BETA-BOURBONENE

CAS: 5208-59-3 FLAVORING AGENT OR ADJUVANT

BETA-BOURBONENE is a synthetic sesquiterpene hydrocarbon used as a flavoring agent or adjuvant. It has been evaluated by international expert committees for flavoring use under regulatory frameworks.

What It Is

BETA-BOURBONENE is a sesquiterpene hydrocarbon identified by the Chemical Abstracts Service Registry Number 5208-59-3. It belongs to a class of organic compounds known as terpenoids, specifically those with a structure composed of three isoprene units. Sesquiterpenes are a broad class of naturally occurring and synthetic compounds that contribute to aroma and flavor in many botanical extracts. In food science, BETA-BOURBONENE is categorized primarily as a flavoring agent or adjuvant, which means it is used to impart or enhance sensory characteristics in food products. Its multiple IUPAC names and stereochemical descriptors reflect its complex organic structure and the presence of several chiral centers. In regulatory listings, this substance is included under sections that address synthetic flavoring substances and adjuvants used in foods according to established food additive regulations, such as section 172.515 of Title 21 of the Code of Federal Regulations in the United States which governs synthetic flavoring substances and adjuvants. The aromatic profile of the compound has been described in flavor and fragrance databases as contributing herbal and woody notes, consistent with its classification as a flavoring agent. Because of its chemical complexity, BETA-BOURBONENE is often defined not only by its CAS number but also by an array of systematic names that describe its ring systems and substituent groups.

How It Is Made

The manufacturing or preparation of BETA-BOURBONENE for use in flavors typically involves organic chemical synthesis routes or purification from natural sources where it occurs in minor amounts. In general, sesquiterpenes like BETA-BOURBONENE may be obtained by catalytic transformations of simpler terpenoid precursors derived from plant essential oils or petrochemical feedstocks. The exact synthesis route used by a manufacturer can vary based on cost, availability of precursors, and desired purity. In some contexts, engineers and chemists working in flavor formulation will optimize reaction conditions such as temperature, catalysts, and solvent systems to achieve high yields of BETA-BOURBONENE with minimal byproducts. When extracted from natural essential oils, the compound is separated via chromatographic methods and refined to meet flavor industry standards. At commercial scales, purification criteria often follow industry specifications that define assay values and allowable impurity profiles. According to flavor industry data, BETA-BOURBONENE preparations often have a minimum assay value of 96% with traces of structurally related C15H24 compounds such as cadinene, guaiene, and farnesene also present in the mixture. These related compounds are inherent to the chemical class and contribute nuanced aroma characteristics when used as flavoring ingredients. Quality control processes include confirmation of identity via spectroscopic methods and ensuring compliance with regulatory criteria for use in food applications. Because BETA-BOURBONENE production involves complex organic chemistry, manufacturers must also implement good manufacturing practices (GMP) and appropriate environmental, health, and safety measures during synthesis and handling.

Why It Is Used In Food

BETA-BOURBONENE is used in food primarily for its flavoring properties. Flavoring agents like this compound are added in very small quantities to impart or enhance aroma and taste profiles in foods and beverages. The molecular structure of BETA-BOURBONENE contributes volatile aromatic qualities that can complement herbal, woody, and balsamic notes in formulated products. In the flavor industry, compounds with similar sesquiterpene structures are valued for their ability to add complexity and depth to flavor blends, particularly in savory or botanical applications. The principles guiding the use of flavoring agents like BETA-BOURBONENE are established under regulatory frameworks that require substances to be used in the minimum quantity necessary to achieve the desired sensory effect and in accordance with good manufacturing practice to ensure safety. For example, the U.S. Food and Drug Administration includes provisions for synthetic flavoring substances and adjuvants in 21 CFR 172.515 which outlines conditions for safe use in food. These conditions emphasize that such substances must be used at the lowest effective levels and are managed in the context of overall dietary exposure. Flavor chemists often incorporate BETA-BOURBONENE into blends with other natural or synthetic flavoring substances to achieve a balanced final flavor profile, as its sensory impact alone may not be sufficient for the intended use. The use of flavoring agents like BETA-BOURBONENE is ubiquitous in the food industry for products where fine tuning of taste and aroma improves consumer acceptability. Its selection for specific formulations is based on sensory evaluation data and technological considerations, such as compatibility with other ingredients and stability under processing conditions.

