68039-38-3

Basic information

• Product Name: CITRONELLYL TIGLATE
• Synonyms: CITRONELLYL-CROTONATE;3,7-dimethyl-6-octenyl 2-butenoate;2-Butenoic acid, 3,7-dimethyl-6-octenyl ester;3,7-dimethyl-6-octen-1-o crotonate;(E)-2-Butenoic acid [R,(+)]-3,7-dimethyl-6-octenyl ester;[R,(+)]-Citronellyl crotonate;Crotonic acid [R,(+)]-3,7-dimethyl-6-octenyl ester;D-Citronellyl crotonate
• CAS NO: 68039-38-3
• Molecular Formula: C15H26O2
• Molecular Weight: 238.37
• EINECS: 246-426-2
• Mol File: 68039-38-3.mol
• Article Data: 1

Chemical Properties

• Boiling Point: 144-145 °C9 mm Hg(lit.)
• Flash Point: >230 °F
• Appearance: /
• Density: 0.903 g/mL at 25 °C(lit.)
• Vapor Pressure: 0.00137mmHg at 25°C
• Refractive Index: n20/D 1.465(lit.)
• CAS DataBase Reference: CITRONELLYL TIGLATE(CAS DataBase Reference)
• NIST Chemistry Reference: CITRONELLYL TIGLATE(68039-38-3)
• EPA Substance Registry System: CITRONELLYL TIGLATE(68039-38-3)

Safety Data

• WGK Germany: 2
• Hazardous Substances Data: 68039-38-3(Hazardous Substances Data)

Usage

General Description

Citronellyl tiglate is a naturally occurring chemical compound found in various plants, including citronella and lemongrass. It is commonly used in the fragrance and flavor industry due to its pleasant, citrusy aroma. Citronellyl tiglate is known for its insect-repelling properties and is often used in insect repellent products. It is also used in cosmetics, soaps, and other personal care products for its aromatic properties. Additionally, citronellyl tiglate has shown potential as an antimicrobial and antioxidant agent, making it a versatile and valuable compound in various industries.

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+

Upstream product

• 106-22-9 Citronellol 
• 14861-06-4 vinyl 2-butenoate 

Relevant articles and documents

Enzymatic modification of palmarosa essential oil: Chemical analysis and olfactory evaluation of acylated products

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