Citronellol Raw Materials Citronellol Powder

CAS:106-22-9

MF:C10H20O

MW:156.27

EINECS:203-375-0

Specification: 99% min Citronellol

Sample:Citronellol

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance: Transparent and almost colorless

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Citronellol Powder Usage and Synthesis.

Citronellol, also known as vanillyl alcohol, also called β-andrographol, is mainly derived from rose, lemongrass, geranium, eucalyptus, bee balm and other essential oils, and also contains a small amount of citronellol in high grade ginger essential oil.

Citronellol is an acyclic monoterpene, the simplest type of monoterpene alcohol, and can be used to formulate a wide range of flavours and perfumes with a more elegant rose aroma than geraniol.

In addition, citronellol has been clinically proven to possess a variety of pharmaceutical activities, and can be used for anti-inflammatory, anticonvulsant, analgesic, and hypocholesterolemic.

Citronellol is also an important intermediate in the total synthesis of many chiral compounds.

Uses and functions of Citronellol.

Citronellol is the most commonly used fragrance, most suitable for rose, but also for citrus flavours and many citronellol esters, and can be used in the manufacture of hydroxydihydrocitronellol and, in turn, hydroxydihydrocitronellal.

Citronellol is an indispensable raw material for the formulation of various rose-based floral fragrances, and can be used in almost all cosmetics.

As a food spice, according to Japan's "Food Additives Public Definition Book", the purity of 94% or more is required, and shall not be used for purposes other than flavouring.

It can be used to extract geraniol or citronella aldehyde, also used as insecticide, mosquito repellent and soap flavour; widely used in the formulation of perfume flavour, soap and cosmetic flavour; is the base aroma of rose-type flavour, and is also commonly used to sweeten floral aroma, such as in the lily of the valley, lilac, osmanthus and other types of fragrance.

It is the spice for mixing many kinds of heavy and floral fragrances, and is often used to form rose base by mixing with geranium oil, geranium alcohol and phenyl ethanol.

It can also be used in edible flavours such as rose, strawberry, berry, citrus fruit and peach.

Characteristic of Citronellol.

Colourless oily liquid, with a special aroma of fresh roses and a bitter taste. There are d-, dl- and l-three natural products, l-citronellol that rose alcohol (rhodinol; see the article), generally known as citronellol, refers to d-citronellol. Boiling point 225℃, flash point 102℃.

Soluble in ethanol and most non-volatile oils and propylene glycol, insoluble in glycerol, insoluble in water. Natural citronellol (d-type) exists in more than 70 kinds of essential oils such as lemongrass oil and leaf oil.

Production method of Bulk Citronellol Powder.

Obtained by reducing citronella aldehyde. In anhydrous ethanol, add metal aluminium chips and aluminium amalgam, heating, once the aluminium is dissolved, the mixture of citronella aldehyde and anhydrous butanol under stirring slowly added, heated at 50 ~ 80 ℃ for 3 ~ 6h, cooling, diluted with water to separate out the alcohol layer, and then distilled to butanol by vacuum distillation, that is, citronellol.

In the ether, benzene or other organic solvents, in the conditions of constant access to hydrogen, with sodium metal reduction of citronellol and obtained.

In the ethanol solution by adding the catalyst ferrous sulfate, in the platinum black catalysed hydrogenation of citral and get geraniol, and then by the above method to get citronellol.