caryophyllene oxide
herbal terpenoidFound in 20 ingredients across the CompKitchen flavor graph.
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Properties
- Odor description
- herb, sweet, spice
- Odor threshold — in a food matrix
- 0.900 ppb – 400 ppb median 26.6 ppb · 10 published values · see all 10 with sources
- CAS number
- 1139-30-6
- Retention index
- 1586
FEMA GRAS — Generally Recognized As Safe for flavoring use
- FEMA number
- 4085
- GRAS publication
- GRAS 22
- FEMA primary name
- beta-Caryophyllene oxide
Reported use levels (ppm by food category)
Typical vs maximum reported addition levels in finished food. Use as a regulatory ceiling reference — verify against the current GRAS publication for your product category.
| Food category | Typical (ppm) | Maximum (ppm) |
|---|---|---|
| baked goods | 3 | 15 |
| breakfast cereal | 2 | 10 |
| cheese | 2 | 10 |
| condiments/ relishes | 5 | 25 |
| egg products | 2 | 10 |
| fats/oils | 2 | 10 |
| fish products | 3 | 15 |
| frozen dairy | 5 | 25 |
| fruit ices | 1 | 5 |
| other grains | 3 | 15 |
| processed fruits | 1 | 5 |
| soft candy | 2 | 10 |
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
10 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
0.900 ppb – 400 ppbMeasured in a real food, where the matrix shifts detection — not a clean-water value.
| Threshold | Matrix | Source | Paper |
|---|---|---|---|
| 0.900 ppb | water (food: grape) | Literature corpus | — |
| 4.9 ppb | water (food: rice) | Literature corpus | — |
| 12.2 ppb | water (food: lamb) | Literature corpus | — |
| 18.8 ppb | water (food: ginger) | Literature corpus | — |
| 22.1 ppb | water (food: unknown) | Literature corpus | — |
| 31.1 ppb | water (food: rum) | Literature corpus | — |
| 32.4 ppb | water (food: lemon) | Literature corpus | — |
| 36.0 ppb | water (food: tea) | Literature corpus | — |
| 45.0 ppb | water (food: chocolate) | Literature corpus | — |
| 400 ppb | water (food: litsea pungens fruit) | Literature corpus | — |
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.
Found in
Measured impact first, then profile shareEvery ingredient known to contain caryophyllene oxide. 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 caryophyllene oxide in it.
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