Details of Natural Product (NP)

General Information of Natural Product (ID: NP0477)
  Natural Product Name
Citronellyl Formate
  Synonyms
Citronellyl formate; 105-85-1; 3,7-dimethyloct-6-en-1-yl formate; 6-OCTEN-1-OL, 3,7-DIMETHYL-, FORMATE; Formic acid, citronellyl ester; Citronellyl methanoate; 2,6-Dimethyl-2-octen-8-yl formate; 3,7-Dimethyl-6-octen-1-yl formate; 3,7-dimethyloct-6-enyl formate; Citronellol formate (6CI); Formic acid, 3,7-dimethyl-6-octen-1-yl ester; (+)-3,7-Dimethyloct-6-enyl formate; (-)-3,7-Dimethyloct-6-enyl formate; 3,7-Dimethyl-6-octen-1-yl methanoate; (1)-3,7-Dimethyloct-6-enyl formate; 6-Octen-1-ol, 3,7-dimethyl-, 1-formate; 93919-91-6; CHEBI:31406; Citronellol formate; 93919-93-8; FEMA No. 2314; EINECS 203-338-9; EINECS 300-075-2; NSC 46117; BRN 1723215; AI3-24239; Citronelyl formate; EINECS 300-076-8; EINECS 300-078-9; 6-Octen-1-ol,3,7-dimethyl-, 1-formate; Citronellyl formate, FCC; DSSTox_CID_24772; DSSTox_RID_80463; DSSTox_GSID_44772; Formic acid citronellyl ester; 2-02-00-00032 (Beilstein Handbook Reference); 3,7-Dimethyl-6-octen--yl; SCHEMBL416782; CHEMBL3184928; DTXSID1044772; FEMA 2314; WLN: VHO2Y1&3UY1&1; NSC46117; 3,7-Dimethyl-6-octenyl formate #; Tox21_301031; 1307AA; NSC-46117; 6-Octen-1-ol,7-dimethyl-, formate; AKOS016009786; 2, 6-Dimethyl-2-octen-8-yl formate; LMPR0102010014; MCULE-2860533435; NCGC00248262-01; NCGC00254933-01; AS-62928; CAS-105-85-1; Formic acid,7-dimethyl-6-octen-1-yl ester; CS-0186751; FT-0623969; (+)-Formic acid 3,7-dimethyl-6-octenyl ester; (?)-Formic acid 3,7-dimethyl-6-octenyl ester; W-109390; Q27114304
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  Formula C11H20O2
  Weight 184.27
  Structure Could Not Find 2D Structure
3D Structure Download 2D Structure Download
  InChI InChI=1S/C11H20O2/c1-10(2)5-4-6-11(3)7-8-13-9-12/h5,9,11H,4,6-8H2,1-3H3
  InChI Key DZNVIZQPWLDQHI-UHFFFAOYSA-N
  Isomeric SMILES CC(CCC=C(C)C)CCOC=O
  Canonical SMILES CC(CCC=C(C)C)CCOC=O
  External Links PubChem ID 7778
CAS ID 105-85-1
NPASS ID NPC234597
CHEMBL ID CHEMBL3184928
  NP Activity Charts   Click to show/hide
  Activity Info  

 The Content Variation of Natural Product Induced by Different Factor(s)
      Species Name: Pelargonium graveolens L'Her.
  Factor Name: Cultivar Comparison; Seasonal Variation [1]
              Species Info Factor Info
               Experiment Detail
One-month-old rooted stem cuttings of three rosescented geranium cultivars, namely Bourbon type, CIM-Pawan and Kelkar were transplanted at 50 × 50 cm plant spacing in the experimental field of Central Institute of Medicinal and Aromatic Plants, Research Center Purara, Uttarakhand, in October 2007. Plants were irrigated immediately after transplanting and further crops were raised following the normal agricultural practices needed to grow the plant. The experimental site is located between the coordinates 28° 60′ and 31° 29′ N, 77° 49′ and 80° 60 m E, and at an altitude of 1250 m in the Kattyur valley. Climatologically, it is categorized as a sub-temperate (1200-1700 m) zone, where monsoon usually breaks in June and continues up to September. Sampling of the rose-scented geranium cultivars was started from March 2008 and taken on the tenth of every month until February 2009. Samples were collected in triplicate in each season. (A, cv. Bourbon type; B, cv. CIM-Pawan; C, cv. Kelkar; I, spring season; II, summer season; III, rainy season;IV, autumn season; V, winter season).
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               Factor Function
The major components in the essential oil of cv. Bourbon type were geraniol (14.1-34.6%), citronellol (15.2-31.3%), linalool (2.9-9.2%), citronellyl formate (4.4-9.2%), isomenthone (4.5-6.6%), 10-epi-gamma-eudesmol (4.7-6.7%) and geranyl formate (3.8-6.2%). The dominant constituents of the cv. CIM-Pawan essential oil were geraniol (11.9-31.9%), citronellol (16.1-30.2%), citronellyl formate (5.2-8.9%), linalool (3.7-6.4%), isomenthone (4.0-6.3%), 10-epi-gamma-eudesmol (4.4-5.2%) and geranyl formate (4.3-5.0%). However, the chemical composition and odor of cv. Kelkar was quite different from the other two cultivars and the major components found in this oil were citronellol (51.0-63.4%) and isomenthone (9.8-17.8%).
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               Factor Part Location NP Content
 
