原作者：John Wright
天然香料在很多方面都應該收到讚賞的，然而令人遺憾的是並不是所有的天然精油能夠真正的代表它最實際的香氣和本來的屬性。比如拿肉桂油作為一個例子，對我來說真正的桂皮油應該完美的展示著代表著其主要成分肉桂醛的香氣，但相反，肉桂油聞起來就如同在一個周五的午後跟一個瘋子呆在一起異常混亂，油中其他成分的香氣簡簡單單的就壓過了肉桂醛方面的香氣。當然我這麼說可能有點誇大其詞，但從一個具有創造性的調香師眼中來看某些天然精油還是很有趣而且印象深刻的。
我第一次與這種精油偶遇的是代表著大自然平衡的美輪美奐的奧圖玫瑰精油。對我而言，這種感覺真的是太美妙了，儘管玫瑰精油並沒有完全展示出新鮮奧圖玫瑰花的清新，但在我的觀點裡這從很多方面已經成為一種崇高的藝術升華。我欽慕奧圖玫瑰精油其中的一部分緣由是它以最佳的水平展示了玫瑰花其複雜的香氣成分，而且反映了組成玫瑰精油三種最主要的萜烯醇的香氣特徵。所有的三種主要成分：香葉醇、橙花醇和香茅醇，我們都能隱隱約約的以各種方式聞出代表著玫瑰花的香氣特徵。這三種成分在大部分的香味調香中都能創造出非常有趣的香型應用。在調香界所有的這三種成分都能夠找到熱衷的擁護者，雖然我喜歡使用橙花醇及香茅醇但我個人最愛的還是香葉醇（FEMA號： 2507, CAS號：106-24-1).
具有玫瑰典型香氣的香葉醇聞起來非常的明朗和具有散發力，但同時它也具有一定的層次感，在不同的香味配製中尤其受益，並能找到一席之地以便增加香味的真實感和細膩感。
下面就以香葉醇在不同香味中的運用給予一些建議
花香類香調
玫瑰花香： 如果奧圖玫瑰精油代表著玫瑰花最完整的香氣那麼很遺憾的告訴你從成本和經濟上來說使用玫瑰精油是最不實際的。大多數玫瑰花香香味是以一種複合的香料作為基地然後加入關鍵性的香葉醇成分來調製，在玫瑰花香型中的使用量可以很高，達到10000毫克/升。
橙花花香：在橙花類的香型中香葉醇的用量得注意控制以免香葉醇的香氣掩蓋了橙花本來的香型，但可以有幫助性的添加到3000毫克/升
接骨木花香型：在調製這種香型的時候添加香葉醇的量非常少，但對於調香師來說要調配出有深度和層次感的香氣是比較有挑戰性的，通常來說這種香型添加300毫克/升
桔果類香型
檸檬油香型：香茅醇在檸檬香型的使用中比較有趣大致可以有兩個作用。一是在配置檸檬香型的時候添加實際用來的香茅醇以掩飾掉檸檬醛成分的粗糙感，讓香氣變得更加細膩柔和。二是在檸檬香型終成品的階段添加相對用量的香茅醇以衝抵在存儲中被氧化掉的檸檬醛的香氣。因為香茅醇氧化首先會生成香茅醛（組成檸檬醛的兩種異構體），對維持檸檬香型產品的穩定性起到了很大的作用，添加建議為2000毫克/升
香檸檬油香型：香檸檬油的香氣比檸檬油的香氣更加偏向於花香，但香葉醇的添加的作用僅限於第二階段及保存方面，添加使用量建議在1000毫克/升
甜橙油香型：香葉醇的使用也一般在第二階段，而且對甜橙香型可以還原真實性，建議添加量為500毫克/升
葡萄柚油香型：在第一階段加香使用，用量非常少大約300毫克/升
熱帶水果香型
荔枝香型：太多的荔枝香型遠遠沒有原來的香氣，玫瑰花香也沒有，缺乏真實感和層次感。這種最常見的失敗在於調香師沒有使用香葉醇作為中心點來調配，建議2000毫克/升比較合適。
芒果香型：芒果香型是對衝香調中其中值得研究的一個例子，香氣透徹卻又刺鼻，清甜而有厚重。而恰恰香葉醇的添加能幫助統一協調這些香氣，從1000毫克/升開始是一個好的選擇。
獼猴桃香型：雖然獼猴桃的香氣比較細膩但建議添加合理的香葉醇以增加香氣的發散性，1000毫克/升是個不錯的起點
漿果類香型
懸鉤子果香型：由於懸鉤子果中的大馬酮含量比較高，而它也是奧圖玫瑰精油中一個比較重要的成分，因此在這一香型的配置中香葉醇就發揮了意義非凡的聯盟作用，對香氣起到了相互增強的效果，添加量可以達到1000毫克/升
黑醋慄果香型：在這種香型中香葉醇起到了同樣協調配合的作用，但相對來說使用量不多，香葉醇最大的使用量建議在200毫克/升以下
藍莓果香型：藍莓果中含有相對比較高的芳樟醇，而添加香葉醇可以增加一種令人愉悅的花香香味，使得香氣更加複雜深沉。根據不同的效果可以添加100-200毫克/升的量
翻譯及編輯：夏石峰
感謝John Wright 提供原稿，圖片版權歸原作者所有
轉發時請註明出自雲南悅馨香料科技有限公司微信公眾號lorraine-aromatic
考慮到個人翻譯的水平，為了避免誤解，最後我們也附上了作者文章的英文原文供大家參考和學習。
Flavor Bites:Geraniol
Author：John Wright
Nature should, in many respects, be admired.Sadly, not all essential oils really represent nature at her finest. Cassia oilis a case in point. Where true cinnamon oil seems to me to represent a perfectshowcase for the main ingredient, cinnamaldehyde, cassia oil in contrastsmells as if it has been thrown together by a madman on a Friday afternoon, theextra ingredients simply highlighting the worst aspects of cinnamaldehyde.This may seem a little overstated but some oils actually are more interestingand impressive from a creative point of view than others.
