FlavScents AInsights Entry for Laevo-Borneol (CAS: 464-45-9)

1. Identity & Chemical Information

• Common Name(s): Laevo-borneol, L-borneol
• IUPAC Name: (1R,2S,4S)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol
• CAS Number: 464-45-9
• FEMA Number: 2157
• Other Identifiers: FL No. 02.014
• Molecular Formula: C10H18O
• Molecular Weight: 154.25 g/mol

Laevo-borneol is a bicyclic monoterpenoid alcohol with a camphoraceous, minty odor. Its structure includes a hydroxyl group, which contributes to its characteristic cooling sensation and odor profile. The presence of the bicyclic structure is crucial for its volatility and sensory impact.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Laevo-borneol is known for its distinctive camphoraceous, minty, and slightly woody aroma. It is often described as having a fresh, cooling sensation, which makes it a popular choice in both flavor and fragrance applications. The intensity of its odor is moderate, with a diffusion that allows it to act as both an impact note and a background modifier. The taste threshold for laevo-borneol is not well-documented, but its odor threshold is typically low, making it effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Laevo-borneol naturally occurs in several essential oils, including those of camphor, rosemary, and lavender. It is biosynthesized in plants through the cyclization of geranyl pyrophosphate, followed by enzymatic transformations. Its presence in natural sources qualifies it for use in "natural flavor" and "natural fragrance" designations, depending on the extraction and processing methods used.

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

4. Use in Flavors

Laevo-borneol is utilized in flavor formulations for its cooling and refreshing properties. It is commonly found in mint, herbal, and spice flavor categories. Its functional role includes acting as a cooling agent and providing a camphoraceous note that enhances the overall flavor profile. Typical use levels in food and beverages range from 1 to 10 ppm, with higher concentrations used in specific applications like confectionery and oral care products. Laevo-borneol is 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

In the fragrance industry, laevo-borneol is valued for its fresh, camphoraceous scent, which fits well within the woody and herbal fragrance families. It serves as a modifier and impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%. Its volatility allows it to provide an initial burst of freshness, which is complemented by its moderate persistence.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 02.014.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits in certain applications.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, with harmonized assumptions for flavor and fragrance use.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Laevo-borneol is considered safe for use in food and fragrance applications at typical exposure levels. For oral exposure, it has a high margin of safety, with no adverse effects reported at concentrations used in flavors. Dermal exposure in fragrances is generally well-tolerated, though it may cause mild irritation in sensitive individuals. Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be managed with standard safety precautions. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Laevo-borneol is prized for its ability to impart a fresh, cooling sensation, making it a versatile component in both flavors and fragrances. It synergizes well with other minty and herbal notes, enhancing the overall sensory experience. Formulators should be cautious of its potential to overpower delicate compositions and should consider its stability under varying pH and temperature conditions. It is often under-utilized in complex formulations where its subtle cooling effect can add depth and realism.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on laevo-borneol is well-established, with comprehensive documentation available from authoritative sources. Industry practices are consistent with documented uses, though some regional regulatory nuances may require further clarification. Known data gaps are minimal, primarily related to specific sensory thresholds and long-term exposure studies.

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 2026-07-02 15:04:51 GMT (p2)