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Geraniol

Colonne Moyennes Ecarts types Nombre de réf
DB-Wax 1853.71 16.22

31
DB-5 1257.82 10.89

21
DB-1 1238.5 4.5

3
FFAP 1835.6 26.37

3
OV-101 1258 0

-
Standard disponible

Substance aromatisante non autorisée dans l'alimentation.

Log de Kow : 3.56000


M/Z : 154.1358


IC50 ABTS(µM) : Indisponible


Température d'ébullition : Indisponible


Temps de rétention
λmax/Temps de rétention (min) Réf temps de rétention

Matrices concernées

Matrices Référence soulignant la présence
basil (leaf) 10.1016/j.foodchem.2004.05.056
beer 10.1021/jf050072f
beer 10.1021/jf061342c
beer Beer: Quality, Safety and Nutritional Aspects
beer meilggard et al 1975, 1986 in Handbook of Brewing (William Hardwick)
beer VARIETAL DEPENDENCE OF HOP FLAVOUR VOLATILES IN LAGER
beer wort 10.1021/jf061342c
blackberry 10.1016/j.foodchem.2009.08.024
blackberry http://scholarsarchive.library.oregonstate.edu/xmlui/bitstream/handle/1957/12713/DuXiaofen2009.pdf?sequence=1
cactus pear 10.1002/ffj.1012
coffee
coffee 10.1016/j.chroma.2011.06.039
distillat
fragrance https://www.google.fr/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&uact=8&ved=0CEcQFjAG&url=http%3A%2F%2Fwww.gerstelus.com%2Fdata%2FAllergens.pdf&ei=bWGqU6rKM6rQ0QW31oDQCw&usg=AFQjCNFmmhAZjSgHXaKiDshbsuf8nJMB9w&sig2=8rl9s06QG5sZuPrJFAFbfg&bvm=bv.69620078,d.d2k
grape The aroma of Muscat of Frontignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates
grape berry 10.1016/j.foodchem.2012.12.048
grape berry http://ir.library.oregonstate.edu/xmlui/bitstream/handle/1957/39533/YuanFang2013.pdf?sequence=1
hop 10.1002/jsfa.6078
hop 10.1021/jf201294e
hop goldstein_1999
hop Journal of Brewing and Distilling Vol. 2(2) pp. 16-22, April 2011
hop NATECO2
hop Scientia Pharmaceutica (Sci. Pharm.) 74, 189-201 (2006)
kiwi https://researchspace.auckland.ac.nz/bitstream/handle/2292/20219/whole.pdf?sequence=2
mangue 10.1021/jf0402633
orange Identification of Sulfur Volatiles in Canned Orange Juices Lacking Orange Flavor
orange juice 10.1021/jf049012k
raspberry 10.1021/jf073489p
raspberry http://scholarsarchive.library.oregonstate.edu/xmlui/bitstream/handle/1957/12713/DuXiaofen2009.pdf?sequence=1
red wine 10.1002/1097-0010(20000901)80:11<1659::AID-JSFA693>3.0.CO;2-6
red wine 10.1016/j.foodchem.2012.02.194
red wine 10.1021/jf104141f
red wine 10.1021/jf2050685
red wine 15296531
strawberry 10.1007/BF01202638
strawberry 10.1021/jf0498721
strawberry 10.1111/j.1750-3841.2007.00445.x
strawberry Fruits and Fruit Flavor: Classifi cation and Biological Characterization
strawberry http://dx.doi.org/10.1016/S0308-8146(99)00084-9
strawberry http://scholarsarchive.library.oregonstate.edu/xmlui/bitstream/handle/1957/12713/DuXiaofen2009.pdf?sequence=1
tea 10.1021/jf052495n
tea 10.1631/jzus.B1200086
tea Analysis of aroma componets of dark teas from five difernt production regions by fuly automatic headspace solid-phase microextraction coupled with gas chromatography-maspectrometry
tea Comparaison of catechins and aromas among different green teas using HPLC/SPME-GC
tea Comparison of the Odor Concentrates by SDE and Adsorptive Column Method for Green Tea Infusion
tea doi:10.3390/molecules180810024
tea Odor and Flavor Volatiles of Different Types of Tea
tea (darjeeling) 10.1021/jf052495n
teucrium massiliense l. 10.1002/ffj.2008
thym leaf 10.1016/j.foodchem.2004.05.056
vin de cacao doi:10.1016/j.lwt.2010.03.010
vin de cupuassu doi:10.1016/j.lwt.2010.03.010
vin de gabiroba doi:10.1016/j.lwt.2010.03.010
vin de gabiroba (ni) doi:10.1016/j.lwt.2010.03.010
vin de jaboticaba doi:10.1016/j.lwt.2010.03.010
vin de umbu doi:10.1016/j.lwt.2010.03.010
white grape juice 10.1111/j.1750-3841.2008.00736.x
white grape must 10.1016/j.foodcont.2005.11.006
white wine 10.1016/j.chroma.2010.11.008
white wine 10.1016/j.foodchem.2013.02.051
white wine 10.1016/j.foodcont.2005.11.006
white wine 10.1111/j.1750-3841.2008.00736.x
white wine Identification of Character Impact Odorants of Different White Wine Varieties
white wine J. Agric. Food Chem., Vol. 45, No. 8, 1997
white wine South African Journal of Enology and Viticulture 2009 Vol. 30 No. 1 pp. 56-64
white wine Volatile Compounds of Red and White Wines by Headspace–Solid-Phase Microextraction Using Different Fibers
wine 10.1016/j.foodchem.2012.12.048
wine 10.1021/jf2050685
wine Environmental Influences on Grape Aroma Potential
yaourt aromatisé raspberry TW13-028

