Rose fragrance: If Rose Otto oil represents the most complete aroma of roses, then I regret to tell you that it is the most impractical to use rose essential oil in terms of cost and economy. Most rose fragrances are based on a complex spice base and then added with the key Geraniol ingredients. The amount used in rose fragrances can be very high, reaching 10,000 mg/L.
Neroli floral fragrance: The dosage of geraniol in the fragrance type of neroli should be carefully controlled so as not to cover up the original fragrance type of neroli, but it can be helpful to add up to 3000mg/L
Elderflower fragrance type: The amount of geraniol added in this fragrance type is very small, but it is more challenging for perfumers to develop a deep and layered aroma. Add 300 mg/L for flavor type
Lemon oil scent: Citronellol is more interesting in the use of lemon scent, which can roughly have two functions. One is to add the actual citronellol to cover up the roughness of the citral component when configuring the lemon flavor, making the aroma more delicate and soft. The second is to add a relative amount of citronellol at the stage of the lemon-flavored final product to counteract the aroma of citral that was oxidized during storage. Because the oxidation of citronellol will first produce citronellal (two isomers of citral), which plays a great role in maintaining the stability of lemon-flavored products. The recommended addition is 2000 mg/L
Bergamot oil scent type: The aroma of bergamot oil is more floral than that of lemon oil, but the effect of adding geraniol is limited to the second stage and preservation. The recommended dosage is 1000 mg/L
Sweet orange oil flavor: the use of geraniol is generally in the second stage, and it can restore the authenticity of the sweet orange flavor. The recommended dosage is 500 mg/L
Grapefruit oil flavor: use in the first stage for flavoring, the dosage is very small about 300mg/L
Lychee fragrance type: too many lychee fragrance types are far from the original aroma, and there is no rose fragrance, lacking a sense of reality and layering. The most common failure of this is that the perfumer did not use geraniol as the center point of the blend, and the recommended 2000mg/l is more suitable.
Mango fragrance type: Mango fragrance type is an example worth studying among the counter fragrances. The aroma is thorough but pungent, sweet and thick. The addition of chacha geraniol can help unify and coordinate these aromas, and it is a good choice to start with 1000 mg/L.
Kiwi aroma: Although the aroma of kiwi is relatively delicate, it is recommended to add a reasonable amount of geraniol to increase the divergence of the aroma. 1000 mg/L is a good starting point
Rubus fruit scent type: Because the content of damascenone in rabus fruit is relatively high, and it is also a relatively important component in rose otto essential oil, geraniol plays an extraordinary role in the configuration of this scent type The alliance effect has played a mutually reinforcing effect on the aroma, and the addition amount can reach 1000 mg/L
Blackcurrant fruit flavor: In this flavor type, geraniol plays the same coordinated role, but the amount of use is relatively small, and the maximum amount of geraniol is recommended to be below 200 mg/L
Blueberry fruity type: Blueberry fruit contains relatively high linalool, and the addition of geraniol can add a pleasant floral fragrance, making the aroma more complex and deep. According to different effects, 100-200 mg/L can be added.
