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Merck
CN

V900683

Citral

Vetec™, reagent grade, 94%

Synonym(s):

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

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About This Item

Linear Formula:
(CH3)2C=CHCH2CH2C(CH3)=CHCHO
CAS Number:
5392-40-5
Molecular Weight:
152.23
EC Number:
226-394-6
UNSPSC Code:
12352100
PubChem Substance ID:
329830055
Beilstein/REAXYS Number:
1721871
MDL number:
MFCD00006997

Key Documents

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InChI key

WTEVQBCEXWBHNA-UHFFFAOYSA-N

InChI

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

SMILES string

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

grade

reagent grade

vapor density

5 (vs air)

vapor pressure

0.2 mmHg ( 200 °C)

product line

Vetec™

assay

94%

bp

229 °C (lit.)

density

0.888 g/mL at 25 °C (lit.)

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Legal Information

Vetec is a trademark of Merck KGaA, Darmstadt, Germany

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

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

Storage Class

10 - Combustible liquids

wgk

WGK 1

flash_point_f

203.0 °F - closed cup

flash_point_c

95 °C - closed cup

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Certificates of Analysis (COA)

Lot/Batch Number
WXBB2514V
WXBB1084

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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
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
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
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
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
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