Flavouring ingredient Terpineol is a naturally occurring monoterpene alcohol that has been isolated from a variety of sources such as cajuput oil, pine oil, and petitgrain oil. There are three isomers, alpha-, beta-, and gamma-terpineol, the last two differing only by the location of the double bond. Terpineol is usually a mixture of these isomers with alpha-terpineol as the major constituent. (Wikipedia)
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      20-07850 beta-TERPINEOL, Kosher
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1-methyl-4-prop-1-en-2-ylcyclohexan-1-ol (Click)
CAS Number: 138-87-4Picture of molecule
ECHA EINECS - REACH Pre-Reg: 205-342-6
Nikkaji Web: J5.638C
Beilstein Number: 2205072
CoE Number: 10254
XlogP3-AA: 2.50 (est)
Molecular Weight: 154.25266000
Formula: C10 H18 O
NMR Predictor: Predict (works with chrome or firefox)
Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
IBM Patents: Obtain
Pubchem Patents: Search
JECFA Food Flavoring: 374  p-menth-8-en-1-ol
Flavis Number: 02.097 (Old)
DG SANTE Food Flavourings: 02.097  beta-terpineol
FEMA Number: 3564  p-menth-8-en-1-ol
FDA Regulation:
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
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Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 96.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.93000 to 0.93600 @  25.00 °C.
Pounds per Gallon - (est).: 7.739 to  7.788
Refractive Index: 1.48200 to 1.48500 @  20.00 °C.
Melting Point: 32.00 to  33.00 °C. @ 760.00 mm Hg
Boiling Point: 209.00 to  210.00 °C. @ 760.00 mm Hg
Congealing Point: 24.00 °C.
Vapor Pressure: 0.034000 mm/Hg @ 25.00 °C. (est)
Flash Point: 189.00 °F. TCC ( 87.22 °C. )
logP (o/w): 2.837 (est)
Soluble in:
 water, 2200 mg/L @ 15 °C (exp)
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Organoleptic Properties:
Odor Type: woody
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
 pungent  earthy  woody  pungent  
Odor Description:
at 10.00 % in dipropylene glycol. 
pungent earthy woody
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
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BOC Sciences
For experimental / research use only.
DRT Terpenes
Beta Terpineol content (%) : 15 - 20
Penta International
beta-TERPINEOL, Kosher
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
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Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50  4300 mg/kg
Reported for a mixture of alpha- and beta-terpineol.
(Moreno, 1971)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
maximum skin levels for fine fragrances:
  0.0200 %  and are based on the assumption that the fragrance mixture is used at 20% in a consumer product (IFRA Use Level Survey).
Recommendation for beta-terpineol usage levels up to:
  3.0000 % in the fragrance concentrate.
use level in formulae for use in cosmetics:
  0.0200 %
Dermal Systemic Exposure in Cosmetic Products:
 0.0005 mg/kg/day
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.30 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 11
Click here to view publication 11
 average usual ppmaverage maximum ppm
baked goods: -47.50000
beverages(nonalcoholic): -14.60000
beverages(alcoholic): -10.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -20.00000
fruit ices: --
gelatins / puddings: -20.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -10.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: -37.50000
soups: --
sugar substitutes: --
sweet sauces: --
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Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of alicyclic substances used as flavor ingredients.View pdf
European Food Safety Athority(efsa): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 18 (FGE.18): Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical group 6
View page or View pdf
Flavouring Group Evaluation 18, Revision 1 (FGE. 18 Rev1)[1] : Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical groups 6 and 8
