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α-Farnesene, also known as Alpha-Farnesene, is a sesquiterpene organic compound with notable roles in both aroma and biological interactions. It is a 1,3,6,10-tetraene substituted by methyl groups at positions 3, 7, and 11. This compound is naturally found in various organisms, including Eupatorium cannabinum and Lonicera japonica. α-Farnesene is most prominently recognized for its presence in the skin of apples, where it contributes to the characteristic green apple aroma. The concentration of α-Farnesene tends to increase as apples mature. It is not limited to apples and can be found in other plants such as pears, roses, and ginger. In some plants, α-Farnesene can undergo oxidation to form a polymer that results in brown spotting or scald on the skin of mature apples. Because of its distinctive aroma, α-Farnesene is utilized in the fragrance industry, particularly for replicating fruity or fresh scents. It can also be employed in flavor formulations. In certain plants, α-Farnesene serves as a natural pesticide by deterring herbivores. Additionally, it acts as a signaling molecule, enabling communication within and between plants. Given its involvement in the development of scald on mature apples, researchers in agriculture are interested in α-Farnesene to mitigate post-harvest damage and enhance the shelf-life of fruits.The term "farnesene" encompasses a group of closely related sesquiterpenes, with α-Farnesene and β-farnesene being isomers that differ in the location of a double bond. (E,E)-α-Farnesene is the most common isomer and is responsible for the green apple odor in fruits. On the other hand, β-Farnesene has one naturally occurring isomer. The E isomer is present in various essential oils and is released by aphids as an alarm pheromone to warn other aphids. Some plants, like potato species, produce this pheromone as a natural insect repellent.

https://en.wikipedia.org/wiki/Farnesene

GHS Hazard Statements

• H304 (100%): May be fatal if swallowed and enters airways [Danger Aspiration hazard]

Chemical and Physical Properties

Source: PubChem