The odour and uses of Citric Acid
Virtually odorless, used as a chelating agent to remove Fe (iron contamination from steel drums or during distillation), It has an intense sour fruity lemon taste. Useful for lightening Patchouli Oil, Clove Oil, Cinnamon Oil, Vetivert Oil if they darken after storage in steel drums. Add about 0.5-1% w/w to the oil and leave for about 7-14 days. the citric acid can be removed by decanting the clear liquid off the top or filtering through a fine mesh. It is used in many flavours for its sourness such as Lemon, Orange, Grapefruit, Lime, Berry, Fruit-flavour, Food-additive, Candy, Chewing-gum, Jello, most fruit flavors to add tartness.
$ZX : beta-Hydroxy tricarballylic acid : 2-Hydroxy-1,2,3-propanetricarboxylic acid : Citric acid :
IFRA Status / EU Allergens / MSDS / COA
Typical usage in perfume compounds
Used in these perfume types but not limited to them.
9 = Very Good Performance
8 = Good Performance
7 = Reasonable performance
6 = Fair performance
5 = Mediocre performance
4 = Slight stability problems
3 = Discoloration Problems
2 = Stability problems
1 = Major problems
0 = Not recommended for use
End application data applies to experiments carried out by the authors or extrapolated from those experiments using computer algorithms. As application product formulations vary widely this information is only a general guide.
Full testing by both perfumers- flavorists and end users is the only proven method to ensuring a perfume or flavours safety- strength- suitability- stability and success.
Legislation and regulations vary widely and change with time so it is your duty to check this.