Citronellyl Formate is a synthetic aroma chemical commonly used in perfumery for its fresh, fruity, and floral characteristics. It is often employed to impart a citrus-like note, reminiscent of citronella and other citrus fruits, making it a popular choice in fragrance compositions that aim to evoke a bright and uplifting scent profile. This ingredient typically finds its place in top and middle notes, where it can enhance the overall freshness of a fragrance. In addition to its olfactory properties, Citronellyl Formate is also noted for its versatility, allowing it to blend well with a variety of other fragrance materials, including floral and fruity accords. As with many synthetic aroma chemicals, it is important to consider safety and regulatory aspects when formulating with Citronellyl Formate. While specific restrictions may vary, it is advisable for perfumers to consult the latest IFRA guidelines and safety data sheets to ensure compliance with any applicable regulations regarding its use in cosmetic products. — AI-generated summary, 2026-09-02.
A fresh, green-rosy ester with a light citronella-like leafiness and a soft fruity nuance. Cleaner and greener than citronellyl acetate, giving airy geranium and rose facets with a slight bergamot-like brightness on top.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 286.
Colorless mobile liquid
Very slightly soluble in water, poorly soluble in Propylene glycol, insoluble in Glycerin, soluble in alcohol, miscible with perfume and flavor oils.
Powerful leafy-green, fruity-rosy, fresh and light odor reminiscent of Geranium leaves, somewhat dry and honeylike undertone. There is an overall fresh-vegetable character in this odor picture.
Used in flavor compositions for imitation Apple, Apricot, Cucumber, Honey, Orange, Peach, Plum, etc.
Extensively used in perfumery, particularly since it is amazingly stable even in soap, as a Geranium note, as a lifting topnote, in support of Bergamot or other Citrus-notes, Lavender notes, in Oriental fragrances, and to freshen the Phenylacetic notes in honey-odors.
Concentration is normally about 40 ppm, but can be up to 100 ppm in chewing gum.
Produced from Citronellol and excess Formic acid (by hot or cold process).