Tag: Geraniol

Over 50 different terpenic compounds have been identified in grapes and wines, and these potent plant metabolites are the primary source of many of the distinct varietal aromas. The specific types and concentrations of terpenes present are what gives each grape variety its unique aromatic character, influencing everything from subtle floral nuances to intense peppery notes.

Geraniol is a compound found naturally in over 200 plant species, and according to the Flavor and Extract Manufacturers Association (FEMA) and the U.S. Food and Drug Administration (FDA), it is designated as a 'Generally Recognized as Safe' (GRAS) flavoring agent when used in food. The question of whether geraniol is safe to eat is therefore answered positively under these specific regulatory conditions.

Geraniol, a natural compound found in rose, citronella, and palmarosa oils, has demonstrated a range of pharmacological activities in various in vitro and in vivo studies. Among these properties, its potential as a powerful antioxidant has captured significant scientific interest.

Palmarosa essential oil consistently boasts a high concentration of geraniol, with reported levels ranging from 70% to 95%, making it one of the most commercially significant contenders when considering what is the best source of geraniol. This compound is prized for its pleasant, rose-like scent and broad applications in perfumery and beyond.

Geraniol is a naturally occurring monoterpenoid alcohol found in over 200 plant species, including various fruits, vegetables, and herbs. This aromatic compound, known for its rose-like scent, is a significant component of many essential oils and is also present in numerous foods we consume regularly. Knowing which foods are high in geraniol can help you incorporate more of this substance into your diet.