Conclusions
Our results demonstrated that citronellol, geraniol and their esters were the main constituents of EO samples of rose geranium growing in Algeria. EO exhibited significant antimicrobial activity against a range of food spoiling microorganisms and the strongest inhibitory effect against yeasts. Our findings suggest that rose geranium EO is highly effective in vapour phase. Rose geranium EO could be considered suitable alternatives for use in the food industry as a natural antimicrobial agent. However, issues of safety and toxicity will always need to be addressed.