phenethyl alcohol

Full Material List

2-phenylethanol

Identifiers

CAS (Single)	60-12-8
FEMA	2858
EINECS	200-456-2
Synonyms	benzene ethanol benzeneethanol benzyl carbinol benzyl methanol 2- hydroxyethyl benzene (2- hydroxyethyl)benzene 2- hydroxyethylbenzene b- hydroxyethylbenzene mellol beta- p.e.a. b- phenethanol 2- phenethyl alcohol phenethyl alcohol nat. phenethyl alcohol natural phenethyl alcohol turkey, natural isolated constituent phenethylalcohol phenethylol 2- phenyl ethan-1-ol phenyl ethanol 2- phenyl ethanol beta- phenyl ethanol phenyl ethyl alcohol 2- phenyl ethyl alcohol beta- phenyl ethyl alcohol nat. phenyl ethyl alcohol phenyl ethyl alcohol extra phenyl ethyl alcohol FCC phenyl ethyl alcohol natural phenyl ethyl alcohol USP 24 1- phenyl-2-ethanol phenylethanol 2- phenylethanol b- phenylethanol phenylethanol nat phenylethyl alcohol b- phenylethyl alcohol phenylethyl alcohol (2-phenyl-1-ethanol) phenylethyl alcohol FCC phenylethyl alcohol USP/NF viguard CPEA
JECFA Food Flavoring	987
JECFA Food Additive	N/A
DG SANTE Food Flavourings	02.019 2-phenylethanol
DG SANTE Food Contact Materials	N/A
FDA UNII	ML9LGA7468
CoE Number	68
XlogP3-AA	1.40 (est)
Molecular Weight	122.1669
Molecular Formula	C8 H10 O

Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless clear oily liquid (est)
Assay	98.00 to 100.00
Specific Gravity	1.01500 to 1.02300 @ 25.00 °C.
Lbs/Gal (est)	8.446 to 8.512
Refractive Index	1.53000 to 1.53400 @ 20.00 Â°C.
Melting Point	-27.00 to -25.80 Â°C. @ 760.00 mm Hg
Boiling Point	219.00 to 221.00 Â°C. @ 760.00 mm Hg
Flash Point	216.00 Â°F. TCC ( 102.00 Â°C. )
Acid Value	N/A
Vapor Pressure	0.086800 mmHg @ 25.00 Â°C.
Vapor Density	4.21 ( Air = 1 )
logP (o/w)	1.36
Soluble In	alcohol dipropylene glycol fixed oils kerosene mineral oil, slightly propylene glycol water, 2.199e+004 mg/L @ 25 °C (est) water, 2.22E+04 mg/L @ 25 °C (exp) paraffin oil alcoholic lotion antiperspirant bleach deo stick detergent perborate fabric softener hair spray hard surface cleaner liquid detergent non-discoloring in most media shampoo
Occurrence	aleppo pine almond flower apple fruit apple kogyoku apple apricot fruit banana fruit basil plant basswood flower beer bilberry fruit juice blueberry fruit caninha carnation cassava cassia plant chamchwi korean chamchwi champaca absolute (michelia alba dc.) @ 6.38% champaca absolute @ 25.00% champaca concrete @ 2.58% champaca concrete @ 30.00% cheese bleu cheese cheese swiss mountain cheese cinnamon ceylon cinnamon bark cinnamon ceylon cinnamon leaf cinnamon ceylon cinnamon root bark corn silk elder black elder flower oil eschweilera coriacea (a. p. dc.) mori flower oil brazil @ 6.80% filbert genet absolute @ 0.50% geranium leaf oil india @ 0.13% geranium petiole oil india @ 0.10% geranium stem oil india @ 0.26% hyacinth hyacinthus orientalis absolute @ 8.96-16.39% hyssop plant jasmin jasmin sambac absolute egypt @ 2.15% ketaki flower oil india @ 4.50% kewda oil @ 0.05-0.13% kiwi fruit flower lecythis usitata miers. var. paraensis (ducke) r. kunth. flower oil brazil @ 40.80% lemon lemon balm tissue culture lily lime mandarin michelia alba flower absolute @ 0.39% michelia champaca michelia champaca flower absolute @ 3.15% mushrooms mustard white mustard narcissus absolute @ 0.57% neroli neroli oil CO2 extract @ 0.64% orange fruit orange fruit juice orangeflower absolute morocco @ 0.0-2.1% orangeflower water absolute @ 0.9-3.9% pandamus odoratissimus congo parsley parsley fruit oil parsley plant parsley seed oil peach fruit pear fruit peppermint leaf petitgrain mandarin oil @ 0.03% pinus spp. plum fruit plumeria acutifolia oil raspberry red raspberry fruit rose absolute rose concrete rose distillation waters rose oil otto bulgaria @ 0.13% saffron stigma spearmint oil strawberry wild strawberry fruit tea tea leaf tea shoot tearose leaves tobacco leaf oil japanese walnut black walnut fruit walnut black walnut nut walnut black walnut oil watermelon fruit juice wine ylang ylang

Organoleptic

Organoleptic Notes	1. Odor Type: floral Odor Strength:medium Substantivity:32 hour(s) at 100.00 % floral rose rose dried rose Odor Description:at 100.00 %. floral rose dried rose flower rose waterLuebke, William tgsc, (1981) Odor sample from: Berje Inc. sweet floral fresh bready rose honey Odor Description:Sweet, floral, fresh and bready with a rosey honey nuanceMosciano, Gerard P&F 18, No. 4, 51, (1993)
Odor	floral floral, rose, dried, sweet, fresh, bready, honey
Flavor	floral floral, sweet, rose, bready,

AInsights BETA

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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 GMT (p)

Suppliers

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phenethyl alcohol

Identifiers

Properties

Organoleptic

AInsights BETA

Suppliers

Advanced Biotech

Vigon International

Vigon International

Vigon International

Vigon International

Vigon International

Robertet

Axxence Corporation

Penta Fine Ingredients

Penta Fine Ingredients

Penta Fine Ingredients

Penta Fine Ingredients