Sodium citrate is essentially odorless — a white crystalline salt used as a buffering agent, chelator, or pH modifier, not as an aroma material. It contributes no meaningful scent to a fragrance composition.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1260.
White crystals or granules.
42° soluble in water, 60°, in boiling water. Insoluble in alcohol and oils.
Odorless.
Slightly salty, but pleasantly cooling taste in concentrations near 5000 ppm. The cooling effect is not perceptible much below that level.
This material is used as a sequestering agent and as a food additive. Up to 1000 ppm is used in evaporated milk, and up to 4000 ppm in toppings or icings, while the concentrate ion in other finished products will vary from 15 to 600 ppm. A concentration of 2000 ppm prevents blood coagulation (clotting) in the preparation of meats.
Produced from Citric acid.