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phenethyl alcohol
2-phenylethanol

Sponsors

Fragrance Demo Formulas
Flavor Demo Formulas
Name:2-phenylethanol
CAS Number: 60-12-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:200-456-2
FDA UNII:ML9LGA7468
Nikkaji Web:J1.924K
Beilstein Number:1905732
MDL:MFCD00002886
CoE Number:68
XlogP3:1.40 (est)
Molecular Weight:122.16690000
Formula:C8 H10 O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:987 phenethyl alcohol
FLAVIS Number:02.019 (Old)
DG SANTE Food Flavourings:02.019 2-phenylethanol
FEMA Number:2858 phenethyl alcohol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: PHENETHYL ALCOHOL
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:colorless clear oily liquid (est)
Assay: 98.00 to 100.00
Halogens:Chlorine free
Food Chemicals Codex Listed: Yes
Specific Gravity:1.01500 to 1.02300 @ 25.00 °C.
Pounds per Gallon - (est).: 8.446 to 8.512
Specific Gravity:1.01600 to 1.02400 @ 20.00 °C.
Pounds per Gallon - est.: 8.464 to 8.531
Refractive Index:1.53000 to 1.53400 @ 20.00 °C.
Melting Point: -27.00 to -25.80 °C. @ 760.00 mm Hg
Boiling Point: 219.00 to 221.00 °C. @ 760.00 mm Hg
Boiling Point: 136.00 to 137.00 °C. @ 50.00 mm Hg
PH Number:7.00
Vapor Pressure:0.086800 mm/Hg @ 25.00 °C.
Vapor Density:4.21 ( Air = 1 )
Flash Point: 216.00 °F. TCC ( 102.00 °C. )
logP (o/w): 1.360
Shelf Life: 24.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 dipropylene glycol
 fixed oils
 kerosene
 mineral oil, slightly
 propylene glycol
 water, 2.199e+004 mg/L @ 25 °C (est)
Insoluble in:
 paraffin oil
Stability:
 alcoholic lotion
 antiperspirant
 bleach
 deo stick
 detergent perborate
 fabric softener
 hair spray
 hard surface cleaner
 liquid detergent
 non-discoloring in most media
 shampoo
 
Organoleptic Properties:
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 water
Luebke, 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 nuance
Mosciano, Gerard P&F 18, No. 4, 51, (1993)
Flavor Type: floral
floral sweet rose bready
Taste Description: at 20.00 ppm. Floral, sweet, rosey and bready
Mosciano, Gerard P&F 18, No. 4, 51, (1993)
Odor and/or flavor descriptions from others (if found).
Symrise
Phenylethyl alcohol BA free
Odor Description:floral, like rose
Taste Description:honey, fruity, sweet, floral
Moellhausen
PHENYL ETHYL ALCOHOL
Odor Description:sweet, fresh, aromatic
Taste Description:fruity, sweet, honey
Moellhausen
PHENETHYL ALCOHOL NAT.
Odor Description:sweet, fresh, aromatic floral, strong rose, hyacinth
Taste Description:fruity (rose), sweet, honey
Firmenich
PHENYLETHANOL NAT min. 98%, Kosher, Halal
Taste Description:Powerful floral, rose, honey and fruity notes
PHENYLETHANOL adds, beyond its typical rose and honey profile, an interesting fermented backnote which is excellent for chocolate flavors. Very flexible material can be used from cheese to alcohloic drinks applications.
Pell Wall Perfumes
PEA – Phenyl Ethyl Alcohol
Odor Description:Floral-rose, fresh, rosewater, honey
Arctander writes fairly extensively about it: “This material enters perfume compositions at the rate of 5-10-20% or sometimes much more. Its low cost, versatility and general acceptability on odor, its excellent stability are factors speaking strongly in favor of this otherwise relatively weak odorant. However, its odor is clearly demonstrated in an experiment with an apparently weak crystalline ftxative/odorant, such as [rose crystals]. With 5% of the crystalline material, Phenylethylalcohol will smell not only much more rosy, it will last much longer, and its ‘rough’ topnotes are pleasantly subdued, it has ‘three dimensions’ instead of two. But it is in the ‘everyday’ perfumery that the subject alcohol is most appreciated. It is almost never ‘out of place’ in a composition, be it floral, balsamic, Oriental, mossy, herbaceous or ‘modem-aldehydic’.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: masking agents
 
Suppliers:
Aceto
Phenyl Ethyl Alcohol USP 24
Advanced Biotech
PHENYL ETHYL ALCOHOL NATURAL
99% min.
