FlavScents AInsights Entry for Citronellyl Propionate (CAS: 141-14-0)

1. Identity & Chemical Information

• Common Name(s): Citronellyl Propionate
• IUPAC Name: 3,7-Dimethyloct-6-en-1-yl propanoate
• CAS Number: 141-14-0
• FEMA Number: 2319
• Other Identifiers: FL No. 09.273
• Molecular Formula: C13H24O2
• Molecular Weight: 212.33 g/mol

Citronellyl propionate is an ester formed from citronellol and propionic acid. The compound features a long carbon chain with a terminal ester group, contributing to its characteristic fruity and floral aroma. The presence of the ester functional group is crucial for its odor profile, providing a sweet, citrus-like scent that is widely appreciated in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Citronellyl propionate is known for its pleasant, fruity, and floral aroma, often described as having notes of citrus, rose, and apple. It exhibits a moderate intensity and good diffusion, making it a versatile component in both flavors and fragrances. The compound is typically used as a modifier or impact note, enhancing the overall sensory experience by adding a fresh and sweet character.

Taste and odor thresholds for citronellyl propionate are not well-documented, but its sensory impact is significant enough to be noticeable at low concentrations. It is often used to impart a natural and refreshing quality to formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Citronellyl propionate is naturally found in various essential oils, including rose and geranium oils. It can also be formed through the esterification of citronellol with propionic acid, a process that can occur naturally in plants or be replicated synthetically for commercial use.

The compound's presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks, provided it is derived from natural processes.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Citronellyl propionate is used in a variety of flavor applications, particularly in fruit and floral flavor profiles. It is commonly found in beverages, confectionery, and baked goods, where it serves as a modifier to enhance the freshness and sweetness of the flavor system.

Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations potentially leading to an overpowering effect. The compound is relatively stable under normal processing conditions, though it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, citronellyl propionate is valued for its ability to impart a fresh, floral, and fruity note. It is used in a wide range of fragrance families, including floral, fruity, and citrus compositions. The compound acts as a modifier or impact note, contributing to the top and middle notes of a fragrance.

Typical concentration ranges in fragrance formulations vary, but it is often used at levels of 0.1% to 1% depending on the desired intensity and character. Its volatility allows it to contribute to the initial impression of a fragrance, while its moderate tenacity ensures a lasting presence.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Citronellyl propionate is generally recognized as safe (GRAS) for use in food by FEMA.
• European Union: Approved for use in food flavorings under Regulation (EC) No 1334/2008, with an assigned FL number.
• United Kingdom: Follows EU regulations post-Brexit, with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific regulations varying by country.
• Latin America: Recognized under MERCOSUR regulations, with country-specific approvals required.

The compound's regulatory status is generally favorable, with harmonized assumptions across major markets. However, formulators should verify compliance with local regulations, particularly in emerging markets.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Citronellyl propionate is considered safe for use in both flavor and fragrance applications, with no significant toxicological concerns reported at typical use levels.

• Oral Exposure: The compound has a high margin of safety for oral consumption, with no adverse effects reported at typical flavor use levels.
• Dermal Exposure: Generally non-irritating and non-sensitizing at concentrations used in fragrances. IFRA guidelines should be consulted for specific product categories.
• Inhalation Exposure: Low volatility reduces the risk of inhalation exposure, though occupational safety measures should be observed in manufacturing settings.

Overall, the risk profiles for food and fragrance applications are similar, with no significant differences in safety considerations.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Citronellyl propionate is a valuable material for its ability to enhance freshness and sweetness in both flavors and fragrances. It synergizes well with other fruity and floral notes, providing a natural and appealing character.

Common formulation pitfalls include overuse, which can lead to an overpowering effect, and instability under extreme processing conditions. It is often under-used in complex formulations where its subtlety can enhance the overall profile without dominating.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on citronellyl propionate is well-established, with comprehensive information available from authoritative sources. Industry practices are well-documented, though some sensory thresholds and specific regulatory details may require further verification.

Known data gaps include precise sensory thresholds and detailed regulatory nuances in emerging markets. Formulators should rely on industry-typical practices and consult local regulations as needed.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

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 2026-09-22 20:39:52 GMT (p2)