View page or View pdf
EPI System: View
Env. Mutagen Info. Center: Search
EPA Substance Registry Services (TSCA): 138-87-4
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 8748
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 2
Chemidplus: 0000138874
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NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 138-87-4
Pubchem (cid): 8748
Pubchem (sid): 134974072
Flavornet: 138-87-4
Pherobase: View
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
KEGG (GenomeNet): C17517
HMDB (The Human Metabolome Database): HMDB36996
FooDB: FDB015970
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
For Odor
isobornyl formateFL/FR
 fir needle oil siberiaFL/FR
(E+Z)-4,8-dimethyl-3,7-nonadien-2-yl acetateFL/FR
 linalool oxideFL/FR
isocyclocitral (IFF)FL/FR
 fern absolute 
 galbanum oilFL/FR
 oakmoss oilFR
6-hydroxydihydrotheaspirane (mixture of isomers)FL/FR
 oakmoss absoluteFL/FR
 cypress leaf oilFR
 cyperus root oil (cyperus scariosus)FR
 germacrene B 
 herbal norbornaneFR
 orris hexanoneFR
 vetiver oil haitiFL/FR
For Flavor
No flavor group found for these
isocyclocitral (IFF)FL/FR
(E+Z)-4,8-dimethyl-3,7-nonadien-2-yl acetateFL/FR
 fern absolute 
 germacrene B 
 fir needle oil siberiaFL/FR
6-hydroxydihydrotheaspirane (mixture of isomers)FL/FR
 galbanum oilFL/FR
 linalool oxideFL/FR
 oakmoss absoluteFL/FR
 turmeric oleoresinFL
isobornyl formateFL/FR
 vetiver oil haitiFL/FR
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Potential Uses:
 earth humusFR
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Occurrence (nature, food, other): note
 boldo leaf oil italy @ 0.13%
Data  GC  Search Trop  Picture
 boldus leaf oil chile @ 0.07%
Data  GC  Search Trop  Picture
 cardamom seed oil
Search Trop  Picture
 cascarilla bark oil @ trace%
Data  GC  Search Trop  Picture
 clove oil
Search Trop  Picture
 cornmint oil india @ 0.01%
Data  GC  Search Trop  Picture
 dill plant
Search Trop  Picture
 dill seed
Search Trop  Picture
 lavandin oil china @ 0.45%
Data  GC  Search Trop  Picture
 lemongrass oil @ 0.17%
Data  GC  Search Trop  Picture
 lime fruit
Search Trop  Picture
 mace oil east india @ 0.32%
Data  GC  Search Trop  Picture
 mandarin fruit
Search Trop  Picture
 nutmeg flower oil @ 0.36%
Data  GC  Search Trop  Picture
 nutmeg leaf oil @ 0.00-0.21%
Data  GC  Search Trop  Picture
 nutmeg seed oil
Search Trop  Picture
 orange peel oil bitter china @ 0.02%
Data  GC  Search Trop  Picture
 oregano shoot
Search Trop  Picture
 pepper black pepper fruit oil
Search Trop  Picture
 pepper black pepper seed oil
Search Trop  Picture
 pine oils
Search  Picture
 sage oil dalmatian @ 0.30%
Data  GC  Search Trop  Picture
 thyme oil
Search Trop  Picture
 thyme oil red CO2 extract @ 0.22%
Data  GC  Search Trop  Picture
 thyme plant
Search Trop  Picture
Search  Picture
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 cyclohexanol, 1-methyl-4-(1-methylethenyl)-
1-methyl-4-(1-methyl ethenyl) cyclohexanol
1-methyl-4-(1-methyl vinyl) cyclohexan-1-ol
1-methyl-4-isopropenyl cyclohexan-1-ol
1-methyl-4-methyl vinyl cyclohexanol
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PubMed: Induction of defensive response in Eucalyptus globulus plants and its persistence in vegetative propagation.
PubMed: Volatile oil constituents of different parts of Artemisia chamaemelifolia and the composition and antibacterial activity of the aerial parts of A. turcomanica from Iran.
PubMed: Chemical compositions and antioxidant/antimicrobial activities of various samples prepared from Schinus terebinthifolius leaves cultivated in Egypt.
PubMed: Effect of pulp reduction and pasteurization on the release of aroma compounds in industrial orange juice.
PubMed: Chemical composition and antimicrobial activity of essential oil from the rhizomes of Amomum cannicarpum.
PubMed: [Analysis of terpineol and improvement of technology process in terpineol production].
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