FlavScents AInsights Entry: Geranium Oil (CAS: 8000-46-2)
1. Identity & Chemical Information
Geranium oil, a complex natural material, is derived from the leaves and stems of the Pelargonium species, primarily Pelargonium graveolens. It is a natural complex mixture rather than a single compound, and its composition can vary significantly depending on the geographical origin, harvest time, and processing methods. The CAS number for geranium oil is 8000-46-2. It does not have a specific FEMA number due to its complex nature. Other identifiers include its use in IFRA standards and various industry references.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Geranium oil is renowned for its fresh, floral, and slightly minty aroma with rosy undertones. It is often described as having a medium to strong intensity with a high diffusion rate, making it a prominent impact note in both flavors and fragrances. The oil's sensory role can vary from being a primary floral note to a background modifier, adding complexity and depth to formulations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Geranium oil is naturally sourced from the leaves and stems of Pelargonium species, particularly Pelargonium graveolens. The oil is typically obtained through steam distillation. Its designation as a "natural fragrance" or "natural flavor" is supported by its direct extraction from plant material without synthetic modification. The composition of geranium oil can vary based on factors such as soil conditions, climate, and cultivation practices.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, geranium oil is used to impart floral and rosy notes, often in conjunction with other floral or fruity flavors. It is commonly found in categories such as confectionery, beverages, and baked goods. Typical use levels in finished products range from 0.1 to 10 ppm, with variations depending on the desired intensity and product type. Geranium oil is relatively stable under normal processing conditions but may degrade under high heat or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Geranium oil is a versatile component in fragrance formulations, contributing to floral, chypre, and oriental fragrance families. It serves as a middle note, providing a bridge between top and base notes with its fresh and rosy character. Typical concentration ranges in perfumes and personal care products vary from 0.5% to 5%, depending on the desired olfactory profile. Its volatility allows it to blend well with both lighter and heavier fragrance components.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Geranium oil's composition includes several key constituents such as citronellol, geraniol, linalool, and isomenthone. These components contribute to its characteristic aroma and functional properties. The relative proportions of these constituents can vary significantly based on the oil's origin and processing methods.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, geranium oil is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 for flavorings, with specific FL numbers assigned to its constituents. The UK follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for natural flavorings. In Latin America, countries like Brazil and MERCOSUR members have their own regulatory frameworks, often aligning with international standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Geranium oil is considered safe for oral exposure in flavor applications at typical use levels, with no specific ADI or MSDI established. For dermal exposure, it is generally non-irritating and non-sensitizing at typical fragrance concentrations, though IFRA provides guidelines to ensure safe use. Inhalation exposure is considered low risk due to its moderate volatility, but occupational exposure should be managed to prevent sensitization. The risk profiles for food and fragrance applications are similar, with no significant differences noted.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Geranium oil 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 complexity and depth. Formulators should be cautious of overuse, which can lead to an overpowering or soapy aroma. It is often underutilized in complex blends where its subtlety can enhance overall harmony.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on geranium oil is well-established, with extensive documentation on its sensory properties and regulatory status. Industry practices are well-documented, though some variability exists due to natural composition differences. Known data gaps include specific toxicological thresholds for certain exposure routes, which are typically addressed through industry guidelines and best practices.
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
- Includes section 5a for complex natural material
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 2026-08-11 20:03:03 GMT (p2)