Odor: Rose
Alfrebro
PHENETHYL ALCOHOL NATURAL
Odor: Rose, Honey, Floral, Very Fragrant
Aromiens International
Phenyl ethyl alcohol, Natural
Artiste
Phenyl Ethyl Alcohol Natural
Associate Allied Chemicals
Phenyl Ethyl Alcohol
About
Augustus Oils
Phenyl Ethyl Alcohol
Services
Aurochemicals
PHENYL ETHYL ALCOHOL, Natural
Axxence Aromatic
PHENYL ETHYL ALCOHOL Natural
Kosher
Sustainability
Beijing Lys Chemicals
Natural phenethyl alcohol
Beijing Lys Chemicals
Phenethyl alcohol
Berjé
Phenyl Ethyl Alcohol Natural
Happening at Berje
Berjé
Phenyl Ethyl Alcohol
BOC Sciences
For experimental / research use only.
Phenethyl alcohol 99%
CG Herbals
Phenyl Ethyl Alcohol
Charkit Chemical
PHENYL ETHYL ALCOHOL
Citrus and Allied Essences
Phenyl Ethyl Alcohol Extra
Market Report
Connect Chemicals
Bio-Phenyl Ethyl Alcohol (PEA)
Creatingperfume.com
Phenyl Ethyl Alcohol
Odor: Sweet, fresh, aromatic floral, rose, hyacinth
Diffusions Aromatiques
ALCOOL PHENYL ETHYLIQUE NATUREL
Diffusions Aromatiques
ALCOOL PHENYL ETHYLIQUE
ECSA Chemicals
Phenylethyl Alcohol
Company Profile
ENNOLYS
2-Phenylethanol
Natural (EU,US), Kosher & Halal
Odor: honey, rose-like
Ernesto Ventós
PHENYL ETHYL ALCOHOL NATURAL FIRMENICH 972375
Odor: FLORAL, ROSE, HONEY
Ernesto Ventós
PHENYL ETHYL ALCOHOL
Odor: ROSE-LIKE
Eternis Fine Chemicals
Phenyl Ethyl Alcohol
Odor: characteristic
Use: Phenylethyl alcohol is the main component of Rose oils obtained from rose blossom. It also occurs in Neroli, Ylang-Ylang, Carnation and Geranium oils. Phenylethyl alcohol has mild rose odour. It is used in large quantities as a fragrance material not only for rose compositions but for other blossom notes. It is stable in alkali and hence used in soap perfumes.
Excellentia International
Phenyl Ethyl Alcohol Natural
ExtraSynthese
For experimental / research use only.
2-Phenylethanol (GC) ≥96%
Firmenich
PHENYLETHANOL NAT
min. 98%, Kosher, Halal
Flavor: Powerful floral, rose, honey and fruity notes
PHENYLETHANOL adds, beyond its typical rose and honey profile, an interesting fermented backnote which is excellent for chocolate flavors. Very flexible material can be used from cheese to alcohloic drinks applications.
Fleurchem
phenyl ethyl alcohol natural
Fleurchem
phenyl ethyl alcohol
Frutarom
PHENYL ETHYL ALCOHOL
Fuzhou Farwell
Phenyl Ethyl Alcohol,Natural
Global Essence
Phenyl Ethyl Alcohol
Grau Aromatics
PHENYLETHYL ALCOHOL
H. Interdonati, Inc.
Phenylethyl alcohol Natural, Kosher
Featured Products
Hermitage Oils
Phenylethyl Alcohol Natural Isolate
Odor: characteristic
Use: Shelley Waddington says “PEA can exceptionally broaden the scope of the natural perfumer. The potential blenders include just about everything you can think of. It will find use as a floralizer in any fragrance family. It can add an especially pleasing note to ambers and will tropicalize coconut nicely. It is great with leather and lovely with teas.”
The Vault
Indenta Group
Phenyl Ethyl Alcohol
Indukern F&F
PHENYL ETHYL ALCOHOL NATURAL
Odor: FRESH, FLORAL, ROSE, SWEET
Indukern F&F
PHENYL ETHYL ALCOHOL
Odor: FRESH, FLORAL, ROSE, SWEET
Keva
PHENYL ETHYL ALCOHOL EXTRA
Kun Shan P&A
Natural Phenyl Ethyl Alcohol
Kunshan Sainty
Phenyl Ethyl Alcohol, Kosher
Kunshan Sainty
Phenyl Ethyl Alcohol, Natural
Lluch Essence
PHENYL ETHYL ALCOHOL NATURAL
Lluch Essence
PHENYL ETHYL ALCOHOL
M&U International
NAT.PHENYL ETHYL ALCOHOL, Kosher
M&U International
PHENYL ETHYL ALCOHOL, Kosher
Moellhausen
PHENETHYL ALCOHOL NAT.
