127-91-3

liquid

ChEBI: An isomer of pinene with an exocyclic double bond. It is a component of essential oils from many plants.

Beta-pinene is a component of turpentine. Concentrations vary depending on the source and seem to be high er in European (Portuguese) than in Asian (Indonesian) turpentines.

Usually occurring together with α-pinene but in smaller amounts; the d- and l-forms are reported found in the essential oils of various Artemisae and several Cupressaceae, in coriander and cumin; the l-form is a constituent of several citrus oils. β-Pinene is reported found in over 190 natural products including apple, apricot, many citrus juices and peel oils, bilberry, cranberry, lingonberry, blackberry, currants, guava, raspberry, strawberry, basil, carrot, celery, cooked potato, bell pepper, tomato, anise seed oil, cinnamon, cassia leaf, clove, cumin, ginger, Mentha oils, nutmeg, mace, pepper, parsley, thyme, Swiss and cheddar cheese, cream, fatty fish, fried chicken, beef fat, hop oil, rum, bourbon whiskey, tea, roasted filberts, pecans, oats, soybean, plum, mushroom, sweet and wild marjoram, starfruit, mango, tamarind, cardamom, coriander, gin, rice, litchi, calamus, dill, lovage, caraway seed, buckwheat, laurel, fennel, kiwifruit, myrtle leaf and berry, rosemary, buchu oil, Bourbon vanilla, Spanish and clary sage, nectarine, crayfish, clam, cape gooseberry, anise hyssop, angelica root oil, Roman and German chamomile oil, eucalyptus oil, bullock’s heart and mastic gum leaf and fruit oil.

beta-Pinene is an important raw material for the artificial synthesis of various fragrances, camphor, borneol, vitamins A, E, and K, terpene resins, etc. GB 2760-1996 stipulates that it is a permitted fragrance, mainly used to formulate citrus flavorings such as nutmeg and lemon.

Isolated from American turpentine; also by conversion from α-pinene; as an intermediate extremely important for the manufacture of citral, citronellol, hydroxycitronellal, geraniol, citronellal, linalool, ionones, methylionones and menthol.

Detection: 140 ppb. Aroma characteristics at 10%: cooling, woody, piney and turpentine-like with a fresh minty, eucalyptus and camphoraceous note with a spicy peppery and nutmeg nuance.

Taste characteristics at 15 to 100 ppm: fresh, piney and woody, terpy and resinous with a slight minty, spicy and camphoraceous nuance.

It is recommended that the Initial Threshold Screening Level (ITSL) for turpentine, along with select monoterpenes (α-pinene, β-pinene, and △3-carene) be set at 1120 μg/m3 based on an 8-hour averaging time.