Citronellyl formate
(Redirected from Citronellyl Formate)
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| Identifiers | |
|---|---|
3D model (JSmol) |
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| ECHA InfoCard | 100.003.036 |
PubChem CID |
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CompTox Dashboard (EPA) |
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| Properties | |
| C11H20O2 | |
| Molar mass | 184.279 g·mol−1 |
| Density | 0.897 g/cm3 |
| Boiling point | 235 °C (455 °F; 508 K) |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Citronellyl formate is a terpenoid ester derived from citronellol and formic acid.
Occurrence
[edit]Citronellyl formate is an important component of geranium oil from Pelargonium graveolens. In two studies, its concentration was around 10% (9.7% and 11%).[1][2] Citronellyl formate is also found in kumquats, albeit in small amounts, but it is a characteristic component.[3]
Usage
[edit]The compound is used as a fragrance, with worldwide usage in this area ranging from 10 to 100 tonnes per year.[4] In the EU, it is approved under FL number 09.078 as a general food flavoring and may contain citronellol for this application.[5]
References
[edit]- ↑ O. A. Lawal, A. H. Hutchings, O. Oyedeji (November 2010), "Chemical Composition of the Leaf Oil of Plectranthus neochilus Schltr.", Journal of Essential Oil Research, vol. 22, no. 6, pp. 546–547, doi:10.1080/10412905.2010.9700396
{{citation}}: CS1 maint: multiple names: authors list (link) - ↑ V Rana (December 2002), "Chemical constituents of essential oil of Pelargonium graveolens leaves", International Journal of Aromatherapy, vol. 12, no. 4, pp. 216–218, doi:10.1016/S0962-4562(03)00003-1
- ↑ Hyang-Sook Choi (2005-03-01), "Characteristic Odor Components of Kumquat (Fortunella japonica Swingle) Peel Oil", Journal of Agricultural and Food Chemistry, vol. 53, no. 5, pp. 1642–1647, Bibcode:2005JAFC...53.1642C, doi:10.1021/jf040324x, PMID 15740053
- ↑ A.M. Api, D. Belsito, D. Botelho, M. Bruze, G.A. Burton, J. Buschmann, M.A. Cancellieri, M.L. Dagli, M. Date, W. Dekant, C. Deodhar, A.D. Fryer, L. Jones, K. Joshi, M. Kumar, A. Lapczynski, M. Lavelle, I. Lee, D.C. Liebler, H. Moustakas, M. Na, T.M. Penning, G. Ritacco, J. Romine, N. Sadekar, T.W. Schultz, D. Selechnik, F. Siddiqi, I.G. Sipes, G. Sullivan, Y. Thakkar, Y. Tokura (December 2021), "RIFM fragrance ingredient safety assessment, citronellyl formate, CAS Registry number 105-85-1", Food and Chemical Toxicology, vol. 158, doi:10.1016/j.fct.2021.112621, PMID 34673180
{{citation}}: CS1 maint: multiple names: authors list (link) - ↑ "Food and Feed Information Portal Database | FIP". Retrieved 2024-02-03.
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