Fenchol

Fenchol is a monoterpene alcohol people search as fenchol, fenchol terpene, fenchyl alcohol, or 2-fenchanol. It sits next to borneol in chemistry notes: same broad family of camphor-pine alcohols, not the same molecule. The usual formula given for fenchol is C10H18O. Older pages sometimes printed C10H16; treat that as a slip for the hydrocarbon cousins, not a second official fenchol.

The smell is herbaceous and woody with lemon, pine, and camphor. It is closer to crushed basil and conifer than to dessert dough or black-pepper spice. That is why fragrance, candle, shampoo, detergent, and food-flavor work use the name. The same pine-citrus snap is what readers are trying to place when a cannabis panel lists fenchol.

In plants the name shows up with basil, fennel, eucalyptus, citrus, some nuts, and aster flowers. On cannabis lists it is almost always a secondary or minor line, not the headline next to myrcene or limonene. Two packs that print fenchol can still have different parents.

Catalog talk often hangs the word on OG Kush, Banana Kush, and Sherbet-type dessert names. Those are common mentions, not a closed club. Exact amounts change by cut, grow, and lab method.

When you read a lab panel, look for fenchol or fenchyl alcohol on the terpene list. Compare it with pinene, limonene, and borneol-family names. One snapshot is not a rule for every harvest.

Nearby aroma pages: pinene, limonene, and borneol. Nearby strain pages: OG Kush, Banana Kush, and Banana OG.