the alkene group of caryophyllene has become an epoxide, is the component responsible for cannabis identification by drug-sniffing dogs and is also an approved food additive, often as flavoring. Natural sources The approximate quantity of caryophyllene in the essential oil of each source is given in square brackets ([ ]): Cannabis (Cannabis sativa) [3.8–37.5% of cannabis flower essential oil] Black caraway (Carum nigrum) [7.8%] Cloves (Syzygium aromaticum) [1.7–19.5% of clove bud essential oil] Hops (Humulus lupulus) [5.1–14.5%] Basil (Ocimum spp.) [5.3–10.5% O. gratissimum; 4.0–19.8% O. micranthum] Oregano (Origanum vulgare) [4.9–15.7%] Black pepper (Piper nigrum) [7.29%] Lavender (Lavandula angustifolia) [4.62–7.55% of lavender oil] Rosemary (Rosmarinus officinalis) [0.1–8.3%] True cinnamon (Cinnamomum zeylanicum) [6.9–11.1%] Malabathrum (Cinnamomum tamala) [25.3%] Ylang-ylang (Cananga odorata) [3.1–10.7%] Copaiba oil (Copaifera) Biosynthesis Caryophyllene is a common sesquiterpene among plant species. It is biosynthesized from the common terpene precursors dimethylallyl pyrophosphate (DMAPP) and isopentenyl pyrophosphate (IPP). First, single units of DMAPP and IPP are reacted via an SN1-type reaction with the loss of pyrophosphate, catalyzed by the enzyme GPPS2, to form geranyl pyrophosphate (GPP). This further reacts with a second unit of IPP, also via an SN1-type reaction catalyzed by the enzyme IspA, to form farnesyl pyrophosphate (FPP). Finally, FPP undergoes QHS1 enzyme-catalyzed intramolecular cyclization to form caryophyllene. Compendial status Food Chemicals Codex Notes and references Flavors Cannabinoids Sesquiterpenes Alkene derivatives Hydrocarbons CB2 receptor agonists Cyclobutanes