Natural Citral is a premium monoterpene aldehyde extracted via steam distillation or molecular distillation from botanical sources. Characterized by its **intense, fresh lemon-citrus aroma**, this pale yellow to colorless liquid consists of two geometric isomers: **Geranial** (trans-citral, 50–70%) and **Neral** (cis-citral, 30–50%). As the dominant component in lemon grass oil (65–85%) and litsea cubeba oil (70–90%), it serves as a versatile ingredient in flavors, fragrances, and functional formulations with proven antimicrobial and insect-repellent properties .
APPLICATIONS :
Flavor & Fragrance Industry
- Citrus Flavors: GRAS/FEMA 2303 for beverages, confectionery, and baked goods (typical use: 1–130 ppm) .
- Perfumery: Fresh top-note in detergents, colognes, and air fresheners (IFRA limit: ≤5% in fine fragrances) .
Industrial Synthesis
- Precursor for Key Compounds: Synthesizes **ionones** (vitamin A intermediates), **menthol**, and **lycopene** via catalytic reactions .
- Green Chemistry: Bio-based starting material for chiral catalysts and sustainable solvents.
Functional & Preservative Systems
- Antimicrobial Agent: Effective against *E. coli* and *S. aureus* (MIC: 0.1–0.5% v/v) in disinfectants and cosmetics .
- Insect Repellent: Active component in eco-friendly pesticides (e.g., blocks ant alarm pheromones) .
Pharmaceuticals
- Drug Intermediate: Used in synthesizing β-carotene and retinoids .
Product Details
Name
NATURAL CITRAL
CAS NO.
5392-40-5
EINECS NO.
226-394-6
Specification
≥96.0%
Quality Standard
GB1886.191-2016
Molecular Formula
C10H16O
Molecular Weight
152.23
Boiling Point
229 ℃
Flash Point
101 ℃
Proportion
0.885~0.891
Refraction
1.486~1.490
Miscibility
It is soluble in 7 volumes of ethanol (70 percent V/V) R.
Color
Colorless to light yellow liquid
Aroma
Strong lemon aroma
Chromatogram
See "Product Chromatogram" for details
Package
In galvanized iron drums with a net weight of 50 / 180 kg. Other packaging can also be provided according to customer requirements.
Use
It is used as a flavoring agent to prepare lemon flavor, and also used as a raw material for the synthesis of violet ketone and vitamin A.
