FlavScents AInsights Entry for Phenol (CAS: 108-95-2)

1. Identity & Chemical Information

• Common Name(s): Phenol, Carbolic Acid
• IUPAC Name: Phenol
• CAS Number: 108-95-2
• FEMA Number: 3224
• Other Identifiers: FL No. 02.001, CoE No. 249
• Molecular Formula: C6H6O
• Molecular Weight: 94.11 g/mol

Phenol is an aromatic compound characterized by a hydroxyl group (-OH) bonded to a phenyl ring. This structure contributes to its distinct odor and reactivity. The hydroxyl group is responsible for its acidic properties, while the aromatic ring influences its volatility and odor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Phenol is known for its sharp, medicinal odor reminiscent of disinfectants and tar. It has a pungent, sweetish taste that can be perceived at low concentrations. The odor threshold for phenol is relatively low, making it a potent impact note in formulations. It is often used to impart a smoky or medicinal character in flavor and fragrance compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Phenol naturally occurs in some essential oils and is a degradation product of organic matter. It can be formed through the pyrolysis of lignin, a major component of wood. Phenol's presence in smoke and charred materials makes it relevant for "natural flavor" designations when derived from natural sources.

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

4. Use in Flavors

Phenol is used in flavor formulations to provide a smoky, medicinal, or tar-like note. It is commonly found in smoked foods, certain alcoholic beverages, and some confectioneries. Typical use levels in food range from 0.1 to 5 ppm, depending on the desired intensity and the matrix. Phenol is stable under acidic conditions but can degrade under high heat or oxidative environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, phenol is used to add depth and complexity, often as a trace component to enhance realism. It is found in woody, smoky, and leather fragrance families. Typical concentrations in perfumes are low, often below 0.1%, due to its potent odor. Phenol contributes primarily to the middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Phenol is recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL No. 02.001.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions on concentration.
• Latin America: Generally accepted under MERCOSUR regulations, with country-specific guidelines.

Phenol's regulatory status varies, with explicit approvals for flavor use but more stringent controls in fragrance applications due to potential sensitization.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Phenol poses safety concerns primarily through dermal and inhalation exposure. It can cause skin irritation and sensitization, necessitating careful handling in fragrance applications. Oral exposure is limited by low use levels in food, with an ADI established by JECFA. Inhalation exposure is a concern in occupational settings, requiring adequate ventilation and protective equipment.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Phenol is valued for its ability to impart a smoky, medicinal character in both flavors and fragrances. It synergizes well with other smoky or woody notes but can easily overpower a formulation if not used judiciously. Common pitfalls include overuse, leading to an undesirable medicinal or tar-like quality. It is often underutilized in complex blends where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on phenol is well-established, with comprehensive regulatory and safety evaluations. Industry practices are documented, though some variability exists in sensory thresholds and use levels. Known data gaps include detailed regional regulatory nuances and long-term exposure studies.

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 2026-02-06 18:02:14 GMT (p2)