D-Glucose (CAS 50-99-7) — Citrus N/A Note Fragrance Ingredient
D-Glucose
CAS 50-99-7
What Is D-Glucose?
D-Glucose is a simple sugar found naturally in fruits and honey, and is commonly used in food products. In perfumery, it serves as a precursor for certain aroma chemicals rather than being used directly for its scent. While odorless itself, glucose derivatives contribute to sweet, caramelic notes in fragrances through chemical transformations.
Safety Profile
GENERALLY SAFEWhat Does D-Glucose Smell Like?
Pure D-glucose is odorless in its crystalline form. When heated or chemically modified, it can contribute to sweet, caramel-like fragrance notes through Maillard reactions and thermal degradation. In perfumery, glucose serves primarily as a building block for aroma chemicals rather than as a direct fragrance ingredient.
2D Molecular Structure
SMILES: OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O
Chemistry, Properties & Perfumer Guide
The Chemistry
D-Glucose is a monosaccharide (simple sugar) with the molecular formula C6H12O6. As the most abundant carbohydrate in nature, it serves as a key metabolic fuel in biological systems. Industrially, glucose is produced via enzymatic hydrolysis of starch from corn or wheat. While odorless itself, glucose can undergo thermal degradation or Maillard reactions with amino acids to form various aroma-active compounds including furans and pyrazines that contribute caramelic, nutty, or roasted notes to fragrances.
Physical & Chemical Properties
| Melting Point | 146 °C |
|---|---|
| Solubility | 91 g/100 mL (25°C) |
Perfumer Guide
| Application | Typical % | Range | Notes |
|---|---|---|---|
| Fragrance Precursor | 0% | N/A | Used in synthesis of aroma chemicals |
Classic Accords
Tip: Not used directly in fragrance compositions, but serves as feedstock for production of caramel and roasted aroma chemicals.
Alternatives & Comparisons
Common table sugar that similarly serves as precursor for caramelic notes when thermally degraded.
Disaccharide that produces different aroma profiles when used in Maillard reactions compared to glucose.
Safety, Regulatory & Sustainability
⚠ Regulatory Disclaimer
General reference only. Consult current IFRA Standards Library before formulating.
IFRA Status
No IFRA restrictions apply to D-glucose.
RIFM Assessment
Not evaluated by RIFM as it is not a direct fragrance ingredient.
Sustainability
Glucose is produced from renewable plant sources (primarily corn) through enzymatic processes. As a basic biochemical building block, it has minimal environmental impact in fragrance applications since it serves primarily as a precursor rather than being used in final products. Synthetic production avoids agricultural land use associated with natural extraction.
Explore D-Glucose
Browse essential oils and aroma compounds.
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References
- BeMiller, J.N. (2018). Carbohydrate Chemistry for Food Scientists. AACC International Press.
- PubChem Compound Summary for D-Glucose CID 5793
Data: PubChem (NIH), PubMed, RIFM, IFRA. Last reviewed: Apr 2026.
Report a data errorIngredient Data Sheet
CAS 50-99-7Physical Properties
| Molecular Weight | 180.16 g/mol🔬 PubChem |
| LogP (Octanol-Water) | -2.6🔬 PubChem |
| Boiling Point | 100 °C🔬 EPA CompTox |
| Vapor Pressure | 8 mmHg @ 25°C📊 OPERA |
| Involatility Index | 0.6424💻 Calculated |
| log Kp (skin permeability) | -5.645💻 Calculated |
| SMILES | C(C1C(C(C(C(O1)O)O)O)O)O🔬 PubChem |
Volatility & Performance
| Fragrance Note | Top💻 Calculated |
| Volatility Class | Moderate💻 Calculated |
| Persistence Score | 0.5 / 5💻 Calculated |
Odor & Flavor
| Functional Groups | alcoholether💻 RDKit |
| “Virtually odorless. Sweet taste with a peculiar, initially cool mouthfeel, followed by a warmer feeling. Technical or poor grades have a slightly caramellic odor and taste.”📖 Arctander | |
Flavor Notes (Arctander)
| “Virtually odorless. Sweet taste with a peculiar, initially cool mouthfeel, followed by a warmer feeling. Technical or poor grades have a slightly caramellic odor and taste. A food additive rather than a flavor material, Glucose lends one of the basic tastes – sweet – to the majority of all candy pro”📖 Arctander |
Regulatory Status
| GRAS Status | Generally Recognized as Safe⚖️ FEMA GRAS |
Physical data: PubChem (NIH/NLM), U.S. EPA CompTox Dashboard, EPA OPERA models, RDKit. Odor & flavor: Arctander (Perfume & Flavor Chemicals), Fenaroli's Handbook of Flavor Ingredients, Leffingwell. Thresholds: van Gemert (Compilations of Odour Threshold Values). Regulatory: IFRA Standards 51st, FEMA GRAS. Trade names: Surburg (Common Fragrance & Flavor Materials). All data compiled and cross-referenced for perfumertools.com.
Physicochemical Properties
DTXSID: DTXSID7022910
Physical Properties
| Molecular Weight | 180.156 g/mol🔬 EPA CompTox |
| Density | 1.544 g/cm^3🔬 EPA CTX |
| Boiling Point | 399.921 °C📊 OPERA |
| Melting Point | 131.375 °C🔬 EPA CTX |
| Flash Point | 274.027 °C📊 OPERA |
| Refractive Index | 1.573 Dimensionless📊 OPERA |
| Molar Volume | 113.931 cm^3/mol📊 OPERA |
Partition & Solubility
| LogP (Octanol-Water) | -2.661 Log10 unitless🔬 EPA CTX |
| LogD (pH 5.5) | -2.522 Log10 unitless📊 OPERA |
| LogD (pH 7.4) | -2.732 Log10 unitless📊 OPERA |
| LogKoa (Octanol-Air) | 8.21 Log10 unitless📊 OPERA |
| Water Solubility | 3.984 mol/L🔬 EPA CTX |
| Henry's Law Constant | 0 atm-m3/mole🔬 EPA CTX |
Transport Properties
| Vapor Pressure | 0 mmHg🔬 EPA CTX |
| Viscosity | 4.902 cP📊 OPERA |
| Surface Tension | 67.766 dyn/cm📊 OPERA |
| Thermal Conductivity | 250.563 mW/(m*K)📊 OPERA |
Molecular Descriptors
| Topological Polar Surface Area | 118.22 Ų💻 Computed |
| H-Bond Donors | 5 count💻 Computed |
| H-Bond Acceptors | 6 count💻 Computed |
| Rotatable Bonds | 5 count💻 Computed |
| Aromatic Rings | 0 count💻 Computed |
| Molar Refractivity | 37.542 cm^3/mol📊 OPERA |
| Polarizability | 14.883 Å^3📊 OPERA |
Data Sources:
🔬 EPA Experimental data from U.S. EPA CompTox Chemicals Dashboard & CTX APIs. 📊 OPERA Predicted using EPA's OPERA QSAR models. 💻 Computed Calculated from SMILES using RDKit.
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