Glucose itself is essentially odorless as a pure sugar, but in perfumery contexts it is sometimes used as a reference for a soft, sweet, sugary-caramelic impression when heated. On its own it contributes little airborne smell — any perceived character is a faint warm-sugar nuance.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 603.
White crystalline or granular material.
45% soluble in water at room temperature, 2% soluble in alcohol, practically insoluble in oils.
Virtually odorless.
Sweet taste with a peculiar, initially cool mouthfeel, followed by a warmer feeling. Technical or poor grades have a slightly caramellic odor and taste.
A food additive rather than a flavor material, Glucose lends one of the basic tastes — sweet — to the majority of all candy products, many sherbet ices, soft and alcoholic beverages, cordials, etc.
Produced by hydrochloric acid hydrolysis of corn starch under pressure (about 2 atmospheres) and heat (about 22 minutes).