Citronellol

Description

Citronellol · CAS 106-22-9 · C10H20O. UNII 565OK72VNF. Boiling Point: 224 °C; Boiling Point: 225 °C; Melting Point: <-20 °C.

Identification

CAS Registry Number	106-22-9
PubChem CID	8842
Molecular formula	C10H20O
IUPAC name	3,7-dimethyloct-6-en-1-ol
UNII (FDA)	565OK72VNF
FEMA number	2309
JECFA number	1219

Computed Descriptors

Molecular Weight	156.26
XLogP3	3.2
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	1
Rotatable Bond Count	5
Exact Mass	156.151415257
Monoisotopic Mass	156.151415257
Topological Polar Surface Area	20.2
Heavy Atom Count	11
Formal Charge	0

Physical & Chemical Properties

Boiling Point	224 °C
Boiling Point	225 °C
Melting Point	<-20 °C
Solubility	In water, 200 mg/L at 25 °C
Density	0.8550 g/cu cm at 20 °C
Density	0.850-0.860
Vapor Pressure	0.04 [mmHg]
Vapor Pressure	0.02 mm Hg at 25 °C
LogP	log Kow = 3.91
LogP	3.38

Physical description & handling notes

• CBI; Liquid; Dry Powder; Liquid
• Colorless to pale yellow liquid with a sweet floral odor; [EPA BRADs] Colorless liquid with a rose-like odor; [Acros Organics MSDS]
• colourless oily liquid; rose-like aroma
• Colorless oily liquid
• Fresh rosy odor
• Rose odor

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Citrus, Green, Rose JECFA ADI: 0-0.5 mg/kg bw (1979)

GHS Hazard Classification

Reported hazard statements	H315 (95.7%), H317 (99.6%), H319 (65.1%), H411 (15.8%), H401

Documented Uses

• Table: Reported uses (ppm): (Flavor and Extract Manufacturers' Association, 1994) [Table#6302]
• Citronellol is one of the components responsible for the insect repellent properties of citronella oil ... Citronellol finds extensive use in floral fragrances and in flavors for citrus and other fruit notes. Its stability makes it particularly useful in fragrances for soaps, detergents, and other household products. Citronellol is also important as an intermediate in the synthesis of a number of other aroma chemicals ... Citronellol is the key feedstock for the synthesis of rose oxide.
• Citronellol is one of the most widely used fragrance materials, particularly for rose notes and for floral compositions in general. As flavor material, citronellol is added for bouquetting purposes to citrus compositions. It is the starting material for numerous citronellyl esters and for hydroxydihydrocitronellol, an intermediate in the production of hydroxydihydrocitronellal.
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
• Flavoring Agents -> JECFA Flavorings Index
• Cosmetics product ingredient: Citronellol /+- 3,7-dimethyloct-6-en-1-ol (CITRONELLOL; (3R)-3,7-dimethyloct-6-en-1-ol; (3S)-3,7-dimethyloct-6-en-1-ol)

Synonyms

Citronellol; 106-22-9; 3,7-Dimethyloct-6-en-1-ol; Cephrol; 3,7-DIMETHYL-6-OCTEN-1-OL; 6-Octen-1-ol, 3,7-dimethyl-; Elenol; Rodinol; 2,3-Dihydrogeraniol; 2,6-Dimethyl-2-octen-8-ol; Citronellol, dl-; Dihydrogeraniol; DTXSID3026726; 565OK72VNF; CHEBI:50462; DTXCID006726

Frequently Asked Questions

What are the CAS number and molecular formula of Citronellol?

CAS 106-22-9; molecular formula C10H20O; molecular weight — g/mol.

What other names is Citronellol known by?

Citronellol, 106-22-9, 3,7-Dimethyloct-6-en-1-ol, Cephrol, 3,7-DIMETHYL-6-OCTEN-1-OL, 6-Octen-1-ol, 3,7-dimethyl-.

What is the regulatory status of Citronellol?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is Citronellol classified as hazardous?

Hazard statements reported: H315, H317, H319, H411, H401.

What are the key physical properties of Citronellol?

Boiling Point: 224 °C; Boiling Point: 225 °C; Melting Point: <-20 °C; Solubility: In water, 200 mg/L at 25 °C.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.