FlavScents AInsights Entry for Citronellol (CAS: 106-22-9)

1. Identity & Chemical Information

Citronellol is a monoterpenoid alcohol commonly used in the fragrance and flavor industries. Its IUPAC name is 3,7-dimethyloct-6-en-1-ol. The CAS number for citronellol is 106-22-9. It is also identified by FEMA number 2309. The molecular formula of citronellol is C10H20O, and it has a molecular weight of 156.27 g/mol. Citronellol contains a hydroxyl group, which contributes to its solubility in alcohols and its moderate polarity. The presence of a double bond in its structure is significant for its reactivity and odor profile, imparting a fresh, floral, and citrus-like scent.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Citronellol is characterized by its floral, rose-like odor with citrus and green nuances. It is often described as having a fresh and sweet scent, which makes it a popular choice in perfumery. The intensity of citronellol's odor is moderate, and it is known for its good diffusion properties. In terms of taste, citronellol is less commonly used, but it can impart a mild, sweet flavor with floral undertones. The typical sensory role of citronellol is as an impact note in fragrance compositions, providing a fresh and uplifting character.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Citronellol naturally occurs in various essential oils, including rose, geranium, and citronella oils. It is biosynthesized in plants through the mevalonate pathway, which is common for many terpenoids. Citronellol's presence in essential oils contributes to their designation as "natural fragrances" or "natural flavors." The compound can also be produced synthetically for commercial use, ensuring consistency and availability.

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

4. Use in Flavors

In the flavor industry, citronellol is used to impart floral and citrus notes to a variety of products, including beverages, candies, and baked goods. It functions as a flavor modifier, enhancing the overall profile of the product. Typical use levels of citronellol in finished food or beverage products range from 0.5 to 5 ppm, with higher concentrations potentially leading to overpowering floral notes. Citronellol is relatively stable under normal processing conditions but may degrade under high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Citronellol is widely used in the fragrance industry, particularly in floral compositions such as rose and lily of the valley. It serves as a modifier and impact note, providing freshness and enhancing the floral character of perfumes. Typical concentration ranges in fragrance formulations vary from 0.1% to 5%, depending on the desired intensity and product type. Citronellol is considered a middle note due to its moderate volatility, contributing to the heart of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, citronellol is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is listed under Regulation (EC) No 1334/2008 with an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, citronellol 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

Citronellol is generally considered safe for use in both flavors and fragrances. For oral exposure, the acceptable daily intake (ADI) is not explicitly defined, but it is used within industry-typical levels. Dermal exposure considerations include potential irritation and sensitization, which are addressed by IFRA guidelines. Inhalation exposure is typically low risk due to its moderate volatility, but occupational exposure limits should be observed in manufacturing settings. The risk profiles for food and fragrance applications are similar, with appropriate use levels ensuring safety.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Citronellol 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 the formulation. Common pitfalls include overuse, which can lead to an overpowering scent or flavor. It is often under-utilized in formulations seeking a subtle floral hint. Formulators should consider its stability and potential interactions with other ingredients to optimize its use.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on citronellol is well-established, with comprehensive studies supporting its use in both flavors and fragrances. Industry practices are well-documented, though some regional regulatory nuances may require further clarification. Known data gaps are minimal, with most information readily available from authoritative sources.

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 2026-06-03 08:38:18 GMT (p2)