longifolene

herbal terpene

Found in 16 ingredients across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

2D Lewis Structure

Formula: C15H24
Molecular weight: 204.35 g/mol
PubChem CID: 1796220 — full record on PubChem

Properties

Odor description: fir needle, medical, rose, sweet, woody
Odor threshold — in a food matrix: 3.4 ppb – 5.3 ppb median 5.3 ppb · 5 published values · see all 5 with sources
Volatility: low
CAS number: 475-20-7
Retention index: 1414

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

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.

Descriptions on file

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.

sweet woody rose medical fir needle FlavorDB 2.0, Flavordb Odor Column 2 sources agree

fir needle, medical, rose, sweet, woody shown above FlavorDB 2.0

woody amber herbal medicinal pine ambergris FlavorDB 2.0

fresh FlavorDB 2.0

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

5 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

3.4 ppb – 5.3 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
0.050 ppb	water (food: grape)	Literature corpus	15740053, 23122094
Flagged: 107× from the median of this group. Excluded from the range above pending re-check against the source publication — shown rather than hidden.
3.4 ppb	water (food: ginger)	Literature corpus	41193520
5.3 ppb	water (food: tea)	Literature corpus	36540235, 40226889
650 ppb	water (food: unknown)	Literature corpus	20858266, 29301523, 31936864 +12
Flagged: 122× from the median of this group. Excluded from the range above pending re-check against the source publication — shown rather than hidden.
1489 ppb	water (food: rice)	Literature corpus	38346996
Flagged: 279× 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 (5.34 ppb, the engine's canonical value — see the 5 published values). OAV ≥ 1 = perceptible.

Food	Concentration (ppb)	OAV	Source
tea	27.2	5.09	—
rice	22.9	4.28	—
ginger	11.3	2.12	—
grape	0.8	0.15	—

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 share

Every ingredient known to contain longifolene. 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 longifolene in it. Full concentrations are in the OAV table above.

38 cmpds

72 cmpds

75 cmpds

202 cmpds