(R)-(+)-2-methylisoborneol - camphoraceous, rubbery Ref: D. Tyler, et. al., J. Agric. Food Chem., 26, 1415- 1417(1978); Mans H. Boelens, Harrie Boelens & Leo J. van Gemert, Perfumer & Flavorist, Vol. 18, No. 6, 1-15, 1993; Imre Blank & Werner Grosch, On the Role of (-)-2-Methylisoborneol for the Aroma of Robusta Coffee, J. Agric. Food Chem. 2002, 50, 4653-4656

(S)-(-)-2-methylisoborneol - camphoraceous, rubbery; also described as musty, mold-like, earthy by Blank & Grosch Odor threshold: 0.006-0.012 ng/liter (air) Ref: D. Tyler, et. al., J. Agric. Food Chem., 26, 1415- 1417(1978); Mans H. Boelens, Harrie Boelens & Leo J. van Gemert, Perfumer & Flavorist, Vol. 18, No. 6, 1-15, 1993; Imre Blank & Werner Grosch, On the Role of (-)-2-Methylisoborneol for the Aroma of Robusta Coffee, J. Agric. Food Chem. 2002, 50, 4653-4656

Ionones, Irones, Damascones & Structurally Related Odorants

Acyclics (Alcohols, Esters, Acids, Aldehydes)

Lactones

Sesquiterpenoid Related Odorants