Hydroxycitronellal (CAS 107-75-5) — formula C10H20O2, molecular weight 172.15 g/mol; category food flavors.
Hydroxycitronellal (CAS 107-75-5) is a chemical raw material in the food flavors category. Its molecular formula C10H20O2 comprises 10 C, 20 H, 2 O atoms. Its molecular weight is about 172.15 g/mol. Reported physicochemical data: boiling point around 241.00 °C. @ 760.00 mm Hg, LogP about 1.6. As a sourcing and distribution partner we help locate and compare this item across domestic and cross-border channels, arranging samples and batch orders with full COA and compliance files.
| CAS Number | 107-75-5 |
|---|---|
| Molecular Formula | C10H20O2 |
| Molecular Weight | 172.15 g/mol |
| Boiling Point | 241.00 °C. @ 760.00 mm Hg |
| LogP | 1.6 |
| Packaging | 25/50kg woven bags, 20/25/50kg fibre drums, 200kg plastic drums, 1000kg IBC (subject to order confirmation) |
| Applications | 典型应用领域：食品增香, 日化。规格/纯度：以批次 COA 为准。包装：25/50kg 编织袋, 20/25/50kg 纸板桶, 200kg 塑料桶, 1000kg IBC（以订单确认为准）。储存：阴凉干燥, 密封保存 |
| Category | Flavors |
Documented applications: 典型应用领域：食品增香, 日化。规格/纯度：以批次 COA 为准。包装：25/50kg 编织袋, 20/25/50kg 纸板桶, 200kg 塑料桶, 1000kg IBC（以订单确认为准）。储存：阴凉干燥, 密封保存.
Hydroxycitronellal is a flavoring compound with CAS registry number 107-75-5 and molecular formula C10H20O2 (molecular weight 172.15 g/mol), belonging to the food flavors segment of chemical raw materials.
CAS number: 107-75-5
Its molecular formula C10H20O2 comprises 10 C, 20 H, 2 O atoms.
Also known as: Hydroxycitronellal · 羟基香茅醛
Category: food flavors
The CAS registry number of Hydroxycitronellal is 107-75-5.
Molecular formula C10H20O2, molecular weight 172.15 g/mol.
It is also registered under: Hydroxycitronellal, 羟基香茅醛.
Recorded applications: 典型应用领域：食品增香, 日化。规格/纯度：以批次 COA 为准。包装：25/50kg 编织袋, 20/25/50kg 纸板桶, 200kg 塑料桶, 1000kg IBC（以订单确认为准）。储存：阴凉干燥, 密封保存.
Category: Flavors.
Packaging is agreed per order, from lab-scale packs to bulk, and confirmed with each order rather than fixed on the page. A Certificate of Analysis (COA) ships with every batch and MSDS is available; where the end use carries a regulatory limit (food contact, pharmaceutical or cosmetic), state the standard at enquiry and the grade is set against it.
Independent reference data for Hydroxycitronellal (CAS 107-75-5), compiled from public chemistry databases.
| CAS Registry Number | 107-75-5 |
|---|---|
| PubChem CID | 7888 |
| Molecular formula | C10H20O2 |
| Molecular weight | 172.15 g/mol |
| IUPAC name | 7-hydroxy-3,7-dimethyloctanal |
| InChIKey | WPFVBOQKRVRMJB-UHFFFAOYSA-N |
| UNII (FDA) | 8SQ0VA4YUR |
| ChEBI ID | CHEBI:53459 |
| FEMA number | 2583 |
| JECFA number | 611 |
| Molecular Weight | 172.26 |
|---|---|
| XLogP3 | 1.6 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 6 |
| Exact Mass | 172.146329876 |
| Monoisotopic Mass | 172.146329876 |
| Topological Polar Surface Area | 37.3 |
| Heavy Atom Count | 12 |
| Boiling Point | 241.00 °C. @ 760.00 mm Hg |
|---|---|
| Boiling Point | 241 °C; 94-96 °C (1 mm Hg) |
| Density | 0.918-0.923 |
| Refractive Index | 1.447-1.450 |
Hydroxycitronellal; 7-Hydroxy-3,7-dimethyloctanal; 107-75-5; 7-Hydroxycitronellal; 3,7-Dimethyl-7-hydroxyoctanal; Citronellal hydrate; Phixia; Cyclalia; Cyclosia; Laurine; Fixol; Lilyl aldehyde; Muguettine principle; Octanal, 7-hydroxy-3,7-dimethyl-; Musuettine principle; Oxydihydrocitronellal
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Floral No safety concern at current levels of intake when used as a flavouring agent |
|---|---|
| GHS notification summary | 0.1% (1 / 2046) |
| GHS notification summary | 0.1% (1 / 2046) |
|---|---|
| Reported hazard statements | H317, H319, H335, H402 |
This chemical does not meet GHS hazard criteria for < 0.1% (1 of 2046) of reports.
H317 (> 99.9%): May cause an allergic skin reaction [Warning Sensitization, Skin]
Hydroxycitronellal is identified by CAS 107-75-5, molecular formula C10H20O2 and molecular weight 172.15 g/mol. UNII 8SQ0VA4YUR; ChEBI 53459; InChIKey WPFVBOQKRVRMJB-UHFFFAOYSA-N. Boiling Point: 241.00 °C. @ 760.00 mm Hg; Boiling Point: 241 °C; 94-96 °C (1 mm Hg); Density: 0.918-0.923.
Source: PubChem / Wikidata; the batch COA governs where values differ.
Supplier: Jinan Shenghe Chemical Co., Ltd.
中文页面: 羟基香茅醛