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

1. Identity & Chemical Information

Fenchol, also known as 1,3,3-Trimethyl-2-norbornanol, is a monoterpenoid alcohol with the CAS number 1632-73-1. It is a single chemical compound with the molecular formula C10H18O and a molecular weight of 154.25 g/mol. Fenchol is characterized by its bicyclic structure, which contributes to its unique odor profile. The compound is often used in flavor and fragrance applications due to its fresh, camphoraceous scent. Fenchol is recognized by FEMA with the number 2481. Its structure includes a hydroxyl group, which plays a significant role in its odor characteristics, providing a crisp and clean scent often associated with pine and herbal notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Fenchol is known for its distinctive camphoraceous, pine-like odor with a hint of lemon and earthy undertones. It is often described as having a fresh and clean scent, making it a popular choice in both flavor and fragrance formulations. The intensity of fenchol's odor is moderate, and it is typically used as an impact note or modifier in compositions. While specific taste and odor thresholds are not widely documented, fenchol is generally used in small concentrations due to its potent aroma. Its sensory role is primarily to add freshness and complexity to a formulation, enhancing the overall olfactory experience.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Fenchol naturally occurs in various plant species, including basil (Ocimum basilicum), lime (Citrus aurantiifolia), and certain coniferous trees. It is often found in essential oils extracted from these plants. The formation of fenchol in nature is typically through enzymatic processes within the plant, contributing to the plant's natural defense mechanisms and aroma profile. Fenchol's presence in natural sources qualifies it for use in products labeled as containing "natural flavors" or "natural fragrances," depending on the extraction and processing methods used.

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

4. Use in Flavors

In the flavor industry, fenchol is used to impart a fresh, pine-like note to a variety of products. It is commonly found in mint, citrus, and herbal flavor profiles. Fenchol serves as a functional component in flavor systems, providing a crisp and clean background note that enhances the overall flavor complexity. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and product type. Fenchol is relatively stable under normal processing conditions but may degrade under high heat or acidic environments, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Fenchol is utilized in a variety of fragrance applications, including personal care products, household cleaners, and air fresheners. It is often incorporated into fragrance families such as woody, herbal, and citrus. In fragrance formulations, fenchol acts as a modifier or impact note, providing freshness and enhancing the overall scent profile. Typical concentration ranges in fragrance products are from 0.1% to 1%, depending on the desired effect and product type. Fenchol contributes primarily to the top and middle notes of a fragrance due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

Fenchol is generally recognized as safe (GRAS) for use in flavors by FEMA in the United States. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. Post-Brexit, the United Kingdom aligns with EU regulations, maintaining similar standards for fenchol use. In Asia, countries like Japan and China have specific guidelines for flavor and fragrance materials, with fenchol typically approved for use. In Latin America, regulatory frameworks such as those in Brazil and MERCOSUR also recognize fenchol for use in flavors and fragrances, though specific approvals may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Fenchol is considered safe for use in flavors and fragrances when used within recommended concentrations. For oral exposure, the acceptable daily intake (ADI) is not explicitly defined, but it is generally used at low levels in food products. Dermal exposure in fragrance applications is considered safe, with no significant reports of irritation or sensitization at typical use levels. Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be managed with standard safety practices. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Fenchol is valued for its ability to impart a fresh, clean scent to both flavors and fragrances. It synergizes well with other terpenes and citrus notes, enhancing the overall complexity of a formulation. Common formulation pitfalls include overuse, which can lead to an overpowering camphoraceous note, and instability under extreme processing conditions. Fenchol is often under-used in formulations seeking a natural, herbal character, providing an opportunity for innovation in product development.

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 numeric thresholds for sensory perception are less frequently reported. Known data gaps include detailed toxicological studies specific to fenchol, though existing data supports its safe use. Regulatory ambiguities are minimal, with harmonized standards across major markets.

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 for fenchol)

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 2026-06-01 04:35:47 GMT (p2)