Adi Example Calculation

Because no specific numeric acceptable daily intake value has been assigned by JECFA or other referenced regulatory bodies for BETA-BOURBONENE, it is not feasible to calculate an illustrative numeric intake example based on a defined ADI. Instead, the concept can be explained qualitatively: if a hypothetical ADI were established based on toxicological data, one would multiply that value by an individual’s body weight to estimate the maximum daily intake considered safe. For instance, with an ADI of X mg per kg body weight per day, a 70 kg adult’s intake would be X times 70. However, in the absence of a defined numeric ADI for this compound, regulatory guidance emphasizes usage in the minimum quantity required to achieve the intended flavor effect and adherence to good manufacturing practice to ensure safety across the population. This qualitative example highlights how ADI concepts relate to everyday intake without specifying unsupported numeric thresholds for this specific flavoring agent.

Safety And Health Research

Safety and health research on BETA-BOURBONENE focuses on its status as a flavoring agent and the evaluations conducted by expert bodies. Flavoring substances are evaluated for potential toxicological effects including genotoxicity, chronic toxicity, and other endpoints relevant to human health. In the case of BETA-BOURBONENE, JECFA’s summary evaluation concluded that there was no safety concern at current levels of intake when the compound is used as a flavoring agent; this determination is based on the data submitted and reviewed by the committee but does not specify numeric acceptable daily intake values. Regulatory evaluations typically consider available animal toxicology studies, chemical structure activity relationships, and estimated dietary exposures to assess whether a substance poses a risk when used at levels consistent with good manufacturing practice. While specific primary research articles may investigate biological effects of sesquiterpene compounds in isolation or in non-food contexts, those findings are not the basis for regulatory safety determinations for food use unless explicitly incorporated into structured safety assessments. Given the minimal quantities employed in flavor formulations and the long-standing use of many terpenoid compounds in foods and botanical extracts, flavor industry regulators emphasize margin of safety and conservative exposure assumptions. Continued review of new data remains part of the regulatory process to ensure that flavoring substances like BETA-BOURBONENE remain safe under evolving consumption patterns and scientific understanding.

Regulatory Status Worldwide

The regulatory status of BETA-BOURBONENE varies by jurisdiction but generally falls under provisions that govern flavoring substances used in foods. In the United States, provisions for synthetic flavoring substances and adjuvants are detailed in Title 21 of the Code of Federal Regulations, particularly section 172.515 which outlines conditions for the safe use of such agents in food under good manufacturing practice. This regulatory citation defines the context under which synthetic flavoring compounds may be safely incorporated into food products, emphasizing minimal usage consistent with intended sensory effects. While this section does not enumerate every possible compound by name in the excerpt, it provides a framework that includes substances like BETA-BOURBONENE where they are recognized for flavoring use. Internationally, BETA-BOURBONENE has been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which periodically reviews food additives and flavoring agents. According to a summary of JECFA evaluations, BETA-BOURBONENE was reviewed with a functional class of flavoring agent, and the committee concluded that there was no safety concern at current levels of intake when used as a flavoring agent; however, no specific numeric acceptable daily intake was assigned in that evaluation. Regulatory frameworks in other regions, such as the European Union, typically follow similar principles where flavoring substances are assessed and permitted based on safety evaluations by scientific panels. These assessments consider available toxicological data, estimated dietary exposure, and good manufacturing practice usage. As a result, BETA-BOURBONENE is integrated into global flavor regulatory systems as a permitted flavoring agent when used appropriately and documented according to local labeling and safety requirements.