Pelargonium graveolens cv. Bourbon type: (Harvesting time: spring season)
 Fresh herb Iran
NP Content: 5.7 %
 
Pelargonium graveolens cv. Bourbon type: (Harvesting time: summer season)
 Fresh herb Iran
NP Content: 5.6 %
 
Pelargonium graveolens cv. Bourbon type: (Harvesting time: autumn season)
 Fresh herb Iran
NP Content: 4.4 %
 
Pelargonium graveolens cv. Bourbon type: (Harvesting time: winter season)
 Fresh herb Iran
NP Content: 9.2 %
 
Pelargonium graveolens cv. Bourbon type: (Harvesting time: rainy season)
 Fresh herb Iran
NP Content: 6.2 %
 
Pelargonium graveolens cv. CIM-Pawan: (Harvesting time: spring season)
 Fresh herb Iran
NP Content: 7.1 %
 
Pelargonium graveolens cv. CIM-Pawan: (Harvesting time: summer season)
 Fresh herb Iran
NP Content: 6 %
 
Pelargonium graveolens cv. CIM-Pawan: (Harvesting time: autumn season)
 Fresh herb Iran
NP Content: 5.2 %
 
Pelargonium graveolens cv. CIM-Pawan: (Harvesting time: winter season)
 Fresh herb Iran
NP Content: 8.9 %
 
Pelargonium graveolens cv. CIM-Pawan: (Harvesting time: rainy season)
 Fresh herb Iran
NP Content: 5.5 %
 
Pelargonium graveolens cv. Kelkar: (Harvesting time: spring season)
 Fresh herb Iran
NP Content: 0.9 %
 
Pelargonium graveolens cv. Kelkar: (Harvesting time: summer season)
 Fresh herb Iran
NP Content: 1.3 %
      Species Name: Stachys pilifera
  Factor Name: Locality Variation [2]
              Species Info Factor Info
               Experiment Detail
Plant material and isolation procedure: Aerial parts of the plant were collected from two regions, from Kazeroon in southern Iran and Shahr-e-kord in western Iran at the time of flowering in June 2002.
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               Factor Function
The main components of the oil of S. pilifera collected from Kazeroon, in southern Iran, were spathulenol (15.8%), cis-chrysanthenol (15.3%), beta-caryophyllene (8.4%) and cis-chrysanthenyl acetate (6.9%), while for the plant collected from Shahr-e-kord, in western Iran, they were cis-chrysanthenyl acetate (21.8%), linalool (18.9%), terpinen-4-ol (11.9%) and cis-chrysanthenol (9.2%).
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               Factor Part Location NP Content
 
Locality: Shahr-e-kord, western Iran
 Aerial parts Iran
NP Content: 1.5 %
      Species Name: Thymus vulgaris
  Factor Name: Cultivar Comparison; Seasonal Variation [1]
              Species Info Factor Info
               Experiment Detail
One-month-old rooted stem cuttings of three rosescented geranium cultivars, namely Bourbon type, CIM-Pawan and Kelkar were transplanted at 50 × 50 cm plant spacing in the experimental field of Central Institute of Medicinal and Aromatic Plants, Research Center Purara, Uttarakhand, in October 2007. Plants were irrigated immediately after transplanting and further crops were raised following the normal agricultural practices needed to grow the plant. The experimental site is located between the coordinates 28° 60′ and 31° 29′ N, 77° 49′ and 80° 60 m E, and at an altitude of 1250 m in the Kattyur valley. Climatologically, it is categorized as a sub-temperate (1200-1700 m) zone, where monsoon usually breaks in June and continues up to September. Sampling of the rose-scented geranium cultivars was started from March 2008 and taken on the tenth of every month until February 2009. Samples were collected in triplicate in each season. (A, cv. Bourbon type; B, cv. CIM-Pawan; C, cv. Kelkar; I, spring season; II, summer season; III, rainy season;IV, autumn season; V, winter season).
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               Factor Function
The major components in the essential oil of cv. Bourbon type were geraniol (14.1-34.6%), citronellol (15.2-31.3%), linalool (2.9-9.2%), citronellyl formate (4.4-9.2%), isomenthone (4.5-6.6%), 10-epi-gamma-eudesmol (4.7-6.7%) and geranyl formate (3.8-6.2%). The dominant constituents of the cv. CIM-Pawan essential oil were geraniol (11.9-31.9%), citronellol (16.1-30.2%), citronellyl formate (5.2-8.9%), linalool (3.7-6.4%), isomenthone (4.0-6.3%), 10-epi-gamma-eudesmol (4.4-5.2%) and geranyl formate (4.3-5.0%). However, the chemical composition and odor of cv. Kelkar was quite different from the other two cultivars and the major components found in this oil were citronellol (51.0-63.4%) and isomenthone (9.8-17.8%).
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               Factor Part Location NP Content
 
Pelargonium graveolens cv. Kelkar: (Harvesting time: autumn season)
 Fresh herb Iran
NP Content: 0.9 %
 
Pelargonium graveolens cv. Kelkar: (Harvesting time: winter season)
 Fresh herb Iran
NP Content: 0.6 %
 
Pelargonium graveolens cv. Kelkar: (Harvesting time: rainy season)
 Fresh herb Iran
NP Content: 0.6 %
References
1 Essential oil composition of Pelargonium graveolens L'Her ex Ait. cultivars harvested in different seasons
2 Constituents of the Essential Oil of Stachys pilifera Benth. from Iran