Nerol, with the CAS number 106-25-2, is a synthetic aroma chemical known for its fresh, floral, and slightly citrusy scent profile. It is often used in perfumery to impart a bright and uplifting character, making it a popular choice in floral and fruity compositions. Nerol typically sits in the heart or top notes of a fragrance, where its vibrant qualities can enhance the overall olfactory experience. In addition to its use in perfumes, nerol can also be found in personal care products and household fragrances. As with many fragrance ingredients, it is important to consider safety and regulatory aspects when formulating with nerol. While specific IFRA restrictions may apply, it is generally regarded as safe for use in cosmetic applications when used within established guidelines. However, as with any fragrance component, it is advisable to conduct thorough safety assessments and be aware of potential allergenic reactions in sensitive individuals. — AI-generated summary, 2026-09-02.
Soft, fresh rose-citrus character — lighter, more lemony and less sweet than geraniol, with a clean petal-like floral facet. Slightly green and dewy on dry-down, evoking freshly cut rose stems rather than jammy rose.AI · claude-opus-4-7
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Other ingredients whose composition declares this material as a constituent. The percentage shown is the supplier-declared concentration in that parent.
| Ingredient | % | Range |
|---|---|---|
| ROSE ABSOLUTE CENTIFOLIA | — | 1–5% |
| GUAVA BASE 270237 | — | 1–2.5% |
| DIANTHINE EXTRA | — | 0.1–1% |
| GINGER OIL (ROOT) | — | 0.1–1% |
| LAVENDER OIL | — | 0.1–1% |
| PALMAROSA OIL | — | 0.1–1% |
| APPLE | — | — |
| ORANGE FLOWER OIL, BITTER (NEROLI AND NEROLI BIGARADE) | — | — |
Perfume and Flavor Chemicals, page 1002.
Colorless oily liquid.
Very slight soluble in water, soluble in alcohol and oils.
Sweet rosy, refreshing and wet seashore odor of moderate tenacity. Dry notes vary with purity of material. A very pure Nerol will normally have more emphasis on the fresh seashore odor and less of the rosy notes, while products with high Geraniol content conceal their maritime notes in favor of the deep-rosy tones.
Sweet and rosy-fruity taste; in concentrations below 10 ppm the fruitiness dominates and becomes more Raspberry-like, less rosy.
This alcohol is widely and frequently used in perfumery, but not nearly in the volumes of Geraniol and Citronellol. It lends a freshness to a rose base which cannot be obtained with the two other alcohols. But it also finds use in a variety of sweet-floral fragrance types, Mimosa, Magnolia, Lilac, Neroli, Alpine Violet, Jasmin, etc. or in Citrus colognes, Muguet, Orchid, etc. its effect is perceptible often at one or two percent in the composition.
Nerol is also used in flavor compositions for its Raspberry-Strawberry effect, in fruit complexes (its tenacity is superior to that of the conventional items) and in Honey bases. A special use is that in imitation terpeneless Lemon oil.
Produced by reduction of Citral via the Meerwein-Pondorf-Verley type reaction, resulting in a Geraniol-Nerol mixture with 60-70% Nerol. from Pinene via Myrcene to a Geraniol/Nerol mixture from which the Nerol is isolated via Calciumchloride removal of Geraniol or by careful fractionated distillation. CaCl does not form an adduct with Nerol, only with Geraniol.