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.
Hydroxycitronellol has an odor reminiscent of rose and grape hyacinth.
Reported found in high bush blueberry, grapes, skim milk powder and white wine.
GB 2760—1996 specifies HYDROXYCITRONELLOL as a permitted edible flavoring. It is mainly used in the formulation of cherry and citrus flavorings.
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.
ChEBI: Hydroxycitronellol is an aliphatic alcohol.
