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

Flash point:

>230 °F

solubility 

Almost insoluble in water, soluble in tslcohol and oils.

pka

4.78±0.10(Predicted)

form 

clear liquid

color 

Colorless to Light yellow

Odor

Faint, fresh-green, somewhat grassy odor

Odor Type

green

Water Solubility 

Insoluble in water.

JECFA Number

1221

LogP

3.35

CAS DataBase Reference

502-47-6(CAS DataBase Reference)

EPA Substance Registry System

6-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

• Language:English Provider:SigmaAldrich
• Language:English Provider:ACROS
• Language:English Provider:ALFA

CITRONELLIC ACID Usage And Synthesis

Chemical Properties

CLEAR COLOURLESS TO LIGHT YELLOW LIQUID

Chemical Properties

Citronellic acid has a green-grassy odor.

Occurrence

The 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.

Uses

Citronellic acid was used in synthesis of stereoisomers of 3,11- dimethylnonacosan-2-one and 29-hydroxy-3,11-dimethylnonacosan-2-one.

Definition

ChEBI: Citronellic acid is a monounsaturated fatty acid that is oct-6-enoic acid carrying methyl groups at positions 3 and 7. It has a role as a plant metabolite and a flavouring agent. It is a monoterpenoid, a medium-chain fatty acid and a monounsaturated fatty acid. It is functionally related to a citronellal.

Preparation

By oxidation of citronellal; also by the conversion of pulegone.

Aroma threshold values

Detection at 1%: fatty, waxy, heavy, floral with a slight citronella nuance. It also has vegetative and tobacco nuances.

Taste threshold values

Taste characteristics at 5 to 30 ppm: mild, floral, rosy, fruity melon with slight hints of citronella and citrus.

CITRONELLIC ACID(502-47-6)Related Product Information

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