NEROL EXTRA – floral and citrus note, with nuances of rose, bergamot and neroli

CAS 106-25-2. Very slightly soluble in water, soluble in alcohol and oils.
Nerol is a monoterpene alcohol commonly found in essential oils, such as lemongrass and hops. It is a colorless liquid with a fresh, sweet, rose-like aroma, often considered fresher than its isomer, geraniol.
Sweet, floral-rosy and neroli, refreshing, moist, marine.
This isomer of geraniol was first discovered in neroli oil and has a more watery, delicately rosy floral aroma, as well as being more metallic than geraniol.
It is used in the notes of rose, geranium, orange and verbena.
Nerol is widely used in the perfume industry for its pleasant floral aroma. It also serves as a precursor in the synthesis of various compounds, including citronellal and citral.
This compound is present in various essential oils, often combined with geraniol. In particular, it is found in neroli oil, from which it takes its name, and also in clary sage and lemongrass oils.
A sweet, rosy fragrance, refreshing and "wet," with a scent reminiscent of the sea coast, and moderate persistence. The dry notes vary depending on the purity of the material. Very pure neroli typically have a stronger emphasis on the "fresh sea coast" scent and less on the rose notes, while products with a high geraniol content mask the "marine" notes in favor of more intense rose tones.
Sweet and fruity-rosy flavor; at a concentration below 10 parts per million, the fruitiness prevails, becoming more similar to that of a blackberry rather than a rose.
This alcohol is widely and frequently used in perfumery, but not in quantities comparable to geraniol and citronellol. It imparts a freshness to rose bases, something the other two alcohols cannot achieve. However, it is also used in various sweet-floral perfumes, such as mimosa, magnolia, lilac, neroli, alpine violet, jasmine, etc., as well as in citrus colognes, lily of the valley, orchid, etc. Its effect is often noticeable at concentrations of one to two percent in the composition.
Neroli is also used in food flavoring compositions thanks to its blackberry and strawberry effect, in fruity complexes (its persistence surpasses that of common products) and in honey bases.
It finds a particular application in synthetic lemon oil without terpenes.
The concentration in the finished product varies from 1 to 20 parts per million.
It has a tendency to polymerize by oxidation.