FlavScents AInsights Entry: Citronellol (CAS: 106-22-9)
1. Identity & Chemical Information
- Common Name(s): Citronellol
- IUPAC Name: 3,7-Dimethyloct-6-en-1-ol
- CAS Number: 106-22-9
- FEMA Number: 2309
- Other Identifiers: FL No. 02.012, CoE No. 38
- Molecular Formula: C10H20O
- Molecular Weight: 156.27 g/mol
Citronellol is a monoterpenoid alcohol characterized by its hydroxyl group and a double bond, contributing to its distinctive floral and citrus-like odor. The presence of these functional groups is crucial for its role in fragrance and flavor applications, providing a fresh, rosy scent that is highly valued in perfumery.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Citronellol is renowned for its pleasant floral and citrus aroma, often described as rose-like with a hint of lemon. It exhibits moderate intensity and diffusion, making it a versatile component in both flavors and fragrances. The odor threshold of citronellol is relatively low, allowing it to impart a noticeable impact even at minimal concentrations. In flavor systems, it serves as a background realism enhancer, adding depth and complexity to floral and citrus profiles.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Citronellol naturally occurs in various essential oils, including rose, geranium, and citronella oils. It is biosynthesized in plants through the mevalonate pathway, a crucial process for the formation of terpenoids. Its presence in natural sources qualifies it for "natural flavor" or "natural fragrance" designations, depending on the extraction method and source.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Citronellol is utilized across multiple flavor categories, including floral, citrus, and herbal profiles. It functions as a modifier and impact note, enhancing the authenticity and complexity of flavor systems. Typical use levels in finished food or beverages range from 0.1 to 10 ppm, with industry-typical levels around 1-5 ppm. Citronellol is stable under moderate heat and neutral pH but may oxidize under prolonged exposure to air, necessitating careful formulation considerations.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In perfumery, citronellol is a key component in floral and citrus 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 are from 0.5% to 5%, depending on the desired intensity and fragrance type. Its moderate volatility ensures a lasting presence in the fragrance profile.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
United States
Citronellol is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use.
European Union
Approved under Regulation (EC) No 1334/2008 with FL No. 02.012.
United Kingdom
Post-Brexit, the UK aligns with EU regulations for flavor and fragrance materials.
Asia
In Japan and China, citronellol is permitted for use in flavors and fragrances, subject to local regulations.
Latin America
Citronellol is accepted in Brazil and other MERCOSUR countries, with specific use conditions.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Oral Exposure
Citronellol has a high margin of safety for oral exposure, with an ADI not specifically established but considered safe at typical use levels.
Dermal Exposure
In fragrance applications, citronellol may cause irritation or sensitization in sensitive individuals. IFRA provides guidelines to mitigate these risks.
Inhalation Exposure
Volatility considerations suggest minimal risk at typical fragrance concentrations, though occupational exposure should be monitored.
Risk profiles differ slightly between food and fragrance applications, primarily due to exposure routes and concentrations.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Citronellol 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 overall complexity. Formulators should be cautious of its potential to oxidize, which can alter its sensory profile. It is often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
Data on citronellol is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some regional regulatory nuances may require further clarification. Known data gaps are minimal, primarily concerning specific regional regulatory updates.
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 2026-02-24 08:42:01 GMT (p2)
