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Merck

W230316

Sigma-Aldrich

Citral

greener alternative

natural, ≥96%, FCC, FG

Sinónimos:

3,7-Dimethyl-2,6-octadienal, Geranial and neral mixture

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About This Item

Fórmula lineal:
(CH3)2C=CHCH2CH2C(CH3)=CHCHO
Número de CAS:
Peso molecular:
152.23
Número de FEMA:
2303
Beilstein:
1721871
Número CE:
nº del Consejo Europeo:
109c
Número MDL:
Código UNSPSC:
12164502
ID de la sustancia en PubChem:
Número Flavis:
5.020
NACRES:
NA.21
Organoléptico:
fresh; lemon; sweet
grado:
FG
Fragrance grade
Halal
Kosher
natural
origen biológico:
Litsea cubeba Pers.
Agency:
follows IFRA guidelines
alérgeno alimentario:
no known allergens

origen biológico

Litsea cubeba Pers.

Nivel de calidad

grado

FG
Fragrance grade
Halal
Kosher
natural

Agency

follows IFRA guidelines

cumplimiento norm.

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

densidad de vapor

5 (vs air)

presión de vapor

0.2 mmHg ( 200 °C)

Ensayo

≥96%

composición

contains IFRA and EU 1223/2009 restricted Citral (Neral + Geranial)

características de los productos alternativos más sostenibles

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

índice de refracción

n20/D 1.488 (lit.)

bp

229 °C (lit.)

densidad

0.888 g/mL at 25 °C (lit.)

aplicaciones

flavors and fragrances

Documentación

see Safety & Documentation for available documents

alérgeno alimentario

no known allergens

alérgeno de la fragancia

citral (neral+geranial)

categoría alternativa más sostenible

Organoléptico

fresh; lemon; sweet

cadena SMILES

[H]C(=O)C=C(C)CC\C=C(\C)C

InChI

1S/C10H16O/c1-9(2)5-4-6-10(3)7-8-11/h5,7-8H,4,6H2,1-3H3

Clave InChI

WTEVQBCEXWBHNA-UHFFFAOYSA-N

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Descripción general

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Aplicación


  • Exploring the binding affinity and characteristics of DcitOBP9 in citrus psyllids.: This study delves into the interactions between DcitOBP9, a key odorant-binding protein, and citral in citrus psyllids, providing insights into pest behavior and potential targets for eco-friendly pest management strategies (Pei et al., 2024).

  • Synergistic anti-virulence efficacy of citral and carvacrol against mixed vaginitis causing Candida albicans and Gardnerella vaginalis: An in vitro and in vivo study.: Demonstrates the combined use of citral and carvacrol as a potent anti-virulence strategy against pathogens in mixed vaginitis, showcasing a promising lead for non-antibiotic treatments (Jothi and Gowrishankar, 2024).

  • Effect of polyethoxylated flavonoids (PMFs)-loaded citral and chitosan composite coatings on citrus preservation: From the perspective of fruit resistance.: Discusses innovative food preservation techniques using citral-infused coatings to enhance the storage life and quality of citrus fruits, addressing critical issues in food technology (Li et al., 2024).

  • Synthesis, antifungal activity and action mechanism of novel citral amide derivatives against Rhizoctonia solani.: Explores the synthesis of citral derivatives for use as antifungal agents, offering new solutions for controlling fungal diseases in crops with potential applications in sustainable agriculture (Zhang et al., 2024).

Nota de preparación

Extraction method: steam distillation from the fruit of tree.

Pictogramas

Exclamation mark

Palabra de señalización

Warning

Frases de peligro

Clasificaciones de peligro

Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1

Código de clase de almacenamiento

10 - Combustible liquids

Clase de riesgo para el agua (WGK)

WGK 1

Punto de inflamabilidad (°F)

208.4 °F - DIN 51758

Punto de inflamabilidad (°C)

98 °C - DIN 51758

Equipo de protección personal

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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Francesca Patrignani et al.
International journal of food microbiology, 160(3), 273-281 (2013-01-08)
High pressure homogenization (HPH) technique is able to significantly reduce spoilage microbiota in fruit juice. On the other hand, aroma compounds and essential oils can have a key role in the microbial stability of these products. For this reason, the
Masrat Maswal et al.
Food chemistry, 138(4), 2356-2364 (2013-03-19)
Citral is a flavour component widely used in food and cosmetic industries, but is chemically unstable and degrades over time in aqueous solutions due to acid-catalysed and oxidative reactions leading to loss of desirable flavour. The present study reveals the
M Machado et al.
Experimental parasitology, 130(3), 223-231 (2012-01-10)
In order to contribute for the search of new drugs for leishmaniasis, we study the susceptibility of Leishmania infantum, Leishmania tropica and Leishmania major to Cymbopogon citratus essential oil and major compounds, mrycene and citral. C. citratus and citral were
Lawrence E Marks et al.
Physiology & behavior, 105(2), 443-450 (2011-09-21)
Stimulus context affects judgments of intensity of both gustatory and olfactory flavors, and the contextual effects are modality-specific. Does context also exert separate effects on the gustatory and olfactory components of flavor mixtures? To answer this question, in each of
Xiaoqing Yang et al.
Journal of agricultural and food chemistry, 60(1), 402-409 (2011-12-14)
Multilayer emulsions containing citral were prepared by the layer-by-layer deposition technique based on the electrostatic interaction between negatively charged emulsion droplets and two positively charged biopolymer coatings, chitosan (CS) and ε-polylysine (EPL). The optimum concentrations of both CS and EPL

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