FlavScents AInsights Entry for Phenethyl Acetate (CAS: 103-45-7)

1. Identity & Chemical Information

Phenethyl acetate, also known as 2-phenylethyl acetate, is a chemical compound with the CAS number 103-45-7. It is commonly used in the flavor and fragrance industry due to its pleasant floral aroma. The IUPAC name for phenethyl acetate is 2-phenylethyl acetate. It has a molecular formula of C10H12O2 and a molecular weight of 164.20 g/mol. The compound features an ester functional group, which is crucial for its characteristic odor profile. The FEMA number for phenethyl acetate is 2861. This compound is often referenced in various regulatory and industry databases, including PubChem and FlavScents.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Phenethyl acetate is renowned for its sweet, floral, and fruity aroma, reminiscent of roses and honey. It is often described as having a moderate to strong intensity with good diffusion properties. The compound is used as an impact note in both flavors and fragrances, providing a natural and appealing floral character. While specific taste and odor thresholds are not widely documented, phenethyl acetate is typically used in small concentrations to achieve the desired sensory effect without overpowering other components.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Phenethyl acetate occurs naturally in various plants and fruits, including roses, apples, and strawberries. It is formed through enzymatic reactions in plants, where phenethyl alcohol is acetylated to produce phenethyl acetate. This compound is often associated with the "natural flavor" designation due to its presence in many natural sources. Its formation can also occur during fermentation processes, contributing to the aroma profile of certain fermented products.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

In the flavor industry, phenethyl acetate is used to impart floral and fruity notes to a variety of products, including beverages, candies, and baked goods. It serves as a functional component in flavor systems, enhancing the overall sensory experience. Typical use levels in finished food or beverage products range from 1 to 50 ppm, depending on the desired intensity and product type. Phenethyl acetate is generally stable under typical food processing conditions, but it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Phenethyl acetate is a versatile ingredient in the fragrance industry, commonly used in floral and fruity fragrance families. It acts as a modifier and impact note, providing a natural and appealing floral character. Typical concentration ranges in fragrance formulations vary, but it is often used at levels of 0.1% to 5% depending on the product type and desired effect. Phenethyl acetate contributes primarily to the top and middle notes of a fragrance due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

Phenethyl acetate is generally recognized as safe (GRAS) for use in flavors by the FEMA in the United States. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The regulatory status in the United Kingdom aligns with the EU regulations post-Brexit. In Asia, phenethyl acetate is approved for use in Japan and China, with specific regulations varying by country. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, which generally align with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Phenethyl acetate is considered safe for use in food and fragrance applications when used within recommended levels. For oral exposure, it has a high margin of safety, with no adverse effects reported at typical use levels. Dermal exposure in fragrance applications is generally safe, but it may cause mild irritation in sensitive individuals. Inhalation exposure is considered low risk due to its moderate volatility and low concentration in finished products. Overall, the risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Phenethyl acetate 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 the overall complexity of a formulation. Common formulation pitfalls include overuse, which can lead to an overpowering aroma, and underuse, which may result in a lack of desired impact. Formulators should carefully balance phenethyl acetate with other components to achieve the optimal sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on phenethyl acetate is well-established, with comprehensive information available from authoritative sources. Industry practices are well-documented, although some undocumented practices may exist. Known data gaps are minimal, and regulatory ambiguities are rare, making phenethyl acetate a reliable choice for formulators.

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 2026-02-20 09:13:09 GMT (p2)