GERANIC ACID

Chemical properties

Colorless viscous liquid; neat; sweet, foral green, geranium leafike, woody with a citrus orange body nuance.

Occurrence

Reported found in tea, tomato and wine

The Uses of GERANIC ACID

Possible uses: orange, tea, mint, ripe fruit and melon notes.

What are the applications of Application

Geranic acid is a branched carboxylic acid compound for organic synthesis and proteomics research

Definition

ChEBI: Geranic acid is a polyunsaturated fatty acid that is octa-2,6-dienoic acid bearing two methyl substituents at positions 3 and 7 (the 2E-isomer). It has a role as a pheromone, an EC 1.14.18.1 (tyrosinase) inhibitor, a plant metabolite, an antifungal agent and a melanin synthesis inhibitor. It is a polyunsaturated fatty acid, a methyl-branched fatty acid, a monoterpenoid and an alpha,beta-unsaturated monocarboxylic acid. It is a conjugate acid of a geranate.

Production Methods

Geranic acidacid is produced
1) from 2-Methylhepten-2-one-6 with Iodoor Bromoacetic ester and a Zinc type catalyst.
2) by oxidation of Citral.

Aroma threshold values

Medium strength odor, green type; recommend smelling in a 10.0% solution or less.

Taste threshold values

Sweet, woody, leafy, fruity body with some mouthfeel effects at 20 ppm.

General Description

Geranic acid is a monoterpenemainly used in flavor, fragrance, cosmetics and agro-industries. In vitro studies show that geranic acid exhibits strong inhibitory activity against Fusarium graminearum and Colletotrichum graminicola, the two main fungal pathogens of maize. It may be responsible for the potent tyrosinase inhibitory activity of lemongrass (Cymbopogon citratus).

Biochem/physiol Actions

Odor (neat): sweet, floral green, geranium leaf-like, woody with a citrus orange body nuance.