FlavScents AInsights Entry: Benzyl Alcohol (CAS: 100-51-6)

1. Identity & Chemical Information

• Common Name(s): Benzyl Alcohol
• IUPAC Name: Phenylmethanol
• CAS Number: 100-51-6
• FEMA Number: 2137
• Other Identifiers: FL No. 02.007
• Molecular Formula: C7H8O
• Molecular Weight: 108.14 g/mol
• Functional Groups and Structure–Odor Relevance: Benzyl alcohol contains a hydroxyl group attached to a benzene ring, which contributes to its mild aromatic odor. This structure is significant in its role as a fragrance and flavoring agent due to its ability to impart a sweet, floral aroma.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Benzyl alcohol is characterized by a mild, pleasant aroma with sweet, floral, and slightly balsamic notes. It is often described as having a faint almond-like scent. The odor intensity is moderate, making it suitable for use as a background note or modifier in fragrance compositions. While specific taste and odor thresholds are not widely documented, benzyl alcohol is typically used in concentrations that provide subtle enhancement rather than dominant sensory impact.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Benzyl alcohol naturally occurs in a variety of essential oils, including jasmine, hyacinth, and ylang-ylang. It can also be found in certain fruits and teas. The compound is formed through enzymatic degradation of benzyl esters in plants. Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks, provided it is derived from these natural origins.

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

4. Use in Flavors

Benzyl alcohol is utilized in flavor formulations primarily for its sweet and floral characteristics. It is commonly employed in fruit, nut, and floral flavor profiles. Typical use levels in finished food or beverages range from 10 to 100 ppm, with higher concentrations potentially leading to overpowering effects. Benzyl alcohol is stable under normal processing conditions but may oxidize over time, affecting its sensory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, benzyl alcohol is used across various fragrance families, including floral, oriental, and woody compositions. It serves as a modifier or impact note, providing a sweet, floral nuance. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%. Benzyl alcohol contributes primarily to the middle notes of a fragrance due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Benzyl alcohol is approved by the FDA and is listed as GRAS by FEMA for flavor use.
• European Union: It is authorized under Regulation (EC) No 1334/2008 and assigned FL No. 02.007.
• United Kingdom: Post-Brexit, the regulatory status aligns with the EU framework.
• Asia: In Japan and China, benzyl alcohol is permitted for use in flavors and fragrances, subject to specific concentration limits.
• Latin America: Countries like Brazil and members of MERCOSUR recognize benzyl alcohol under harmonized regulations for flavor and fragrance use.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Benzyl alcohol is generally recognized as safe for oral exposure in flavor applications, with an acceptable daily intake (ADI) established by JECFA. For dermal exposure, it is considered a mild irritant and sensitizer, with IFRA providing guidelines on its use in fragrances to minimize skin sensitization risks. Inhalation exposure is typically low risk due to its moderate volatility, but occupational exposure limits should be observed in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Benzyl alcohol is valued for its ability to enhance floral and sweet notes in both flavors and fragrances. It synergizes well with other floral compounds and can help round out harsh or sharp notes. Formulators should be cautious of its potential to oxidize, which can alter its sensory profile. It is often under-used in formulations where a subtle floral enhancement is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on benzyl alcohol is well-established, with comprehensive documentation available from authoritative sources. Industry practices are consistent with documented guidelines, though some variability exists in concentration recommendations. Known data gaps are minimal, primarily related to specific sensory thresholds.

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

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 2026-07-10 06:30:54 GMT (p2)