Glyceryl (likely glycerin/glyceryl-based solvent or ester) is essentially odorless in isolation, with at most a faint sweetish oily nuance. It functions as a diluent or fixative carrier rather than contributing scent character.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 606.
Pale yellowish oily, somewhat viscous liquid, solidifying in the cold, melting again below room temperature.
High-grade products have only a faint, sweet-oily odor and a mild, fatty-oily taste.
The presence of considerable amounts of free Oleic acid presents a hazard when the acid is slightly bitter if the concentration is higher than 100 ppm.
It is mentioned in this work because it is an unusually good solvent for many perfume and flavor materials, and it is in most countries accepted as harmless in food flavors.
It is accepted as harmless in food flavors.
Produced from Glycerol and Acetone by various means of treatment: in presence of Toluolsulfonic acid, in presence of Sulfamic acid, in presence of dry Hydrogen chloride, in presence of Cupric sulfate at low temperature, in absence of water, using anhydrous Glycerol.