camphene
herbal terpeneFound in 84 ingredients across the CompKitchen flavor graph.
Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.
- Formula
- C10H16
- Molecular weight
- 136.23 g/mol
- PubChem CID
- 6616 — full record on PubChem
Properties
- Odor description
- camphor, woody, fir, herbal
- Odor threshold — in a food matrix
- 0.060 ppb – 136 ppb median 4.5 ppb · 14 published values · see all 14 with sources
- Volatility
- high
- CAS number
- 79-92-5
- Retention index
- 954
FEMA GRAS — Generally Recognized As Safe for flavoring use
- FEMA number
- 2229
- GRAS publication
- GRAS 3
- FEMA primary name
- CAMPHENE
Use-level matrix not extracted for this substance — check the source publication for current ppm guidance.
How this molecule is described
Sources disagree about odour more often than they disagree about chemistry. Rather than show one answer, here is every description on file with how many ingredient records carry it.
Ordered by how many independent descriptor streams give each wording, then by how often it appears. The bar is still replication — one source copied onto many ingredients scores high there — so the two can disagree.
Bars are the share of ingredient records carrying each description. High agreement means the sources replicate each other — not necessarily that they are right.
Published thresholds
14 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.
In a food matrix
0.060 ppb – 136 ppbMeasured in a real food, where the matrix shifts detection — not a clean-water value.
| Threshold | Matrix | Source | Paper |
|---|---|---|---|
| 0.060 ppb | water (food: fish) | Literature corpus | — |
| 0.400 ppb | water (food: milk) | Literature corpus | — |
| 0.630 ppb | water (food: grape) | Literature corpus | — |
| 0.810 ppb | water (food: lemon) | Literature corpus | — |
| 0.817 ppb | water (food: mango) | Literature corpus | — |
| 0.922 ppb | water (food: pork) | Literature corpus | — |
| 3.0 ppb | water (food: ginger) | Literature corpus | — |
| 6.1 ppb | water (food: tomato) | Literature corpus | — |
| 6.4 ppb | water (food: beer) | Literature corpus | — |
| 7.2 ppb | water (food: tea) | Literature corpus | — |
| 136 ppb | water (food: cinnamon) | Literature corpus | — |
| 868 ppb | water (food: unknown) | Literature corpus | — |
| Flagged: 191× from the median of this group. Excluded from the range above pending re-check against the source publication — shown rather than hidden. | |||
| 950 ppb | water (food: bread) | Literature corpus | — |
| Flagged: 209× from the median of this group. Excluded from the range above pending re-check against the source publication — shown rather than hidden. | |||
| 335100 ppb | water (food: rum) | Literature corpus | — |
| Flagged: 73681× from the median of this group. Excluded from the range above pending re-check against the source publication — shown rather than hidden. | |||
Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.
Where you'd actually smell it
Odor Activity Value = measured concentration ÷ odor threshold (4.548 ppb, the engine's canonical value — see the 14 published values). OAV ≥ 1 = perceptible.
| Food | Concentration (ppb) | OAV | Source |
|---|---|---|---|
| tea | 951.0 | 209 ⚡ | — |
| bread | 938.0 | 206 ⚡ | — |
| cinnamon | 161.0 | 35.4 ⚡ | — |
| grape | 18.2 | 4.00 | — |
| ginger | 12.6 | 2.77 | — |
| rum | 8.4 | 1.85 | — |
| tomato | 8.0 | 1.76 | — |
| beer | 4.9 | 1.07 | — |
| milk | 3.4 | 0.75 | — |
| pork | 0.8 | 0.18 | — |
| lemon | 0.7 | 0.15 | — |
| fish | 0.5 | 0.10 | — |
| lime | 0.3 | 0.07 | — |
| mango | 0.1 | 0.02 | — |
Concentrations from PubMed Central Open Access papers (free literature corpus, MIT-style licensed). Copper = OAV ≥ 10 (strongly perceptible). Green = OAV ≥ 1 (perceptible).
Found in
Measured impact first, then profile shareEvery ingredient known to contain camphene. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of camphene in it. Full concentrations are in the OAV table above.
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