Nerol

This organic compound is a monohydric alcohol from the large group of terpenes (monoterpene alcohols) and is one of the typical flavouring substances in wine. Nerol is found in the essential oils of many plants, partly as a free alcohol and partly in bound form as a glycoside. These include ginger, hops, coriander, lavender, orange blossom, rose, saffron, thyme and lemon balm. It is used as a fragrance in the perfume industry as well as in herbal medicines (antispasmodic and anti-inflammatory preparations) and in food flavourings.

Nerol - Rose, Zitronenmelisse, Orangenblüte

1 = Rose, 2 = lemon balm, 3 = orange blossom

Sensory effect

Nerol has a floral, fresh, slightly sweet, rosy-citrusy and perfumed odour and taste. Similar to linalool and geraniol, it contributes significantly to the typical muscat and rose flavour of many aromatic white wines, especially from the grape varieties Riesling, Traminer and Muscatel. The content in wine is usually between 0.05 and 0.5 mg/l, in particularly aromatic varieties up to around 1 mg/l. The perception threshold is around 0.3 to 0.5 mg/l, meaning that nerol is clearly perceptible to the senses even at higher concentrations.

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Sensory effect

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