sucrose

other oxygenated compound

Found in 498 ingredients across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

2D Lewis Structure

Formula: C12H22O11
Molecular weight: 342.30 g/mol
PubChem CID: 5988 — full record on PubChem

Properties

Odor threshold — in a food matrix: 0.222 ppb – 100 ppb median 2.5 ppb · 7 published values · see all 7 with sources
Volatility: low
CAS number: 57-50-1
Retention index: 2381

Regulatory · United States

FEMA GRAS — Generally Recognized As Safe for flavoring use

~ Likely match

FEMA number: 4713
GRAS publication: GRAS 25
FEMA primary name: SUCROSE MONOPALMITATE alpha-D-glucopyranoside, monohexadecanoate beta-D-fructofuranoside, monohexadecanoate

Reported use levels (ppm by food category)

Typical vs maximum reported addition levels in finished food. Use as a regulatory ceiling reference — verify against the current GRAS publication for your product category.

Food category	Typical (ppm)	Maximum (ppm)
baked goods	4	100
beverages (alcoholic)	0.2	50
beverages (non-alcoholic)	0.2	50
breakfast cereal	0.1	100
cheese	0.1	100
chewing gum	0.5	50
condiments/ relishes	5	100
confectionery frostings	0.5	50
egg products	0.1	50
fats/oils	0.1	50
fish products	0.1	100
frozen dairy	0.1	30
fruit ices	0.1	50
gelatins/puddings	0.1	50
gravies	0.1	50
hard candy	0.1	5
imitation dairy	0.5	5
instant coffee/tea	0.1	50
jams/jellies	0.1	100
meat products	0.1	100
milk products	0.5	200
nut products	0.1	100
other grains	0.1	50
poultry	0.1	50
processed fruits	0.1	5
processed vegetables	0.1	50
reconstituted vegetables	0.1	50
seasonings/ flavors	0.1	50
snack foods	0.1	50
soft candy	0.1	50
soups	0.1	200
sugar substitutes	0.1	10
sweet sauces	0.5	50

Source: FEMA GRAS publications 1-33. 4 related FEMA records for this name — verify the exact substance for regulatory use.

Published thresholds

7 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

In a food matrix

0.222 ppb – 100 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
0.222 ppb	water (food: apple)	Literature corpus	28911457, 31113980, 40165252 +2
0.430 ppb	water (food: onion)	Literature corpus	28911457, 31113980, 40165252 +2
1.1 ppb	water (food: milk)	Literature corpus	28911457, 31113980, 40165252 +2
2.5 ppb	water (food: unknown)	Literature corpus	31113980, 40165252, 40575975 +1
36.8 ppb	water (food: garlic)	Literature corpus	28911457, 31113980, 40165252 +2
80.0 ppb	water (food: beef)	Literature corpus	28911457
100 ppb	water (food: olive oil)	Literature corpus	28911457, 31113980, 40165252 +2

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Found in

Measured impact first, then profile share

Every ingredient known to contain sucrose. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of sucrose in it.

16 cmpds

21 cmpds

21 cmpds

23 cmpds