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

1. Identity & Chemical Information

Phenol, also known as carbolic acid, is a single chemical compound with the IUPAC name phenol. It is identified by the CAS number 108-95-2 and has a FEMA number of 3226. Other identifiers include FL number 02.001 and CoE number 249. The molecular formula of phenol is C6H6O, and it has a molecular weight of 94.11 g/mol. Phenol contains a hydroxyl group (-OH) bonded to an aromatic hydrocarbon group, which is crucial for its characteristic odor and reactivity. The hydroxyl group contributes to its solubility in water and its acidic properties, which are relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Phenol is characterized by a distinct, medicinal odor often described as sweet and tar-like, with smoky and phenolic nuances. Its intensity is moderate to strong, and it is known for its sharp, pungent character. The odor threshold of phenol is relatively low, making it a potent impact note in formulations. In sensory applications, phenol is typically used as a background realism enhancer or as a modifier to impart a smoky or medicinal quality to a composition.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Phenol naturally occurs in some essential oils and is a degradation product of lignin in plants. It can be formed through the pyrolysis of organic materials and is also a byproduct of industrial processes such as coal tar distillation. Phenol's 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 natural processes.

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

4. Use in Flavors

In flavor applications, phenol is used to impart a smoky, medicinal, or tar-like note, often in smoked or grilled food flavors. It is commonly used in savory applications, such as in barbecue sauces or smoked meats. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially overpowering the desired flavor profile. Phenol is relatively stable under heat but can oxidize, affecting its sensory characteristics.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Phenol is utilized in fragrance compositions to add depth and complexity, often in leather, tobacco, and smoky accords. It serves as a trace realism enhancer or impact note, contributing to the overall character of the fragrance. Typical concentrations in fragrance formulations are low, generally below 0.5%, due to its potent odor. Phenol is considered a middle note due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, phenol is recognized as GRAS (Generally Recognized As Safe) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, phenol's use in flavors and fragrances is subject to national regulations, with Japan and China having specific guidelines. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Phenol's safety profile varies with exposure route. Orally, it has an ADI (Acceptable Daily Intake) established by JECFA, and its use in flavors is considered safe within typical use levels. Dermal exposure in fragrances can cause irritation and sensitization, necessitating adherence to IFRA guidelines. Inhalation exposure, particularly in occupational settings, requires caution due to phenol's volatility and potential respiratory effects. The risk profiles differ between food and fragrance applications, with dermal and inhalation routes posing higher risks in fragrance use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Phenol is valued for its ability to impart a smoky, medicinal character to both flavors and fragrances. It synergizes well with other smoky or tar-like notes but can easily dominate a composition if overused. Formulators should be cautious of its potent odor and potential for irritation. It is often under-used in complex formulations where subtlety is required, and over-used in simpler compositions seeking a strong impact.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on phenol is well-established, with comprehensive regulatory and safety evaluations available. Industry practices are well-documented, though some variability exists in sensory applications. Known data gaps include specific regional regulatory nuances and detailed sensory thresholds in complex matrices.

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 2026-08-11 11:01:07 GMT (p2)