(E)-beta-farnesene

Material Search

(6E)-7,11-dimethyl-3-methylidenedodeca-1,6,10-triene

Identifiers

CAS (Single)	18794-84-8
FEMA	4971
EINECS	242-582-0
Synonyms	(E)-7,11- dimethyl-3-methylene dodeca-1,6,10-triene (6E)-7,11- dimethyl-3-methylene-1,6,10-dodecatriene (E)-7,11- dimethyl-3-methylene-1,6,10-dodecatriene trans-7,11- dimethyl-3-methylene-1,6,10-dodecatriene (6E)-7,11- dimethyl-3-methylenedodeca-1,6,10-triene (E)-7,11- dimethyl-3-methylenedodeca-1,6,10-triene (6E)-7,11- dimethyl-3-methylidene dodeca-1,6,10-triene (6E)-7,11- dimethyl-3-methylidenedodeca-1,6,10-triene 1,6,10- dodecatriene, 7,11-dimethyl-3-methylene-, (6E)- 1,6,10- dodecatriene, 7,11-dimethyl-3-methylene-, (E)- (E)-b- farnesene beta- farnesene trans-b- farnesene trans-beta- farnesene
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	E5STW643HU
CoE Number	10999
XlogP3-AA	N/A
Molecular Weight	204.35628
Molecular Formula	C15 H24

Properties

Food Chemicals Codex Listed	No
Appearance	colorless clear liquid (est)
Assay	96.00 to 100.00
Specific Gravity	0.82300 to 0.83400 @ 25.00 °C.
Lbs/Gal (est)	6.848 to 6.940
Refractive Index	1.48400 to 1.49400 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	206.00 Â°C. @ 760.00 mm Hg
Flash Point	230.00 Â°F. TCC ( 110.00 Â°C. )
Acid Value	N/A
Vapor Pressure	0.010000 mmHg @ 25.00 Â°C. (est)
Vapor Density	>1 ( Air = 1 )
logP (o/w)	6.139 (est)
Soluble In	alcohol water, 0.009022 mg/L @ 25 °C (est) water
Occurrence	alpinia galanga oil @ 18.20% ambrette seed oil @ 0.20% anise seed oil star china @ 0.42% artemisia campestris spp. glutinosa flower oil italy @ 1.50% basil oil sweet egypt @ 0.20% bergamot mint oil @ 0.0-0.5% bergamot oil @ 0.04% blood orange oil (citrus sinensis l. var. sanguinello) italy @ 0.009% blood orange oil (citrus sinensis l. var. tarocco) italy @ 0.009% blood orange oil italy @ 0.022% cajuput oil @ 0.1% calamus root oil @ 1.12% calamus root oil mongolia @ 1.00% carrot leaf oil @ 2.49% carrot seed oil @ 0.43% carrot seed oil @ 0.60% carrot seed oil spain @ 0.04-0.30% cascarilla bark oil @ 0.07% cedarwood oil china @ 0.10% cedrela wood oil @ 1.80% celery seed oil egypt @ 0.18% chamomile flower oil germany @ 2.92% chamomile oil @ 0.10% chamomilla recutita (l.) rauschert cinnamomum fragrans baillon leaf oil madagascar @ trace% costmary oil @ 0.39% featherfew leaf oil @ 2.52% feverfew leaf oil belgium @ 0.8% fleabane oil @ 0.90% galangal root oil @ 0.75% ginger root oil CO2 extract @ 14.17% ginger root oil CO2 extract australia @ 0.18% grapefruit oil c.p. @ 0.02% grapefruit oil CO2 extract @ 0.40% guaiacwood oil @ 0.11% herniaria incana lam. oil greece @ 0.30% hyacinthus orientalis absolute @ 0.00-trace% juniper berry oil @ 10.50% labdanum leaf oil @ trace% lavandin oil abrialis @ 1.09% lavandin oil grosso @ 1.12% lavandin water (lavandula hydrida) @ 0.17% lavandula officinalis flower oil @ 1.20% lavender oil spike france @ 0.31% lavender spike water @ 0.79% lavender water bulgaria @ 1.92% lemon oil california @ 0.03% lemon oil expressed italy @ 0.40% lemon verbena oil turkey @ 0.11% levisticum officinale flower oil @ 0.13% levisticum officinale seed oil @ 0.78% lime oil expressed florida @ 0.1% mandarin oil uruguay @ trace-0.01% marsypianthes chamaedrys (vahl) kuntze oil brazil @ 0.40% mentha longifolia (l.) huds. oil jordan @ 0.10% nepeta racemosa lam. oil iran @ 0.30% orange peel oil sweet c.p. blond italy @ 0.005% orange peel oil sweet c.p. blond italy @ 0.006% orange peel oil sweet c.p. blond italy @ 0.010% orange peel oil sweet c.p. blond italy @ 0.013% orange peel oil sweet c.p. blond italy @ 0.026% orange peel oil sweet c.p. florida @ 0.01% orange peel oil sweet c.p. valencia @ 0.02% parsley leaf oil @ 0.01% parsley seed oil @ 0.08% peppermint oil CO2 extract @ 0.60% persea americana mill. fruit oil cuba @ 2.20% petitgrain bigarade oil @ trace% petitgrain grapefruit oil @ 0.70% petitgrain mandarin oil @ 0.02% petitgrain sweet oil @ 0.17% phlomis fruticosa l. flower oil greece @ 1.20% phoebe oil brazil @ 1.28% pinus laricio poiret cone oil italy @ 1.80% pinus laricio poiret leaf oil italy @ 0.30% pinus sylvestris l. needle oil estonia @ 0.20% plectranthus glandulosus hook f. leaf oil cameroon @ 0.20% prangos uechtritzii boiss. et hausskn. fruit oil turkey @ 0.30% rose oil otto bulgaria @ 0.20% rosemary oil france @ 0.00-0.19% rosemary oil morocco @ 0.37-0.51% snake root oil canada @ 0.20% thyme oil wild or creeping france @ 0.91% turmeric root oil hydrodistilled @ 0.96% wormwood flower oil annus america @ 2.60% wormwood leaf oil annus america @ 0.84-3.80% wormwood oil annus france @ 0.00-1.00% wormwood oil annus vietnam @ 9.59% wormwood oil cuba @ 0.26% yarrow oil greece @ trace% yuzu peel oil c.p. @ 1.21-1.96% yuzu peel oil CO2 extract @ 1.41-3.49%

