Linalool

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.