CLEAR COLOURLESS TO LIGHT YELLOW LIQUID
Citronellic acid has a green-grassy odor.
The d-form is reportedly a constituent of Java citronella, geranium, Borosma pulchellum, Xanthoxylum
piperitum, bitter-orange leaves, lemongrass, Calytrix virgata and Calytrix tetragona leaves; the l-form has been reportedly identified
in cypress oil (Callitirs glauca R. Br.), Callitirs intratropica, in the oil of Chamaecyparis obtusa and of Thujopsis dolabrata;
the d,l-form is isolated from camphor oil. Also reported found in mandarin peel oil, swangi (Citrus hystrix D.C.), peppermint oil
and black tea.
Citronellic acid was used in synthesis of stereoisomers of 3,11- dimethylnonacosan-2-one and 29-hydroxy-3,11-dimethylnonacosan-2-one.
ChEBI: Citronellic acid is a monounsaturated fatty acid that is oct-6-enoic acid carrying methyl groups at positions 3 and 7. It has a role as a plant metabolite and a flavouring agent. It is a monoterpenoid, a medium-chain fatty acid and a monounsaturated fatty acid. It is functionally related to a citronellal.
By oxidation of citronellal; also by the conversion of pulegone.
Detection at 1%: fatty, waxy, heavy, floral with a slight citronella nuance. It also has vegetative and tobacco
nuances.
Taste characteristics at 5 to 30 ppm: mild, floral, rosy, fruity melon with slight hints of citronella and citrus.
