Description
Hydroxyeitronellol has an odor reminiscent of rose and grape
hyacinth. May be prepared by hydrogenation (under pressure in
presence of Raney Ni) of 3,7-dimethyl-7-hydroxy-octan-l-al; also
in good yields by catalytic hydrogenation (using Raney Ni) of
1.2-epoxy-3,7-dimethyl-octan-7-ol.
Chemical Properties
Hydroxycitronellol has an odor reminiscent of rose and grape hyacinth.
Occurrence
Reported found in high bush blueberry, grapes, skim milk powder and white wine.
Uses
GB 2760—1996 specifies HYDROXYCITRONELLOL as a permitted edible flavoring. It is mainly used in the formulation of cherry and citrus flavorings.
Preparation
By hydrogenation (under pressure in presence of Raney Ni) of 3,7-dimethyl-7-hydroxy-octan-1-al; also in good yields by
catalytic hydrogenation (using Raney Ni) of 1,2-epoxy-3,7-dimethyl-octan-7-ol.
Definition
ChEBI: Hydroxycitronellol is an aliphatic alcohol.
Aroma threshold values
Detection: 5 ppm
