Major component · the claim says “contained high percentages of”
Essential oils from the needles and green cones of four pine species contained high percentages of α-pinene, (E)-caryophyllene, limonene, germacrene D, myrcene and δ-3-carene.
Scope: Needle and cone oils of four Pinus species from one region, reported together; composition, not odour potency. CLM-PINENEEDLE-001 ↗
Key odorant · the claim says “key odorants included”
Aroma extract dilution analysis of frankincense (Boswellia sacra) resin from Somalia and Oman detected 23 odorants; key odorants included α-pinene, β-myrcene, linalool, p-cresol and two unidentified sesquiterpenoids.
Scope: Unburnt resin of one Boswellia species; the smoke of burning incense and other incense blends were not studied. CLM-FRANKINCENSE-001 ↗
Rosemary essential oils from six countries were dominated by α-pinene and 1,8-cineole, with verbenone, borneol, camphor and limonene also present, and at least five chemotypes were distinguished.
Scope: Essential oil composition, not odour potency; proportions vary with origin and chemotype. CLM-ROSEMARY-001 ↗
Essential oils of black pepper fruits from Madagascar and Brazil were dominated by α-pinene, sabinene, β-pinene, δ-3-carene, limonene and β-caryophyllene, and their relative amounts grouped by origin.
Scope: Composition of hydrodistilled essential oils, not the odour potency of each compound; origin and processing change the profile. CLM-PEPPER-001 ↗
Identifiers
The names used for this molecule resolve to more than one PubChem record (α-pinene: 11240513; alpha-pinene: 6654), so SmellBook records no identifier. The molecule is named only as the claim names it.
Checked against PubChem and Wikidata on 2026-10-02 (identifier check run 37063263965). Every name SmellBook uses must resolve to the same single PubChem compound.
WHAT THIS MEANS
SmellBook lists a molecule only where a VERIFIED claim names it, in the role and scope that claim states. A molecule reported in a smell's evidence is not the whole smell: most smells come from many compounds together, and the studies measured particular samples, such as one cultivar, an essential oil or a cooked product.