Geranyl Butyrate, with CAS number 106-29-6, is a synthetic aroma chemical commonly used in perfumery for its fruity and floral characteristics. It is often described as having a sweet, fresh scent reminiscent of geraniums and tropical fruits, making it a popular choice in formulations aimed at evoking a bright and uplifting olfactory experience. In fragrance compositions, Geranyl Butyrate typically serves as a top note or a middle note, contributing to the overall freshness and complexity of the scent. It can be found in a variety of fragrance types, including floral, fruity, and citrus blends. As with many synthetic aroma chemicals, it is important to consider safety and regulatory aspects when using Geranyl Butyrate in formulations. While specific IFRA restrictions may apply, it is advisable for perfumers to consult the latest safety data and guidelines to ensure compliance with industry standards. Overall, Geranyl Butyrate is valued for its ability to enhance the aromatic profile of fragrances while providing a pleasant and appealing scent. — AI-generated summary, 2026-09-02.
A soft, fruity-floral ester with a rosy geranium character wrapped in a sweet, slightly waxy pear-like fruitiness. Opens green and juicy, settling into a gentle rose-leaf tone.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 591.
Colorless oily liquid.
Insoluble in water, glycerin and propylene glycol. Soluble in alcohol, perfume and flavor oils and in mineral oil.
Sweet, rather heavy, fruity odor reminiscent of apples, with undertones of red roses, slightly fatty-oily, but overall very pleasant.
Sweet, deep, fruity taste, remotely reminiscent of apples, peaches and wild strawberries.
This ester is frequently used in perfume compositions, e.g. Cassie, Muguet, red rose, geranium, lavender, peony, etc. and it is a common ingredient in lipstick perfumes, with or without the conventional ionones. It blends well with undecanolide for such purpose, and it shows great power in citrus fragrances as well as in the above florals. It is comparatively stable towards acid and alkali under normal conditions in functional products.
It finds a great deal of use in flavor compositions for imitation apple, cherry, peach, pineapple, orange, strawberry and various fruit complexes. With clary sage oil it often forms base for interesting pear flavors. The concentration is usually very low, about 1 to 10 ppm in the finished product.
Produced from geraniol and n-butyric anhydride. The water may be removed in azeotropic distillation with the excess butyric acid formed.