FlavScents AInsights Entry for Phenethyl Alcohol (CAS: 60-12-8)

1. Identity & Chemical Information

Phenethyl alcohol, also known as 2-phenylethanol, is a single chemical compound with the CAS number 60-12-8. Its IUPAC name is 2-phenylethan-1-ol. This compound is identified by FEMA number 2858 and has a molecular formula of C8H10O, with a molecular weight of 122.17 g/mol. Phenethyl alcohol contains a hydroxyl group attached to a phenyl ring, which contributes to its characteristic rose-like odor. This functional group is crucial for its role in both flavor and fragrance applications, as it influences the compound's volatility and interaction with other aromatic compounds.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Phenethyl alcohol is renowned for its pleasant, floral aroma reminiscent of roses, making it a popular choice in perfumery. It is characterized by a moderate intensity and a smooth, sweet, and slightly spicy undertone. The compound's odor threshold is relatively low, allowing it to impart a noticeable fragrance even at minimal concentrations. In flavor applications, phenethyl alcohol serves as a background note, enhancing the overall complexity and realism of floral and fruity profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Phenethyl alcohol naturally occurs in a variety of essential oils, including rose, carnation, and orange blossom. It can also be found in small quantities in foods such as wine and beer, where it forms through fermentation processes. The compound is often associated with the "natural flavor" designation due to its presence in these natural sources. Additionally, phenethyl alcohol can be synthesized through the reduction of phenylacetic acid or via the Grignard reaction involving benzaldehyde and ethylene oxide.

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

4. Use in Flavors

In the flavor industry, phenethyl alcohol is utilized across various categories, including floral, fruity, and confectionery applications. It acts as a flavor enhancer, providing depth and authenticity to complex flavor systems. Typical use levels in finished food or beverages range from 1 to 30 ppm, with higher concentrations potentially leading to overpowering floral notes. Phenethyl alcohol is relatively stable under normal processing conditions, though it may degrade under extreme heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Phenethyl alcohol is a staple in the fragrance industry, commonly used in floral, oriental, and woody fragrance families. It functions as a modifier and impact note, contributing to the overall bouquet and enhancing the longevity of the scent. Typical concentration ranges in perfumes and personal care products vary from 0.1% to 1%, depending on the desired intensity and product type. Phenethyl alcohol is considered a middle note due to its moderate volatility, providing a lasting floral presence.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, phenethyl alcohol is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. The European Union lists it under Regulation (EC) No 1334/2008 with an assigned FL number, indicating its approved status for flavoring purposes. Post-Brexit, the United Kingdom aligns with EU regulations, maintaining similar approvals. In Asia, phenethyl alcohol is permitted in Japan and China, with specific usage guidelines. Latin American countries, including Brazil, also recognize its safety in flavor and fragrance applications, though regional variations may exist.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Phenethyl alcohol is generally considered safe for use in both flavor and fragrance applications. For oral exposure, it has a high margin of safety, with no adverse effects reported at typical usage levels. Dermal exposure in fragrance products is also deemed safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its moderate volatility, posing little risk in occupational settings. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns identified.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Phenethyl alcohol is valued for its versatility and ability to blend seamlessly with other aromatic compounds. It synergizes well with other floral and fruity notes, enhancing the overall complexity of formulations. A common pitfall is overuse, which can lead to an overpowering floral character. Formulators should aim for balance, using phenethyl alcohol to complement rather than dominate the profile. It is often underutilized in non-floral applications, where it can add subtle depth and warmth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on phenethyl alcohol is well-established, with comprehensive documentation available from authoritative sources. Industry practices are consistent with documented guidelines, though some regional regulatory nuances may exist. Known data gaps are minimal, with ongoing research focusing on expanding its applications and understanding its interactions in complex formulations.

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 2026-04-21 13:02:33 GMT (p2)