FlavScents AInsights Entry: 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: 2058
• 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 aroma, which is often described as fusel-like or reminiscent of fermented products.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Amyl alcohol is characterized by a strong, pungent odor often described as fusel, alcoholic, and slightly fruity. It has a moderate intensity and diffusion, making it a noticeable component in formulations. The taste threshold is not well-documented, but its odor threshold is relatively low, indicating its potent sensory impact. In flavor systems, it serves as an impact note, providing authenticity and complexity to alcoholic and fermented profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Amyl alcohol naturally occurs in various fermented products, such as beer and wine, where it is formed through the fermentation process. It is a byproduct of the metabolic pathways of yeast, specifically during the breakdown of amino acids. This compound is relevant to the designation of "natural flavor" due to its presence in naturally fermented foods and beverages.

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

4. Use in Flavors

Amyl alcohol is used in flavor formulations primarily within alcoholic beverages, baked goods, and confectionery. It functions as a flavor enhancer, providing depth and authenticity to the flavor profile. Typical use levels in finished products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering notes. It is relatively stable under typical processing conditions but may oxidize over time, affecting flavor quality.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, amyl alcohol is utilized in various fragrance families, including fougère and chypre, where it acts as a modifier or impact note. It is typically used in low concentrations due to its potent odor, contributing to the top and middle notes of a fragrance composition. Its volatility is moderate, allowing it to blend well with other fragrance components.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 02.015.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved in Japan and China for flavor use; specific regulations may vary across ASEAN countries.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, but specific approvals should be verified.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Amyl alcohol is considered safe for use in food and fragrance applications when used within recommended levels. Oral exposure through flavor use is generally low, with an acceptable daily intake (ADI) not specifically established but considered safe under typical use conditions. Dermal exposure in fragrances is monitored by IFRA, with guidelines to prevent irritation and sensitization. Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be controlled to prevent irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Amyl alcohol is valued for its ability to enhance and authenticate flavor and fragrance profiles. It synergizes well with other alcohols and esters, providing a balanced complexity. Formulators should be cautious of its potent odor, which can dominate if overused. It is often underutilized in non-alcoholic applications where its unique profile could add depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on amyl alcohol is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific sensory thresholds may vary. Known data gaps include precise taste thresholds and detailed regional regulatory nuances.

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 2026-07-09 21:22:21 GMT (p2)