Caryophyllene oxide is a natural sesquiterpene oxide.Its core value in the food field lies in its natural preservative function, and it is one of the commonly used food preservativeadditives.

With significant antibacterial activity, it can inhibit the growth and reproduction of common microorganisms in food, such as bacteria and molds, effectively delaying food spoilage. It is especially suitable for perishable food categories like baked goods, meat products, and seasoning sauces. While extending the shelf life of products, it avoids potential safety concerns that may be caused by chemically synthesized preservatives.

Its inherent spicy and woody aroma can also add a natural flavor to food while playing a preservative role. Moreover, it is easily soluble in food-grade solvents such as ethanol, making it convenient for uniform addition in food processing, thus balancing safety and practicality.

Food Field

As a food flavoring, the maximum allowable usage and residual amount of caryophyllene oxide are not explicitly specified in GB 2760 (National Food Safety Standard for the Use of Food Additives). It should be used appropriately according to production needs.

Mosquito Repellent Field

A suitable formula contains 9.8% caryophyllene oxide. When combined with other ingredients, it achieves an average repellency rate of 83.20% against Aedes albopictus (the Asian tiger mosquito).

Antibiofilm Field

The minimum concentration of caryophyllene oxide required to inhibit the biofilm of relevant bacteria is 6.0 mg/mL.