About
Artificial rose flavour is a synthetically compounded mixture of aroma chemicals—primarily geraniol, citronellol, phenylethyl alcohol, rose oxide, and eugenol—designed to replicate the characteristic scent and taste of Rosa damascena. It is used at low concentrations in confectionery, beverages, baked goods, desserts, and dairy products to impart a rose note without the cost or supply constraints of natural rose extracts.
Safety summary
The individual key components (geraniol, citronellol, 2-phenylethyl alcohol) are assessed as GRAS by FEMA/JECFA and are used at trace levels; no ADI has been formally established for the composite blend, as individual components are evaluated separately. Geraniol and citronellol can act as contact allergens in sensitive individuals, and some people with fragrance sensitivities may react to rose-type flavour compounds. There is no evidence of systemic toxicity or carcinogenicity at typical dietary exposures for the general adult population.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Permitted under Standard 1.3.1 of the Australia New Zealand Food Standards Code, which allows the use of flavourings consistent with GMP. Individual rose-flavour components are evaluated via JECFA.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Food flavourings in the EU are regulated under Regulation (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties. Rose flavour components (geraniol, citronellol, phenylethyl alcohol) are listed on the Union list of flavouring substances. Individual substance ADIs are set where needed; no ADI established for the composite blend. Geraniol is subject to maximum limits in certain food categories under Annex III.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Artificial flavouring substances including rose flavour are permitted under sub-regulation 3.3.1 of FSS (Food Products Standards and Food Additives) Regulations, 2011. Labelling must declare the common name ('Artificial Rose Flavour') as per FSS (Labelling and Display) Regulations. GMP quantities apply; no product-specific maximum limit.source |
| FDA (Food and Drug Administration) (United States) | Approved | Artificial flavourings are permitted under 21 CFR 172.515 (synthetic flavouring substances and adjuvants); key rose-flavour components (geraniol FEMA 2507, citronellol FEMA 2309, phenylethyl alcohol FEMA 2858) hold FEMA GRAS status. No specific use-level cap for the rose flavour blend itself; GMP limits apply. |
Who should approach with care
Research citations
- 1FDA. Substances Added to Food (formerly EAFUS) — FDA Inventory of Flavouring Substances. hfpappexternal.fda.gov
- 2FSSAI. Food Safety and Standards (Labelling and Display) Regulations — Declaration of Artificial Flavouring Substances, 2022. fssai.gov.in
- 3PubMed. Evaluation of Essential Oils and Extracts of Rose Geranium and Rose Petals as Natural Preservatives in Terms of Toxicity, Antimicrobial, and Antiviral Activity, 2021. pmc.ncbi.nlm.nih.gov
- 4PubMed. One Hundred Faces of Geraniol, 2020. pmc.ncbi.nlm.nih.gov
- 5PubMed. Assessment of the key aroma compounds in rose-based products, 2017. pubmed.ncbi.nlm.nih.gov
- 6PubMed. The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients, 2005. pubmed.ncbi.nlm.nih.gov
