Geranyl Formate, with CAS number 105-86-2, is a synthetic aroma chemical commonly used in perfumery for its fresh, fruity, and floral characteristics. It is often employed to impart a sweet, green note reminiscent of geraniums and is particularly valued in compositions that aim to evoke a sense of brightness and liveliness. In fragrance formulations, Geranyl Formate typically finds its place in floral, fruity, and green accords, enhancing the overall complexity and depth of the scent. It can be used in both fine fragrances and personal care products, contributing to the olfactory profile without overwhelming other ingredients. As with many synthetic aroma chemicals, it is important to consider safety and regulatory aspects when formulating with Geranyl Formate. While specific IFRA restrictions may apply, it is generally regarded as safe for use in cosmetic applications when used within recommended guidelines. Perfumers should also be aware of potential allergenic properties, as some individuals may have sensitivities to certain synthetic compounds, including those in the same family as Geranyl Formate. — AI-generated summary, 2026-09-02.
A bright, fresh-green leafy floral with a rosy-geranium character and a light fruity nuance. Cleaner and more herbaceous than geranyl acetate, with a slightly tart, dewy top note that quickly gives way to a soft rose-leaf heart.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 596.
Colorless liquid.
Insoluble in water, propylene glycol and glycerin. Soluble in alcohol and oils, also in mineral oil.
Fresh, but somewhat dry, green-rosy, leafy odor, diffusive and remotely fruity. Reminiscent of rose, geranium, bergamot, neroli, and with an intriguing note of apple-skins and ginger.
Sweet green-fruity, slightly woody-spicy taste at low concentration.
The ester is frequently used in perfumes, mainly in the lighter portions or in the topnote compositions for rose, tuberose, neroli, citrus colognes, lavender, etc.
It is also used in flavor compositions for imitation apple, apricot, blackcurrant, gooseberry, peach and in various fruit complexes and citrus compositions.
Produced by formylation of geraniol, e.g. by using formic acid and geraniol in cold reaction, or by adding acetic anhydride to the mixture.