CLOVE TERPENES

Description

CLOVE TERPENES · CAS 87-44-5 · C15H24. UNII BHW853AU9H. Boiling Point: 264 to 266 °F at 14 mmHg (NTP, 1992); Boiling Point: 256.00 to 259.00 °C. @ 760.00 mm Hg; Boiling Point: 256 °C.

Identification

CAS Registry Number	87-44-5
PubChem CID	5281515
Molecular formula	C15H24
IUPAC name	(1R,4E,9S)-4,11,11-trimethyl-8-methylidenebicyclo[7.2.0]undec-4-ene
UNII (FDA)	BHW853AU9H
FEMA number	2252
JECFA number	1324

Computed Descriptors

Molecular Weight	204.35
XLogP3	4.4
Hydrogen Bond Donor Count	0
Hydrogen Bond Acceptor Count	0
Rotatable Bond Count	0
Exact Mass	204.187800766
Monoisotopic Mass	204.187800766
Topological Polar Surface Area	0
Heavy Atom Count	15
Formal Charge	0

Physical & Chemical Properties

Boiling Point	264 to 266 °F at 14 mmHg (NTP, 1992)
Boiling Point	256.00 to 259.00 °C. @ 760.00 mm Hg
Boiling Point	256 °C
Melting Point	< 25 °C
Flash Point	214 °F (NTP, 1992)
Density	0.899-0.908
LogP	6.300
Refractive Index	1.498-1.504

Physical description & handling notes

• Beta-caryophyllene is a pale yellow oily liquid with an odor midway between odor of cloves and turpentine. (NTP, 1992)
• Liquid
• Liquid with a terpene odor between cloves and turpentine; [Merck Index] Pale yellow oily liquid; [CAMEO] Clear colorless liquid with a sweet woody odor;
• Solid
• Colourless to slightly yellow oily liquid; woody-spicy, dry, clove-like aroma
• less than 1 mg/mL at 70 °F (NTP, 1992)

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: COLOR OR COLORING ADJUNCT, FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Fried, Spice, Wood No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	0.1% (2 / 2064)

GHS Hazard Classification

GHS notification summary	0.1% (2 / 2064)
Reported hazard statements	H304 (99.5%), H317 (78.9%)

Documented Uses

• Found in many essential oils, especially clove oil; Used in perfumes; [Merck Index] Used as flavoring agent or adjuvant and coloring agent for foods; [FDA] Also used to suppress intestinal bacteria; [NTP]
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
• Flavoring Agents -> JECFA Flavorings Index
• Not Known or Reasonably Ascertainable
• Cosmetics product ingredient: (1R,4E,9S)-4,11,11-Trimethyl-8-methylenebicyclo[7.2.0]undec-4-ene (Beta-Caryophyllene)
• For more information, you can visit the fragrance allergens webpage on the California Safe Cosmetics Program website:

Synonyms

BETA-CARYOPHYLLENE; Caryophyllene; (-)-trans-Caryophyllene; 87-44-5; L-Caryophyllene; trans-beta-caryophyllene; beta-Caryophyllen; (-)-Caryophyllene; FEMA No. 2252; (1R,4E,9S)-4,11,11-trimethyl-8-methylidenebicyclo[7.2.0]undec-4-ene; (-)-E-Caryophyllene; NSC-11906; BHW853AU9H; 8-Methylene-4,11,11-(trimethyl)bicyclo(7.2.0)undec-4-ene; Bicyclo(7.2.0)undec-4-ene, 8-methylene-4,11,11-trimethyl-, (E)-(1R,9S)-(-)-; CHEBI:63191

Frequently Asked Questions

What are the CAS number and molecular formula of CLOVE TERPENES?

CAS 87-44-5; molecular formula C15H24; molecular weight — g/mol.

What other names is CLOVE TERPENES known by?

BETA-CARYOPHYLLENE, Caryophyllene, (-)-trans-Caryophyllene, 87-44-5, L-Caryophyllene, trans-beta-caryophyllene.

What is the regulatory status of CLOVE TERPENES?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: COLOR OR COLORING ADJUNCT, FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is CLOVE TERPENES classified as hazardous?

0.1% of GHS notifications report no hazard classification (2 of 2064).

What are the key physical properties of CLOVE TERPENES?

Boiling Point: 264 to 266 °F at 14 mmHg (NTP, 1992); Boiling Point: 256.00 to 259.00 °C. @ 760.00 mm Hg; Boiling Point: 256 °C; Melting Point: < 25 °C.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.