Erythorbic acid is essentially odorless — a white crystalline antioxidant (a stereoisomer of ascorbic acid) used as a preservative rather than an aroma material. Any perceptible note is a very faint sour/acidic tang from the acid group itself.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 460.
White granular crystals.
Soluble in water. Soluble in alcohol, slightly soluble in glycerin and propylene glycol.
Practically odorless.
Clean acidulous taste, resembling that of citric acid, but somewhat milder.
Finds use as an antioxidant in food products, and is mentioned only because it does have a taste and will influence the flavor of the product.
Produced from D-Fructose.