Molecular & Flavor Profile
Common name:	Geraniol
IUPAC name:	(2E)-3,7-dimethylocta-2,6-dien-1-ol
SMILES:	CC(=CCCC(=CCO)C)C
CAS:	106-24-1, 624-15-7, 68311-14-8
Flavor Profile:	citrus, rose, waxy, floral, sweet, fruity, geranium
FEMA Flavor Profile:	Geranium , Lemon Peel , Passion Fruit , Peach , Rose
FEMA Number:	2507
Taste:	taste threshold values: taste characteristics at 10 ppm sweet floral rose, citrus with fruity, waxy nuances
Odor:	sweet rose odor pleasant geranium-like odor pleasant, floral odor
Functional Groups:	hydroxy compound, alcohol, primary alcohol, alkene

View JSmol

External IDs

Download as:

Mol2 2D Image SDF JSON

Molecular weight: 154.253 g/mol
HBD count: 1
HBA count: 1
Number of rotatable bonds: 4
Complexity: 150.0
Topological Polor Surface Area: 20.2 A^2
Monoisotopic Mass: 154.136 g/mol
Exact Mass: 154.136 g/mol
XlogP: 2.9
Charge: 0 C(coulomb)
Heavy Atom Count: 11
Atom Stereocenter Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0
Bond Stereocenter Count: 1
Defined Bond Stereocenter Count: 1
Undefined Bond Stereocenter Count: 0
Isotope Atom Count: 0
Covalently Bonded Unit Count: 1
InChI: InChI=1S/C10H18O/c1-9(2)5-4-6-10(3)7-8-11/h5,7,11H,4,6,8H2,1-3H3/b10-7+
Volume 3D: 140.6

Common name: Geraniol
IUPAC name: (2E)-3,7-dimethylocta-2,6-dien-1-ol
CAS numbers: 106-24-1, 624-15-7, 68311-14-8
SMILES: CC(=CCCC(=CCO)C)C
InChI: InChI=1S/C10H18O/c1-9(2)5-4-6-10(3)7-8-11/h5,7,11H,4,6,8H2,1-3H3/b10-7+
FlavorDB/FEMA name: GERANIOL
Synonyms: 2-trans-3,7-Dimethyl-2,6-octadien-1-ol; 2,6-Dimethyl-2,6-octadien-8-ol; 2,6-Dimethyl-trans-2,6-octadien-8-ol; 3,7-Dimethyl-2,6-octadien-1-ol; 3,7-Dimethyl-trans-2, 6-octa-dien-1-ol; (E)-3,7-Dimethyl-2,6-octadien-1-ol; trans-3,7-Dimethyl-2,6-octadien-1-ol; 2-trans-3,7- Dimethyl-2,6-octadien-1-ol; Geraniol; trans-Geraniol; Geraniol alcohol; Geraniol extra; Geranyl alcohol; Guaniol; Lemonol; 2,6-Octadien-1-ol, 3,7-dimethyl-, (E)-; 2,6-Octadien-1-ol, 3,7-dimethyl-, trans
FL number: 2.012
NAS number: 2507
CoE number: 60
EINECS number: 203-377-1
JECFA number: 1223

Flavor profile: citrus, rose, waxy, floral, sweet, fruity, geranium
FooDB flavor profile: citrus, rose, waxy, floral, sweet, fruity, geranium
FEMA flavor profile: Geranium, Lemon Peel, Passion Fruit, Peach, Rose
Odor: sweet rose odor
pleasant geranium-like odor
pleasant, floral odor
Taste: taste threshold values: taste characteristics at 10 ppm
sweet floral rose, citrus with fruity, waxy nuances
Functional groups: hydroxy compound, alcohol, primary alcohol, alkene
Bitter compound: No
Source description: Geraniol. has. a. characteristic. rose-like odor. The physical constants vary for the various commercial products, depending on the total geraniol content; specific gravity and refractive index may be indicative of the purity of the product. Commercial geraniol cannot be classified according to its alcohol content, as most of the recurring impurities are alcoholic in nature (nerol, citronellol, tetrahydrogeraniol). Gas chromatography techniques may be usefully employed to determine the gera-niol content in a product

Aroma threshold values: 4 to 75 ppb
Taste threshold values: Taste characteristics at 10 ppm; sweet floral rose, citrus with fruity, waxy nuances

Occurrence summary: Naturally occurring; Reported in 408 FlavorDB source entities
Source entity count: 408
Representative sources: Bread, Whisky, Bourbon Whisky, Canadian Whisky, Finnish Whisky, Japanese Whisky, Malt Whisky, Scotch Whisky, Coffee, Barley
Documented natural occurrence: ginger grass, lemongrass, Ceylon and Java citronella, tuberose, oak musk, orris, champaca, ylang-ylang, mace, nutmeg, sassafras, Cayenne Bois-de-Rose, Acacia farnesiana, geramium clary sage, spike, lavandin, lavender, jasmine, coriander, carrot, myrrh, eucalyptus, lime, mandarin petitgrain, bergamot petitgrain, bergamot, lemon, orange and others. The essential oils of palmarosa and Cymbopogon winterianus contain the highest levels of geraniol (approx. 80 to 95%). Also reported in numerous other sources including apple juice, citrus peel oils and juices, bilberry, cranberry, other berries, guava, papaya, cinnamon, ginger, corn mint oil, mustard, nutmeg, mace, milk, coffee, tea, whiskey, honey, passion fruit, plums, mushrooms, mango, starfruit, cardamom, coriander leaf and seeds, litchi, Ocimum basilicum, myrtle leaf, rosemary, clary sage, Spanish sage and chamomile oil

ADMET Solubility: -2.314
ADMET Solubility Level: 3.0
ADMET BBB: 0.423
ADMET BBB Level: 1.0
ADMET EXT Hepatotoxic: -12.9733
ADMET EXT Hepatotoxic prediction md: False
ADMET EXT Hepatotoxic applicability: All properties and OPS components are within expected ranges.
ADMET EXT Hepatotoxic applicability md: 8.55719
ADMET EXT Hepatotoxic applicability mdpvalue: 0.678438
ADMET Absorption Level: 0.0
ADMET EXT PPB: -1.15693
ADMET EXT PPB prediction: True
ADMET EXT PPB applicability: All properties and OPS components are within expected ranges.
ADMET EXT PPB applicability md: 10.1859
ADMET EXT PPB applicability mdpvalue: 0.854029
ADMET unknown AlogP98: 0.0
ADMET AlogP98: 2.9339999999999997
ADMET PSA 2D: 20.815

Specifications: (FCC, 1996); Aldehydes; 1% as citronellol; Ester content; 1% as geranyl acetate; Appearance; Colorless liquid; Refractive index; 1.469–1.478 (25°C) ; Assay; 88% total alcohols as C10H18O; Solubility; Soluble in most fixed oils, propylene ; glycol; slightly soluble in water; ; insoluble in glycerin; 1:3 in 70% ; alcohol; Boiling point; 130°C; Specific gravity; 0.870–0.885 (25°C)

Food category usual/max:

Synthesis: By fractional distillation from those essential oils rich in geraniol, or synthetically from myrcene

Details of "Molecular & Flavor Profile" and physicochemical properties were obtained from PubChem Substance & Compound Databases, FooDB, Flavornet, SuperSweet, and BitterDB. 2D/3D and ADMET properties were obtained with Discovery Studio.