grapefruit carbonyls

Grapefruit carbonyls are a group of organic compounds primarily recognized for their distinctive citrus aroma and flavor, reminiscent of grapefruit. These compounds belong to the carbonyl family, characterized by the presence of a carbon-oxygen double bond, which contributes to their sensory qualities. The sensory profile features a strong citrus odor and flavor note, commonly described as grapefruit-like. Known synonyms include grapefruit ketones and citrus carbonyls. These compounds are generally sourced from natural extracts of grapefruit or synthesized for use in food and fragrance applications. For further chemical information, see the PubChem database. Grapefruit carbonyls are utilized extensively in flavor and fragrance formulations to impart citrus character.

Grapefruit carbonyls naturally occur in grapefruit essential oils and other citrus fruits, contributing to their characteristic zest and aroma. Due to their pronounced citrus odor and flavor, these compounds find broad application in the flavor and fragrance industry. They are key ingredients in citrus-flavored beverages, confectionery, and perfumery where a fresh orange or grapefruit note is desirable. The compounds are noted for their solubility in alcohol but limited solubility in water, influencing their incorporation in formulations. Regulatory frameworks such as the IFRA Code of Practice (Global) provide guidelines for their safe use in fragrance products to ensure consumer protection.

Grapefruit carbonyls exhibit physicochemical properties that impact their performance in flavor and fragrance applications. Their solubility profile shows compatibility with alcohol solvents, facilitating formulation in ethanolic bases, while they demonstrate poor solubility in water, which affects their dispersal in aqueous systems. The carbonyl functional group contributes to their volatility and sensory characteristics, allowing effective release of citrus notes. These properties must be considered when designing flavor blends or fragrance compositions to optimize stability and intensity of the citrus aroma.

Export Tariff Code:	3302.90.0010
VCF-Online:	VCF Volatile Compounds in Food
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Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:

flavor and fragrance agents

IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice

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