Sodium acetate is essentially odorless as a pure crystalline salt. It has no meaningful olfactory character in perfumery and is not used as an aroma material — any perceptible note is a faint vinegar-like trace only if hydrolyzed or contaminated with acetic acid.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1258.
Colorless crystals or white granules.
55% in water, 16% in alcohol. Poorly soluble in oils.
Odorless, but may have a faint acidulous odor in moist air.
Bland saline-soapy taste, unless concentration is lower than 500 ppm. No perceptible taste below 200 ppm.
Smaller amounts up to 200 ppm are used in cereals, candy, baked goods, etc. It will also assist in maintaining crispness in cereals and baked goods. In candy it is usually an acidity/alkalinity buffer.
Produced from acetic acid.