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

1. Identity & Chemical Information

Phenethyl alcohol, also known as 2-phenylethanol, is a single chemical compound with the IUPAC name 2-phenylethan-1-ol. It is identified by the CAS number 60-12-8 and has a FEMA number of 2858. Other identifiers include the FL number 02.013 and CoE number 199. The molecular formula for phenethyl alcohol is C8H10O, with a molecular weight of 122.17 g/mol. This compound features a hydroxyl group attached to a phenyl ring, which contributes to its characteristic rose-like odor. The presence of the aromatic ring is crucial for its odor profile, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Phenethyl alcohol is renowned for its pleasant, floral odor reminiscent of roses, with a mild, sweet character. It is often described as having a moderate intensity and good diffusion, making it suitable for use as an impact note in various formulations. The taste threshold of phenethyl alcohol is relatively high, which limits its direct use in flavor applications but enhances its role as a background note to add realism and depth. Its sensory profile makes it a versatile ingredient in both flavor and fragrance industries.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Phenethyl alcohol occurs naturally in a variety of essential oils, including rose, carnation, and orange blossom. It is also found in small quantities in foods such as wine and beer, where it forms through fermentation processes. The compound can be synthesized via the reduction of phenylacetic acid or through the Grignard reaction involving benzyl chloride and magnesium. 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

In flavor applications, phenethyl alcohol is used primarily in floral and fruity profiles, contributing to categories such as rose, honey, and berry flavors. It serves as a background note, enhancing the overall realism and complexity of flavor systems. Typical use levels in finished food or beverage products range from 1 to 30 ppm, with higher concentrations potentially leading to overpowering floral notes. Phenethyl alcohol is relatively stable under heat and acidic conditions but may oxidize over time, affecting its sensory properties.

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 chypre fragrance families. It acts as a modifier and impact note, providing a fresh, floral character that enhances the overall composition. Typical concentration ranges in perfumes and personal care products vary from 0.1% to 2%, depending on the desired intensity and product type. Its moderate volatility allows it to function as a middle note, contributing to the fragrance's heart and longevity.

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. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 02.013. The United Kingdom follows similar regulations post-Brexit. In Asia, phenethyl alcohol is permitted in Japan and China, with specific use conditions outlined by local authorities. In Latin America, countries like Brazil and members of MERCOSUR also allow its use, subject to regional guidelines. While harmonized assumptions exist, formulators should verify specific country regulations due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Phenethyl alcohol is considered safe for oral exposure in flavor applications, with an ADI not specified due to its low toxicity. The compound is generally non-irritating to the skin, but high concentrations may cause mild irritation or sensitization, relevant for dermal exposure in fragrance use. Inhalation exposure is typically low risk, though occupational settings should ensure adequate ventilation. 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 alcohol 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. Common formulation pitfalls include overuse, leading to an overpowering floral scent, and underuse, resulting in a lack of character. It is frequently used to balance and round out compositions, making it a versatile tool for formulators.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on phenethyl alcohol is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some undocumented practices may exist. Known data gaps are minimal, with regulatory ambiguities primarily related to regional variations in approval and use conditions.

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

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 2026-01-28 04:25:17 GMT (p2)