Odor:
It has a sharp, acetic, pungent aroma; on the palate, it delivers a pleasant tartness, followed by a slight spiciness and a subtly sweet aftertaste. It occurs naturally in products such as fermented sugarcane juice and mint.
Uses:
1. As a food flavoring permitted under GB 2760, it is used in the formulation of baked goods and compound seasonings to provide a caramel flavor.
2. As a key pharmaceutical intermediate, it is used in the production of tryptophan, phenylalanine, and the vitamin B series. It is also a key raw material for the biosynthesis of L-dopa and a synthetic precursor for the fungicide thiophanate-methyl.
3. As a biochemical diagnostic reagent, it is used in transaminase assays, primary/secondary alcohol identification, and colorimetric detection of aliphatic amines. It is a core intermediate in the body’s glucose metabolism.
Storage:
Store in a sealed container at 2–8°C in a refrigerated environment protected from light and filled with an inert gas. Keep away from strong oxidizing agents and strong bases. Store and transport in accordance with UN 3265, Class 8, Corrosive Substances, Division II packaging specifications. Wear corrosion-resistant gloves and safety goggles during handling.
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