Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Glycyrrhizin is the main sweet tasting compound from liquorice root. It is 30–50 times as sweet as sucrose (table sugar). Pure glycyrrhizin is odorless. Chemically, glycyrrhizin is a triterpenoid saponin glycoside of glycyrrhizic (or glycyrrhizinic) acid. Upon hydrolysis, the glycoside loses its sweet taste and is converted to the aglycone glycyrrhetinic acid plus two molecules of glucuronic acid. The acid form is not particularly water soluble, but its ammonium salt is soluble in water at pH greater than 4.5.

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