It occurs as a constituent of turpentine,[2] with a content as high as 42% depending on the source.

Carene has a sweet and pungent odor,[3] best described as a combination of fir needles, musky earth, and damp woodlands.

Pyrolysis over ferric oxide induces rearrangement, giving p-cymene.

Greater concentrations of carene in a distillate give it an earthier taste and smell.

[5] 3-Carene is also present in mango, giving the fruit a characteristic pine-like flavor and aroma.