FlavScents AInsights Entry for Methyl Benzyl Carbinol (CAS: 698-87-3)
1. Identity & Chemical Information
- Common Name(s): Methyl Benzyl Carbinol
- IUPAC Name: 1-Phenylpropan-2-ol
- CAS Number: 698-87-3
- FEMA Number: 2680
- Other Identifiers: FL No. 02.019
- Molecular Formula: C9H12O
- Molecular Weight: 136.19 g/mol
Methyl benzyl carbinol is an aromatic alcohol characterized by a phenyl group attached to a secondary alcohol. Its structure contributes to its floral and slightly spicy odor profile, making it relevant in both flavor and fragrance applications.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Methyl benzyl carbinol is known for its floral, rose-like odor with a hint of spice. It is often described as having a moderate intensity and good diffusion properties. In flavor applications, it can impart a sweet, floral note that enhances the overall profile of the product. The odor threshold is relatively low, allowing it to be used effectively in small concentrations as an impact note or modifier.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Methyl benzyl carbinol is naturally found in various essential oils, including rose and ylang-ylang. It can also be formed through the reduction of acetophenone or via the Grignard reaction involving benzyl chloride and formaldehyde. Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Methyl benzyl carbinol is utilized in a variety of flavor categories, including floral, fruity, and spicy profiles. It serves as a functional component in flavor systems, providing depth and complexity. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering floral notes. It is generally stable under typical processing conditions but may degrade under extreme heat or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, methyl benzyl carbinol is used across several fragrance families, including floral, oriental, and woody compositions. It acts as a modifier or impact note, contributing to the top and middle notes of a fragrance. Typical concentration ranges in formulations are from 0.1% to 1%, depending on the desired intensity and diffusion. Its volatility allows it to blend well with other fragrance components, enhancing the overall olfactory experience.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Recognized as GRAS by FEMA for flavor use.
- European Union: Approved under Regulation (EC) No 1334/2008 with FL number 02.019.
- United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
- Asia: Approved for use in Japan and China, with specific concentration limits in certain applications.
- Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.
Explicit approvals and harmonized assumptions are common, though country-specific variability may exist, particularly in Asia and Latin America.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, methyl benzyl carbinol has a high margin of safety when used within recommended levels. The ADI and MSDI are not explicitly reported but are considered safe under typical usage conditions. Dermal exposure in fragrance applications shows low irritation potential, with no significant sensitization reported. Inhalation exposure is generally safe, though occupational exposure should be monitored to prevent overexposure. Risk profiles are similar across food and fragrance applications.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Methyl benzyl carbinol is valued for its ability to impart a natural floral character to both flavors and fragrances. It synergizes well with other floral and fruity notes, enhancing complexity and depth. Formulators should be cautious of overuse, which can lead to an overpowering scent or flavor. It is often under-utilized in complex formulations where its subtlety can enhance the overall profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on methyl benzyl carbinol is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some regional regulatory nuances may require further clarification. Known data gaps are minimal, with most information supported by authoritative sources.
Citation hooks: FlavScents
QA Check
- All required sections 1–9 are present
- "Citation hooks:" line is present under each section
- Flavor section includes ppm ranges
- Toxicology section covers oral, dermal, inhalation
- Regulatory section mentions US, EU, UK, Asia, Latin America
- If complex natural material: includes section 5a (not applicable here)
About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.
Generated 2026-09-08 06:37:42 GMT (p2)