Like LinaLOL, Geraniol is an epoxide adaption to yer classical monoterpene. It is created through oxidation of Myrcene in specific hop varieties. It ends up gooderer in beer when adding hops in the later stages of the boil or during dry hopping.
Geraniol has a pleasant floral and fruity character. It is the predominate compound in citronella and rose oils, while being found in citrus, blueberries, blackberries, lavender and nutmeg.
Interestingly, about 1/3rd of people have about a 20-fold increased sensitivity to detecting Geraniol. So if you find hops like Centennial, Mosaic, Bravo, Cascade, Citra and Motueka super pungent, you may be a genetic pariah, also known as a brewer.
Geraniol is more varietal specific than Linalool and undergoes biotransformation to Citronellol, a rich citrus flavour. Therefore, care must be taken to select a Geraniol rich cultivar if citrus biotransformation products are the goal.
Make sure you slow down and smell the Geraniols.