Citronellal

Independent reference data for Citronellal (CAS 106-23-0), compiled from public chemistry databases.

Registry identifiers across databases

Computed descriptors

Physicochemical values on record

Documented uses on record

Main component of citronella oil; Present in many other volatile oils; [Merck Index] Used as flavoring agent, insect repellent, fragrance (soaps, detergents, creams, lotions, and perfumes), and chemical intermediate for citronellol and hydroxycitronellal; [HSDB]In soap perfumes; insect repellant.

Synonyms and trade names

CITRONELLAL; 106-23-0; 3,7-Dimethyloct-6-enal; 3,7-Dimethyl-6-octenal; 6-Octenal, 3,7-dimethyl-; 2,3-Dihydrocitral; Citronella; Citronellel; beta-Citronellal; 3,7-Dimethyl-6-octen-1-al; FEMA No. 2307; DTXSID3041790; QB99VZZ7GZ; NSC-46106; CHEBI:47856; DTXCID1021790

Regulatory listings held on file

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Citrus, Fat, Leaf No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	0.1% (1 / 2050)

GHS hazard classification

GHS notification summary	0.1% (1 / 2050)
Reported hazard statements	H315, H317 (97.5%), H319 (99.4%), H411 (77.9%), H227, H335, H401

This chemical does not meet GHS hazard criteria for < 0.1% (1 of 2050) of reports.

H315 (> 99.9%): Causes skin irritation [Warning Skin corrosion/irritation]

What the public record says

CITRONELLA · CAS 106-23-0 · C10H18O. UNII QB99VZZ7GZ. Boiling Point: 205 °C; Boiling Point: 206.00 to 207.00 °C. @ 760.00 mm Hg; Boiling Point: 206 °C.

Physical description and handling notes

Source: PubChem / Wikidata; the batch COA governs where values differ.