Sharp, sour, and acidic with a distinctive milky-dairy edge reminiscent of yogurt or sour milk. In perfumery it's used sparingly to add a tart, lactonic bite or to acidify a composition, and can lend a subtle skin-like or fermented facet in trace amounts.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 757.
Colorless viscous or syrupy liquid.
Miscible with water, propylene glycol, glycerin, alcohol and many oils.
Chemically pure Lactic acid is odorless, but commercial grades have a faint odor reminiscent of Buttermilk.
The taste is pleasantly acid in proper dilution.
It finds extensive use in flavors, partly as a component in certain imitation flavors: Butter, Buttermilk, Butterscotch, Milk, Cheese, Chocolate, Blackberry, Walnut, and in spice blends, fruit complexes, etc.
Produced from (many methods) e. g. by high temperature bacterial fermentation of corn starch, molasses, whey or similar products.