Tartaric acid is essentially odourless as a crystalline solid — a sharp, sour taste rather than a smell. In perfumery it is not used as an aroma material; any perceptible character is a faint acidic, wine-like tartness only when concentrated or in solution.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1271.
Colorless or translucent, white crystals or crystalline powder.
56% soluble in water at room temperature, 27% soluble in alcohol, practically insoluble in oils.
Odorless.
Strongly acid taste, pleasant at concentrations lower than 5000 ppm — dependent upon sweeteners and other additives.
Tartaric acid is not used as such in perfumes, but it is commonly used as a sequestrant or, indirectly, as a bleaching agent for essential oils contaminated and colored by iron.
It is widely used as an acid additive to foods and food flavors, beverages, candy, etc. The concentration may vary from 500 ppm in jellies up to 10000 ppm in condiments.
Produced As Potassium acid tartrate which appears as a precipitate after the fermentation process in wine making.