Laevo-Citronellol is a synthetic aroma chemical that is a stereoisomer of citronellol, a naturally occurring compound found in various essential oils, particularly rose and geranium oils. In perfumery, laevo-citronellol is valued for its fresh, floral, and slightly citrusy scent profile, making it a popular choice in the formulation of floral and fruity fragrances. It is often used to enhance the top notes of a perfume, providing a bright and uplifting character. Additionally, laevo-citronellol can be found in various cosmetic products due to its pleasant aroma and potential skin-conditioning properties. However, it is important to note that like many fragrance ingredients, laevo-citronellol may be subject to regulatory scrutiny. It is classified as a potential allergen, and its use is often governed by IFRA standards to ensure safety in consumer products. Perfumers should be mindful of these regulations when incorporating laevo-citronellol into their formulations, particularly in products intended for leave-on applications. — AI-generated summary, 2026-09-02.
The levorotatory isomer of citronellol — a soft, natural-smelling rosy-floral with a fresh citrus-peel lift and a clean, slightly waxy-green undertone. Compared to the racemate, l-citronellol is generally regarded as smoother, more refined, and closer to natural rose/geranium character. Dries down into a gentle, lingering floral warmth.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 281.
Colorless oily liquid
Very fresh, light and quite diffusive, rosy-leafy, slightly waxy, petal-like odor. It is sweeter than ordinary Citronellol, and has absolutely no minty notes, yet a certain coolness in its fresh odor.
The taste is deficient in sweetness and needs very strong support of sweetening flavor ingredients to become overall attractive, non-perfumey.
Used in perfume compositions where it is of paramount importance that the natural rosy notes are conspicuous, lifting and clean-fresh.
1) By isolation from Bulgarian Rose oil (this will yield laevo-beta-Citronellol). 2) By reduction of laevo-Citronellal from Combava-petitgrain oil (this yields mostly laevo-alpha-Citronellol). 3) From Methyl heptenol via the Bromide, reacted with Magnesium, then treated with Ethylene oxide. Hydrolysis of the reaction product yields Rhodinol.