Descriptifs olfactifs(résumé) : rose,floral,geranium,sweet,agrumes,fruit,citron,grass,sueur acide,sugar,fruit cuit,balsamic,berry

Références des descriptions
Descriptif aromatique Référence des descriptifs
agrumes 10.1016/j.chroma.2011.06.039
agrumes 10.1016/j.lwt.2010.03.010
agrumes 10.1021/jf049012k
agrumes 10.1021/jf050072f
agrumes Comparison of Three Lychee Cultivar Odor Profiles Using Gas Chromatography Olfactometry and Gas Chromatography Sulfur Detection
balsamic dx.doi.org/10.1021/jf301
berry 10.1021/jf0498721
citron 10.1007/BF01202638
citron 10.1111/j.1567-1364.2008.00421.x
citron Comparison of Three Lychee Cultivar Odor Profiles Using Gas Chromatography Olfactometry and Gas Chromatography Sulfur Detection
floral 10.1002/ffj.1856
floral 10.1016/j.chroma.2011.06.039
floral 10.1016/j.foodchem.2012.12.048
floral 10.1021/jf011578a
floral 10.1021/jf0498721
floral 10.1021/jf050072f
floral 10.1021/jf201294e
floral 10.1111/j.1567-1364.2008.00421.x
floral Arctander S, editor. Perfume and Flavor Chemicals, Vol. I, II & III. Montclair Arctander Publication; 1969.; [25] Fazzalari FA, editor. Compilation of Odor and Taste Threshold Values Data.Philadelphia: American Society for db_twistaromaing and Materials; 1978. [26] Bauer K, Garbe D, Surburg H, editors. Common Fragrance and Flavor Materials, 3rd Ed. Weinheim: VCH; 1997.; [27] Furia TE, Bellanca N, editors., Fenaroli´s Handbook of Flavor Ingredients, 2nd Edition, Vol. I & II. Cleveland: CRC Press; 1975. ;[28] Sigma-Aldrich, Flavors & Fragrances, The Essence of Excellence. Milwaukee: Sigma-Aldrich Co.; 2003 ;
floral Identification of Sulfur Volatiles in Canned Orange Juices Lacking Orange Flavor
floral Odor and Flavor Volatiles of Different Types of Tea
fruit 10.1016/j.chroma.2011.06.039
fruit 10.1021/jf0498721
fruit Arctander S, editor. Perfume and Flavor Chemicals, Vol. I, II & III. Montclair Arctander Publication; 1969.; [25] Fazzalari FA, editor. Compilation of Odor and Taste Threshold Values Data.Philadelphia: American Society for db_twistaromaing and Materials; 1978. [26] Bauer K, Garbe D, Surburg H, editors. Common Fragrance and Flavor Materials, 3rd Ed. Weinheim: VCH; 1997.; [27] Furia TE, Bellanca N, editors., Fenaroli´s Handbook of Flavor Ingredients, 2nd Edition, Vol. I & II. Cleveland: CRC Press; 1975. ;[28] Sigma-Aldrich, Flavors & Fragrances, The Essence of Excellence. Milwaukee: Sigma-Aldrich Co.; 2003 ;
fruit cuit 10.1021/jf0498721
geranium
geranium 10.1007/BF01202638
geranium 10.1016 /S0021-9673(03)00524-7
geranium 10.1016/j.foodchem.2012.02.194
geranium 10.1016/j.foodchem.2012.12.048
geranium 10.1016/j.foodchem.2013.02.051
geranium 10.1021/jf049012k
geranium 10.1146/annurev-food-030212-182707
grass 10.1021/jf0498721
grass Identification of Sulfur Volatiles in Canned Orange Juices Lacking Orange Flavor
rose
rose 10.1007/978-3-540-69934-7
rose 10.1016 /S0021-9673(03)00524-7
rose 10.1016/j.chroma.2011.06.039
rose 10.1016/j.foodchem.2012.02.194
rose 10.1016/j.foodchem.2012.12.048
rose 10.1016/j.lwt.2010.03.010
rose 10.1021/jf050072f
rose 10.1021/jf052495n
rose 10.1111/j.1567-1364.2008.00421.x
rose 10.1146/annurev-food-030212-182707
rose Arctander S, editor. Perfume and Flavor Chemicals, Vol. I, II & III. Montclair Arctander Publication; 1969.; [25] Fazzalari FA, editor. Compilation of Odor and Taste Threshold Values Data.Philadelphia: American Society for db_twistaromaing and Materials; 1978. [26] Bauer K, Garbe D, Surburg H, editors. Common Fragrance and Flavor Materials, 3rd Ed. Weinheim: VCH; 1997.; [27] Furia TE, Bellanca N, editors., Fenaroli´s Handbook of Flavor Ingredients, 2nd Edition, Vol. I & II. Cleveland: CRC Press; 1975. ;[28] Sigma-Aldrich, Flavors & Fragrances, The Essence of Excellence. Milwaukee: Sigma-Aldrich Co.; 2003 ;
rose http://flavornet.org/fkovats.html
rose Odor and Flavor Volatiles of Different Types of Tea
sueur acide 10.1021/jf052495n
sugar dx.doi.org/10.1021/jf301
sweet 10.1002/ffj.1856
sweet 10.1021/jf011578a
sweet 10.1021/jf0498721
sweet Arctander S, editor. Perfume and Flavor Chemicals, Vol. I, II & III. Montclair Arctander Publication; 1969.; [25] Fazzalari FA, editor. Compilation of Odor and Taste Threshold Values Data.Philadelphia: American Society for db_twistaromaing and Materials; 1978. [26] Bauer K, Garbe D, Surburg H, editors. Common Fragrance and Flavor Materials, 3rd Ed. Weinheim: VCH; 1997.; [27] Furia TE, Bellanca N, editors., Fenaroli´s Handbook of Flavor Ingredients, 2nd Edition, Vol. I & II. Cleveland: CRC Press; 1975. ;[28] Sigma-Aldrich, Flavors & Fragrances, The Essence of Excellence. Milwaukee: Sigma-Aldrich Co.; 2003 ;
sweet Odor and Flavor Volatiles of Different Types of Tea

