CITRONELLYL PROPIONATE Chemical Properties

Boiling point:

242 °C(lit.)

Density 

0.877 g/mL at 25 °C(lit.)

refractive index 

n20/D 1.444(lit.)

FEMA 

2316 | CITRONELLYL PROPIONATE

Flash point:

>230 °F

solubility 

Almost insoluble in water, soluble in alcohol and oils

color 

Colorless liquid

Odor

at 100.00 %. floral green neroli waxy fruity rose

Odor Type

floral

JECFA Number

61

LogP

4.81

CAS DataBase Reference

141-14-0(CAS DataBase Reference)

EPA Substance Registry System

6-Octen-1-ol, 3,7-dimethyl-, propanoate (141-14-0)

Safety Information

WGK Germany 

2

RTECS 

RH3487500

Toxicity

Both the acute oral LD₅₀ value in rats and the acute dermal LD₅₀ value in rabbits exceeded 5 g/kg (Moreno, 1973).

MSDS

• Language:English Provider:SigmaAldrich

CITRONELLYL PROPIONATE Usage And Synthesis

Chemical Properties

Citronellyl Propionate is a fresh, fruity, rose-like-smelling liquid. It is used in perfume and flavor compositions in the same way as the acetate.

Chemical Properties

Citronellyl propionate has a rose-like odor; bittersweet, plum-like taste.

Occurrence

Reported found in tomato.

Uses

Citronellyl Propionate is a synthetic flavoring agent that is a mod- erately stable, colorless liquid of light rose-fruity odor. it is practi- cally insoluble in water but is miscible with alcohol. it is stored in glass or tin containers. it has application in baked goods, candy, beverages, and ice cream at 3–19 ppm.

Preparation

By direct esterification of citronellol with propionic acid under azeotropic conditions on using propionic anhydride.

Definition

ChEBI: Citronellyl propionate is a carboxylic ester.

Application

Fresh-fruity, sweet-rosy odor, richer, rounder than that of the acetate, also more berrylike, fruity. Used quite frequently, but in modest concentrations, in many floral fragrance types, Rose, Muguet, NeroIi, etc. and in Citrus types, particularly with Bergamot or Bergamot-like chemicals. It has a pleasant effect upon Patchouli oil and is generally used as a modifier for the acetate, and for the esters of Linalool and Geraniol. In flavor compositions, it finds its way into Lemon and various fruit flavors. The concentration in baked goods can be about 20 ppm.

Aroma threshold values

Detection at 2%: floral, green, waxy and citrus with fruity nuances.

Taste threshold values

Taste characteristics at 10 ppm: floral, green, waxy, rosy and citrus with fruity nuances.

CITRONELLYL PROPIONATE(141-14-0)Related Product Information

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