CITRONELLYL VALERATE Property

Boiling point:

237 °C(lit.)

Density 

0.88 g/mL at 25 °C(lit.)

refractive index 

n20/D 1.445(lit.)

FEMA 

2317 | CITRONELLYL VALERATE

Flash point:

>230 °F

Odor

at 100.00 %. rose herbal honey

Odor Type

floral

JECFA Number

69

LogP

5.87

EPA Substance Registry System

Pentanoic acid, 3,7-dimethyl-6-octenyl ester (7540-53-6)

Safety

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-36

WGK Germany 

3

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P302+P352IF ON SKIN: wash with plenty of soap and water.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

P321Specific treatment (see … on this label).

P332+P313IF SKIN irritation occurs: Get medical advice/attention.

P362Take off contaminated clothing and wash before reuse.

CITRONELLYL VALERATE Chemical Properties,Usage,Production

Chemical Properties

Citronellyl valerate has a characteristic rose-, herb-, honey-like odor.

Occurrence

Reported in the essence of Boronia citriodora.

Uses

Citronellyl valerate is used in perfume compositions as a modifier with lower esters of Citronellol. Also in support of Benzyl valerate, Linalyl-valerate, etc. in honeylike or tobaccolike notes. It seems to introdua more herbaceous-rosy notes than floral notes.

Preparation

Citronellyl valerate is produced by direct esterification of Citronellol with n-Valerie acid under azeotropic conditions.

Definition

ChEBI: Citronellyl pentanoate is a carboxylic ester.

Solubility in organics

Citronellyl valerate is almost insoluble in Propylene glycol, solubie in alcohol, miscible with perfume oils and most flavor materials.