A warm, herbaceous celery-seed character with a spicy, slightly balsamic undertone. Reminiscent of dried celery and lovage, with a green, phenolic edge that persists into a soft, earthy drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1253.
White, needle-like crystals.
Very slightly soluble in water, soluble in alcohol, somewhat soluble in oils, but not all.
The anhydride has a much stronger odor than the acid, and older samples of the acid may therefore smell stronger.
This acid, although naturally occurring in Celery seed oil and extract, is of very little interest as such. It contributes only a minor part of the flavor of Celery, and plays more of a chemical role in stabilizing and establishing an equilibrium of acid/lactone in the natural product.
However, with proper composition of artificial Celery flavor, and proper selection of diluents and blenders, it is generally not necessary to use the acid at all in flavor compositions.
The lactone can be prepared synthetically by methods completely avoiding the acid.