Extremely sharp, sour and pungent — a stinging vinegar-like acidic note with a burnt-sugar/caramellic undertone. In heavy dilution it lends a tart, slightly fruity edge reminiscent of caramelized fruit or roasted coffee.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1222.
Colorless viscous liquid, solidifying in the cold.
Miscible with water, alcohol and oils.
Sour-acetic odor. Pleasant sour taste, accompanied by a mildly burnt note which gives the impression of caramellic sweetness.
It finds extensive use in flavor compositions, mostly in the form of esters. The acid itself is used in imitation Coffee and Rum flavors at concentrations equal to 1 to 30 ppm in the finished product. The concentration in chewing gum may be as high as 110 ppm.
1) from Tartaric acid by heating with hydrophilic agents, such as Potassium hydrosulfate. 2) from Acetyl chloride and Potassium cyanide. The resulting Pyruvic nitrile is acid hydrolyzed to the title acid. Pyruvic acid must be rectified in vacuum.