FlavScents AInsights Entry for Amyl Alcohol (CAS: 71-41-0)

1. Identity & Chemical Information

• Common Name(s): Amyl alcohol, Pentanol
• IUPAC Name: Pentan-1-ol
• CAS Number: 71-41-0
• FEMA Number: 2059
• Other Identifiers: FL No. 02.015
• Molecular Formula: C5H12O
• Molecular Weight: 88.15 g/mol

Amyl alcohol is a primary alcohol with a straight-chain structure. Its functional group, the hydroxyl group (-OH), is responsible for its characteristic odor and solubility properties. The structure-odor relationship is significant as the alcohol group contributes to its moderate volatility and distinctive sensory profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Amyl alcohol is characterized by a pungent, fusel-like odor with a slightly sweet undertone. It is often described as having a strong, penetrating aroma that can be perceived as harsh or solvent-like at higher concentrations. The taste is similarly pungent, with a burning sensation typical of alcohols. It serves as an impact note in formulations, providing a robust background realism.

Odor thresholds for amyl alcohol are relatively low, allowing it to be detected at minimal concentrations, which is advantageous in both flavor and fragrance applications where subtlety is required.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Amyl alcohol naturally occurs in various fruits and alcoholic beverages, often as a byproduct of fermentation processes. It can also be formed through the enzymatic degradation of amino acids during the Maillard reaction, contributing to the complex flavor profiles of cooked foods.

Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks, depending on the extraction and processing methods used.

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

4. Use in Flavors

Amyl alcohol is utilized in a variety of flavor categories, including alcoholic beverages, baked goods, and confectionery. It functions primarily as a background note, enhancing the overall complexity and authenticity of flavor systems. Typical use levels in finished products range from 1 to 10 ppm, with higher concentrations potentially overpowering other flavor components.

Stability considerations include moderate resistance to heat and pH variations, though it may oxidize over time, leading to changes in flavor profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance formulations, amyl alcohol is used across several fragrance families, including floral, fruity, and woody compositions. It acts as a modifier, providing depth and enhancing the diffusion of other fragrance components. Typical concentration ranges are from trace amounts to 0.5%, depending on the desired intensity and volatility.

Amyl alcohol contributes primarily to the top and middle notes due to its moderate volatility, offering a fresh, clean lift to fragrance compositions.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL number 02.015.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals and harmonized assumptions are common, though formulators should verify specific country requirements due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, amyl alcohol is considered safe within established ADI and MSDI limits, with a wide margin of safety. Dermal exposure in fragrance applications is generally low risk, though IFRA guidelines should be consulted to avoid irritation or sensitization. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings.

Risk profiles are consistent across food and fragrance applications, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Amyl alcohol is valued for its ability to enhance the authenticity and complexity of both flavors and fragrances. It synergizes well with other alcohols and esters, though care must be taken to avoid overpowering delicate compositions. Common pitfalls include overuse, leading to harshness, and underuse, resulting in a lack of depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on amyl alcohol is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, though some undocumented variations exist. Known data gaps are minimal, with regulatory ambiguities primarily related to regional differences in concentration limits.

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 2026-09-30 19:54:21 GMT (p2)