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

1. Identity & Chemical Information

Propyl alcohol, also known as n-propanol, is a primary alcohol with the IUPAC name "propan-1-ol." It is identified by the CAS number 71-23-8. The FEMA number for propyl alcohol is 2924. Other identifiers include the FL number 02.001 and CoE number 21. The molecular formula of propyl alcohol is C3H8O, and it has a molecular weight of 60.10 g/mol. The compound features a hydroxyl group (-OH) attached to a three-carbon alkyl chain, which contributes to its characteristic alcohol odor. The presence of the hydroxyl group is crucial for its solubility in water and its role in hydrogen bonding, affecting its volatility and sensory properties.

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 relatively high diffusion rate. The odor threshold for propyl alcohol is reported to be around 0.13 ppm, making it detectable at low concentrations. In flavor applications, it serves as a background note, providing a sense of realism and enhancing the perception of freshness in formulations. Its role is typically as a modifier, where it can adjust the overall profile without dominating the blend.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Propyl alcohol occurs naturally in small quantities in various fermented products due to the action of yeast and bacteria. It is formed during the fermentation process as a byproduct of the breakdown of carbohydrates. This natural occurrence allows it to be classified under "natural flavor" designations when derived from such processes. Its presence in alcoholic beverages like beer and wine is well-documented, contributing to the overall flavor profile of these products.

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

4. Use in Flavors

In flavor applications, propyl alcohol is used across various categories, including alcoholic beverages, baked goods, and confectionery. It functions primarily as a solvent and carrier for other flavor compounds, enhancing the solubility and stability of the flavor system. Typical use levels in finished food or beverages range from 1 to 10 ppm, with higher concentrations potentially altering the intended flavor profile. Propyl alcohol is stable under typical processing conditions but may oxidize over time, affecting its sensory characteristics.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Propyl alcohol is utilized in fragrance formulations primarily as a solvent and diluent. It is found in various fragrance families, including floral, citrus, and woody compositions. Its role is often as a modifier, providing a clean, fresh note that enhances the overall fragrance profile. Typical concentration ranges in fragrances are from 0.1% to 5%, depending on the desired effect and product type. Due to its volatility, propyl alcohol contributes 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)

In the United States, propyl 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 02.001. The United Kingdom follows similar regulations post-Brexit. In Asia, propyl 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 have harmonized regulations allowing its use in food and fragrances, subject to concentration limits.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Propyl alcohol is considered safe for oral exposure at typical flavor use levels, with an ADI (Acceptable Daily Intake) not specifically established but implied through GRAS status. For dermal exposure, it is generally non-irritating and non-sensitizing, although IFRA guidelines should be consulted for specific product types. Inhalation exposure is primarily a concern in occupational settings, where adequate ventilation is recommended to minimize risks. 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

Propyl alcohol is valued for its solvent properties and ability to enhance the solubility of other flavor and fragrance components. It synergizes well with esters and aldehydes, providing a balanced profile. Common pitfalls include overuse, which can lead to an overpowering alcoholic note, and underuse, which may result in poor solubility of key ingredients. It is frequently used to adjust the volatility and diffusion of a formulation, ensuring a consistent sensory experience.

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 generally consistent, although specific use levels may vary based on formulation goals. Known data gaps are minimal, with most regulatory and safety information readily accessible. Any ambiguities typically relate to regional regulatory nuances, which are addressed through harmonized guidelines.

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 2026-04-20 07:43:15 GMT (p2)