Borneol is a bicyclic monoterpene alcohol belonging to the terpene-alcohol class of flavour compounds that occur naturally in many fruits, herbs, and spices, including rosemary, thyme, ginger, and camphor laurel. It contributes distinctive camphoraceous, piney, and slightly minty notes to flavour profiles and is employed in compounded flavourings for foods, beverages, and oral-care products. Flavourists dose it carefully because excess levels produce harsh medicinal off-notes, and quality control verifies its botanical or synthetic origin, enantiomeric composition, and compliance with food-grade purity specifications.