FlavScents AInsights Entry for Geranium Oil Bourbon (CAS: 8000-46-2)
1. Identity & Chemical Information
Geranium oil bourbon is a complex natural material derived from the leaves and stems of the Pelargonium graveolens plant, commonly known as the Bourbon geranium. It is not a single chemical compound but a mixture of various constituents. The CAS number for geranium oil bourbon is 8000-46-2. It does not have a specific FEMA number as it is a complex mixture. Other identifiers include its use in IFRA standards and its presence in various fragrance and flavor databases. The composition of geranium oil bourbon can vary significantly depending on the geographical origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Geranium oil bourbon is renowned for its rich, floral, and rosy aroma with hints of mint and citrus. It is often described as having a sweet, green, and slightly herbaceous scent. The intensity of its odor is moderate to strong, making it a popular choice for imparting a fresh and uplifting character to both flavors and fragrances. While specific taste and odor thresholds are not well-documented, its sensory role is typically as an impact note or a modifier, providing a natural and realistic floral nuance.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Geranium oil bourbon is naturally sourced from the Pelargonium graveolens plant, primarily cultivated in regions such as Réunion, Madagascar, and Egypt. The oil is obtained through steam distillation of the plant's leaves and stems. As a natural product, it is often used in formulations labeled as "natural flavor" or "natural fragrance." The formation of its characteristic aroma is due to the complex interplay of its constituents, which include alcohols, esters, and hydrocarbons.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In the flavor industry, geranium oil bourbon is used to impart floral and fruity notes to a variety of products, including beverages, candies, and baked goods. It serves as a functional ingredient that enhances the overall flavor profile by adding depth and complexity. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with variations depending on the desired intensity and product type. The oil is relatively stable under normal processing conditions but may degrade under high heat or acidic environments.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Geranium oil bourbon is a staple in the fragrance industry, commonly used in floral, chypre, and fougère fragrance families. It acts as a modifier or impact note, providing a fresh and rosy character that enhances the overall scent profile. Typical concentration ranges in fragrance formulations vary from 0.1% to 5%, depending on the desired effect and product type. The oil contributes primarily to the top and middle notes due to its moderate volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Geranium oil bourbon typically contains a variety of constituents, including citronellol, geraniol, linalool, and isomenthone. These components are responsible for its characteristic aroma and can vary in concentration based on factors such as origin and processing. It is important to note that the composition is not fixed and can differ significantly between batches.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, geranium oil bourbon is generally recognized as safe (GRAS) for use in flavors by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and is included in the list of flavoring substances. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have their own regulatory frameworks, which generally align with international standards. In Latin America, countries such as Brazil and members of MERCOSUR have specific guidelines for its use in flavors and fragrances.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Geranium oil bourbon is considered safe for use in both flavors and fragrances when used within recommended levels. For oral exposure, it is important to adhere to established ADI and MSDI values to ensure safety. Dermal exposure in fragrances should consider potential irritation or sensitization, and formulations should comply with IFRA standards. Inhalation exposure is generally low risk, but occupational safety measures should be in place during handling and processing.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Geranium oil bourbon is valued for its ability to impart a natural and complex floral aroma. It synergizes well with other floral and citrus notes, enhancing the overall fragrance or flavor profile. Formulators should be cautious of its intensity, as overuse can lead to an overpowering scent. It is often under-utilized in formulations seeking a subtle floral touch.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on geranium oil bourbon is well-established, with extensive documentation available from authoritative sources. However, industry practices may vary, and formulators should verify specific details with suppliers. Known data gaps include precise sensory thresholds and comprehensive toxicological profiles.
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 2026-09-15 10:04:34 GMT (p2)
