GERANYL ISOBUTYRATE

Bezeichnung:GERANYL ISOBUTYRATE

Englisch Name:GERANYL ISOBUTYRATE

CBNumberCB2380782

SummenformelC14H24O2

Molgewicht224.34

GERANYL ISOBUTYRATE physikalisch-chemischer Eigenschaften

Siedepunkt	305.75°C (rough estimate)
Dichte	0.8997
Dampfdruck	1.07Pa at 25℃
FEMA	2513 \| GERANYL ISOBUTYRATE
Brechungsindex	1.4576 (estimate)
Farbe	A colourless oily liquid.
Geruch (Odor)	at 100.00 %. sweet floral fruity green peach apricot rose
Geruchsart	floral
Wasserlöslichkeit	824μg/L at 25℃
JECFA Number	72
LogP	5.38
EPA chemische Informationen	Propanoic acid, 2-methyl-, (2E)-3,7-dimethyl-2,6-octadienyl ester (2345-26-8)

Sicherheit

Toxizität

Both the acute oral LD₅₀ value in rats and the acute dermal LD₅₀ value in rabbits exceeded 5 g/kg (Shelanski, 1973).

Gefahreninformationscode (GHS)

Beschreibung
Geranyl isobutyrate has a light rose odor and a sweet, apricot-like taste. It is synthesized by heating geraniol and acetic isobutyric aldehyde in the presence of sodium acetate in toluene and then distilling the formed acetic acid as an azeotrope.
Chemische Eigenschaften
Geranyl Isobutyrate is a liquid with a fruity rose odor. It is used in floral perfume compositions and in fruit flavors.
Chemische Eigenschaften
Colorless, oily liquid
Chemische Eigenschaften
Geranyl isobutyrate has a light rose odor and sweet, apricot-like taste.
Occurrence
Reported found in the essential oils of Japanese hops and valerian, and in guava, carrot, thymus, hop oil, beer, sake, hybrid passion fruit juice and Spanish sage
Verwenden
Geranyl isobutyrate is used in Ambre bases, Chypre, Fougere, Lavender, Geranium, Cassie, Rose, etc. It blends particularly well with materials of balsamic odor type.
synthetische
By heating geraniol and acetic isobutyric aldehyde in the presence of sodium acetate in toluene and then distilling the formed acetic acid as an azeotrope.
Definition
ChEBI: Geranyl isobutyrate is a carboxylic ester and a monoterpenoid.
Aroma threshold values
Detection: 13 ppb.
Taste threshold values
Taste characteristics at 30 ppm: sweet, foral and citrus with a fruity nuance.