GERANYL ACETATE – floral, green and fruity note with hints of fresh rose, geranium leaves and sweet citrus fruits

Pink, metallic, lemongrass, pear, mushroom note. Sweet, fruity-floral, pink, slightly greenish and vaguely lavender-like, with medium persistence.
Sweet and fruity flavor, generally indescribable, with notes reminiscent of banana, pear, apple and peach, but it is not simply a sweet aftertaste.
Widely used in perfume compositions as a sweetener and modifier of floral, fruity, herbal, and citrus aromas, usually in small amounts, from 1 to 5 percent in the concentrated essential oil, but with wide variations depending on the desired use.
It pairs well with bergamot, lavender, rose, lily of the valley, broom, ylang-ylang, neroli and also with leather, oriental and other very complex aromas.
The essential oil is used in a wide range of food aroma compositions: apricot, apple, banana, blackcurrant, gooseberry, ginger beer, grape, honey, lemon, peach, pear, lime, wine, as well as in various spice complexes, berry variations, floral perfumes, etc.
The concentration of geranylacetate in the finished product is typically between 1 and 20 parts per million. The effect of geranylacetate is slightly stronger than that of geraniol itself.