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. Its IUPAC name is (2E)-3,7-dimethylocta-2,6-dien-1-ol. The CAS number for geraniol is 106-24-1, and it is recognized by FEMA with the number 2507. Other identifiers include the FL number 02.015 and CoE number 38. The molecular formula of geraniol is C10H18O, with a molecular weight of 154.25 g/mol. Geraniol contains an alcohol functional group, which contributes to its floral and sweet odor profile, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Geraniol is characterized by its sweet, floral, and rose-like odor, often described as having a fresh and slightly fruity nuance. It is a key impact note in many floral compositions, providing a natural and realistic rose scent. The intensity of geraniol is moderate, and it has good diffusion properties, making it effective in both top and middle notes of fragrance compositions. The odor threshold of geraniol is relatively low, allowing it to be perceived at minimal concentrations. In flavor applications, geraniol contributes to the fruity and floral notes, enhancing the overall sensory experience.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Geraniol is naturally found in essential oils of several aromatic plants, including rose, citronella, and palmarosa. It is also present in small quantities in geraniums and lemongrass. Geraniol can be formed through the enzymatic degradation of geranyl pyrophosphate, a common biosynthetic precursor in plants. 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

In flavor applications, geraniol is used across various categories, including beverages, confectionery, and baked goods. It serves as a flavor enhancer, providing floral and fruity notes that complement other ingredients. Typical use levels of geraniol in finished food products range from 0.1 to 10 ppm, with higher concentrations used in more robust flavor profiles. Geraniol is relatively stable under acidic conditions but may degrade under high heat or oxidative environments, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Geraniol is a versatile ingredient in the fragrance industry, commonly used in floral, citrus, and fruity fragrance families. It acts as a modifier and impact note, enhancing the freshness and realism of compositions. Typical concentration ranges in fragrance products vary from 0.1% to 5%, depending on the desired intensity and product type. Geraniol is primarily a top to middle note due to its moderate volatility, contributing to the initial and heart phases of fragrance development.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, geraniol is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 with the FL number 02.015. The United Kingdom follows similar regulations post-Brexit. In Asia, geraniol is approved for use in Japan and China, with specific concentration limits in certain applications. In Latin America, countries like Brazil and those in MERCOSUR recognize geraniol under harmonized flavor regulations. However, formulators should verify specific country regulations due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Geraniol is considered safe for oral exposure in flavor applications, with an acceptable daily intake (ADI) established by regulatory bodies. For dermal exposure in fragrances, geraniol is known to cause irritation and sensitization in some individuals, and its use is restricted by IFRA standards. Inhalation exposure is generally considered low risk, but occupational safety measures should be in place to minimize prolonged exposure. The risk profiles for food and fragrance applications differ, with more stringent controls in place for dermal exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Geraniol is valued for its ability to impart a natural and fresh 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 overpowering floral notes, and instability under certain conditions. Formulators should consider the balance and stability of geraniol in their products to achieve the desired sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on geraniol is well-established, with comprehensive studies supporting its sensory and safety profiles. Industry practices are well-documented, although some variability exists in regulatory interpretations across regions. Known data gaps are minimal, but formulators should remain aware of evolving regulations and safety assessments.

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

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 2026-02-25 06:53:38 GMT (p2)