FlavScents AInsights Entry: Clove Oil Terpenes (CAS: 68917-29-3)

1. Identity & Chemical Information

Clove oil terpenes are a natural complex material derived from the essential oil of clove, primarily sourced from the flower buds of the clove tree (Syzygium aromaticum). As a mixture, it does not have a single IUPAC name or molecular formula. The CAS number for clove oil terpenes is 68917-29-3. While there is no specific FEMA number for clove oil terpenes, individual constituents such as eugenol may have their own identifiers. Clove oil terpenes are characterized by a variety of functional groups, including phenolic and terpene structures, which contribute to their distinctive aroma and flavor profiles.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Clove oil terpenes are renowned for their warm, spicy, and sweet aroma, reminiscent of the clove spice itself. The odor is intense and diffusive, often described as having a slightly woody and medicinal character. In terms of taste, clove oil terpenes impart a strong, pungent flavor with a sweet undertone. These terpenes are typically used as impact notes in both flavor and fragrance formulations, providing a characteristic clove-like aroma that can dominate a blend if not used judiciously.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Clove oil terpenes are naturally occurring in the essential oil extracted from the flower buds of the clove tree. The formation of these terpenes involves enzymatic processes within the plant, which synthesize the complex mixture of compounds during the growth and maturation of the buds. Clove oil terpenes are considered natural flavor and fragrance materials, aligning with industry standards for "natural" designations.

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

4. Use in Flavors

In flavor applications, clove oil terpenes are used across various categories, including confectionery, baked goods, and beverages. They serve as a functional component to impart a warm, spicy note that enhances the overall flavor profile. Typical use levels in finished products range from 10 to 100 ppm, depending on the desired intensity and the specific application. Clove oil terpenes are relatively stable under heat but may oxidize over time, which can alter their sensory characteristics.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Clove oil terpenes are utilized in fragrance formulations, particularly within the oriental and spicy fragrance families. They act as impact notes, providing a warm, spicy aroma that can serve as a top or middle note in a fragrance composition. Typical concentration ranges in perfumes and personal care products vary, with higher concentrations used in more robust formulations. The volatility of clove oil terpenes allows them to contribute significantly to the initial impression of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of clove oil terpenes include eugenol, beta-caryophyllene, and eugenyl acetate. These compounds are primarily responsible for the characteristic aroma and flavor of clove oil. The composition of clove oil terpenes can vary significantly based on the geographical origin, harvest time, and processing methods used.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

In the United States, clove oil terpenes are generally recognized as safe (GRAS) for use in flavors by FEMA. In the European Union, they are regulated under Regulation (EC) No 1334/2008, with specific FL numbers assigned to individual constituents. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for natural flavorings. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, clove oil terpenes are considered safe within the typical use levels in food, with an acceptable daily intake (ADI) established for major constituents like eugenol. Dermal exposure in fragrance applications may pose risks of irritation or sensitization, necessitating adherence to IFRA guidelines. Inhalation exposure is generally low risk, but occupational safety measures should be observed during handling. The risk profiles for food and fragrance applications differ primarily in terms of exposure routes and concentrations.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Clove oil terpenes are valued for their ability to impart a distinctive clove aroma and flavor, making them a versatile component in both flavor and fragrance formulations. They synergize well with other spicy and woody notes but can overpower a blend if used excessively. Formulators should be cautious of oxidation, which can alter the sensory profile. Clove oil terpenes are often underutilized in complex blends where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on clove oil terpenes is well-established, with extensive documentation on their sensory characteristics and regulatory status. However, industry practices regarding specific use levels and formulation strategies may not always be documented. There are known data gaps in the variability of composition due to different sources and processing methods.

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
• Includes section 5a for complex natural material

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 2026-06-04 06:11:20 GMT (p2)