68039-38-3 Usage
Uses
Used in Fragrance and Flavor Industry:
Citronellyl tiglate is used as a key ingredient in the fragrance and flavor industry for its refreshing, citrusy scent and taste. Its natural and pleasant aroma makes it a popular choice for creating various fragrances and flavorings.
Used in Insect Repellent Products:
Citronellyl tiglate is used as an active ingredient in insect repellent products due to its insect-repelling properties. It helps to keep insects at bay, providing protection against bites and potential diseases they may carry.
Used in Cosmetics and Personal Care Products:
In the cosmetics and personal care industry, citronellyl tiglate is used as a fragrance component in soaps, lotions, and other products. Its aromatic properties enhance the sensory experience of these products, making them more appealing to consumers.
Used in Antimicrobial Applications:
Citronellyl tiglate has shown potential as an antimicrobial agent, making it useful in various applications where controlling the growth of microorganisms is essential. This can include food preservation, surface disinfection, and even medical applications.
Used in Antioxidant Applications:
As an antioxidant, citronellyl tiglate can be utilized in applications where protection against oxidative stress and damage is necessary. This can be particularly beneficial in the food and beverage industry, as well as in cosmetic and personal care products, to maintain the quality and longevity of the products.
Check Digit Verification of cas no
The CAS Registry Mumber 68039-38-3 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 6,8,0,3 and 9 respectively; the second part has 2 digits, 3 and 8 respectively.
Calculate Digit Verification of CAS Registry Number 68039-38:
(7*6)+(6*8)+(5*0)+(4*3)+(3*9)+(2*3)+(1*8)=143
143 % 10 = 3
So 68039-38-3 is a valid CAS Registry Number.
InChI:InChI=1/C14H24O2/c1-5-7-14(15)16-11-10-13(4)9-6-8-12(2)3/h5,7-8,13H,6,9-11H2,1-4H3/b7-5+
68039-38-3Relevant academic research and scientific papers
Enzymatic modification of palmarosa essential oil: Chemical analysis and olfactory evaluation of acylated products
Ramilijaona, Jade,Raynaud, Elsa,Bouhlel, Charfeddine,Sarrazin, Elise,Fernandez, Xavier,Antoniotti, Sylvain
, p. 2291 - 2301 (2014/01/06)
We have developed an enzymatic protocol to modify the composition of palmarosa essential oil by acylation of its alcohol components by three different acyl donors at various rates. The resulting modified products were characterized by qualitative and quantitative analyses by gas chromatography, and their olfactory properties were evaluated by professional perfumers. We showed that our protocol resulted in two types of modifications of the olfactory properties. The first and most obvious effect observed was the decrease of the alcohol content, with the concomitant increase of the corresponding esters, along with their fruity notes (pear, most notably). The second and less obvious effect was the expression of notes from minor components ((E)-β-ocimene, linalool, β-caryophyllene, and farnesene), originally masked by the sweet-floral-rose odor of geraniol, present in 70% in the palmarosa essential oil used, and emergence of citrus, green, spicy and clove characters in the modified products. This methodology might be considered in the future as a sustainable route to new natural ingredients for the perfumer. Copyright