Taste And Functional Properties

The sensory characteristics of BETA-BOURBONENE are rooted in its chemical structure, which allows it to volatilize under typical food preparation and consumption conditions to contribute aroma notes. Flavor databases list its percept as having herbal and woody elements, which can interact synergistically with other aromatic compounds in complex flavor formulations. In a functional sense, BETA-BOURBONENE is considered a volatile aroma compound; it does not impart sweetness or nutritional value but influences the perception of taste through olfaction. Volatile compounds like this are evaluated by flavor chemists for their retention during heating, pH stability, and interaction with food matrices, because these factors affect how an aroma is perceived by the consumer. Compounds in this class typically have low solubility in water but may dissolve readily in lipid phases, influencing how they are released during consumption. The stability of BETA-BOURBONENE in different food environments, such as acidic beverages or baked goods, is an important consideration in product development. While specific data on heat stability and pH effects for this compound may not be broadly published, its general behavior can be inferred from similar sesquiterpene hydrocarbons which tend to be relatively heat stable but can oxidize or degrade under extreme processing conditions. Sensory evaluation panels and analytical techniques such as gas chromatography-olfactometry are commonly used to characterize the contribution of BETA-BOURBONENE to the overall flavor profile of food products. These assessments help determine how the compound behaves in real-world applications and guide flavorists in its use alongside other functional ingredients.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a regulatory concept used to describe the estimated amount of a substance that can be ingested daily over a lifetime without appreciable health risk, based on available toxicological data and safety factors. For many food additives and flavoring agents, expert committees such as JECFA review data to determine whether an ADI can be established. In the case of BETA-BOURBONENE, the available summary evaluation indicates that there was no safety concern at current levels of dietary intake when used as a flavoring agent, but no specific numeric ADI value was assigned by JECFA in the reviewed document. This means that while regulators have not established a quantitative threshold, the substance’s use at typical flavoring levels is considered safe under current guidelines. The absence of a numeric ADI does not imply that there is no safety consideration, but rather reflects the evaluation framework and data available for this particular compound. In practice, regulatory bodies and industry stakeholders rely on good manufacturing practice usage limits and conservative exposure estimates when numeric ADIs are not specified, ensuring that actual exposure remains well below levels associated with any adverse effects in available studies.

Comparison With Similar Additives

BETA-BOURBONENE can be compared with other sesquiterpene and terpene-based flavoring agents that are also used to impart aromatic complexity in foods. For example, alpha-farnesene and beta-caryophyllene are other terpene hydrocarbons with woody or spicy aroma profiles that serve similar purposes in flavor formulations. Like BETA-BOURBONENE, these compounds are volatile aromatic constituents that are used in small quantities under regulatory frameworks requiring minimal effective use. While each compound contributes distinct sensory notes, they share functional roles in enhancing or rounding flavor profiles rather than providing primary taste. Their selection in a given formulation depends on desired aroma characteristics and how they interact with other flavor ingredients. From a regulatory standpoint, many of these terpene-based additives are evaluated by expert committees such as JECFA and permitted under good manufacturing practice guidelines without numeric ADI values assigned, reflecting their general safety when used at low levels in foods.

Common Food Applications Narrative

BETA-BOURBONENE finds application across a variety of food and beverage categories where subtle aromatic enhancement is desired. In practice, flavorists consider this compound in products that benefit from herbal, woody, or balsamic notes, often blending it with other volatile flavor agents to achieve a nuanced sensory profile. For example, in savory seasonings and spice blends, BETA-BOURBONENE can complement other terpenoid constituents to reinforce herbal character without overpowering the product’s overall taste. In beverages such as herbal infusions, botanical sodas, or flavored teas, its aromatic contribution can enhance the perception of complexity on the nose and palate. Sweet products like confectionery items or baked goods may also incorporate small amounts of this compound to round out background notes and contribute to an integrated flavor experience. Because flavoring agents are used in minimal quantities under regulatory guidelines, BETA-BOURBONENE is rarely the dominant note but serves to reinforce and balance predominant flavors when used in well-designed formulations. Its use is consistent with food industry practices that seek to mimic natural flavor balances found in herbs, spices, and essential oils. In functional foods and dietary supplements that tout natural botanical flavors, BETA-BOURBONENE may be part of a proprietary blend that supports the intended sensory profile while fitting within clean label frameworks. The compound’s flexibility across different product types underscores its value as a flavor adjunct rather than a primary active ingredient. As with all flavoring substances, manufacturers must document its inclusion and adhere to usage levels that align with regulatory expectations and consumer safety considerations.

Safety & Regulations

FDA

  • Notes: Specific FDA approval for BETA-BOURBONENE is not individually verifiable; it is considered under general provisions for synthetic flavoring substances in 21 CFR 172.515 with usage conditions.

EFSA

  • Notes: No specific EFSA E-number or numeric ADI could be verified from authoritative sources.

JECFA

  • Notes: JECFA concluded no safety concern at current intake levels when used as a flavoring agent, but no numeric ADI or year was explicitly specified in the d summary.
  • Ins Number: 1345

Sources

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