FlavScents AInsights Entry for Ethyl Alcohol (CAS: 64-17-5)

1. Identity & Chemical Information

• Common Name(s): Ethyl Alcohol, Ethanol
• IUPAC Name: Ethanol
• CAS Number: 64-17-5
• FEMA Number: 2419
• Other Identifiers: FL number 02.001, CoE number 01
• Molecular Formula: C2H6O
• Molecular Weight: 46.07 g/mol
• Functional Groups and Structure–Odor Relevance: Ethyl alcohol is a simple aliphatic alcohol with a hydroxyl group (-OH) attached to a two-carbon chain. Its structure contributes to its characteristic solvent-like odor and its ability to dissolve a wide range of compounds, making it a versatile ingredient in both flavors and fragrances.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl alcohol is characterized by a sharp, slightly sweet odor with a burning taste. It is often described as having a solvent-like aroma with moderate intensity and high diffusion. In flavor applications, it serves as a carrier and enhancer, providing a clean, crisp note that can modify and elevate other flavors. The taste threshold for ethanol is relatively low, allowing it to be perceived even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethanol is naturally found in various fruits and fermented products due to the fermentation of sugars by yeast. It is a key component in alcoholic beverages and can also be formed through the enzymatic degradation of carbohydrates. Ethanol's presence in natural products allows it to be designated as a "natural flavor" or "natural fragrance" in many regulatory contexts.

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

4. Use in Flavors

Ethanol is widely used in flavor formulations as a solvent and carrier for flavor compounds. It is commonly found in beverages, confections, and baked goods. Typical use levels in finished products range from 100 to 1000 ppm, with higher concentrations in alcoholic beverages. Ethanol is valued for its ability to dissolve both polar and non-polar compounds, enhancing the stability and homogeneity of flavor systems. It is stable under a wide range of conditions but can evaporate at high temperatures, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, ethanol is a primary solvent and carrier, used extensively in perfumes, colognes, and personal care products. It contributes to the volatility and diffusion of fragrance compounds, often serving as a top note due to its rapid evaporation. Typical concentrations in fragrance products can range from 10% to 90%, depending on the desired intensity and application. Ethanol's volatility makes it an ideal choice for enhancing the initial impact of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Ethanol is generally recognized as safe (GRAS) by the FDA for use in food and beverages. It is also approved by FEMA for flavor use.
• European Union: Ethanol is listed under Regulation (EC) No 1334/2008 as a permitted flavoring substance with FL number 02.001.
• United Kingdom: Post-Brexit, the UK aligns with EU regulations regarding ethanol's use in flavors and fragrances.
• Asia: In Japan and China, ethanol is approved for use in food and cosmetics, with specific regulations governing its concentration.
• Latin America: Ethanol is widely accepted in MERCOSUR countries, with harmonized regulations similar to those in the EU and US.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethanol is considered safe for oral exposure at typical use levels in food and beverages, with an acceptable daily intake (ADI) established by various health authorities. Dermal exposure in fragrance applications is generally safe, though high concentrations can cause irritation. Ethanol's volatility necessitates consideration of inhalation exposure, particularly in occupational settings, where adequate ventilation is recommended. The risk profiles for ethanol differ between food and fragrance applications, primarily due to concentration and exposure routes.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethanol is a valuable ingredient for its solvent properties and ability to enhance the diffusion and perception of flavors and fragrances. It synergizes well with a wide range of compounds, but formulators should be cautious of its volatility and potential for evaporation. Ethanol is often overused in attempts to increase intensity, which can lead to overpowering notes. Balancing ethanol with other solvents and carriers can optimize its benefits.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethanol is well-established, with comprehensive documentation available from regulatory agencies and industry sources. While industry practices are well-documented, some variability exists in regional regulations and application-specific guidelines. Known data gaps are minimal, with most uncertainties related to specific 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 for ethanol)

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 2026-09-09 20:09:16 GMT (p2)