Traditionally, Geranium Bourbon is a specific cultivar of P. graveolens, produced on the island of Reunion. Bourbon is only produced in small quantities and is much in demand. A modern analysis listed the presence of over 50 organic compounds in the essential oil of P. graveolens from an Australian source.Analyses of Indian geranium oils indicated a similar phytochemical profile, and showed that the major constituents (in terms of % composition) were citronellol + nerol and geraniol.
Geranium Bourbon Essential Oil CAS 8000-46-2
Freshly distilled Geranium Bourbon Oil has a very peculiar, rather obnoxious topnote which is partly due to dimethyl sulfide. The latter is probably not present as such in the leaves, but is produced during the rapid decaying of the plant material immediately prior to the field distillation. The unpleasant topnote will disappear after proper aeration or ageing of the oil, or when the oil is filtered or decanted. The color of the oil is then greenish-olive to almost brownish green. Later on, the green color fades, and the oil becomes more yellow when old. Its odor is very powerful: green, leafy-rosy, with a pronounced fruity-minty undertone and a rich, long-lasting, sweet-rosy dryout. As for the flavor of geranium oil, although the oil is very rarely used in flavors at all, it is worthwhile mentioning that it has a bitter taste, rather herbaceous and not at all pleasant as such.
Arctander, Steffen . Perfume and Flavor Materials of Natural Origin