[3] Caryophyllene can be produced synthetically,[4] but it is invariably obtained from natural sources because it is widespread.

Caryophyllene is one of the chemical compounds that contributes to the aroma of black pepper.

[6] In other basic studies, β-caryophyllene has a binding affinity of Ki = 155 nM at the CB2 receptors.

This further reacts with a second unit of IPP, also via an SN1-type reaction catalyzed by the enzyme IspA, to form farnesyl pyrophosphate (FPP).

Finally, FPP undergoes QHS1 enzyme-catalyzed intramolecular cyclization to form caryophyllene.