FlavScents AInsights Entry for Citronellol (CAS: 106-22-9)

1. Identity & Chemical Information

Citronellol is a monoterpenoid alcohol commonly used in the fragrance and flavor industries. Its IUPAC name is 3,7-dimethyloct-6-en-1-ol. The CAS number for citronellol is 106-22-9. It is also identified by FEMA number 2309. Other identifiers include FL number 02.015 and CoE number 73. The molecular formula of citronellol is C10H20O, with a molecular weight of 156.27 g/mol. Citronellol contains a hydroxyl group and a double bond, which contribute to its characteristic floral and citrus-like odor. The presence of these functional groups is crucial for its role in fragrance and flavor applications, as they influence both its volatility and sensory perception.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Citronellol is characterized by its fresh, floral, and citrus-like odor, often described as rose-like with a hint of lemon. It is a key component in many floral fragrances, providing a sweet and slightly fruity aroma. The intensity of citronellol's odor is moderate, making it suitable for use as both an impact note and a background modifier in complex fragrance compositions. While specific taste and odor thresholds are not widely reported, citronellol is known for its ability to blend well with other floral and citrus notes, enhancing the overall sensory profile of a product.

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, which is responsible for the production of many terpenoids. Citronellol's presence in natural sources makes it eligible for "natural flavor" or "natural fragrance" designations, depending on the extraction and processing methods used. Its formation in plants is typically linked to enzymatic processes that convert geranyl pyrophosphate to citronellol.

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

4. Use in Flavors

In the flavor industry, citronellol is used to impart floral and citrus notes to a variety of products, including beverages, candies, and baked goods. It functions as a flavor enhancer and modifier, providing a fresh and sweet aroma that complements other flavor components. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering floral notes. Citronellol is relatively stable under normal processing conditions but may degrade under high heat or acidic conditions, which can affect its flavor profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Citronellol is widely used in the fragrance industry, particularly in floral and citrus fragrance families. It serves as a key component in perfumes, soaps, and personal care products, providing a fresh and sweet floral note. Typical concentration ranges in fragrance formulations vary from 0.1% to 5%, depending on the desired intensity and product type. Citronellol is considered a middle note due to its moderate volatility, contributing to the heart of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, citronellol 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 02.015. The United Kingdom follows similar regulations post-Brexit. In Asia, citronellol is approved for use in Japan and China, with specific concentration limits varying by country. In Latin America, countries like Brazil and those in MERCOSUR also permit its use, subject to regional guidelines. Regulatory frameworks generally align on its safety, though specific concentration limits may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Citronellol is considered safe for use in both flavor and fragrance applications, with a wide margin of safety. For oral exposure, it has a high threshold of toxicological concern (TTC) and is used at low concentrations in food products. Dermal exposure in fragrance applications may cause irritation or sensitization in sensitive individuals, leading to its inclusion in IFRA standards for restricted use in certain products. Inhalation exposure is generally considered low risk due to its moderate volatility, but occupational exposure should be monitored to prevent sensitization.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Citronellol is valued for its versatility and ability to enhance floral and citrus notes in both flavors and fragrances. It synergizes well with other terpenoids and floral compounds, creating balanced and complex profiles. Formulators should be cautious of its potential to dominate a composition if used excessively, particularly in fragrance applications. It is often under-utilized in flavor systems where its subtle floral notes can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on citronellol is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, though some undocumented variations in use levels and sensory perceptions exist. Known data gaps include specific taste and odor thresholds, which are not widely reported but can be inferred from industry experience.

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 2026-09-01 13:53:41 GMT (p2)