Artificial Rose Flavour

About

What it is and where it shows up.

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 regulatory and scientific consensus.

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

What food-safety regulators have decided.

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

Whose guidance would steer them away.

Other — Individuals with fragrance or contact allergies—particularly to geraniol or citronellol (common listed allergens in EU cosmetics regulation)—may experience oral allergy-type or skin reactions; geraniol is a recognised contact sensitiser at higher doses and caution is warranted in known fragrance-sensitive individuals.

Infants — Flavoured foods and beverages are generally not recommended for infants under 12 months; regulatory guidance (FSSAI, Codex) discourages addition of flavouring agents to infant formula and weaning foods.

Ibs — Some individuals with irritable bowel syndrome report sensitivity to synthetic flavouring agents; while no specific clinical data exist for rose flavour, avoidance of artificial additives is commonly advised in IBS dietary management.

Research citations

The sources behind this verdict.

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

Independently researched6 citations