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 3,7-dimethyl-2,6-octadien-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 02.013 and CoE number 38. The molecular formula of geraniol is C10H18O, with a molecular weight of 154.25 g/mol. Geraniol contains a hydroxyl group, which contributes to its solubility in water and its characteristic floral aroma, often described as rose-like. This functional group is crucial for its role in both flavor and fragrance applications, as it influences the compound's volatility and interaction with other ingredients.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Geraniol is renowned for its pleasant floral aroma, reminiscent of roses, with a sweet, fruity undertone. It is often described as having a medium to high intensity and good diffusion properties. The odor threshold of geraniol is relatively low, making it effective even at minimal concentrations. In flavor applications, geraniol serves as an impact note, providing a floral and fruity character that enhances the overall sensory experience. It is also used as a modifier to add complexity and depth to flavor profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Geraniol naturally occurs in various essential oils, including rose, citronella, and palmarosa oils. It is biosynthesized in plants through the mevalonate pathway, where it serves as a precursor to other terpenoids. Geraniol's presence in essential oils makes it a key component in natural flavor and fragrance formulations. Its natural occurrence allows it to be labeled as a "natural flavor" or "natural fragrance" in many regulatory contexts, depending on the source and extraction method.

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

4. Use in Flavors

Geraniol is widely used in flavor formulations, particularly in fruit, floral, and citrus categories. It functions as a flavor enhancer, providing a floral and fruity note that complements other ingredients. Typical use levels in finished food or beverage products range from 0.1 to 10 ppm, depending on the desired intensity and application. Geraniol is relatively stable under acidic conditions but may degrade under high heat or oxidative environments, which formulators must consider during product development.

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 a fresh, rose-like aroma that enhances the overall fragrance profile. Geraniol is typically used at concentrations ranging from 0.1% to 5% in fragrance formulations. Its volatility classifies it as a middle note, contributing to the fragrance's heart and providing a smooth transition between top and base notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, geraniol is recognized as Generally Recognized As Safe (GRAS) by FEMA for flavor use. In the European Union, it is listed under Regulation (EC) No 1334/2008 with FL number 02.013. The United Kingdom follows similar regulations post-Brexit. In Asia, geraniol is approved for use in Japan and China, with specific guidelines under ASEAN regulations. In Latin America, countries like Brazil and MERCOSUR members have harmonized regulations allowing geraniol in food and fragrance applications. However, formulators should verify specific country requirements due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Geraniol is considered safe for oral exposure at typical flavor use levels, with an Acceptable Daily Intake (ADI) not specified due to its low toxicity. For dermal exposure, geraniol may cause irritation or sensitization in sensitive individuals, and its use in fragrances is subject to IFRA guidelines. Inhalation exposure is generally considered safe at typical fragrance concentrations, but occupational exposure should be monitored to prevent respiratory irritation. The risk profiles for food and fragrance applications are similar, with primary concerns related to dermal sensitization.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Geraniol is valued for its ability to impart a natural, floral aroma 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 floral character, and instability under certain conditions. Formulators should consider its volatility and potential for oxidation when designing products, ensuring that geraniol's desirable attributes are preserved throughout the product's shelf life.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on geraniol is well-established, with extensive documentation in both flavor and fragrance applications. Industry practices are generally consistent, although some undocumented variations exist in use levels and stability considerations. Known data gaps include specific ADI values and comprehensive inhalation studies, which formulators should address through careful product testing and adherence to regulatory guidelines.

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 2026-08-25 22:44:27 GMT (p2)