In a previous post we talked about the different types of aromatic compounds – let’s have a closer look at Terpenes.

Terpenes are organic compounds produced by a variety of plants, such as citrus fruits, pine trees, juniper, hops, and various flowers. This guide provides an in-depth look at their types, their aromatic qualities, and examples of where they can be found.

Limonene, known for its bright, citrusy aroma, is most famously found in citrus fruits like lemons, oranges, and grapefruits. However, it also appears in other botanicals such as juniper, contributing to the distinct flavour profile of gin, and peppermint, where it adds a subtle freshness.

Pinene, with its fresh, resinous, and woody scent, is prevalent in pine trees but also occurs in herbs like rosemary, basil, and eucalyptus. These plants contributes to a more complex herbal aroma that complements the piney notes, making pinene a versatile terpene in aromatic applications.

Myrcene is another common terpene, with a musky, earthy, and herbal aroma. It is found in a variety of plants, including hops, playing a crucial role in beer aroma, as well as in mangoes, thyme, and lemongrass. Myrcene is particularly abundant in hops like Cascade and Citra, contributing to their characteristic earthiness and sometimes fruity notes.

Linalool offers a light, floral scent, most commonly associated with lavender. It is also found in other botanicals like coriander, mint, citrus, and cinnamon. Linalool adds a delicate floral layer to many perfumes and essential oils, making it a popolar choice in aromatherapy and personal care products.

Caryophyllene, known for its spicy, woody, and peppery aroma, is found in spices such as black pepper, cloves, cinnamon, and hops. This terpene is unique for its slightly spicy kick, which can add depth and complexity to both culinary dishes and aromatic blends.

Geraniol is recognized for its floral and rose-like scent, making it a key component in flowers such as roses and geraniums. It is also present in small amounts in other plants, including lemon and palmarosa.

Terpinolene offers a unique smoky, woody, and herbal aroma and can be found in lilacs, nutmeg, cumin, and apples.

When considering the aromatic profiles of these terpenes in different botanicals, it's clear that they contribute to a vast array of scents and flavours, each bringing its unique character to the plant it is found in. Whether it's the refreshing zing of limonene in citrus or the deep, earthy tones of myrcene in hops, understanding these terpenes enhances our appreciation and use of botanicals in various applications.

Terpenes, being highly volatile compounds, are prone to evaporation at room temperature, which makes them particularly sensitive to heat, light, and oxygen. This volatility means that to maintain the aromatic integrity of terpene-rich botanicals, careful storage is essential. Ideally, these botanicals should be kept in cool, dark environments with minimal exposure to air, as this helps to preserve their potency and scent profile.

Extracting terpenes without degradation poses its own set of challenges. Techniques like steam distillation, cold pressing—especially effective for citrus peels—and supercritical CO2 extraction are widely used to capture these compounds while maintaining their delicate aromatic qualities.

When blending essential oils, botanical extracts, or any ingredient rich in terpenes, it is crucial to understand the dominant terpene profiles, as some can easily overpower others, whereas others might work together to create synergistic effects that lead to medicinal or off-flavours.

This often involves careful experimentation with ratios and combinations to achieve the desired outcome.