FlavScents AInsights Entry for Geraniol (CAS: 106-24-1)

1. Identity & Chemical Information

Geraniol is a monoterpenoid and an alcohol commonly used in the flavor and fragrance industry. Its IUPAC name is (2E)-3,7-dimethylocta-2,6-dien-1-ol. The CAS number for geraniol is 106-24-1, and it is also identified by FEMA number 2507. Other identifiers include FL number 02.013 and CoE number 38. The molecular formula of geraniol is C10H18O, with a molecular weight of 154.25 g/mol. Geraniol contains an alcohol functional group, which contributes to its characteristic rose-like odor. The presence of double bonds in its structure is significant for its reactivity and odor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Geraniol is renowned for its sweet, floral, and rose-like odor, often described as having a fresh, citrusy nuance. It is a key impact note in many floral compositions, providing a natural and realistic rose scent. The intensity of geraniol is moderate, with good diffusion properties. While specific taste and odor thresholds are not always clearly reported, geraniol is typically used to impart a floral character in both flavors and fragrances. It serves as an impact note and can also act as a modifier to enhance the overall sensory profile of a formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Geraniol naturally occurs in essential oils of several aromatic plants, including rose, citronella, and palmarosa. It is biosynthesized in plants via the mevalonate pathway, which is crucial for the production of terpenoids. Geraniol's presence in natural sources makes it eligible for "natural flavor" or "natural fragrance" designations, depending on the extraction method and regulatory definitions.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

In the flavor industry, geraniol is used across various categories, including beverages, candies, and baked goods, to impart floral and citrus notes. It functions as a flavor enhancer and impact note, providing a fresh and floral character. Typical use levels in finished products range from 0.1 to 10 ppm, depending on the desired intensity and product type. Geraniol is relatively stable under acidic conditions but may degrade under high heat or oxidative environments, which formulators should consider during product development.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Geraniol is a versatile component in fragrance formulations, commonly used in floral, citrus, and oriental fragrance families. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges in perfumes and personal care products vary from 0.1% to 5%, depending on the desired olfactory profile. Geraniol's volatility makes it suitable for top and middle note applications, providing a fresh and uplifting scent.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, geraniol is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is listed under Regulation (EC) No 1334/2008 with FL number 02.013. The United Kingdom follows similar regulations post-Brexit. In Asia, geraniol is approved for use in Japan and China, with specific guidelines varying by country. In Latin America, countries like Brazil and those in MERCOSUR have harmonized regulations for its use in flavors and fragrances. Explicit approvals and harmonized assumptions are generally consistent, though formulators should verify specific country regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Geraniol is considered safe for oral exposure in flavor applications, with an acceptable daily intake (ADI) established by regulatory bodies. For dermal exposure, geraniol is known to cause irritation and sensitization in some individuals, which is addressed by IFRA guidelines for fragrance use. Inhalation exposure is generally considered low risk, but occupational safety measures should be in place to minimize prolonged exposure. The risk profiles for food and fragrance applications are similar, with dermal exposure requiring more caution.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Geraniol is valued for its ability to impart a natural floral character, making it a staple in both flavor and fragrance formulations. It synergizes well with other floral and citrus notes, enhancing the overall complexity of a composition. Common formulation pitfalls include overuse, which can lead to an overpowering scent, and instability under certain conditions. Formulators should balance geraniol with other components to achieve the desired sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on geraniol is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some variability exists in use levels and regulatory interpretations. Known data gaps are minimal, with most information being consistent across regions.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-06-17 12:52:39 GMT (p2)