Notes :
rose accord: 0.01 - dihydromyrcenol 0.05 - benzyl propionate 0.05 - linalyl acetate 0.05 - phenethyl alcohol 0.01 - aldehyde C-14 10% 0.20 - amyl cinnamaldehyde 0.01 - ma/hy shiff 0.05 - naphthyl ethyl ether 0.01 - aldehyde C-16 10% 0.05 - geraniol
  • Home
  • Organoleptics
      • Organoleptic Properties
        Odor Type :floral
        Odor Strength :medium
        Odor Description:
        at 100.00 %. 
        sweet floral fruity rose waxy citrus
        Substantivity :60 Hour(s)
  • Properties
      • Physical Properties
        Appearance :colorless clear liquid (est)
        Assay : 88.00 to 100.00 % sum of isomers
        Food Chemicals Codex Listed :Yes
        Specific Gravity :0.86700 to 0.88400 @  25.00 °C.
        Pounds per Gallon - (est). : 7.214 to  7.356
        Specific Gravity :0.86800 to 0.87600 @  20.00 °C.
        Pounds per Gallon - est. : 7.231 to 7.298
        Refractive Index :1.46900 to 1.48200 @  20.00 °C.
        Optical Rotation :-3.00 to +2.00
        Melting Point : 15.00 to  16.00 °C. @ 760.00 mm Hg
        Boiling Point : 229.00 to  230.00 °C. @ 760.00 mm Hg
        Boiling Point : 111.00 to  112.00 °C. @ 10.00 mm Hg
        Acid Value : 1.00 max. KOH/g
        Vapor Pressure :0.021000 mm/Hg @ 25.00 °C.
        Vapor Density :5.31 ( Air = 1 )
        Flash Point :0 200.00 °F. TCC ( 0 93.33 °C. )
        logP (o/w) : 3.280 (est)
        Shelf Life : 24.00 month(s) or longer if stored properly.
        Storage :store in cool, dry place in tightly sealed containers, protected from heat and light.
  • Safety
      • Safety Information
        Most important hazard(s) :Xi - Irritant
          R 36/38 - Irritating to skin and eyes.
        R 41 - Risk of serious damage to eyes.
        R 43 - May cause sensitisation by skin contact.
        S 02 - Keep out of the reach of children.
        S 24/25 - Avoid contact with skin and eyes.
        S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
        S 36 - Wear suitable protective clothing.
        Human Experience : 6 % solution: no sensitization.
        Oral/Parenteral Toxicity : 
          oral-rat LD50  3600 mg/kg
        Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.

        intramuscular-mouse LD50  4000 mg/kg
        Journal of Scientific and Industrial Research, Section C: Biological Sciences. Vol. 21, Pg. 342, 1962.

        Dermal Toxicity : 
          skin-rabbit LD50 > 5000 mg/kg
        Food and Cosmetics Toxicology. Vol. 12, Pg. 881, 1974.

        subcutaneous-mouse LD50 1090 mg/kg
        Sapporo Igaku Zasshi. Sapporo Medical Journal. Vol. 3, Pg. 73, 1952.

        Inhalation Toxicity : 
          Not determined
  • Safety in Use
      • Safety in Use Information
        Category :flavor and fragrance agents
        Maximised Survey-derived Daily Intakes (MSDI-EU) :550.00 (μg/capita/day)
        Maximised Survey-derived Daily Intakes (MSDI-USA) :315.00 (μg/capita/day)
        Structure Class :I
        IFRA Critical Effect :Sensitization
        IFRA :View Standard
        Fragrance usage is IFRA RESTRICTED. View Standard for complete information.
        Please review all IFRA documents for complete information.
        IFRA categories : limits in the finished product: (For a description of the categories, refer to the IFRA QRA Information Booklet.)
        Category 1 :
        See Note (1)
        0.30 % (1)Category 2 : 0.40 %
        Category 3 : 1.80 %Category 4 : 5.30 %
        Category 5 : 2.80 %Category 6 :
        See Note (1)
        8.60 % (1)
        Category 7 : 0.90 %Category 8 : 2.00 %
        Category 9 : 5.00 %Category 10 : 2.50 %
        Category 11 :See Note (2)
         Notes :

        (1) IFRA would recommend that any material used to impart perfume or flavour in products intended for human ingestion should consist of ingredients that are in compliance with appropriate regulations for foods and food flavourings in the countries of planned distribution and, where these are lacking, with the recommendations laid down in the Code of Practice of IOFI (International Organisation of the Flavor Industry). Further information about IOFI can be found on its website (


        (2) Category 11 includes all non-skin contact or incidental skin contact products. Due to the negligible skin contact from these types of products there is no justification for a restriction of the concentration of this fragrance ingredient in the finished product.

