CITRONELLIC ACID

CITRONELLIC ACID
  • CAS No.:502-47-6
Other grades of this product :
CITRONELLIC ACID Basic information
Product Name:CITRONELLIC ACID
Synonyms:racemic citronellic acid;6-Octenoic acid, 3,7-dimethyl-;(+/-)-3 7-DIMETHYL-6-OCTENOIC ACID >=94;3,7-Dimethyl-6-octenoic acid, Citronellic acid;(±)-Citronellic acid,95%;Formula: (CH3)2C=CHCH2CH2CH(CH3)CH2CO2H;(§1)-Citronellic acid, 95%;3,7-Dimethyl-6-octenoic Acid Rhodinic Acid
CAS:502-47-6
MF:C10H18O2
MW:170.25
EINECS:207-939-7
Product Categories:Acyclic Monoterpenes;Biochemistry;Terpenes
Mol File:502-47-6.mol
CITRONELLIC ACID Chemical Properties
Boiling point 121-122 °C1 mm Hg(lit.)
density 0.923 g/mL at 25 °C(lit.)
refractive index n20/D 1.454(lit.)
FEMA 3142 | 3,7-DIMETHYL-6-OCTENOIC ACID
Fp >230 °F
pka4.78±0.10(Predicted)
form clear liquid
color Colorless to Light yellow
Water Solubility Insoluble in water.
JECFA Number1221
CAS DataBase Reference502-47-6(CAS DataBase Reference)
EPA Substance Registry System6-Octenoic acid, 3,7-dimethyl- (502-47-6)
Safety Information
Hazard Codes Xn
Risk Statements 21-38
Safety Statements 36/37
RIDADR UN 2810 6.1/PG 3
WGK Germany 3
RTECS RH3230000
TSCA Yes
HazardClass 6.1
PackingGroup III
HS Code 29161995
MSDS Information
ProviderLanguage
SigmaAldrich English
ACROS English
ALFA English
CITRONELLIC ACID Usage And Synthesis
Chemical PropertiesCLEAR COLOURLESS TO LIGHT YELLOW LIQUID
Chemical PropertiesCitronellic acid has a green-grassy odor.
OccurrenceThe d-form is reportedly a constituent of Java citronella, geranium, Borosma pulchellum, Xanthoxylum piperitum, bitter-orange leaves, lemongrass, Calytrix virgata and Calytrix tetragona leaves; the l-form has been reportedly identified in cypress oil (Callitirs glauca R. Br.), Callitirs intratropica, in the oil of Chamaecyparis obtusa and of Thujopsis dolabrata; the d,l-form is isolated from camphor oil. Also reported found in mandarin peel oil, swangi (Citrus hystrix D.C.), peppermint oil and black tea.
UsesCitronellic acid was used in synthesis of stereoisomers of 3,11- dimethylnonacosan-2-one and 29-hydroxy-3,11-dimethylnonacosan-2-one.
PreparationBy oxidation of citronellal; also by the conversion of pulegone.
Aroma threshold valuesDetection at 1%: fatty, waxy, heavy, floral with a slight citronella nuance. It also has vegetative and tobacco nuances.
Taste threshold valuesTaste characteristics at 5 to 30 ppm: mild, floral, rosy, fruity melon with slight hints of citronella and citrus.

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