My first encounter with an essential oil thatrepresented a sublime natural balance was rose otto. It was, to me, perfect;despite the fact that it did not quite accurately represent the true characterof fresh roses. In my opinion it was actually artistically superior in manyrespects. Part of my appreciation of rose otto was driven by the fact that itdisplayed an optimum level of complexity but the character of the three terpenealcohols that formed the core of the oil was key. All three, geraniol, neroland citronellol, smell characteristically of roses in subtly different ways.All three can find interesting uses in a wide range of flavors. All three couldfind dedicated proponents within the creative community but, although I likenerol and citronellol, my personal preference is distinctly for geraniol (FEMA#2507, CAS# 106-24-1).
The rose character of geraniol is very brightand fragrant but it also possesses considerable depth, which is especiallyhelpful in flavors. It can find a place in a wide range of different flavors,invariably adding authenticity and complexity.
Floral Flavors
Rose: If rose otto represents the bestrose profile unfortunately it is far from the most economical. Most roseflavors are built round a compounded base and geraniol is a key ingredient. Thebest use levels are quite high, around 10,000 ppm in rose flavors.
Neroli: Geraniol should not be dominant inorange blossom flavors but it can add very useful depth at around 3,000 ppm.
Elderflower: This minor but veryinteresting flavor profile can be quite challenging to creative flavorists. Typically,a modest addition of this ingredient, around 300 ppm, can be very helpful.
Citrus Fruit Flavors
Lemon: Geraniol can fill two interestingroles in lemon flavors. Firstly, it can add realism and depth, taking away agreat deal of the harshness of citral. Secondly, it can provide a modest hedgeagainst the loss of citral during end product storage through oxidation.Geraniol oxidizes first to geranial (one of the two components of citral),giving a little added stability to the flavor. 2,000 ppm is a good startingpoint in lemon flavors.
Bergamot: Bergamot oil is clearly morefloral than lemon oil but geraniol only plays a secondary role in bergamotflavors. Nevertheless, it can be very useful at levels in the region of 1,000ppm.
Orange: Geraniol is also a secondarycharacter in orange flavors but it fills out the profile of orange juiceflavors very nicely at around 500 ppm.
Grapefruit: Slightly lower levels, nearer300 ppm, perform a very similar function in realistic grapefruit juice flavors.
TropicalFruit Flavors
Lychee: Far too many lychee flavors seemto represent very little beyond the obvious rose note and lack realism andcomplexity. That common failing should still not deter a flavorist from usinggeraniol as the best central anchor in a lychee flavor. 2,000 ppm is ideal.
Mango: Mango flavors are a study incontrasting notes, some bright and sharp, some sweet and heavy. Geraniol canhelp to unify these notes. 1,000 ppm is a good starting point in mango flavors.
Kiwi: Although kiwi flavors are quitedelicate they can still accommodate a reasonable level of this ingredient.Again, 1,000 ppm is a good starting point.
BerryFruit Flavors
Raspberry: Raspberry flavors alwaysbenefit from a significant level of damanscenone. This ingredient is also veryimportant in the profile of rose otto and in that context it forms a superballiance with geraniol. The same is equally true of raspberry flavors andgeraniol enhances the balance of all raspberry flavors at levels up to 1,000ppm.
Blackcurrant: The same combination isequally effective in blackcurrant flavors, but at a rather less prominent level.The best level of addition of geraniol is in the region of 200 ppm.
Blueberry: Geraniol can add a pleasantfloral complexity to the dominant linalool note in blueberry flavors at levelsof addition between 100 and 200 ppm depending on the effect desired.
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