| CAS (Single) | 127-91-3 |
| FEMA | 2903 |
| EINECS | 204-872-5 |
| Synonyms |
|
| JECFA Food Flavoring | 1330 |
| JECFA Food Additive | N/A |
| DG SANTE Food Flavourings | 01.003 pin-2(10)-ene |
| DG SANTE Food Contact Materials | pin-2(10)-ene |
| FDA UNII | 4MS8VHZ1HJ |
| CoE Number | 2114 |
| XlogP3-AA | N/A |
| Molecular Weight | 136.23752 |
| Molecular Formula | C10 H16 |
| Food Chemicals Codex Listed | No |
| Appearance | colorless clear liquid (est) |
| Assay | 97.00 to 100.00 |
| Specific Gravity | 0.86700 to 0.87100 @ 25.00 °C. |
| Lbs/Gal (est) | 7.214 to 7.248 |
| Refractive Index | 1.47700 to 1.48100 @ 20.00 °C. |
| Melting Point | N/A |
| Boiling Point | 163.00 to 166.00 °C. @ 760.00 mm Hg |
| Flash Point | 95.00 °F. TCC ( 35.00 °C. ) |
| Acid Value | N/A |
| Vapor Pressure | 2.930000 mmHg @ 25.00 °C. |
| Vapor Density | N/A |
| logP (o/w) | 4.16 |
| Soluble In |
|
| Occurrence |
|
| Organoleptic Notes |
|
| Odor | herbal dry, woody, resinous, pine, hay, green, eucalyptus, camphoreous, cooling, terpenic, fresh, minty, spicy, peppery, nutmeg |
| Flavor | pine pine, terpenic, woody, resinous, minty, camphoreous, balsamic, spicy, fresh |
Beta-pinene is a bicyclic monoterpene with a characteristic pinene structure, which includes a double bond that contributes to its reactivity and odor profile. The presence of the isopropenyl group is significant for its olfactory properties, imparting a fresh, woody, and pine-like aroma.
Citation hooks: FlavScents; PubChem; FEMA
Beta-pinene is known for its distinctive pine-like, woody, and resinous odor, often described as fresh and slightly herbal. It is a prominent component in many essential oils, contributing to their characteristic scents. The intensity of beta-pinene's aroma is moderate, making it suitable for use as an impact note or a background modifier in both flavors and fragrances. While specific taste and odor thresholds are not widely documented, beta-pinene is generally recognized for its ability to enhance the freshness and complexity of aromatic profiles.
Citation hooks: FlavScents; peer-reviewed sensory literature
Beta-pinene is naturally found in a variety of plants, particularly coniferous trees such as pines, firs, and spruces. It is a major component of turpentine and is also present in essential oils like rosemary, eucalyptus, and dill. The formation of beta-pinene in plants occurs through the mevalonate pathway, a key biosynthetic route for terpenes. Its presence in natural products allows it to be designated as a "natural flavor" or "natural fragrance" under various regulatory frameworks.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
Beta-pinene is utilized in a variety of flavor applications, including mint, citrus, and herbal profiles. It serves as a functional component that enhances freshness and provides a woody, resinous background note. Typical use levels in finished food or beverages range from 1 to 20 ppm, with higher concentrations potentially leading to overpowering pine notes. Stability considerations include moderate resistance to heat and pH variations, although it is prone to oxidation, which can alter its sensory characteristics.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
In the fragrance industry, beta-pinene is valued for its fresh, pine-like aroma, contributing to the top notes of various fragrance families, including woody, fougère, and citrus compositions. It acts as a modifier and impact note, often used in concentrations ranging from trace amounts to several percent, depending on the desired intensity. Its volatility classifies it as a top note, providing an initial burst of freshness that can enhance the overall complexity of a fragrance.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
Citation hooks: FEMA; EFSA; national authority publications
Beta-pinene is considered safe for use in food and fragrance applications when used within recommended levels. Oral exposure through flavor use is supported by its GRAS status, with no specific ADI or MSDI established. Dermal exposure in fragrances is generally safe, though it may cause mild irritation or sensitization in sensitive individuals. Inhalation exposure is typically low risk, but occupational settings should ensure adequate ventilation to minimize potential respiratory irritation.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
Beta-pinene is a versatile material valued for its fresh, woody aroma, making it a staple in both flavor and fragrance formulations. It synergizes well with other terpenes and citrus notes, enhancing the overall freshness and complexity. Formulators should be cautious of its oxidation potential, which can lead to off-notes. It is often under-utilized in formulations seeking a natural pine or herbal character.
Citation hooks: FlavScents; industry practice
The data on beta-pinene is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific numeric thresholds for sensory perception are less frequently reported. Regulatory frameworks are harmonized across major regions, providing confidence in its safe use.
Citation hooks: FlavScents
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 2026-09-16 18:17:45 GMT (p2)
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