(E)-citral

Full Material List

N/A

Identifiers

CAS (Single)	141-27-5
FEMA	N/A
EINECS	205-476-5
Synonyms	(E)- citral trans- citral (E)-3,7- dimethyl octa-2,6-dienal (E)-3,7- dimethyl-2,6-octadienal trans-3,7- dimethyl-2,6-octadienal (2E)-3,7- dimethyl-octa-2,6-dienal 3,7- dimethyl-trans-2,6-octadienal (2E)-3,7- dimethylocta-2,6-dienal (E)-3,7- dimethylocta-2,6-dienal trans-3,7- dimethylocta-2,6-dienal genanial (E)- geranial 2,6- octadienal, 3,7-dimethyl-, (2E)- 2,6- octadienal, 3,7-dimethyl-, (E)-
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	05.188 trans-3,7-dimethylocta-2,6-dienal
DG SANTE Food Contact Materials	N/A
FDA UNII	758ZMW724E
CoE Number	109
XlogP3-AA	N/A
Molecular Weight	152.23672
Molecular Formula	C10 H16 O

Properties

Food Chemicals Codex Listed	No
Appearance	colorless to yellow clear liquid (est)
Assay	96.00 to 100.00
Specific Gravity	0.88500 to 0.89100 @ 25.00 °C.
Lbs/Gal (est)	7.364 to 7.414
Refractive Index	1.48600 to 1.49000 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	228.00 Â°C. @ 760.00 mm Hg
Flash Point	215.00 Â°F. TCC ( 101.67 Â°C. )
Acid Value	N/A
Vapor Pressure	0.071000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	3.45
Soluble In	alcohol water, 84.71 mg/L @ 25 °C (est) water
Occurrence	apricot oil backhousia citriodora f. muell. leaf oil @ 48.50% basil leaf oil basil plant basil shoot oil bay leaf oil @ 0.00-0.22% bay leaf oil clove @ 0.3% bay leaf oil lemon @ 40.3% blackberry fruit - up to 0.05 mg/kg blood orange oil (citrus sinensis l. var. sanguinello) italy @ 0.082% blood orange oil (citrus sinensis l. var. tarocco) italy @ 0.073% blood orange oil italy @ 0.085% boysenberry fruit - up to 0.05 mg/kg caraway seed carrot seed oil @ 0.89% carrot seed oil spain @ 0.14-0.32% cassia plant cassie absolute @ 5.57% champaca absolute (michelia alba dc.) @ 0.14% champaca concrete @ 0.01% cherry brazilian cherry leaf cinnamon ceylon cinnamon bark cinnamon ceylon cinnamon leaf oil cinnamon ceylon cinnamon stem bark citronella oil zimbabwe @ 0.91% clary sage oil greece @ 2.15% clary sage oil spain @ 0.93% clove bud clove fruit coriander fruit coriander oil coriander seed oil coriander seed oil cuba @ 0.13% corn husk oil couroupita guianensis aubl. flower oil brazil @ 0.60% cymbopogon citratus (dc.) stapf. oil cuba @ 19.50% eucalyptus globulus oil zambia @ 0.10% geranium leaf oil india @ 1.17% geranium oil rwanda @ 2.17% geranium petiole oil india @ 3.31% geranium stem oil india @ 3.41% ginger ginger rhizome ginger rhizome oil ginger root oil china @ 2.93% ginger root oil CO2 extract australia @ 25.06% grape - 0.002 mg/kg grapefruit oil c.p. @ 0.04% grapefruit oil c.p. @ 0.07% grapefruit oil c.p. @ 0.10% grapefruit oil c.p. italy @ 0.08% grapefruit oil c.p. russia @ 0.02% grapefruit oil c.p. russia @ 0.08% grapefruit oil c.p. russia @ 0.08% grapefruit oil c.p. russia @ 0.09% grapefruit oil california @ 0.17% grapefruit oil CO2 extract @ 0.15% hyptis spicigera lam. oil mali @ 0.10-0.20% hyptis suaveolens (l.) poit. oil mali @ 0.10-0.90% lemon lemon balm shoot lemon leaf oil lemon oil lemon oil california @ 1.18% lemon pericarp oil lemon petiole lemon verbena oil morocco @ 9.9% lemon verbena oil turkey @ 11.93% lemongrass oil @ 22.70% lemongrass oil @ 49.64% lemongrass oil cameroon @ 45.90% lemongrass oil egypt @ 43.56% lemongrass oil guatemala @ 37.30% lemongrass oil morocco @ 39.80% lemongrass oil rwanda @ 50.48% lemongrass oil yunnan @ 36.69% lime fruit lime oil CO2 extract mexico @ trace% lime oil distilled peru @ 0.02% lime oil expressed florida @ 2.3% litsea cubeba oil china @ 37.86% macadamia nut - 0.03 mg/kg mandarin fruit mandarin oil @ 0.74% mandarin oil @ trace% mandarin oil avana @ 0.07% mandarin oil avana @ 0.08% mandarin oil italy @ 0.05% mandarin oil italy @ trace% mandarin oil japan @ trace% mandarin oil uruguay @ trace% mangrove bark red oil cuba @ trace% marjoram oil spain @ 0.40% melissa oil @ 26.80% melissa oil slovak republic @ 33.60% myrtle lemon scented leaf oil australia @ 0.30% neroli bigarde oil france @ 0.04% orange fruit orange oil c.p. brazil @ 0.04-0.16% orange oil terpeneless @ 5.60% orange peel oil bitter brazil @ 0.06% orange peel oil bitter china @ trace% orange peel oil bitter italy @ 0.11% orange peel oil sweet c.p. blond italy @ 0.082% orange peel oil sweet c.p. blond italy @ 0.122% orange peel oil sweet c.p. blond italy @ 0.127% orange peel oil sweet c.p. blond italy @ 0.133% orange peel oil sweet c.p. blond italy @ 0.134% orange peel oil sweet c.p. egypt @ 2.87% orange peel oil sweet c.p. florida @ 0.08% orange peel oil sweet c.p. valencia @ 0.10% osmanthus absolute @ trace% palmarosa oil @ 0.20% peppermint leaf petitgrain bergamot oil @ 3.15% petitgrain grapefruit oil @ 0.60% petitgrain lemon oil @ 38.97% petitgrain lime oil @ 40.00% petitgrain oil @ trace% petitgrain sweet oil @ 1.72% pimenta racemosa leaf oil lemon @ 41.30% raspberry red raspberry fruit - up to 0.05 mg/kg sugandha kokila berry oil @ 0.50% tamarind oil tamarind seed tangerine oil america @ 0.03% tea - up to 0.7 mg/kg tea leaf thyme oil wild or creeping france @ 0.47% thyme oil wild or creeping pakistan @ 0.35% tomato - up to 0.24 mg/mg verbena oil france @ 19.90% watermelon fruit watermelon fruit juice wormseed oil spain @ 5.00% yarrow oil greece @ 0.30% zingiber officinale root oil china @ 0.15%