Seuils
Seuil de peception(µg/L)(µg/Kg) Matrice de seuil de perception Référence de seuil de perception
1.000 beer
1.600 beer
10.000 beer 10.1111/j.1567-1364.2008.00421.x
10.000 beer
36.000 beer 10.1111/j.1567-1364.2008.00421.x
36.000 beer Beer: Quality, Safety and Nutritional Aspects
36.000 beer Beer: Quality, Safety and Nutritional Aspects
50.000 beer 10.1111/j.1567-1364.2008.00421.x
500.000 beer 10.1111/j.1567-1364.2008.00421.x
2400.000 beer
1.100 coffee The Compositional Basis of Coffee Flavour Wenny Bekti Sunarharum Bachelor of Agricultural Technology (STP) Master of Food Studies (MFoodSt)
30.000 Model wine 10.1016/j.foodchem.2012.02.194
30.000 Model wine 10.1021/jf970280a
40.000 Model wine 10.1016/j.foodchem.2012.12.048
1.000 raspberry 10.1007/BF01202638
10.000 raspberry 10.1007/BF01202638
3.200 Water 10.1021/jf052495n
3.200 Water 10.1021/jf052495n
7.500 Water 10.1007/978-3-540-69934-7
9.000 Water 10.1111/j.1750-3841.2007.00445.x
20.000 Water 10.1021/jf035341l
36.000 Water
75.000 Water Pyysalo T, Suihko M, Honkanen E (1977) Lebensm Wiss Technol 10:36-40
290.000 Water 10.1016/j.foodchem.2009.08.024
20.000 wine 10.1021/jf2050685
30.000 wine Volatile Compounds in Foods and Beverages

Marqueurs de qualité
Marqueur de qualité Variété de qualité Référence qualité
negative_correlation_with_hoppy_aroma Spalter
negative_correlation_with_hoppy_aroma Perle
negative_correlation_with_hoppy_aroma Nugget
negative_correlation_with_hoppy_aroma Saaz
negative_correlation_with_hoppy_aroma Magnum
negative_correlation_with_hoppy_aroma Aramis
negative_correlation_with_hoppy_aroma Triskel
negative_correlation_with_hoppy_aroma Bouclier
negative_correlation_with_hoppy_aroma Tomahawk
negative_correlation_with_hoppy_aroma Nelson sauvin
negative_correlation_with_hoppy_aroma Cascade

