Mannitol is a crystalline sugar alcohol that is essentially odorless. It is used in perfumery as an inert carrier or bulking agent, not for its scent.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 779.
White crystals.
16% soluble in water, 1% soluble in alcohol. Insoluble in most oils.
Practically odorless.
Sweet, bland or mild taste, about 0.5 to 0.6 times the sweetness of sugar, when compared in 5 to 10% strength in aqueous solution.
This carbohydrate is used as a food additive, rather than as a flavor item, partly because of its insolubility in flavor materials, partly because of its mild effect as a flavor chemical. It finds limited use as a low-sweetening and filling additive in powder formed food products, etc.
1) as a natural isolate from Manna by boiling with alcohol. 2) synthetic - by electrolytic reduction of Glucose.