beta-cubebene

Full Material List

(1R,5S,6R,7S,10R)-10-methyl-4-methylidene-7-propan-2-yltricyclo[4.4.0.01,5]decane

Identifiers

CAS (Single)	13744-15-5
FEMA	N/A
EINECS	N/A
Synonyms	(-)-b- cubebene (-)-beta- cubebene 1H- cyclopenta[1,3]cyclopropa[1,2]benzene, octahydro-7-methyl-3-methylene-4-(1-methylethyl)-, (4S,7R)- 10- methyl-4-methylene-7-isopropyl tricyclo(4.4.0.0(1.5))decane (1R,5S,6R,7S,10R)-10- methyl-4-methylidene-7-propan-2-yltricyclo[4.4.0.01,5]decane (3aS-(3aalpha,3bbata, 4beta,7alpha,7aS*))- octahydro-7-methyl-3-methylene-4-(1-methyl ethyl)-1H-cyclopenta(1,3)cyclopropa(1,2)benzene 4-iso propyl-7-methyl-3-methylene-octahydro-cyclopenta[1,3]cyclopropa[1,2]benzene rel-(4R,7S)-4-iso propyl-7-methyl-3-methyleneoctahydro-1H-cyclopenta[1,3]cyclopropa[1,2]benzene
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	10989
XlogP3-AA	N/A
Molecular Weight	204.35628
Molecular Formula	C15 H24

Properties

Food Chemicals Codex Listed	No
Appearance	colorless to pale yellow solid (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	59.00 to 61.00 Â°C. @ 760.00 mm Hg
Boiling Point	283.00 to 285.00 Â°C. @ 760.00 mm Hg
Flash Point	235.00 Â°F. TCC ( 112.78 Â°C. )
Acid Value	N/A
Vapor Pressure	0.014000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	6.181 (est)
Soluble In	alcohol water, 0.07057 mg/L @ 25 °C (est) water
Occurrence	allamanda cathartica linn. flower oil brazil @ 0.60% basil shoot oil bay laurel leaf calamus leaf oil @ 0.32% calamus rhizome oil @ 0.14% cananga leaf oil @ 0.7% carrot leaf oil @ 12.72% cascarilla bark oil @ 0.21% cedrela wood oil @ 3.20% chamomile garden chamomile plant citronella oil ceylon @ 3.77% citronella oil china @ 1.76% citronella oil java @ 2.25% clary sage oil greece @ 0.10% costmary oil @ 4.72% cubeb oil @ 4.39% curry wood leaf oil australia @ 0.20% eucalyptus globulus fruit oil @ trace% eucalyptus globulus oil pakistan @ 0.10% fleabane oil @ 0.10% grapefruit juice - 0.08 mg/kg grapefruit oil c.p. @ 0.04% grapefruit oil CO2 extract @ 0.36% guava fruit - up to 0.08 mg/kg hinoki leaf oil @ 0.48% horsemint shoot hyptis spicigera lam. oil mali @ trace-0.20% hyptis suaveolens (l.) poit. oil mali @ trace-0.20% labdanum oil @ 0.19% lavender oil spike spain @ 0.02% lemon balm shoot lemon verbena oil morocco @ 0.6% lime oil expressed florida @ trace% litsea cubeba oil china @ 0.24% lovage root oil @ 0.87% mace - trace amount mace oil @ trace% mandarin oil italy @ trace% mandarin oil uruguay @ 0.01% marsypianthes chamaedrys (vahl) kuntze oil brazil @ 0.50% michelia alba flower absolute @ 0.22% myristica fragrans fruit oil @ 0.10% nutmeg - trace amount nutmeg oil hydrodistilled india @ 0.1% orange fruit orange peel oil bitter china @ 0.36% orange peel oil bitter italy @ 0.05% oregano plant oregano shoot pepper black pepper fruit oil persea americana mill. fruit oil cuba @ 3.20% phlomis fruticosa l. flower oil greece @ 0.80% polyalthia australis (benth.) jessup leaf oil australia @ 0.30% prangos uloptera dc. oil iran @ 1.60% protium heptaphyllum (aubl.) march leaf oil brazil @ 0.80% ravintsara leaf oil @ 0.16%% salvia plebeia oil @ 0.62% salvia sclarea oil @ 0.67% salvia sclarea seed oil tunisia @ 0.72% salvia verbenaca seed oil tunisia @ 1.50% stachys recta l. oil serbia @ 0.10% sundacarpus amarus (blume) c.n. page leaf oil australia @ 0.10% water mint shoot wormwood flower oil annus america @ 0.94% wormwood leaf oil annus america @ 1.80-4.43% wormwood oil annus france @ 0.09-2.17% wormwood oil annus vietnam @ 5.59% yarrow oil greece @ 0.10% ylang ylang oil @ 0.58% ylang ylang oil CO2 extract @ 0.60%

Organoleptic

Organoleptic Notes	1. Odor Type: citrus citrus fruity radish Odor Description:at 100.00 %. citrus fruity radish Odor and/or flavor descriptions from others (if found).
Odor	citrus citrus, fruity, radish,
Flavor	N/A

AInsights BETA

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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.

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