Linalool is a naturally occurring terpene alcohol found in many flowers and spice plants, and it is widely used in perfumery as a synthetic aroma chemical. It has a light, floral, and slightly spicy scent, making it a popular choice for adding freshness and complexity to fragrance compositions. Linalool is often utilized in floral and citrus accords, where it can enhance the overall olfactory profile by providing a soft, sweet note. In formulations, it typically appears in the top or middle notes, contributing to the initial impression of the fragrance. However, it is important to note that Linalool is classified as a common allergen, and its use is subject to regulatory scrutiny. The International Fragrance Association (IFRA) has established guidelines regarding its concentration in cosmetic products to ensure consumer safety. As a result, perfumers must be mindful of these restrictions when incorporating Linalool into their creations. — AI-generated summary, 2026-09-02.
Soft, fresh floral-woody aroma with a citrusy edge — reminiscent of lavender, bergamot rind, and rosewood. Clean and slightly sweet without being sugary, with a light petal-like transparency that fades relatively quickly.AI · claude-opus-4-7
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Other ingredients whose composition declares this material as a constituent. The percentage shown is the supplier-declared concentration in that parent.
Perfume and Flavor Chemicals, page 763.
Colorless liquid.
Very slightly soluble in water, soluble in alcohol, propylene glycol and oils. Almost insoluble in glycerin.
Light and refreshing, floral-woody odor with a faintly citrusy note.
Linalool has a peculiar creamy-floral, but not distinctly sweet taste. The flavor picture seems to vary considerably with the concentration. Linalool is pleasant only in low concentrations and in combination with other flavorants.
Linalool is used very extensively in perfume compositions of almost all types and price levels. Basically a floral material, and originally a Lily-of-the-Valley (Muguet) ingredient, it is now used in countless floral types, and in Oriental, Ambre, aldehydic, herbaceous and many other fragrance types.
It is used frequently in Blueberry imitation, Lemon, Lime, Orange, Grape and Cola compositions, in Apricot, Pineapple Date, Blackcurrant Plum, Peach, Cardamon and other fruit and spice complexes, in meat flavors and in Cocoa and Chocolate imitation.
Linalool is produced by isolation from Bois de Rose oil. The Linalool fraction may be further purified by boration. Many synthetic methods exist, e.g., from Acetone plus Acetylene via Methylbutynol to Methylbutenol. Then reaction with Diketene and Sodium acetylide in liquid Ammonia to produce Dehydrolinalool which is the key to Linalool and its esters.