Natural Equivalent Caryophyllene Oxide (1139-30-6): The Key to Long-Lasting Flavor in Food Products

Flavor loss during processing, storage, and consumption has long been a critical challenge for the food industry—especially in meat products, condiments, and beverages. Baisfu Bioengineering Co., Ltd. introduces caryophyllene oxide (CAS 1139-30-6), a natural equivalent flavor ingredient that delivers a powerful solution to enhance flavor persistence and product quality.

Derived from plant essential oils, caryophyllene oxide is a naturally occurring oxidized terpene with a unique woody and spicy aroma. Its core advantage lies in dual functionality: flavor locking and antioxidant protection. It effectively slows the evaporation of volatile flavor compounds during heating, marinating, or storage, while inhibiting lipid oxidation to prevent off-flavors. This ensures food products maintain consistent, rich taste from production to consumption.

As a food-grade flavor compliant with GB 2760 and FDA standards, caryophyllene oxide meets the growing consumer demand for natural and safe ingredients. It seamlessly integrates with meat products (sausages, braised meat, dried meat), condiments, and beverages, enhancing sensory experience without overpowering intrinsic flavors. With high purity (≥99%) and stable performance, it reduces the need for excessive spice additions, lowering production costs for manufacturers.

Baisfu Bioengineering Co., Ltd. is committed to providing high-quality natural equivalent food ingredients. Our caryophyllene oxide (1139-30-6) undergoes strict quality control, ensuring reliability and consistency for industrial applications. Whether optimizing flavor stability in processed meats or enhancing aroma persistence in beverages, this versatile ingredient offers a practical solution for food manufacturers seeking to elevate product quality.