(e)-caryophyllene; beta-caryophyllene; β-caryophyllene; trans-caryophyllene; caryophyllene
| Name(s) | (e)-caryophyllene; beta-caryophyllene; β-caryophyllene; trans-caryophyllene; caryophyllene |
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| Scientific name(s) | caryophyllene; beta-caryophyllene; (-)-trans-caryophyllene; 87-44-5; l-caryophyllene; (-)-beta-caryophyllene; b-caryophyllene; trans-caryophyllene |
| Formula | C15H24 |
| Molecular mass | 204.357 |
| IUPAC name | (-)-trans-caeyophyllene; (1r,4e,9s)-4,11,11-trimethyl-8-methylidenebicyclo[7.2.0]undec-4-ene |
| INCHI | InChI=1S/C15H24/c1-11-6-5-7-12(2)13-10-15(3,4)14(13)9-8-11/h6,13-14H,2,5,7-10H2,1,3-4H3/b11-6- |
| SMILE | C\C1=C\CCC(=C)C2CC(C)(C)C2CC1 |
| CAS ID | 87-44-5 |
| PubChem ID | 5281515 |
| DrugBank ID | Not available |
| CHEBI ID | Not available |
| Description | Constituent of clove, cinnamon, mint, eucalyptus, thyme, lemon balm and many other oils. The main source is the clove tree Eugenia caryophyllata. Flavouring agent. beta-Caryophyllene is found in many foods, some of which are hyssop, red bell pepper, pot marjoram, and caraway. |
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