FlavScents AInsights Entry for Dihydroterpineol (CAS: 58985-02-7)

1. Identity & Chemical Information

• Common Name(s): Dihydroterpineol
• IUPAC Name: 2-(4-Methylcyclohex-3-en-1-yl)propan-2-ol
• CAS Number: 58985-02-7
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C10H20O
• Molecular Weight: 156.27 g/mol

Dihydroterpineol is a monoterpenoid alcohol characterized by its cyclohexene ring structure with a methyl group and a hydroxyl group. The presence of the hydroxyl group contributes to its solubility in water and its moderate polarity, which influences its odor profile. The structure-odor relationship is significant as the cyclohexene ring imparts a fresh, floral scent, making it valuable in fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Dihydroterpineol is known for its fresh, floral, and slightly citrus-like odor. It is often described as having a moderate intensity with a clean, uplifting character. The compound is typically used as a modifier or impact note in fragrance compositions, providing a refreshing and natural aroma. The odor threshold for dihydroterpineol is not clearly reported, but it is generally considered to have a noticeable presence even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Dihydroterpineol is not commonly found in nature as a standalone compound but can be derived from the hydrogenation of terpineol, which is present in various essential oils such as pine oil and petitgrain oil. The compound can also be synthesized through chemical processes involving the reduction of terpineol. Its relevance to "natural flavor" or "natural fragrance" designation depends on the source and method of production, with naturally derived versions being more favorably viewed in clean-label formulations.

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

4. Use in Flavors

Dihydroterpineol is utilized in flavor applications primarily for its fresh and floral notes, which can enhance citrus, floral, and herbal flavor profiles. It serves as a functional modifier, adding complexity and depth to flavor systems. Typical use levels in finished food or beverage products are not well-documented, but industry estimates suggest low ppm ranges, often below 10 ppm, to achieve the desired sensory impact without overpowering other flavor components. Stability considerations include moderate resistance to heat and oxidation, making it suitable for a variety of food applications.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance formulations, dihydroterpineol is valued for its versatility and fresh, floral scent. It is commonly used in floral, citrus, and green fragrance families, contributing as a top or middle note due to its moderate volatility. Typical concentration ranges in fragrance products vary, with qualitative use often guiding its inclusion. It acts as a modifier, enhancing the naturalness and brightness of the fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Dihydroterpineol does not have a specific FEMA GRAS number, indicating limited direct use in flavors. Its use in fragrances is generally accepted under IFRA guidelines.
• European Union: Under Regulation (EC) No 1334/2008, dihydroterpineol's use in flavors is not explicitly listed, suggesting it is used under broader monoterpenoid categories.
• United Kingdom: Post-Brexit, the regulatory alignment with the EU remains, with no specific divergence noted for dihydroterpineol.
• Asia: In Japan and China, dihydroterpineol is used in fragrances, with specific flavor use not clearly documented.
• Latin America: Usage in fragrances is generally accepted, with flavor use subject to local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values for dihydroterpineol. It is generally used at low levels in flavors, minimizing potential exposure risks.
• Dermal Exposure: Considered safe for use in fragrances under IFRA guidelines, with low potential for irritation or sensitization.
• Inhalation Exposure: Moderate volatility suggests potential for inhalation exposure, but no specific occupational hazards are noted.

Risk profiles for dihydroterpineol do not significantly differ between food and fragrance applications, with both uses considered safe under typical conditions.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Dihydroterpineol is valued for its ability to impart a fresh, floral character to both flavors and fragrances. It synergizes well with citrus and floral notes, enhancing the overall brightness and naturalness of formulations. Common pitfalls include overuse, which can lead to an overpowering scent or flavor. It is frequently under-utilized in complex formulations where its subtlety can add depth without dominating the profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on dihydroterpineol is well-established in terms of its sensory profile and fragrance applications. However, specific regulatory and toxicological data are less documented, leading to reliance on industry-typical practices and assumptions. Known data gaps include precise flavor use levels and comprehensive regulatory approvals across all regions.

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 2026-02-17 07:05:24 GMT (p2)