Citronellyl propionate

Citronellyl propionate
Names
IUPAC name
3,7-dimethyloct-6-enyl propanoate
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard 100.004.966 Edit this at Wikidata
EC Number
  • 205-461-3
UNII
  • InChI=1S/C13H24O2/c1-5-13(14)15-10-9-12(4)8-6-7-11(2)3/h7,12H,5-6,8-10H2,1-4H3
    Key: POPNTVRHTZDEBW-UHFFFAOYSA-N
  • CCC(=O)OCCC(C)CCC=C(C)C
Properties
C13H24O2
Molar mass 212.333 g·mol−1
Appearance colorless
Odor fruity-rosy
Density 0.895 g/cm3
Boiling point 242 °C (468 °F; 515 K)
insoluble
Solubility miscible with alcohol, most fixed oils
1.443-1.449
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).

Citronellyl propionate is a synthetically made and naturally occurring organic compound from the group of the unsaturated esters. Citronellyl propionate occurs naturally, for example, in tomatoes.

Properties

At room temperature, citronellyl propionate is a colorless liquid with a sweet, fruity or rose-like odor. It tastes like plums. The compound is practically insoluble in water, but is soluble in ethanol, among other solvents.

Synthesis

Citronellyl propionate is produced by the esterification reaction between citronellol and propanoic acid.

Usage

Citronellyl propionate is used as an ingredient in floral fragrances and cleaning products. It can also be used as a flavoring agent.

References

  1. 1 2 3 Yannai, Shmuel (23 October 2012). Dictionary of Food Compounds. CRC Press. ISBN 978-1-4200-8352-1.
  2. 1 2 Johannes Panten & Horst Surburg: "Flavors and Fragrances, 2. Aliphatic Compounds", teoksessa Ullmann's Encyclopedia of Industrial Chemistry, John Wiley & Sons, New York, 2015.
  3. 1 2 3 Food Chemicals Codex: By Authority of the United States Pharmacopeial Convention. US Pharmacopeia Conv. 2010. ISBN 978-1-889788-86-9.
  4. ↑ "Food safety and quality: details". www.fao.org. Retrieved 2026-10-21.