FlavScents AInsights Entry for Phenethyl Formate (CAS: 104-62-1)

1. Identity & Chemical Information

Phenethyl formate, also known as phenylethyl formate, is a single chemical compound with the IUPAC name 2-phenylethyl formate. It is identified by the CAS number 104-62-1. The FEMA number for phenethyl formate is 2871. Other identifiers include the FL number 09.038 and CoE number 127. The molecular formula is C9H10O2, and it has a molecular weight of 150.18 g/mol. The compound features an ester functional group, which is significant for its odor profile, contributing to its sweet, floral, and fruity characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Phenethyl formate is characterized by its sweet, floral, and fruity odor, reminiscent of rose and honey. It is often described as having a moderate intensity with good diffusion properties. The compound serves as an impact note in fragrance compositions, providing a natural and fresh floral nuance. While specific taste and odor thresholds are not widely documented, its sensory role is primarily as a modifier and enhancer in both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Phenethyl formate occurs naturally in various plants and fruits, contributing to their characteristic aromas. It can be found in the essential oils of roses and other floral sources. The compound is formed through esterification processes, where phenethyl alcohol reacts with formic acid. Its presence in natural sources supports its designation as a "natural flavor" or "natural fragrance" component, aligning with consumer preferences for natural products.

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

4. Use in Flavors

In flavor applications, phenethyl formate is used to impart floral and fruity notes, enhancing the overall profile of products such as beverages, candies, and baked goods. It functions as a flavor modifier and impact note, providing depth and complexity. Typical use levels in finished food products range from 1 to 10 ppm, with variations depending on the desired intensity and product type. The compound is relatively stable under normal processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Phenethyl formate is utilized in a variety of fragrance families, including floral, fruity, and oriental compositions. It acts as a modifier and impact note, contributing to the top and middle notes of perfumes and personal care products. Typical concentration ranges in fragrances are from 0.1% to 1%, depending on the formulation and desired effect. The compound's volatility allows it to provide an initial burst of fragrance, followed by a lingering floral aroma.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, phenethyl formate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is listed under Regulation (EC) No 1334/2008 with an assigned FL number, indicating its approval for use in food flavorings. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for flavor and fragrance materials, generally aligning with international standards. In Latin America, regulatory frameworks such as those in Brazil and MERCOSUR also recognize its use, though specific approvals may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Phenethyl formate is considered safe for use in flavors and fragrances at typical exposure 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 shows low potential for irritation or sensitization, aligning with IFRA guidelines. Inhalation exposure is generally safe, though occupational exposure should be monitored to prevent overexposure. 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 formate is valued for its ability to impart a natural floral and fruity character to formulations. It synergizes well with other floral and fruity notes, enhancing the overall complexity of the composition. Formulators should be cautious of overuse, as excessive amounts can lead to an overpowering aroma. It is often underutilized in complex blends, where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on phenethyl formate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent with documented guidelines, though some undocumented practices may exist. Known data gaps are minimal, with regulatory frameworks providing clear guidance on its use.

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 2026-09-14 09:11:22 GMT (p2)