CITRONELLYL ISOBUTYRATE has fresh, almost citrusy-rosy, intensely fruity
and sweet odor, lighter than that of the
n-Butyrate, not as warm or deep.
Fruity-rosy, somewhat Bergamot-like taste
of modest sweetness.
CITRONELLYL ISOBUTYRATE can be used in perfume compositions for Geranium, Rose, Muguet, Freesia, Peony, Acacia,
Lilac, Hyacinth, Bergamot, etc. and as a
modifier for lower esters of Citronellol in
floral and fruity-floral, stveet fragrance types.
Used in flavor compositions for imitation
Grape, Quince, Raspberry, Strawberry, Rose,
and in a variety of "floral" flavor types.
Concentration is usually only traces (a few
ppm) in the finished product.
Citronellyl isobutyrate has a sweet, fruity and rose-like odor with a slightly sweet, apricot-like taste.
Colorless liquid. Almost insoluble in water
and Propylene glycol, soluble in alcohol and
oils. Sp.Gr. 0.88. B.P. 249°C.
Reported in Ceylon citronella oil.
By direct esterification of citronellol with isobutyric acid via azeotropic conditions or using isobutyric anhydride.
ChEBI: Citronellyl isobutyrate is a carboxylic ester.
Taste characteristics at 25 ppm: waxy, fruity, green, with a citrus and tropical nuance.
Flammability and Explosibility
Not classified
