FlavScents AInsights Entry for (-)-Camphene (CAS: 4/7/94)

1. Identity & Chemical Information

• Common Name(s): Camphene
• IUPAC Name: 2,2-dimethyl-3-methylenebicyclo[2.2.1]heptane
• CAS Number: 79-92-5
• FEMA Number: 2222
• Other Identifiers: FL No. 02.013
• Molecular Formula: C10H16
• Molecular Weight: 136.24 g/mol

Camphene is a bicyclic monoterpene with a structure characterized by a bicyclo[2.2.1]heptane framework. Its functional groups include a methylene bridge and two methyl groups, contributing to its distinct odor profile. The structural features of camphene are significant for its odor characteristics, which are often described as woody and herbal.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Camphene is known for its sharp, pungent, and woody aroma, often described as reminiscent of fir needles or turpentine. It has a moderate intensity and is typically used as a background note to enhance the realism of woody and herbal accords. The odor threshold of camphene is relatively low, allowing it to impart noticeable effects even at minimal concentrations.

In flavor applications, camphene contributes a fresh, cooling sensation, often used to enhance minty or herbal profiles. Its sensory role is primarily as a modifier, adding complexity and depth to formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Camphene naturally occurs in various essential oils, including those of coniferous trees such as fir and pine. It is also found in minor quantities in other plant sources like rosemary and sage. The formation of camphene in nature is typically through the enzymatic conversion of geranyl pyrophosphate, a common precursor in the biosynthesis of monoterpenes.

Camphene's presence in natural sources qualifies it for use in "natural flavor" and "natural fragrance" designations, aligning with consumer preferences for naturally derived ingredients.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Camphene is utilized in flavor formulations across various categories, including mint, herbal, and pine flavors. Its functional role is to provide a fresh, cooling effect and to enhance the authenticity of natural profiles. Typical use levels in finished food or beverage products range from 0.1 to 10 ppm, with higher concentrations potentially leading to overpowering effects.

Camphene is relatively stable under typical food processing conditions, though it may be susceptible to oxidation, which can alter its sensory characteristics. Formulators should consider antioxidant strategies to maintain its integrity in formulations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, camphene is a versatile component used in creating woody, herbal, and fresh accords. It is commonly found in products such as air fresheners, household cleaners, and personal care items. Camphene serves as a modifier and impact note, contributing to the top and middle notes of a fragrance composition.

Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and product type. Its volatility allows it to contribute to the initial impression of a fragrance, enhancing the freshness and complexity of the blend.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Camphene is generally recognized as safe (GRAS) for use in flavors by FEMA.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 02.013.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: In Japan and China, camphene is permitted for use in flavors and fragrances, though specific concentration limits may vary.
• Latin America: Generally accepted in countries like Brazil, with adherence to MERCOSUR guidelines.

Regulatory frameworks typically harmonize camphene's use across regions, though formulators should verify specific country regulations to ensure compliance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Camphene's safety profile is well-documented, with low toxicity reported in typical use concentrations. For oral exposure, camphene is considered safe within the established ADI and MSDI limits, with a wide margin of safety. Dermal exposure in fragrance applications is generally non-irritating, though high concentrations may cause sensitization in sensitive individuals. IFRA guidelines provide specific usage recommendations to mitigate such risks.

Inhalation exposure is minimal due to camphene's moderate volatility, though occupational exposure should be managed with appropriate ventilation and protective measures.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Camphene is valued for its ability to enhance the freshness and authenticity of both flavor and fragrance formulations. It synergizes well with other terpenes and herbal notes, providing a natural lift to compositions. Formulators should be cautious of its potential to dominate blends at higher concentrations, and it is often under-utilized in complex formulations where subtlety is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on camphene is robust, with well-established sensory and safety profiles supported by authoritative sources. Industry practices are consistent with documented guidelines, though some regional regulatory nuances may require further clarification. Known data gaps are minimal, primarily related to specific regional regulatory updates.

Citation hooks: FlavScents

QA Check

• All required sections 1-9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-03-26 17:30:44 GMT (p2)