FlavScents AInsights Entry: Geranium Oil Bourbon (CAS: 8000-46-2)
1. Identity & Chemical Information
Geranium oil bourbon is a natural complex material derived from the leaves and stems of the Pelargonium graveolens plant, primarily cultivated in the Bourbon region of Réunion Island. It is not a single chemical compound but a mixture of various constituents. The CAS number for geranium oil bourbon is 8000-46-2. It does not have a specific FEMA number as it is a complex mixture. Other identifiers include its FL number and CoE number, which are used in regulatory contexts. The composition of geranium oil bourbon can vary significantly depending on the origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Geranium oil bourbon is renowned for its rich, rosy, and slightly minty aroma, with hints of citrus and a green undertone. It is often described as having a fresh, floral scent with moderate intensity and good diffusion. The oil is used as an impact note in both flavor and fragrance formulations, providing a natural and realistic floral character. While specific taste and odor thresholds are not well-documented, its sensory role is primarily as a modifier and enhancer in complex blends.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Geranium oil bourbon is naturally sourced from the Pelargonium graveolens plant, which is native to South Africa but widely cultivated in Réunion Island, Egypt, and China. The oil is obtained through steam distillation of the plant's leaves and stems. It is considered a "natural fragrance" and "natural flavor" due to its direct extraction from plant material. The formation of its characteristic aroma is attributed to the complex interplay of its constituents, which include alcohols, esters, and hydrocarbons.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In the flavor industry, geranium oil bourbon is used to impart floral notes in a variety of applications, including beverages, confectionery, and baked goods. It serves as a functional modifier, enhancing the complexity and depth of flavor systems. Typical use levels in finished food products range from 0.1 to 10 ppm, depending on the desired intensity and the specific application. The oil is relatively stable under typical food processing conditions but may degrade under extreme heat or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Geranium oil bourbon is a staple in the fragrance industry, commonly used in floral and chypre fragrance families. It acts as a modifier and impact note, providing a fresh, rosy character that enhances the overall scent profile. Typical concentration ranges in fragrance formulations vary from 0.5% to 5%, depending on the desired effect and product type. The oil contributes primarily to the top and middle notes due to its moderate volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Geranium oil bourbon typically contains citronellol, geraniol, linalool, and isomenthone as major constituents. These compounds contribute to its characteristic aroma and are responsible for its sensory properties. The composition can vary based on factors such as geographic origin and extraction method.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, geranium oil bourbon is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom 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 members of MERCOSUR have their own regulatory frameworks, often aligning with international standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Geranium oil bourbon is considered safe for use in both flavor and fragrance applications when used within recommended levels. For oral exposure, it has a high margin of safety, with no specific ADI or MSDI established. Dermal exposure in fragrance use is generally safe, but it may cause irritation or sensitization in sensitive individuals. IFRA provides guidelines to minimize such risks. Inhalation exposure is typically low risk, but occupational safety measures should be in place during handling and processing.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Geranium oil bourbon is valued for its ability to impart a natural floral character to both flavors and fragrances. It synergizes well with other floral and citrus notes, enhancing the overall complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering scent, and underuse, which may result in a lack of desired floral impact. Formulators should carefully balance its concentration to achieve the optimal sensory profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on geranium oil bourbon is well-established, with extensive documentation on its sensory properties and regulatory status. Industry practices are well-documented, although some variability exists due to differences in natural sources and processing methods. Known data gaps include specific taste and odor thresholds, which are not clearly reported in the literature.
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 2026-10-26 20:23:42 GMT (p2)
