CARYOPHYLLENE ALCOHOL

CAS: 4586-22-5 FLAVORING AGENT OR ADJUVANT

Caryophyllene alcohol is a synthetic flavoring agent permitted as a food additive in the United States under specific regulatory conditions and is used principally to provide woody, spicy, or earthy flavor nuances in very low concentrations.

What It Is

Caryophyllene alcohol is a chemical substance identified by the Chemical Abstracts Service (CAS) number 4586-22-5 and recognized in food regulatory inventories as a flavoring agent or adjuvant. As an additive, it belongs to the class of flavoring substances that are incorporated into food formulations to contribute specific sensory properties such as woody, spicy, or earthy nuances while complementing other flavoring components. In regulatory contexts it may be listed under relevant food additive regulations such as the U.S. Code of Federal Regulations section that permits certain synthetic flavoring substances. Caryophyllene alcohol is described in flavoring compendia and supplier data sources as having a characteristic aroma that is used very sparingly to enhance particular food and beverage notes, especially where depth and complexity of flavor are desired. It is often found among a broader class of sesquiterpene-derived compounds that have diverse applications in both the food and fragrance industries due to their aromatic profiles and chemical properties. In these uses it functions technologically to contribute to aroma and taste perception without serving as a nutritive ingredient.

How It Is Made

The production of caryophyllene alcohol for industrial use generally involves chemical synthesis or derivation from related terpene feedstocks rather than direct extraction in large quantities from natural sources. In a typical synthetic route, precursor terpenes derived from plant essential oils or petrochemical feedstocks undergo hydration and cyclization reactions under controlled conditions to yield the alcohol derivative of interest. These industrial processes are designed to produce a high-purity flavoring substance that meets the specifications required for use in food applications under good manufacturing practice (GMP). Raw materials such as alpha-caryophyllene or related terpene fractions may be subjected to catalytic or acid-catalyzed transformations to introduce the alcoholic functional group while retaining the molecular framework that imparts the desired aromatic character. Following synthesis, the compound undergoes purification steps including distillation, crystallization, or chromatographic separation to achieve a quality suitable for flavor applications. As with other flavoring ingredients, manufacturers typically characterize the final food-grade product using analytical techniques such as gas chromatography to confirm identity and purity. This production approach allows formulators to utilize a consistent, defined compound that behaves predictably in food systems once added at trace concentrations.

Why It Is Used In Food

Caryophyllene alcohol is used in food primarily due to its ability to contribute specific sensory characteristics that may not be achievable with more common flavoring ingredients alone. Flavor chemists select such compounds to heighten complexity, roundness, or depth in formulations where woody, spicy, or earthy notes can enhance consumer appeal. In practice, it is applied in concentrated flavor blends, beverage formulations, savory applications, and confectionery products where nuanced aromatic elements are critical to the overall sensory profile. Because flavor perception in food products is influenced by the combination and balance of volatile compounds, even small amounts of a component like caryophyllene alcohol can significantly impact the perceived quality of the finished product. Its use is aligned with the principle of achieving the intended sensory effect with the minimum quantity necessary, which is a foundational concept in flavor formulation and regulatory practice for flavoring agents. This technical function distinguishes it from nutritive or texturizing additives, focusing specifically on olfactory and gustatory contribution within complex food matrices.

Adi Example Calculation

Because caryophyllene alcohol does not have a publicly specified numeric acceptable daily intake (ADI) value established in widely accessible regulatory documents, an illustrative example using a specific numeric ADI is not provided here. In general terms, if a flavoring agent were assigned an ADI of X mg per kilogram of body weight per day, an illustrative calculation for an adult weighing 70 kilograms would multiply 70 by X to estimate a daily exposure considered within safe limits. This general framework helps contextualize how ADIs function for substances with established numeric values, underscoring that typical dietary exposure to flavoring agents is usually far below these hypothetical thresholds when used in compliance with regulatory conditions.

Safety And Health Research

Safety assessments for flavoring substances such as caryophyllene alcohol generally focus on toxicological endpoints relevant to low-level dietary exposure, including evaluations of genotoxicity, long-term toxicity, and metabolic fate. Regulatory listings that permit use under good manufacturing practice reflect determinations by agencies that, at the concentrations used in food formulations, such substances do not raise safety concerns when conditions of use are met. While specific toxicological research on caryophyllene alcohol may be limited in the public domain, expert panels and industry flavor safety reviews often consider structural analogs and available data to support safety evaluations. In many jurisdictions, flavoring agents are subject to ongoing review to ensure that emerging evidence does not indicate safety issues at typical exposure levels. For consumers, understanding that these compounds are incorporated at trace levels and are part of broader flavor systems underscores the importance of regulatory oversight in establishing use conditions and monitoring safety.

