FlavScents AInsights Entry for Fenchol (CAS: 1632-73-1)

1. Identity & Chemical Information

• Common Name(s): Fenchol
• IUPAC Name: (1R,2S,4R)-1,3,3-Trimethylbicyclo[2.2.1]heptan-2-ol
• CAS Number: 1632-73-1
• FEMA Number: 2481
• Other Identifiers: FL No. 02.042
• Molecular Formula: C10H18O
• Molecular Weight: 154.25 g/mol

Fenchol is a monoterpenoid alcohol characterized by its bicyclic structure, which contributes to its distinct sensory properties. The presence of a hydroxyl group in its structure is crucial for its odor profile, imparting a camphoraceous and pine-like aroma.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Fenchol is known for its fresh, camphoraceous, and pine-like odor, often described as having a slightly earthy undertone. It is a potent odorant with a relatively low odor threshold, making it effective even at low concentrations. In flavor applications, it provides a refreshing, herbal note that can enhance the realism of minty and herbal profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Fenchol naturally occurs in various plant species, including basil (Ocimum basilicum) and certain coniferous trees. It is typically formed through the enzymatic conversion of geranyl pyrophosphate, a common precursor in the biosynthesis of monoterpenes. Its presence in natural sources qualifies it for use in "natural flavor" and "natural fragrance" designations.

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

4. Use in Flavors

Fenchol is utilized in flavor formulations to impart a fresh, herbal, and slightly woody note. It is commonly used in mint, herbal, and citrus flavor categories. Typical use levels in finished food or beverage products range from 0.5 to 5 ppm, with higher concentrations potentially overpowering other flavor components. Fenchol is stable under typical food processing conditions, though it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, fenchol is valued for its fresh, camphoraceous scent, contributing to the top notes of various fragrance families, including fougère and chypre. It serves as a modifier and impact note, enhancing the freshness and complexity of the fragrance. Typical concentrations range from trace amounts to 1% in the final product, depending on the desired intensity and product type.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Fenchol is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 02.042.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Fenchol is considered safe for use in food and fragrance applications at typical exposure levels. Oral exposure through flavor use is supported by its GRAS status, with no specific ADI established. Dermal exposure in fragrances is generally well-tolerated, though IFRA guidelines should be consulted to avoid sensitization. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Fenchol is prized for its ability to impart freshness and complexity to both flavors and fragrances. It synergizes well with other monoterpenes and can enhance the authenticity of herbal and mint profiles. Formulators should be cautious of its potency, as overuse can lead to an overpowering camphoraceous note. It is often underutilized in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on fenchol is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific use levels may vary. Some data gaps exist in regional regulatory specifics, which should be verified with local authorities.

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 13:04:14 GMT (p2)