Notes
Intitulé Matrice concernée Référence notes
GrADI: 0-0.5 [REF:0355] http://ec.europa.eu/food/food/chemicalsafety/flavouring/database/index.cfm
hop derived compounds beer meilggard et al 1975, 1986 in Handbook of Brewing (William Hardwick)
In the literature, many compounds have been proposed to beresponsible for the hoppy flavor of Pilsner beer, for example,linalool, linalool oxides, 3-methyl-2-butene-1-thiol, citronellol,geraniol, geranyl acetate, a-terpineol, a-eudesmol, T-cadinol,humulene epoxide, humulenol, and humuladienone (50, 51).However, with the exception of linalool, none of these compoundswere detected by GC-O in the Bavarian Pilsner beerduring this investigation. (50) Siebert, K. J. Sensory analysis of hop oil-derived compounds in beer; flavor effects of individual compounds. Quality control.In Monograph XXII, EBC-Symposium on hops, Zoeterwoude,Netherlands; Fachverlag Hans Carl: Nürenberg, Germany, 1994;pp 198-215.(51) Moir, M. Hop aromatic compounds. In Monograph XXII, EBCSymposium on hops, Zoeterwoude, Netherlands; Fachverlag Hans Carl: Nürenberg, Germany, 1994; pp 165-181. beer 10.1021/jf051167k
Allergen fragrance EU directive 2003/15/EC
identified molecules derived from treatment of hop solids with b-glucosidase hop goldstein_1999
Linalool, (Z)-3-hexenyl hexanoate and geraniol were three principal compounds tea 10.1631/jzus.B1200086

Taux de concentration (µg/L) et de dilution
Matrice Minimum concentration Moyenne concentration Maximum concentration Minimum FD Moyenne FD Maximum FD Action
Basil (feuille) 0.000 0.0000000 0.000 0.000 0.0000000 0.000 Voir les sources
beer 0.000 964.3097321 51175.043 0.000 0.0000000 0.000 Voir les sources
beer wort 0.000 14.7500000 26.000 0.000 0.0000000 0.000 Voir les sources
blackberry 40.000 40.0000000 40.000 0.000 0.0000000 0.000 Voir les sources
distillat 70.000 1708.3333333 6450.000 0.000 0.0000000 0.000 Voir les sources
fraise 0.000 161.0625000 1930.000 0.000 0.0000000 0.000 Voir les sources
framboise 38.000 115.0000000 156.000 0.000 0.0000000 0.000 Voir les sources
grape 128.000 128.0000000 128.000 0.000 0.0000000 0.000 Voir les sources
grape berry 0.000 45.2000000 144.000 0.000 0.0000000 0.000 Voir les sources
hop 0.000 42624.1764706 246500.000 0.000 0.0000000 0.000 Voir les sources
Moût blanc 18.000 95.7500000 165.000 0.000 0.0000000 0.000 Voir les sources
Moûts 0.000 0.0000000 0.000 0.000 0.0000000 0.000 Voir les sources
raspberry 135.000 135.0000000 135.000 0.000 0.0000000 0.000 Voir les sources
red wine 0.000 2.3448276 44.000 0.000 0.0000000 0.000 Voir les sources
strawberry 320.000 320.0000000 320.000 0.000 0.0000000 0.000 Voir les sources
Tea infusion 0.000 71.0000000 142.000 0.000 16.0000000 32.000 Voir les sources
Tea leave 370.000 370.0000000 370.000 0.000 0.0000000 0.000 Voir les sources
thym leaf 0.000 0.0000000 0.000 0.000 0.0000000 0.000 Voir les sources
vin de cacao 0.000 0.0000000 0.000 0.000 0.0000000 0.000 Voir les sources
vin de cupuassu 17.000 17.0000000 17.000 0.000 0.0000000 0.000 Voir les sources
vin de gabiroba 11.000 11.0000000 11.000 0.000 0.0000000 0.000 Voir les sources
vin de gabiroba (ni) 4.000 4.0000000 4.000 0.000 0.0000000 0.000 Voir les sources
vin de jaboticaba 1.000 1.0000000 1.000 0.000 0.0000000 0.000 Voir les sources
vin de umbu 5.000 5.0000000 5.000 0.000 0.0000000 0.000 Voir les sources
vin rosé 0.000 0.0000000 0.000 0.000 0.0000000 0.000 Voir les sources
white grape juice 100.000 195.2500000 367.000 0.000 0.0000000 0.000 Voir les sources
white wine 0.000 4.9939210 1737.000 0.000 0.0015198 1.000 Voir les sources
yaourt aromatisé raspberry 10.000 10.0000000 10.000 0.000 0.0000000 0.000 Voir les sources