Some ten or fifteen years back some Austrian wineries were caught adding glycol to their wine in order to improve the smell and taste. I don't think that anybody suffered - except the wine farmers after it was discovered.
: "Smell" may not be exactly the right word when talking about wine. I know a French word which is more widely used. But when treated with glycol, then I think the word "smell" is more appropriate.
: Some lubricating stuffs, which are approved for food processing machinery, are not too different from ordinary glycol. It is much better than ordinary lubricating oil or grease. But most important, since it mixes so well with water, then it doesn't show off in your jam.