Organoleptic

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

AInsights BETA

AInsights Entry for (E)-beta-farnesene (CAS: 18794-84-8)

1. Identity & Chemical Information

Common Name(s): (E)-beta-farnesene
IUPAC Name: (3E)-7,11-dimethyl-3-methylene-1,6,10-dodecatriene
CAS Number: 18794-84-8
FEMA Number: Not available
Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
Molecular Formula: C15H24
Molecular Weight: 204.35 g/mol
Functional Groups and Structure–Odor Relevance: (E)-beta-farnesene is a sesquiterpene with a linear structure, contributing to its volatility and characteristic odor profile. Its structure is significant for its role in plant defense mechanisms and its use in fragrances.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Odor and Flavor Descriptors: (E)-beta-farnesene is characterized by a green, woody, and slightly floral aroma. It is often described as having a fresh, herbaceous scent with a hint of citrus.
Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is known to be a potent odorant.
Typical Sensory Role: It serves as an impact note in fragrance compositions, providing a fresh and natural green character.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Known Natural Sources: (E)-beta-farnesene is naturally found in various plants, including apples, potatoes, and certain types of flowers. It is a common component of essential oils.
Formation Pathways: It is biosynthesized in plants as part of their secondary metabolism, often involved in defense against herbivores.
Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Its presence in natural sources allows it to be labeled as a natural flavor or fragrance component.

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

4. Use in Flavors

Flavor Categories and Applications: Commonly used in fruit and herbal flavor formulations.
Functional Role in Flavor Systems: Acts as a modifier to enhance freshness and complexity.
Typical Use Levels: Documented use levels are not available; however, industry-typical levels are estimated to be in the low ppm range.
Stability Considerations: It is relatively stable under normal conditions but may degrade under high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Fragrance Families and Product Types: Used in green, floral, and woody fragrance families.
Functional Role: Provides trace realism and acts as a modifier.
Typical Concentration Ranges: Typically used in trace amounts due to its potent aroma.
Volatility and Top/Middle/Base Contribution: It is a top note due to its high volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States (FDA / FEMA GRAS): Not explicitly listed as GRAS.
European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed.
United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations.
Asia (Japan, China, ASEAN): High-level regulatory information not available.
Latin America (e.g., Brazil, MERCOSUR): High-level regulatory information not available.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Data not found; typical exposure through flavor use is minimal.
Dermal Exposure: Generally considered safe in fragrance applications; no significant irritation or sensitization reported.
Inhalation Exposure: Volatile nature suggests potential for inhalation exposure, but no significant occupational hazards reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Why This Material is Valuable: Its unique green and fresh aroma makes it valuable for adding naturalness to formulations.
Typical Synergies: Works well with other green and floral notes.
Common Formulation Pitfalls: Overuse can lead to an overpowering green note.
Situations Where It is Frequently Over- or Under-used: Often under-used in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Well-Established Data: Sensory profile and natural occurrence are well-documented.
Industry-Typical but Undocumented Practices: Use levels in flavors and fragrances are often based on industry norms.
Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited.

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 2026-09-08 10:42:13 GMT (p2)

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