rose oil

Description

Geraniol is identified by CAS 106-24-1, molecular formula C10H18O and molecular weight 154.14 g/mol. UNII L837108USY; ChEBI 17447; InChIKey GLZPCOQZEFWAFX-JXMROGBWSA-N. Boiling Point: 446 °F at 760 mmHg (NTP, 1992); Boiling Point: 230 °C; Boiling Point: 229.00 to 230.00 °C. @ 760.00 mm Hg.

Identification

CAS Registry Number	106-24-1
PubChem CID	637566
Molecular formula	C10H18O
Molecular weight	154.14 g/mol
IUPAC name	(2E)-3,7-dimethylocta-2,6-dien-1-ol
InChIKey	GLZPCOQZEFWAFX-JXMROGBWSA-N
UNII (FDA)	L837108USY
ChEBI ID	CHEBI:17447
FEMA number	2507
JECFA number	1223

Computed Descriptors

Molecular Weight	154.25
XLogP3	2.9
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	1
Rotatable Bond Count	4
Exact Mass	154.135765193
Monoisotopic Mass	154.135765193
Topological Polar Surface Area	20.2
Heavy Atom Count	11
Formal Charge	0

Physical & Chemical Properties

Boiling Point	446 °F at 760 mmHg (NTP, 1992)
Boiling Point	230 °C
Boiling Point	229.00 to 230.00 °C. @ 760.00 mm Hg
Melting Point	-15 °C
Melting Point	< -15 °C
Flash Point	108 °C (226 °F) - closed cup
Flash Point	>212 °F (>100 °C) (closed cup)
Solubility	In water, 100 mg/L at 25 °C
Solubility	1:3 in 70% alcohol
Solubility	0.1 mg/mL at 25 °C

Physical description & handling notes

• Geraniol is a colorless to pale yellow oily liquid with a sweet rose odor. (NTP, 1992)
• CBI; Dry Powder; Liquid; Liquid
• Colorless to yellow liquid with geranium odor; [Hawley] Colorless liquid; [MSDSonline]
• Liquid
• Colourless liquid; rose-like aroma
• Colorless to pale-yellow, liquid oil

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Geranium, Lemon Peel, Passion Fruit, Peach, Rose No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	0.3% (7 / 2637)

GHS Hazard Classification

GHS notification summary	0.3% (7 / 2637)
Reported hazard statements	H317, H315 (98.9%), H318 (92.4%), H227, H336, H401, H402

Documented Uses

• Table: Reported uses (ppm): (Flavor and Extract Manufacturers' Association, 1994) [Table#1350]
• Geraniol is one of the most frequently used terpenoid fragrance materials. It can be used in all flowery-roselike compositions and does not discolor soaps. In flavor compositions, geraniol is used in small quantities to accentuate citrus notes. It is an important intermediate in the manufacture of geranyl esters, citronellol, and citral.
• For more Uses (Complete) data for GERANIOL (8 total), please visit the HSDB record page.
• Flavoring Agents -> JECFA Flavorings Index
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
• Cosmetics product ingredient: 2,6-Octadien-1-ol, 3,7-dimethyl-, (2E)- (GERANIOL)

Synonyms

GERANIOL; 106-24-1; Geranyl alcohol; Lemonol; trans-Geraniol; (E)-3,7-Dimethylocta-2,6-dien-1-ol; (E)-Geraniol; (2E)-3,7-dimethylocta-2,6-dien-1-ol; beta-Geraniol; Geraniol alcohol; (E)-Nerol; (E)-3,7-Dimethyl-2,6-octadien-1-ol; Geraniol Extra; trans-3,7-Dimethyl-2,6-octadien-1-ol; Guaniol; 2,6-Octadien-1-ol, 3,7-dimethyl-, (2E)-

Frequently Asked Questions

What are the CAS number and molecular formula of Geraniol?

CAS 106-24-1; molecular formula C10H18O; molecular weight 154.14 g/mol.

What other names is Geraniol known by?

GERANIOL, 106-24-1, Geranyl alcohol, Lemonol, trans-Geraniol, (E)-3,7-Dimethylocta-2,6-dien-1-ol.

What is the regulatory status of Geraniol?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is Geraniol classified as hazardous?

0.3% of GHS notifications report no hazard classification (7 of 2637).

What are the key physical properties of Geraniol?

Boiling Point: 446 °F at 760 mmHg (NTP, 1992); Boiling Point: 230 °C; Boiling Point: 229.00 to 230.00 °C. @ 760.00 mm Hg; Melting Point: -15 °C.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.