GERANYL ISOVALERATE Three Chongqing Chemdad Co. ，Ltd

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GERANYL ISOVALERATE

CAS No.：109-20-6

Other grades of this product :

GERANYL ISOVALERATE Basic information

Product Name:	GERANYL ISOVALERATE
Synonyms:	Butanoic acid, 3-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (E)-;Butyric acid, 3-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (E)-;Geranyl isopentanoate;geranyl3-methylbutanoate;Isovaleric acid, 3,7-dimethyl-2,6-octadienyl ester, (E)-;trans-3,7-Dimethyl-2,6-octadienyl isopentanoate;trans-3,7-dimethyl-2,6-octadienylisopentanoate;ISOVALERIC ACID GERANYL ESTER
CAS:	109-20-6
MF:	C15H26O2
MW:	238.37
EINECS:	203-655-2
Product Categories:	Alphabetical Listings;Flavors and Fragrances;G-H
Mol File:	109-20-6.mol

GERANYL ISOVALERATE Chemical Properties

Boiling point	279 °C(lit.)
density	0.89 g/mL at 25 °C(lit.)
FEMA	2518 \| GERANYL ISOVALERATE
refractive index	n20/D 1.458(lit.)
Fp	113 °C
color	A colourless oily liquid.
JECFA Number	75
CAS DataBase Reference	109-20-6(CAS DataBase Reference)
EPA Substance Registry System	Butanoic acid, 3-methyl-, (2E)-3,7-dimethyl-2,6-octadienyl ester (109-20-6)

Safety Information

WGK Germany	2
RTECS	RG5927700
toxicity	Both the acute oral LD₅₀ value in rats and the acute dermal LD₅₀ value in rabbits exceeded 5 g/kg (Levenstein, 1975).

MSDS Information

GERANYL ISOVALERATE Usage And Synthesis

Description	Geranyl isovalerate has a rose odor with an apple-pineapple undertone and a sweet apple taste.
Chemical Properties	Geranyl isovalerate has a rose odor with an apple–pineapple undertone and sweet apple taste.
Chemical Properties	Geranyl Isovalerate is a liquid with a strongly fruity rose odor. It is used in perfume and flavor compositions.
Occurrence	Reported found in Eucalyptus citriodora Hook, kumquat peel oil, lovage root and lovage leaf
Uses	Geranyl Isovalerate is a synthetic flavoring agent that is a moderately stable, light yellow liquid of fruity odor. it should be stored in glass or tin containers. it is used in fruit flavors such as apple or pear with applications in beverages, ice cream, candy, and baked goods at 4–11 ppm.
Preparation	By direct esterification of geraniol with isovaleric acid under azeotropic conditions (Arctander, 1969).
Taste threshold values	Taste characteristics at 15 ppm: green, fruity, oily, herbal and melon-like.
Safety Profile	A skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes. See also ESTERS.

GERANYL ISOVALERATE Preparation Products And Raw materials

Raw materials	ETHYL GERANATE-->Ethyl isovalerate-->Geraniol-->NEROL-->Isovaleryl chloride-->Isovaleric acid
Preparation Products	NERYL ACETATE

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