propyl alcohol

Full Material List

propan-1-ol

Identifiers

CAS (Single)	71-23-8
FEMA	2928
EINECS	200-746-9
Synonyms	albacol alcohol, propyl alcool propilico alcool propylique ethyl carbinol ethyl carbinol (natural) hydroxypropane 1- hydroxypropane optal osmosol extra propan-1-ol N- propan-1-ol propane-1-ol propanol 1- propanol N- propanol nat. propanol propanol natural N- propanol natural propanol synthetic propanol-1 1- propyl alcohol N- propyl alcohol propyl alcohol natural N- propyl alcohol natural N- propyl alkohol N- propylalkohol propylic alcohol propylowy alkohol
JECFA Food Flavoring	82
JECFA Food Additive	Propan-1-ol
DG SANTE Food Flavourings	02.002 propan-1-ol
DG SANTE Food Contact Materials	propan-1-ol
FDA UNII	96F264O9SV
CoE Number	50
XlogP3-AA	0.30 (est)
Molecular Weight	60.09596
Molecular Formula	C3 H8 O

Properties

Food Chemicals Codex Listed	No
Appearance	colorless clear liquid (est)
Assay	99.00 to 100.00
Specific Gravity	0.80000 to 0.80500 @ 25.00 °C.
Lbs/Gal (est)	6.657 to 6.698
Refractive Index	1.38300 to 1.38800 @ 20.00 Â°C.
Melting Point	-127.00 to -126.00 Â°C. @ 760.00 mm Hg
Boiling Point	97.00 to 98.00 Â°C. @ 760.00 mm Hg 52.00 to 53.00 Â°C. @ 100.00 mm Hg
Flash Point	59.00 Â°F. TCC ( 15.00 Â°C. )
Acid Value	1.00 max. KOH/g
Vapor Pressure	26.316999 mmHg @ 25.00 Â°C. (est)
Vapor Density	2.1 ( Air = 1 )
logP (o/w)	0.25
Soluble In	alcohol ether water, 2.715e+005 mg/L @ 25 °C (est) water, 1.00E+06 mg/L @ 25 °C (exp)
Occurrence	apple plant apricot fruit banana fruit beer cognac corn silk currant black currant fruit gin ginger oil ginger rhizome ginger rhizome oil honey mushroom giant puffball mushroom onion bulb osmanthus absolute @ 0.01% papaya fruit pear fruit pineapple fruit plum fruit rum sherry tea

Organoleptic

Organoleptic Notes	1. Odor Type: alcoholic Odor Strength:medium ,recommend smelling in a 10.00 % solution or less Substantivity:4 hour(s) at 100.00 % alcoholic fermented fusel musty Odor Description:at 10.00 % in dipropylene glycol. alcoholic fermented fusel musty alcoholic fermented fusel tequila musty yeasty sweet fruity apple pear Odor Description:at 5.00 %. Alcoholic, fermented, weak fusel and tequila like, musty and yeasty, with a slightly sweet fruity nuance of apple and pearMosciano, Gerard P&F 26, No. 3, 80, (2001)
Odor	alcoholic alcoholic, fermented, fusel, musty, tequila, yeasty, sweet, fruity, apple, pear
Flavor	alcoholic alcoholic, earthy, fermented, fusel, peanut, nutty, fruity, apple, pear, bubble, gum,

AInsights BETA

FlavScents AInsights Entry for Propyl Alcohol (CAS: 71-23-8)

1. Identity & Chemical Information

Common Name(s): Propyl alcohol, n-propanol
IUPAC Name: Propan-1-ol
CAS Number: 71-23-8
FEMA Number: 2929
Other Identifiers: FL No. 02.001
Molecular Formula: C3H8O
Molecular Weight: 60.10 g/mol

Propyl alcohol is a primary alcohol with a straight-chain structure. Its functional group, the hydroxyl group (-OH), is responsible for its characteristic alcohol odor and its solubility in water. The structure-odor relationship is typical of lower alcohols, where the presence of the hydroxyl group contributes to a sharp, alcoholic scent.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Propyl alcohol is characterized by a sharp, alcoholic odor with a slightly sweet undertone. It is often described as having a moderate intensity and a quick diffusion rate. The taste is similarly sharp and slightly sweet, with a burning sensation typical of lower alcohols. The odor threshold is relatively low, making it detectable at small concentrations, although specific threshold values are not clearly reported.

In sensory applications, propyl alcohol serves as an impact note, providing a fresh, clean alcoholic character that can enhance the realism of certain flavor profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Propyl alcohol occurs naturally in small amounts in various fermentation processes. It can be found in alcoholic beverages and is a byproduct of the fermentation of sugars by yeast. It is also present in some fruits and essential oils, contributing to their aroma profiles.

The formation of propyl alcohol in natural settings is primarily through the fermentation of carbohydrates, where it is produced alongside ethanol and other alcohols. Its presence in natural products allows it to be designated as a "natural flavor" under certain regulatory frameworks.

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

4. Use in Flavors

Propyl alcohol is used in flavor formulations to impart a fresh, alcoholic note. It is commonly used in alcoholic beverage flavors, such as those for beer and spirits, and in certain fruit flavors where an alcoholic nuance is desired.

Typical use levels in flavor systems are generally low, often ranging from 1 to 10 ppm in finished products. These levels are considered industry-typical and are used to achieve the desired sensory impact without overpowering the overall flavor profile. Propyl alcohol is stable under typical flavor formulation conditions but may be susceptible to oxidation over time.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, propyl alcohol is used primarily as a solvent and carrier due to its volatility and ability to dissolve various aromatic compounds. It is found in a wide range of fragrance families, including fresh, citrus, and floral compositions.

The typical concentration of propyl alcohol in fragrance formulations varies, but it is often used in trace amounts to enhance the diffusion and volatility of the fragrance. It contributes primarily to the top notes of a fragrance, providing an initial burst of freshness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States

FDA/FEMA GRAS: Propyl alcohol is generally recognized as safe (GRAS) for use in food and flavor applications.

European Union

Reg. (EC) No 1334/2008: Listed as a permitted flavoring substance with FL No. 02.001.

United Kingdom

Post-Brexit regulations align with EU standards, maintaining its status as a permitted flavoring substance.

Asia

Japan: Approved for use in food and flavor applications.
China/ASEAN: Generally permitted, but specific regulations may vary by country.

Latin America

Brazil/MERCOSUR: Recognized as a safe flavoring agent, with usage aligned with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure

Propyl alcohol is considered safe for oral consumption at low levels typical of flavor use. The acceptable daily intake (ADI) is not explicitly defined, but its GRAS status supports its safety in food applications.

Dermal Exposure

In fragrance applications, propyl alcohol is used at low concentrations, minimizing the risk of irritation or sensitization. It is not a primary sensitizer but can cause mild irritation in sensitive individuals.

Inhalation Exposure

Due to its volatility, inhalation exposure is possible, particularly in occupational settings. Proper ventilation and handling practices are recommended to minimize exposure risks.

Overall, the risk profiles for food and fragrance applications are similar, with safety assured at typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Propyl alcohol is valued for its ability to impart a fresh, alcoholic note in both flavor and fragrance formulations. It synergizes well with other alcohols and esters, enhancing the overall sensory profile. Formulators should be cautious of its volatility and potential for rapid evaporation, which can affect the stability of the final product. It is often under-used in non-alcoholic applications where its unique character could provide a distinctive edge.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on propyl alcohol is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, although specific sensory thresholds and detailed regulatory nuances may require further verification. Known data gaps are minimal, with most information supported by robust scientific literature.

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 2026-03-04 09:46:52 GMT (p2)

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