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 also identified by FEMA number 2507. Other identifiers include 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. The presence of double bonds in its structure is significant for its reactivity and odor characteristics.
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 citrusy 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. Odor thresholds for geraniol are reported to be in the range of 10-20 ppb in air, making it perceptible at low 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 naturally occurs in essential oils of several aromatic plants, including rose, citronella, and palmarosa. It is biosynthesized in plants through the mevalonate pathway, where it serves as a precursor to other terpenoids. Geraniol's presence in natural sources makes it eligible for "natural flavor" or "natural fragrance" designations, depending on the extraction and processing methods used.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Geraniol is widely used in flavor formulations, particularly in fruit and floral categories. It serves as a functional component in flavor systems, providing a sweet and floral note that enhances the authenticity of fruit flavors like peach, raspberry, and citrus. Typical use levels in finished food or beverage 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 can degrade under high heat and oxidative environments, which should be considered during formulation.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, geraniol is a versatile ingredient used across various fragrance families, including floral, citrus, and woody compositions. It acts as a modifier and impact note, providing freshness and floralcy. Typical concentration ranges in perfumes and personal care 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.
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 and assigned 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 members of MERCOSUR have harmonized regulations allowing its use in both flavors and fragrances.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Geraniol is considered safe for use in food and fragrance applications, with a high margin of safety. For oral exposure, the acceptable daily intake (ADI) is not specifically established, but it is used within industry-typical levels. Dermal exposure in fragrances is generally safe, although geraniol can cause mild irritation or sensitization in sensitive individuals, which is addressed by IFRA guidelines. Inhalation exposure is considered low risk due to its moderate volatility and low concentration in air.
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 note, making it a staple in both flavor and fragrance formulations. It synergizes well with other floral and citrus ingredients, enhancing the overall complexity and appeal. Formulators should be cautious of its potential to oxidize, which can lead to off-notes. It is often under-used in formulations where a subtle floral lift is needed.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on geraniol is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, although some regional regulatory nuances may exist. Known data gaps are minimal, primarily related to 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 2026-01-19 17:57:58 GMT (p2)
