FlavScents AInsights Entry for (-)-terpinen-4-ol (CAS: 20126-76-5)

1. Identity & Chemical Information

• Common Name(s): Terpinen-4-ol
• IUPAC Name: 4-methyl-1-propan-2-ylcyclohex-3-en-1-ol
• CAS Number: 20126-76-5
• FEMA Number: 3042
• Other Identifiers: FL No. 02.013
• Molecular Formula: C10H18O
• Molecular Weight: 154.25 g/mol

(-)-Terpinen-4-ol is a monoterpene alcohol characterized by its cyclohexene ring with an isopropyl group and a hydroxyl group. The presence of the hydroxyl group contributes to its solubility in water and its distinctive odor profile. The structure-odor relationship is significant as the hydroxyl group enhances its ability to interact with olfactory receptors, imparting a fresh, woody aroma.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

(-)-Terpinen-4-ol is known for its fresh, woody, and slightly herbal aroma. It is often described as having a mild, pleasant scent with moderate intensity and good diffusion. The compound is used as an impact note in fragrance compositions, providing a clean and natural character. In terms of taste, it is less commonly used but can impart a slightly bitter, herbal note.

The odor threshold of (-)-terpinen-4-ol is relatively low, making it effective even at minimal concentrations. It serves as a background realism enhancer in both flavors and fragrances, adding depth and complexity.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

(-)-Terpinen-4-ol is naturally found in a variety of essential oils, including tea tree oil, marjoram, and juniper. It is typically formed through the enzymatic degradation of terpenes in plants. This compound is significant in the designation of "natural flavor" or "natural fragrance" due to its widespread occurrence in nature.

The formation of (-)-terpinen-4-ol in plants is often linked to the biosynthesis of terpenes, where it acts as an intermediate or end product. Its presence in essential oils contributes to their therapeutic and aromatic properties.

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

4. Use in Flavors

In flavor applications, (-)-terpinen-4-ol is used to impart a fresh, herbal note to a variety of products, including beverages, confectionery, and savory items. It functions as a modifier, enhancing the overall flavor profile by adding complexity and depth.

Typical use levels in finished food or beverage products range from 0.5 to 10 ppm, depending on the desired intensity and the specific application. These values are industry-typical estimates, as precise documentation is limited. The compound is generally stable under normal processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

(-)-Terpinen-4-ol is utilized in various fragrance families, including woody, herbal, and fresh compositions. It serves as a modifier and impact note, providing a clean, natural scent that enhances the realism of the fragrance.

In fragrance formulations, it is typically used at concentrations ranging from 0.1% to 1%, depending on the desired effect and product type. Its volatility allows it to contribute to the top and middle notes of a fragrance, offering a refreshing and uplifting aroma.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States

• FDA/FEMA GRAS: Recognized as GRAS for flavor use.

European Union

• Reg. (EC) No 1334/2008: Approved for use in food flavorings; FL number 02.013.

United Kingdom

• Post-Brexit regulations align with EU standards for flavor use.

Asia

• Japan: Permitted for use in flavors.
• China/ASEAN: Generally recognized, but specific regulations may vary.

Latin America

• Brazil/MERCOSUR: Approved for use in flavors, with harmonized assumptions across the region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure

(-)-Terpinen-4-ol is considered safe for use in food flavors at typical concentrations. The ADI and MSDI are not explicitly documented, but it is generally regarded as safe based on historical use and toxicological data.

Dermal Exposure

In fragrance applications, (-)-terpinen-4-ol is not known to cause significant irritation or sensitization at typical use levels. It is included in IFRA standards, which provide guidelines for safe use in personal care products.

Inhalation Exposure

Due to its volatility, inhalation exposure is possible, particularly in occupational settings. However, no significant adverse effects have been reported at typical exposure levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

(-)-Terpinen-4-ol is valued for its ability to enhance the naturalness and complexity of both flavors and fragrances. It synergizes well with other terpenes and herbal notes, providing a balanced and harmonious profile. Formulators should be cautious of its potential to overpower delicate compositions if used excessively. It is often under-utilized in formulations seeking a fresh, natural character.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on (-)-terpinen-4-ol is well-established, with comprehensive sensory and regulatory information available. While industry practices are generally consistent, some undocumented variations in use levels and applications may exist. Known data gaps include specific ADI and MSDI values, which are inferred from general safety assessments.

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 2026-09-14 14:21:31 GMT (p2)