In a scientific study involving gas chromatography–mass spectrometry analysis of samples and a trained sensory panel, it was found that the hydrolysis products of humulene epoxide II specifically produces a “hoppy” aroma in beer.

Proven α-humulene emitters into the atmosphere are pine trees,[7] orange orchards,[8] marsh elders,[9] tobacco,[10] and sunflower fields.

[11] α-Humulene is contained in the essential oils of aromatic plants such as Salvia officinalis (common sage, culinary sage),[12] Lindera strychnifolia Uyaku or Japanese spicebush, ginseng species,[13] up to 29.9% of the essential oils of Mentha spicata,[14] the ginger family (Zingiberaceae),[15] 10% of the leaf oil of Litsea mushaensis, a Chinese laurel tree,[16] 4% of the leaf extract of Cordia verbenacea, a bush in coastal tropical South America (erva baleeira), but with 25% trans-caryophyllene[17] and is one of the chemical compounds that contribute to the taste of the spice Persicaria odorata or Vietnamese coriander and the characteristic aroma of Cannabis.

[23][24] In 2015 researchers in Brazil identified α-humulene as an active contributor to the insect repellent properties of Commiphora leptophloeos leaf oil, specifically against “the yellow fever mosquito,” Aedes aegypti.

Since it contains three double bonds, first-, second- and third-generation products are possible that can each condense to form secondary organic aerosol.