CITRONELLIC ACID

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.

The Uses of CITRONELLIC ACID

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

What are the applications of Application

Citronellic acid is a derivative of citronellal

Preparation

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

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.

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.