 ppm, and in various food products about 4200 ppm.
Very widely used as an acidifier in citrus and fruit flavors, not included in the flavor oil, but as an additive along with sweeteners and other water-soluble taste corrigentia.
Used in sugar-sweetened aqueous media, the concentration may be somewhat higher.
1) By isolation from citrus fruit juices or pineapple waste. 2) (mostly) by selective, controlled fermentation of crude sugar liquids with Aspergillus or other mycelia.