Organoleptic

Organoleptic Notes	1. Odor Type: citrus citrus lemon Odor Description:at 100.00 %. citrus lemon
Odor	citrus citrus, lemon,
Flavor	citrus citrus, lemon,

AInsights BETA

The provided JSON configuration outlines a detailed prompt for generating a comprehensive entry for a flavor and fragrance material, specifically (E)-citral (CAS: 141-27-5), for FlavScents.com. The prompt is designed for a technical research assistant and emphasizes clarity, accuracy, and relevance to formulation and safety contexts. Here’s a breakdown of the key components and requirements:

Prompt Overview

Purpose: To create a technically accurate and comprehensive entry for a specific flavor and fragrance material.
Audience: Experienced professionals such as flavor chemists, perfumers, product developers, toxicologists, and regulatory specialists.
Material Type: Single compound (E)-citral.

Key Sections and Requirements

Identity & Chemical Information:
- Include common names, IUPAC name, CAS number, FEMA number, molecular formula, and molecular weight.
- Discuss functional groups and structure-odor relevance.
- Citation Hooks: FlavScents, PubChem, FEMA.
Sensory Profile:
- Describe odor and flavor descriptors, taste and/or odor thresholds, and typical sensory roles.
- Citation Hooks: FlavScents, peer-reviewed sensory literature.
Natural Occurrence & Formation:
- Detail known natural sources, formation pathways, and relevance to "natural flavor" or "natural fragrance" designation.
- Citation Hooks: FlavScents, food chemistry literature, EFSA, JECFA.
Use in Flavors:
- Discuss flavor categories, functional roles, typical use levels (ppm), and stability considerations.
- Citation Hooks: FlavScents, FEMA, formulation literature.
Use in Fragrances:
- Describe fragrance families, functional roles, concentration ranges, and volatility.
- Citation Hooks: FlavScents, IFRA, fragrance chemistry texts.
Regulatory Status (Regional Overview):
- Summarize regulatory treatment in various regions (US, EU, UK, Asia, Latin America).
- Citation Hooks: FEMA, EFSA, national authorities.
Toxicology, Safety & Exposure Considerations:
- Discuss safety in terms of oral, dermal, and inhalation exposure.
- Citation Hooks: EFSA, FEMA, PubChem, toxicology literature.
Practical Insights for Formulators:
- Provide insights on material value, synergies, formulation pitfalls, and usage trends.
- Citation Hooks: FlavScents, industry practice.
Confidence & Data Quality Notes:
- Summarize data quality, industry practices, and known data gaps.
- Citation Hooks: FlavScents.
QA Check:
- Confirm all sections are present, citation hooks are included, and specific requirements are met.

Additional Guidelines

Depth Requirement: Each section should be substantive, with a target length of 120-220 words.
Data Handling: Do not fabricate numeric values; state "Data not found" if necessary.
Output Format: Use markdown with numbered headings.
Quality Assurance: Ensure all sections and requirements are fulfilled before finalizing the entry.

This structured approach ensures that the entry is thorough, well-researched, and useful for professionals in the flavor and fragrance industry.

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-01-19 19:18:10 GMT (p2)

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