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: 2067
• Other Identifiers: FL No. 02.001
• Molecular Formula: C5H12O
• Molecular Weight: 88.15 g/mol
• Functional Groups and Structure–Odor Relevance: Amyl alcohol is a primary alcohol with a straight-chain structure. The hydroxyl group contributes to its solubility in water and its characteristic odor, which is often described as pungent and fusel-like. This structure is relevant to its use in both flavor and fragrance applications, where it can impart a warm, alcoholic note.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Amyl alcohol is characterized by a strong, pungent odor reminiscent of fusel oil, with a slightly sweet, alcoholic undertone. It is often described as having a warm, fermented aroma. The intensity of its odor is moderate to strong, making it a potent impact note in formulations. While specific taste and odor thresholds are not widely documented, its sensory role is typically as a background realism enhancer or a modifier in complex profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Amyl alcohol naturally occurs in the fusel oil fraction of alcoholic beverages, particularly those derived from fermentation processes. It is formed during the fermentation of carbohydrates by yeast, where it is a byproduct of amino acid metabolism. This natural occurrence allows it to be designated as a "natural flavor" in certain contexts, particularly when derived from fermentation processes.

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

4. Use in Flavors

Amyl alcohol is used in a variety of flavor applications, including alcoholic beverages, baked goods, and confectionery. It serves as a functional component in flavor systems, providing warmth and depth. Typical use levels in finished food or beverage products range from 1 to 50 ppm, with higher concentrations potentially imparting an undesirable fusel note. It is relatively stable under typical food processing conditions but may oxidize over time, affecting its sensory profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, amyl alcohol is utilized across several fragrance families, including woody, floral, and fruity compositions. It acts as a modifier or impact note, contributing to the overall complexity and realism of the fragrance. Typical concentration ranges in formulations are from trace amounts to 0.5%, depending on the desired effect. Its volatility places it in the top to middle note category, where it can enhance the initial impression of a fragrance.

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 number 02.001.
• 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 specific concentration limits may vary by country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Amyl alcohol is considered safe for use in food flavors at typical concentrations, with a wide margin of safety.
• Dermal Exposure: In fragrance applications, it is generally non-irritating at typical use levels, though higher concentrations may cause irritation or sensitization.
• Inhalation Exposure: Volatility requires consideration in occupational settings, but typical consumer exposure is low.

Risk profiles are similar between 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 warmth and depth of both flavors and fragrances. It synergizes well with other alcohols and esters, providing a rounded profile. Common pitfalls include overuse, which can lead to an overpowering fusel note. It is often under-utilized in low concentrations where subtlety is required.

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 in use levels exist. Regulatory ambiguities are minimal, with clear guidelines in major markets.

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 2026-08-24 05:48:13 GMT (p2)