Available forms:colourless to pale yellow liquid/fruity, rose-like odour
pd_proNo:524240-dcd0315f-d471-49b8-8468-162c1b273115
pd_productuse:
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Preparation |
By heating geraniol and butyryl chloride in the presence of pyridine, or from geraniol and butyric anhydride in the pres- ence of camphor sulfonic acid. |
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Flammability and Explosibility |
Notclassified |
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Taste threshold values |
Taste characteristics at 5 ppm: sweet, fruity, green, slightly foral with a lingering tropical fruity aftertaste. |
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General Description |
Geranyl butyrate is one of the key esters that may be contributing to the characteristic flavor of jamun fruit. It also occurs in tomato juice and tomato-based dried products. |
InChI:InChI=1/C14H24O2/c1-5-7-14(15)16-11-10-13(4)9-6-8-12(2)3/h8,10H,5-7,9,11H2,1-4H3/b13-10+
Three commercially available polymers (S...
Geraniol which is mainly contained in ci...
A straightforward biocatalytic method fo...
A clean biocatalytic approach for produc...
butyraldehyde
butyl butyrate
Geranyl butyrate
butan-1-ol
| Conditions | Yield |
|---|---|
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Produkt5:Geraniumsaeuregeranylester;
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ethanol
Geraniol
aluminum ethoxide
butyl butyrate
Geranyl butyrate
butan-1-ol
| Conditions | Yield |
|---|---|
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destilliert den Alkohol im Vakuum ab und kocht mit Butyraldehyd; Produkt 5: Geraniumsaeuregeranylester;
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butanoic acid anhydride
Geraniol
butyraldehyde
butyryl chloride
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