Tricholomic acid is primarily known as a taste-active amino acid isolated from Tricholoma muscarium mushrooms, contributing umami/savory character rather than a conventional airborne fragrance note. In isolation it has very little volatile odor — any perceived smell is faint, slightly earthy and broth-like, reminiscent of dried mushroom or savory stock.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1327.
White crystalline material.
Slightly soluble in water, soluble in diluted alcohol, poorly soluble in oils.
The title material and its relative are powerful flavor potentiators.