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. It is known by several names, including lemonol and beta-geraniol. The IUPAC name for geraniol is (2E)-3,7-dimethylocta-2,6-dien-1-ol. It is registered under the CAS number 106-24-1 and has a FEMA number of 2507. Other identifiers include FL number 02.015 and CoE number 38. The molecular formula of geraniol is C10H18O, and it has a molecular weight of 154.25 g/mol. Geraniol contains an alcohol functional group, which contributes to its solubility in water and its reactivity in forming esters. The structure of geraniol is significant for its odor profile, as the presence of the double bonds and the hydroxyl group influences its floral and citrus-like scent.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Geraniol is characterized by its sweet, floral, and rose-like odor, with hints of citrus and fruity nuances. It is often described as having a moderate to strong intensity and good diffusion properties. The odor threshold of geraniol is relatively low, making it an effective impact note in both flavors and fragrances. In flavor applications, geraniol is used to impart a fresh, floral note that enhances the overall realism of fruit and floral profiles. It serves as a modifier in fragrance compositions, adding complexity and depth to floral accords.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Geraniol is naturally found in essential oils of several plants, including rose, citronella, and palmarosa. It is also present in small quantities in geraniums, lemongrass, and other aromatic herbs. Geraniol can be formed through the enzymatic degradation of geranyl pyrophosphate, a key intermediate in the biosynthesis of terpenes. Its presence in natural sources qualifies it for use in products labeled as "natural flavor" or "natural fragrance," depending on the extraction and processing methods used.

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

4. Use in Flavors

Geraniol is widely used in flavor formulations, particularly in fruit, floral, and citrus profiles. It is commonly found in beverages, candies, and baked goods, where it enhances the perception of freshness and authenticity. Typical use levels in finished food products range from 0.1 to 10 ppm, with higher concentrations used in more robust flavor systems. Geraniol is relatively stable under acidic conditions but may degrade under high heat or oxidative environments, necessitating careful formulation considerations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, geraniol is a versatile component used across various fragrance families, including floral, citrus, and woody compositions. It acts as a modifier and impact note, providing a fresh, rosy character that enhances the overall bouquet. Geraniol is typically used at concentrations ranging from 0.1% to 5% in fragrance formulations, depending on the desired intensity and effect. It is considered a middle note due to its moderate volatility and ability to bridge top and base notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, geraniol is recognized as Generally Recognized As Safe (GRAS) by FEMA for use in food flavors. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 02.015. The United Kingdom follows similar regulations post-Brexit. In Asia, geraniol is permitted in Japan and China, with specific use conditions outlined by local authorities. In Latin America, countries like Brazil and members of MERCOSUR have harmonized regulations that allow the use of geraniol in both flavors and fragrances, subject to concentration limits.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Geraniol is considered safe for use in food and fragrance applications when used within established guidelines. For oral exposure, the Acceptable Daily Intake (ADI) is not explicitly defined, but it is generally considered safe at typical flavor use levels. Dermal exposure in fragrances may cause irritation or sensitization in sensitive individuals, and it is subject to IFRA standards that limit its concentration in certain product types. Inhalation exposure is generally low risk due to its moderate volatility, but occupational exposure should be managed to prevent respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Geraniol is valued for its ability to impart a fresh, floral character to both flavors and fragrances. It synergizes well with other floral and citrus notes, enhancing the overall complexity and appeal of the formulation. Common pitfalls include overuse, which can lead to an overpowering or artificial scent, and instability in formulations exposed to high heat or light. Formulators should consider encapsulation or antioxidant use to preserve its integrity in challenging conditions.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on geraniol is well-established, with extensive documentation available from authoritative sources. Industry practices are generally consistent, although some undocumented variations in use levels and applications may exist. Known data gaps include specific ADI values and comprehensive inhalation exposure studies, which formulators should consider when developing new products.

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 for geraniol)

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 2026-10-19 13:33:16 GMT (p2)