Ammoniated glycyrrhizin is the ammoniated salt of licorice root's principal sweet glycoside. On its own it has a faint, deeply sweet licorice-root smell with a slightly balsamic, woody-herbaceous undertone; it is used more as a flavor/sweetness enhancer and fixative than as a strong odorant.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 607.
Light brown or pale amber-colored shiny crystals or flakes.
Soluble in aqueous alkali or in a weak ammonia solution. Almost insoluble in cold alcohol, soluble in hot alcohol. Insoluble in oils.
Very faint, sweet caramellic-rootlike odor.
Intensely sweet taste. In higher concentrations producing a slightly burning sensation in the back of the mouth and in the throat, shortly after the sweet taste. In extreme dilution there is only a sweet taste.
Glycyrrhizin (ammoniated) as such is not widely used in flavors, but the impure Glycyrrhizin, the Licorice extract, is very widely used in making candy. For special purposes, the Glycyrrhizin itself may be used as a sweetener.
Glycyrrhizic acid is extracted from the rhizomes of Glycyrrhiza glabra (mainly from the Spanish variety: typica) in a 6 to 14% yield.