Citronellol is a linear terpene that occurs naturally in citrus plants. It is used commercially as a flavor and odor agent in perfumes, cosmetics, detergents, household cleaners, �biosafe� insect repellents, and various food products. Citronellol does not present any known health risks to humans ([http://www.ncbi.nlm.nih.gov/pubmed/16000717|Hoschle et al., 2005]). Degradation of citronellol in Pseudomonas citronellolis, Pseudomonas mendocina, and Pseudomonas aeruginosa begins with oxidation of the alcohol and formation of the CoA ester which is converted to cis-geranyl-CoA. Linear terpenes, such as citronellol and geraniol, contain beta-methyl groups that inhibit beta-oxidation ([http://www.ncbi.nlm.nih.gov/pubmed/681275|Cantwell et al., 1978]). A key enzyme (geranyl-CoA carboxylase) in the degradation of these compounds converts the beta-methyl group to an acetate. The carboxylated intermediate undergoes hydratization and the actetate side group is eliminated by 3-hydroxy-3-isohexenylglutaryl-CoA lyase. The 7-methyl-3-oxo-ocanoyl-CoA product is readily assimilated via beta-oxidation. 3-Methylcrotonyl-CoA is likely degraded via the leucine degradation pathway ([http://www.ncbi.nlm.nih.gov/pubmed/16517656|Aquilar et al., 2006]). Due to structural similarities between citronellol and geraniol, it is assumed that the oxidation of these compounds is catalyzed by the same enzymes ([http://www.ncbi.nlm.nih.gov/pubmed/681275|Cantwell et al., 1978]).