        Recommendation for geraniol flavor usage levels up to :
          80.0000 ppm in the finished product.
  • Safety References
      • Safety References
        European Food Safety Athority(efsa) :Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
        European Food Safety Authority (EFSA) reference(s) :
        Flavouring Group Evaluation 202: 3-Alkylated aliphatic acyclic alpha,beta-unsaturated aldehydes and precursors with or without additional double bonds from chemical subgroup 1.1.3 of FGE.19[1]:page or pdf
        Flavouring Group Evaluation 72 (FGE.72): Consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids. Esters of these and straight-chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010):page or pdf
        Scientific Opinion on Flavouring Group Evaluation 95 (FGE.95): Consideration of aliphatic, linear or branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (69th meeting) structurally related to esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids evaluated by EFSA in FGE.05Rev1 (2008):page or pdf
        Conclusion on the peer review of the pesticide risk assessment of the active substance geraniol:page or pdf
        Scientific Opinion on Flavouring Group Evaluation 72, Revision 1 (FGE.72Rev1): Consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids, esters of these and straight-chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2:page or pdf
        EPI System :View :Calculate predicted properties
        IUCLID Chemical Data Sheet :View
        Daily Med :search
        NLM Hazardous Substances Data Bank :Search
        Chemical Carcinogenesis Research Information System :Search
        AIDS Citations :Search
        Cancer Citations :Search
        Toxicology Citations :Search
        Env. Mutagen Info. Center :Search
        NLM Developmental and Reproductive Toxicity :Search
        EPA Substance Registry Services (TSCA) :106-24-1
        EPA ACToR :Toxicology Data
        SCCNFP :opinion
        WGK Germany :1
        DTP/NCI :9279
        Chemidplus :0000106241
        EPA/NOAA CAMEO :hazardous materials
        RTECS :RG5830000 for cas# 106-24-1
Flavor/Fragrance Formulas
(2E)-3,7-dimethylocta-2,6-dien-1-ol (Click)
CAS Number : 106-24-1 8007-13-4
ESIS EC# (EINECS) :203-377-1
Beilstein Number :1722456
MDL :MFCD00002917
CoE Number :60
XlogP3-AA :2.90 (est)
Molecular Weight :154.25266000
Formula :C10 H18 O
BioActivity Summary :listing
NMR Predictor :Predict
Also(can) Contains :nerol
EFSA/JECFA Comments :Register name to be changed to trans-Geraniol. According to JECFA: Min. assay value is "88 (total alcohols as C10H18O)" and secondary components "citronellyl, neryl, and geranyl acetate esters". The name Geraniol specifies the (Z)-isomer (EFFA, 2010). According to JECFA: Min. Assay value is ”88 (total alcohols as C10H18O)” and secondary components ”citronellyl, neryl, and geranyl acetate esters”.
Category :flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information :
Google Scholar : Search Google Books : Search
Google Scholar : with word "volatile"Search Google Scholar : with word "flavor"Search
Google Scholar : with word "odor"SearchPerfumer and Flavorist : Search
Google Patents : Search US Patents : Search
EU Patents : Search
Pubchem Patents:Search
PubMed : SearchNCBI : Search
JECFA Food Flavoring :1223  geraniol
Flavis Number :02.012 (Old site)
EU SANCO Food Flavourings :02.012  geraniol

FEMA Number :2507  geraniol
Subpart A--General Provisions
Sec. 182.60 Synthetic flavoring substances and adjuvants.
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Picture of molecule
Synonyms :
 geraniol (ex palmarosa)
 geraniol (fine perfumery)
 geraniol (natural)
 geraniol #702 (rose base)
 geraniol 5020
 geraniol 532
 geraniol 60
 geraniol 600
 geraniol 600 type
 geraniol 70
 geraniol 7030
 geraniol 80
 geraniol 902
 geraniol 95 FCC
 geraniol 950
 geraniol 96/98 FCC
 geraniol 98
 geraniol 98 FCC
 geraniol 980
 geraniol 980 pure
(E)-geraniol alcohol
 geraniol BJ
 geraniol BRI
 geraniol coeur
 geraniol coeur FCC
 geraniol crude ex-citronella oil
 geraniol ex citronella
 geraniol ex palmarosa
 geraniol ex palmarosa (natural)
 geraniol ex palmarosa 98%, natural
 geraniol ex palmarosa oil
 geraniol extra
 geraniol extra 92/94% FCC
 geraniol finest ex citronella natural
 geraniol france, natural isolated constituent
 geraniol india, natural isolated constituent
 geraniol intermediate 60
 geraniol natural
 geraniol natural (ex citronella)
 geraniol natural ex citronella
 geraniol natural ex palmarosa
 geraniol natural from citronella oil
 geraniol natural from palmarosa oil
 geraniol natural isolate
 geraniol perfume grade
 geraniol prime
 geraniol standard ex citronella natural
 geraniol super 96/98% FCC
 geraniol, natural ex-citronella oil
 geraniol, natural ex-palmarosa
(E)-geranyl alcohol
(E)-nerol alcohol
(E)-neryl alcohol
Soluble in :
 fixed oils
 paraffin oil
 propylene glycol
 water, 100 mg/L @ 25 °C (exp)
Insoluble in :
Stability :
 alcoholic lotion
 deo stick
 detergent perborate
 fabric softener
 hair spray
 hard surface cleaner
 non-discoloring in most media
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