Regulatory Status Worldwide

In the United States, caryophyllene alcohol is listed in the Code of Federal Regulations as a synthetic flavoring substance and adjuvant permitted for direct addition to food under specified conditions (21 CFR 172.515), which broadly covers synthetic flavoring agents provided they are used in accordance with good manufacturing practice and at the minimum quantity necessary to produce the intended effect. This regulatory listing indicates that the substance may be incorporated into food formulations with adherence to these principles and is recognized in the FDA’s inventory of allowable flavoring substances. Caryophyllene alcohol also appears in the U.S. Food and Drug Administration’s Substances Added to Food (formerly EAFUS) database with reference to its technical function and regulatory listing, reflecting its status within the flavor industry. Internationally, flavoring substances such as this may be evaluated and cataloged by expert bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and associated flavoring specification databases; however, specific numeric intake limits or evaluations beyond specification data are not always publicly detailed for every individual compound, and users should consult up-to-date authoritative sources for jurisdiction-specific regulatory status. The regulatory framework for flavoring agents generally emphasizes safety at the levels of use typical in food products, supported by expert evaluations and industry practices.

Taste And Functional Properties

In sensory evaluation contexts, caryophyllene alcohol is associated with woody, earthy, and spicy aromatic notes that may contribute subtle layers to a flavor profile when combined with other components. When used at appropriate levels, it does not dominate a formulation but adds depth and character to the overall flavor impression. Its physicochemical properties, including relatively low volatility compared to simple esters or small alcohols, mean it contributes to sustained aromatic presence in a food or beverage matrix. These functional properties make it suitable for formulations in which retention of aroma over time and in different processing conditions is important. Its solubility profile and stability under typical processing conditions further support its use as a flavoring agent; however, formulators must consider its compatibility with other ingredients and the processing steps involved, such as heat or pH changes, which can affect the expression of sensory attributes. Because sensory contribution is highly concentration-dependent and context-specific, product developers often employ analytical sensory panels and instrumental assessments to calibrate the use of caryophyllene alcohol in formulations.

Acceptable Daily Intake Explained

The concept of an acceptable daily intake (ADI) is used by regulatory bodies and expert committees to define an estimate of daily exposure to a substance that, over a lifetime, is considered to be without appreciable health risk. For many flavoring agents, including caryophyllene alcohol, specific numeric ADI values may not be publicly established in regulatory compendia if exposure levels from typical use are very low and the available toxicology data do not warrant a numerical limit. Instead, regulatory frameworks emphasize use in accordance with good manufacturing practice at the minimum level necessary to achieve the intended flavor effect. This approach reflects the understanding that exposure from food formulations is limited and that sensory contributions are achieved with extremely small amounts of the substance. The lack of a numerical ADI should not be interpreted as a safety concern but rather as a reflection of regulatory evaluation practices for flavoring agents based on available data and typical consumption patterns.

Comparison With Similar Additives

Caryophyllene alcohol can be compared with other flavoring alcohols and terpenoid-derived compounds such as linalool and geraniol, which are also used to impart specific aromatic characteristics in food formulations. While linalool may contribute floral or citrus notes and geraniol offers rose-like nuances, caryophyllene alcohol tends toward woody or spicy sensory profiles that complement other flavoring ingredients. These compounds share a common role as volatile organic substances used in flavor design but differ in their specific odor profiles, volatility, and sensory impact. Functional pairing of such compounds allows flavorists to create complex sensory experiences in food products. Regulatory statuses for these substances are similarly grounded in their permitted use as flavoring agents under good manufacturing practice, reflecting a shared emphasis on sensory contribution rather than nutritive function.

Common Food Applications Narrative

Caryophyllene alcohol is applied at low concentrations across a range of food and beverage categories where specific aromatic nuances are desired. In beverage formulations such as craft sodas or flavored waters, it can contribute subtle woody or peppery undertones that enhance the base flavor profile without overwhelming sweetness or acidity. In confectionery products, particularly those with herbal or spice-infused themes, this compound supports a layered sensory experience that complements sugar and other volatile flavor compounds. Savory applications including certain sauces, seasonings, and snack products may incorporate caryophyllene alcohol as part of a broader flavor blend to evoke depth and complexity in the aromatic bouquet. While its use is technically concentrated within flavor houses and ingredient suppliers rather than as a direct consumer ingredient, its influence permeates the sensory facets of finished products that rely on meticulously crafted flavor profiles.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: EFSA numeric evaluations for this specific substance were not identified in the searched sources

JECFA

  • Notes: JECFA numeric ADI and year were not locatable in accessible specification databases

Sources

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