What is Caryophyllene Alcohol?
Caryophyllene Alcohol (CAS Number 4586-22-5) is an organic compound belonging to the family of sesquiterpene alcohols. It is structurally related to beta-caryophyllene, a naturally occurring compound found in clove oil, hops, cannabis, and other plants. The compound exists as a colorless to pale yellow liquid with a characteristic woody and slightly spicy odor profile.
Caryophyllene Alcohol can be derived from natural sources through extraction or produced synthetically through chemical synthesis. Both natural and synthetic versions may be used in food applications, though regulatory frameworks distinguish between sourcing methods.
Common Uses
Caryophyllene Alcohol functions as a flavoring agent and flavor adjuvant in the food industry. It is typically incorporated into:
- Beverages (alcoholic and non-alcoholic)
- Baked goods and confectionery
- Savory food products
- Condiments and sauces
- Spice blends and seasonings
The compound is used at very low concentrations, generally in the parts per million (ppm) range, to achieve desired sensory characteristics. Its woody and spicy notes make it particularly useful in formulations intended to evoke warm spice profiles or herbal complexity.
Safety Assessment
Caryophyllene Alcohol has not been affirmed as Generally Recognized as Safe (GRAS) by the FDA, which means it does not have an official GRAS determination on file. However, this designation does not indicate safety concerns; rather, it reflects that formal GRAS documentation has not been submitted to or recognized by the FDA.
According to available FDA data, there have been zero reported adverse events associated with Caryophyllene Alcohol and zero product recalls linked to this ingredient. This absence of safety signals suggests that the compound has not caused documented harm in food applications to date.
The compound's safety profile is informed by its structural relationship to beta-caryophyllene and other sesquiterpenes, which have extensive histories of use in food and botanical products. Published toxicological data on related compounds indicates low acute toxicity when used at typical food flavoring concentrations.
Regulatory Status
Regulatory approval for Caryophyllene Alcohol varies by jurisdiction:
**United States**: Not officially designated as GRAS by the FDA. Manufacturers may use it under FDA's flavor ingredient regulations or petition for GRAS status, but it is not explicitly approved for all food categories.
**European Union**: Caryophyllene Alcohol may be listed in the EU's Flavouring Regulation framework, depending on its classification and application. The European Food Safety Authority (EFSA) evaluates flavoring compounds through established procedures.
**Other Regions**: Additional countries have their own regulations governing flavoring substances, and approval status may differ.
Manufacturers using this ingredient should verify compliance with regulations in their target markets, as requirements for flavoring substances continue to evolve.
Key Studies
Scientific literature on Caryophyllene Alcohol specifically remains limited in the peer-reviewed domain. Most safety information derives from:
1. **Structural analogs**: Research on beta-caryophyllene and other sesquiterpenes provides a foundation for understanding the safety profile of related compounds.
2. **Traditional use**: The long history of clove oil and similar natural sources containing related compounds in food applications supports reasonable safety assumptions.
3. **Industry submissions**: Safety dossiers submitted to regulatory agencies during flavor approval processes contain proprietary toxicological and analytical data.
Further independent research on Caryophyllene Alcohol's specific properties, metabolism, and long-term safety would strengthen the evidence base. As with many flavor compounds, concentration levels and intended use patterns are critical factors in safety assessment.