FlavScents AInsights Entry: Dextro-Camphor (CAS: 464-49-3)

1. Identity & Chemical Information

• Common Name(s): Dextro-camphor, (+)-Camphor
• IUPAC Name: (1R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-one
• CAS Number: 464-49-3
• FEMA Number: 2221
• Other Identifiers: FL No. 02.012
• Molecular Formula: C10H16O
• Molecular Weight: 152.23 g/mol

Dextro-camphor is a bicyclic monoterpene ketone with a characteristic camphoraceous odor. Its structure includes a ketone functional group, which is crucial for its distinctive cooling and penetrating scent. The chiral nature of dextro-camphor contributes to its specific sensory properties, differentiating it from its levorotatory counterpart.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Dextro-camphor is known for its strong, penetrating, and cooling camphoraceous odor. It is often described as having a sharp, medicinal scent with a slight hint of eucalyptus. The intensity of its odor is high, making it a potent impact note in formulations. The taste threshold for dextro-camphor is relatively low, allowing it to impart a noticeable cooling sensation even at minimal concentrations. It is typically used as a modifier or an impact note in both flavor and fragrance compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Dextro-camphor naturally occurs in the essential oils of certain aromatic plants, notably in the wood of the camphor tree (Cinnamomum camphora). It can also be found in rosemary and some other herbs. The compound is biosynthesized in plants through the mevalonate pathway, which is responsible for the formation of many terpenoids. Its presence in natural sources qualifies it for use in "natural flavor" and "natural fragrance" designations, depending on extraction methods and regulatory definitions.

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

4. Use in Flavors

Dextro-camphor is utilized in flavor formulations primarily for its cooling and refreshing properties. It is commonly found in mint and menthol flavors, as well as in medicinal and herbal flavor profiles. Typical use levels in food and beverages range from 1 to 20 ppm, with higher concentrations used in products where a pronounced cooling effect is desired. It is stable under normal processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, dextro-camphor is valued for its ability to impart a fresh, clean, and medicinal note. It is used in a variety of fragrance families, including fougère, chypre, and oriental. Its role is often as a top note due to its high volatility, providing an initial burst of freshness. Typical concentrations in fragrance formulations range from trace amounts to 0.5%, depending on the desired intensity and product type.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL No. 02.012.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific limits varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals and harmonized assumptions are common, though formulators should verify specific country requirements due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Dextro-camphor is considered safe for use in food and fragrance applications when used within recommended limits.

• Oral Exposure: The compound has a low acute toxicity with an acceptable daily intake (ADI) established by regulatory bodies.
• Dermal Exposure: Generally non-irritating at typical use levels in fragrances, though high concentrations may cause sensitization.
• Inhalation Exposure: Volatile nature requires consideration in occupational settings to avoid excessive inhalation.

Risk profiles are similar across food and fragrance applications, with safety margins well established.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Dextro-camphor is prized for its cooling and refreshing properties, making it a versatile component in both flavors and fragrances. It synergizes well with menthol, eucalyptus, and other terpenes. Formulators should be cautious of its high intensity, which can easily overpower other notes if not balanced properly. It is often under-used in complex formulations where its unique properties can enhance overall sensory impact.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on dextro-camphor is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some regional regulatory nuances may require further verification. 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

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 2026-02-13 08:40:26 GMT (p2)