FlavScents AInsights Entry for Phenethyl Propionate (CAS: 122-70-3)

1. Identity & Chemical Information

Phenethyl propionate is a single chemical compound commonly used in the flavor and fragrance industry. Its IUPAC name is 2-phenylethyl propanoate, and it is identified by the CAS number 122-70-3. The FEMA number for phenethyl propionate is 2885. Other identifiers include the FL number 09.038 and CoE number 184. The molecular formula is C11H14O2, and it has a molecular weight of 178.23 g/mol. The compound features an ester functional group, which is significant for its fruity and floral odor profile. The phenethyl moiety contributes to its characteristic scent, often described as sweet and floral with a hint of rose.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Phenethyl propionate is known for its pleasant, sweet, and floral aroma, reminiscent of roses and other floral notes. It is often described as having a moderate intensity with good diffusion properties. The compound is used as an impact note in both flavors and fragrances, providing a fresh and natural floral character. While specific taste and odor thresholds are not widely documented, it is typically used in formulations where a subtle yet distinct floral note is desired.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Phenethyl propionate occurs naturally in various plants and fruits, contributing to their characteristic aromas. It is found in certain species of roses and is also present in some fruits like apples and strawberries. The compound can be formed through esterification processes, where phenethyl alcohol reacts with propionic acid. 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 the flavor industry, phenethyl propionate is used to impart floral and fruity notes to a variety of products. It is commonly used in fruit flavors, particularly those mimicking apple, strawberry, and other berry profiles. The compound serves as a functional flavor enhancer, adding depth and realism to flavor systems. Typical use levels in finished food or beverages range from 1 to 10 ppm, with variations depending on the desired intensity and product type. It is generally stable under typical processing conditions, though care should be taken to avoid excessive heat and acidic environments that may lead to hydrolysis.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Phenethyl propionate is a versatile ingredient in the fragrance industry, used across various fragrance families, including floral, fruity, and green compositions. It acts as a modifier and impact note, enhancing the overall bouquet of a fragrance. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the desired effect and product type. The compound contributes primarily to the middle notes of a fragrance, offering moderate volatility and a lasting floral character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

Phenethyl propionate is generally recognized as safe (GRAS) for use in flavors by FEMA in the United States. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 09.038. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, it is permitted for use in flavors and fragrances, though specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR also allow its use, with harmonized assumptions across the region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Phenethyl propionate is considered safe for use in both flavors and fragrances 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 also considered safe, with low potential for irritation or sensitization. Inhalation exposure is minimal due to its moderate volatility, and occupational exposure limits are generally not exceeded in typical use scenarios. 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 propionate 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. Formulators should be mindful of its potency, as overuse can lead to an overpowering scent or flavor. It is often under-utilized in formulations seeking a subtle floral background, where its moderate intensity can provide the desired effect without dominating the profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on phenethyl propionate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are consistent with documented use levels and safety assessments. However, specific sensory thresholds and detailed regulatory nuances in certain regions may require further investigation. Overall, the compound is well-understood and widely accepted in the industry.

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 2026-04-17 15:30:12 GMT (p2)