terpinene-4-ol
herbal terpenoidFound in 7 ingredients across the CompKitchen flavor graph.
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Properties
- Odor description
- earthy, musty, peppery, woody, pine
- Odor threshold — in a food matrix
- 0.310 ppb – 588 ppb median 8.8 ppb · 18 published values · see all 18 with sources
- CAS number
- 562-74-3
- Retention index
- 1181
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
18 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
0.310 ppb – 588 ppbMeasured in a real food, where the matrix shifts detection — not a clean-water value.
| Threshold | Matrix | Source | Paper |
|---|---|---|---|
| 0.050 ppb | water (food: lemon) | Literature corpus | — |
| Flagged: 176× from the median of this group. Excluded from the range above pending re-check against the source publication — shown rather than hidden. | |||
| 0.060 ppb | water (food: grape) | Literature corpus | — |
| Flagged: 147× from the median of this group. Excluded from the range above pending re-check against the source publication — shown rather than hidden. | |||
| 0.310 ppb | water (food: orange) | Literature corpus | — |
| 0.430 ppb | water (food: fish) | Literature corpus | — |
| 2.0 ppb | water (food: lime) | Literature corpus | — |
| 3.8 ppb | water (food: wine) | Literature corpus | — |
| 3.9 ppb | water (food: ginger) | Literature corpus | — |
| 7.3 ppb | water (food: beer) | Literature corpus | — |
| 8.1 ppb | water (food: rice) | Literature corpus | — |
| 9.5 ppb | water (food: milk) | Literature corpus | — |
| 69.7 ppb | water (food: tea) | Literature corpus | — |
| 90.0 ppb | water (food: soy sauce) | Literature corpus | — |
| 93.0 ppb | water (food: honey) | Literature corpus | — |
| 130 ppb | water (food: chocolate) | Literature corpus | — |
| 587 ppb | water (food: tomato) | Literature corpus | — |
| 588 ppb | water (food: rum) | Literature corpus | — |
| 1162 ppb | water (food: unknown) | Literature corpus | — |
| Flagged: 132× from the median of this group. Excluded from the range above pending re-check against the source publication — shown rather than hidden. | |||
| 1177 ppb | water (food: bread) | Literature corpus | — |
| Flagged: 134× 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.
Found in
Measured impact first, then profile shareEvery ingredient known to contain terpinene-4-ol. 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 terpinene-4-ol in it.
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