Sucrose octa-acetate is essentially odorless — it is used in perfumery not for scent but as an intensely bitter-tasting denaturant and as a solid diluent. On a blotter it presents virtually no aroma; any perception is a faint waxy-acetate whisper at most.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1269.
White powder.
0.1°, soluble in water, 9°, soluble in alcohol, soluble in most oils.
Practically odorless.
Intensely bitter, but clean and not unpleasant taste at concentrations near 1 to 10 ppm. The bitter taste is strongly influenced (organoleptically, but not chemically) by the presence of food acids.
It is used as a bitter principle in many types of carbonated beverage, e.g. Ginger Ale, 'Quinine'-bitters (in addition to Quinine which is expensive and scarce), various tonics, spice beverages, etc. The normal concentration is about 10 to 20 ppm in beverages, and much lower in food products (0.2 to 0.5 ppm).