Chemical Properties
Colorless viscous liquid; neat; sweet, foral green, geranium leafike, woody with a citrus orange body nuance.
Occurrence
Reported found in tea, tomato and wine
Uses
Possible uses: orange, tea, mint, ripe fruit and melon notes.
Definition
ChEBI: Geranic acid is a polyunsaturated fatty acid that is octa-2,6-dienoic acid bearing two methyl substituents at positions 3 and 7 (the 2E-isomer). It has a role as a pheromone, an EC 1.14.18.1 (tyrosinase) inhibitor, a plant metabolite, an antifungal agent and a melanin synthesis inhibitor. It is a polyunsaturated fatty acid, a methyl-branched fatty acid, a monoterpenoid and an alpha,beta-unsaturated monocarboxylic acid. It is a conjugate acid of a geranate.
Production Methods
Geranic acidacid is produced
1) from 2-Methylhepten-2-one-6 with Iodoor Bromoacetic ester and a Zinc type catalyst.
2) by oxidation of Citral.
Aroma threshold values
Medium strength odor, green type; recommend smelling in a 10.0% solution or less.
Taste threshold values
Sweet, woody, leafy, fruity body with some mouthfeel effects at 20 ppm.
General Description
Geranic acid is a monoterpenemainly used in flavor, fragrance, cosmetics and agro-industries.
In vitro studies show that geranic acid exhibits strong inhibitory activity against
Fusarium graminearum and
Colletotrichum graminicola, the two main fungal pathogens of maize. It may be responsible for the potent tyrosinase inhibitory activity of lemongrass (
Cymbopogon citratus).
Biochem/physiol Actions
Odor (neat): sweet, floral green, geranium leaf-like, woody with a citrus orange body nuance.
