Molecular Formula | C12H22O2 |
Molar Mass | 198.3 |
Density | 0.891g/mLat 25°C(lit.) |
Melting Point | 17.88°C (estimate) |
Boling Point | 240°C(lit.) |
Flash Point | 218°F |
JECFA Number | 57 |
Water Solubility | PRACTICALLY INSOLUBLE |
Vapor Presure | 1.97Pa at 20℃ |
Appearance | neat |
Color | Colorless liquid |
Odor | fruity odor |
Storage Condition | Sealed in dry,Room Temperature |
Refractive Index | n20/D 1.445(lit.) |
Physical and Chemical Properties | Colorless liquid, with strong rose aroma and apricot fruit aroma, like lemon oil. Boiling point 229 ° C., optical rotation [α]D-1 ° 15 '~ 2 ° 18'. Miscible in ethanol and most non-volatile oils, insoluble in propylene glycol, glycerol and water. Natural products are found in more than 20 kinds of essential oils such as citronella oil and geraniseed oil. |
Use | For the preparation of rose, lavender and other daily flavor |
Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
Safety Description | S24/25 - Avoid contact with skin and eyes. S37 - Wear suitable gloves. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
WGK Germany | 2 |
RTECS | RH3422500 |
TSCA | Yes |
HS Code | 29153900 |
Toxicity | LD50 orl-rat: 6800 mg/kg FCTXAV 11,1011,73 |
FEMA | 2311 | CITRONELLYL ACETATE |
LogP | 4.9 at 25℃ |
NIST chemical information | information provided by: webbook.nist.gov (external link) |
EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
content analysis | (total ester content) was determined by method one in the ester determination method (OT-18). The amount of the sample was 1.4G. The equivalence factor (e) in the calculation is taken as 99.15. |
toxicity | Adl 0.5mg/kg(FAO/WHO,1994);LD506.8g/kg (rat, oral). |
usage limit | FEMA(mg/kg): soft drinks 3.4; Cold drinks 4.2; Candy 7.5; Baked goods 9.7; pudding 0.71~3.7; Gum 6.9~600. Moderate limits (FDA § 172.515,2000). |
Use | GB 2760-1996 specifies the permitted use of flavorants. Mainly used for the preparation of rose, lavender, apple, banana, apricot and citrus flavor. It is also used in mayonnaise, salad dressing and sauce. used in the preparation of rose, lavender and other daily chemical essence is the sweet and harmonious aroma of Rose type and Carnation type. Small amounts can be used to sweeten osmanthus fragrans, lavender, clove, lily of the valley, Lotus and peony flower essence. In the leaves, wind root, plain heart, lemon, citrus, Dragon and other non-flower and aldehyde flavor flavor, can also give fresh, sweet, fruit flavor. Can be used in trace amounts of food flavor, such as apple, apricot, banana, grapefruit, lemon, etc. often used in a variety of artificial flower essential oil, can increase the sweet taste. Other essences such as rose, Carnation and lavender are also used. The quality is quite stable and will not change color. |
method of production | occurs naturally in the oils of rose oil, geranium oil, Ceylon citronella. Synthetic method can be prepared by citronellol, acetic anhydride, anhydrous sodium acetate according to the normal esterification, the yield of citronellol about 85%. isolated from citronella oil or geranium oil by vacuum fractionation. It is obtained by direct acetylation of citronellol with acetic anhydride. |
category | toxic substances |
toxicity grade | low toxicity |
Acute toxicity | oral-rat LD50:6800 mg/kg |
stimulation data | Skin-rabbit 500 mg/24 h mild |
flammability hazard characteristics | flammability; Thermal decomposition releases irritating smoke |
storage and transportation characteristics | warehouse ventilation and low temperature drying |
extinguishing agent | dry powder, foam, sand and water |