FlavScents AInsights Entry: Geranium Oil (CAS: 8000-46-2)
1. Identity & Chemical Information
Geranium oil is a natural complex material derived from the leaves and stems of the Pelargonium species, primarily Pelargonium graveolens. It is not a single compound but a mixture of various constituents. The CAS number for geranium oil is 8000-46-2. It is commonly used in both flavor and fragrance industries due to its pleasant aroma and flavor profile. The oil does not have a specific IUPAC name as it is a mixture, but it is recognized by its FEMA number 2508. Other identifiers include its FL number 09.028 and its CoE number 258. The composition of geranium oil can vary significantly depending on its geographical origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Geranium oil is characterized by a sweet, floral, and slightly minty aroma with a rosy nuance. It is often described as having a green and herbaceous undertone, contributing to its complexity. The intensity of its odor is moderate to strong, making it a prominent note in formulations. The oil is typically used as an impact note in both flavors and fragrances, providing a fresh and uplifting character. While specific taste and odor thresholds are not well-documented, geranium oil is known for its ability to blend well with other floral and citrus notes, enhancing the overall sensory experience.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Geranium oil is naturally sourced from the leaves and stems of the Pelargonium species, particularly Pelargonium graveolens. The oil is obtained through steam distillation, a process that captures the volatile aromatic compounds. Geranium oil is considered a natural fragrance and flavor material, aligning with consumer preferences for natural products. The formation of its characteristic aroma is attributed to the complex mixture of terpenes, alcohols, and esters present in the oil.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In the flavor industry, geranium oil is used to impart floral and rosy notes to a variety of products, including beverages, candies, and baked goods. It serves as a functional ingredient that enhances the complexity and depth of flavor systems. Typical use levels in finished food or beverage products range from 0.1 to 10 ppm, depending on the desired intensity and product type. Geranium oil is relatively stable under normal processing conditions, but care should be taken to avoid prolonged exposure to heat and light, which can degrade its aromatic compounds.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Geranium oil is a versatile ingredient in the fragrance industry, commonly used in floral, chypre, and oriental fragrance families. It acts as a modifier and impact note, providing a fresh and rosy character. Typical concentration ranges in fragrance formulations vary from 0.5% to 5%, depending on the desired effect and product type. Geranium oil contributes primarily to the top and middle notes of a fragrance, offering moderate volatility that helps bridge the transition between the initial and heart phases of a scent.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Geranium oil is composed of several key constituents, including citronellol, geraniol, linalool, and isomenthone. These compounds contribute to its characteristic aroma and flavor profile. The composition of geranium oil can vary based on factors such as geographical origin, harvest time, and processing methods, leading to variations in the relative concentrations of these constituents.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, geranium oil is recognized as GRAS (Generally Recognized As Safe) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for natural flavor and fragrance materials, while ASEAN countries generally align with international standards. In Latin America, Brazil and MERCOSUR countries have their own regulatory frameworks, often harmonized with international norms.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Geranium oil is generally considered safe for use in both flavor and fragrance applications. For oral exposure, it is recognized as GRAS by FEMA, with typical daily intake levels considered safe. Dermal exposure in fragrance use is subject to IFRA guidelines, which recommend concentration limits to prevent irritation and sensitization. Inhalation exposure is generally low risk due to the moderate volatility of geranium oil, but occupational exposure should be managed with appropriate ventilation and protective measures. The risk profiles for food and fragrance applications are similar, with no significant differences noted.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Geranium oil 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 the overall complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering aroma, and underuse, which may result in a lack of desired impact. Formulators should consider the variability in composition when sourcing geranium oil, as this can affect the final product profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on geranium oil is well-established, with extensive documentation available from authoritative sources. Industry practices are generally consistent, although some variability exists due to differences in oil composition. Known data gaps include specific taste and odor thresholds, which are not well-documented. Regulatory ambiguities are minimal, with most regions providing clear guidelines for use.
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
- Includes section 5a for complex natural material
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 2026-03-16 17:46:16 GMT (p2)