Odor: sweet, fresh, aromatic floral, strong rose, hyacinth
Flavor: fruity (rose), sweet, honey
Moellhausen
PHENYL ETHYL ALCOHOL
Odor: sweet, fresh, aromatic
Flavor: fruity, sweet, honey
Myrazine
Phenylethyl Alcohol
Odor: floral rose dried rose flower rose water
Naturamole
phenethyl alcohol 98% natural EU
Odowell Co.,ltd
Natural phenethyl alcohol
OQEMA
Phenyl Ethyl Alcohol natural
OQEMA
Phenyl Ethyl Alcohol
OQEMA
Phenyl Ethyl Alcohol
PCW France
Phenyl Ethyl Alcohol
Steps to a fragranced product
Pearlchem Corporation
Natural Phenethyl Alcohol
Pearlchem Corporation
Phenyl Ethyl Alcohol
Pell Wall Perfumes
Natural PEA
Odor: Sweet, floral-rose, fresh, clean
Use: The natural version is produced by microbial fermentation and is more than 99.9% pure and it lacks the metallic note that can spoil the synthetic when used in very delicate fragrances.
Pell Wall Perfumes
PEA – Phenyl Ethyl Alcohol
Odor: Floral-rose, fresh, rosewater, honey
Use: Arctander writes fairly extensively about it: “This material enters perfume compositions at the rate of 5-10-20% or sometimes much more. Its low cost, versatility and general acceptability on odor, its excellent stability are factors speaking strongly in favor of this otherwise relatively weak odorant. However, its odor is clearly demonstrated in an experiment with an apparently weak crystalline ftxative/odorant, such as [rose crystals]. With 5% of the crystalline material, Phenylethylalcohol will smell not only much more rosy, it will last much longer, and its ‘rough’ topnotes are pleasantly subdued, it has ‘three dimensions’ instead of two. But it is in the ‘everyday’ perfumery that the subject alcohol is most appreciated. It is almost never ‘out of place’ in a composition, be it floral, balsamic, Oriental, mossy, herbaceous or ‘modem-aldehydic’.
Penta International
PHENYLETHYL ALCOHOL FCC, Kosher
Penta International
PHENYLETHYL ALCOHOL USP/NF, Kosher
Penta International
PHENYLETHYL ALCOHOL, Kosher
Penta International
PHENYLETHYL ALCOHOL, NATURAL, Kosher
PerfumersWorld
PEA Phenyl Ethyl Alcohol
Odor: soft fresh rose green slightly phenolic
Perfumery Laboratory
PHENYLETHYL ALCOHOL natural
Odor: Fresh, sweet, pink with a honey tinge
Perfumery Laboratory
PHENYLETHYL ALCOHOL
Odor: Fresh, sweet, pink with a honey tinge
Phoenix Aromas & Essential Oils
Phenyl Ethyl Alcohol Natural
Phoenix Aromas & Essential Oils
Phenyl Ethyl Alcohol
Prinova
Phenyl Ethyl Alcohol
Prodasynth
PHENYL ETHYL ALCOHOL > 99
Odor: ROSE-LIKE
Reincke & Fichtner
Phenethyl Alcohol natural
Reincke & Fichtner
Phenethyl Alcohol
Renessenz (Symris)
Phenyl Ethyl Alcohol 98% min
Riverside Aromatics
PHENYL ETHYL ALCOHOL, NATURAL
Robertet
PHENYLETHYL ALCOHOL (2-PHENYL-1-ETHANOL)
Pure & Nat (EU)
Sigma-Aldrich
Phenethyl alcohol, ≥99%, FCC, FG
Odor: honey; rose
Certified Food Grade Products
Sigma-Aldrich
Phenethyl alcohol, natural, ≥99%, FCC, FG
Odor: honey; rose
SRS Aromatics
PHENYL ETHYL ALCOHOL
Sunaux International
nat.Phenyl Ethyl Alcohol
Symrise
Phenylethyl alcohol BA free
Odor: floral, like rose
Taytonn
Phenyl Ethyl Alcohol
Odor: Floral, Green, Honey, Hyacinth
TCI AMERICA
For experimental / research use only.
2-Phenylethyl Alcohol >98.0%(GC)
The Good Scents Company
phenethyl alcohol
Odor: floral rose dried rose flower rose water
The John D. Walsh Company
Phenyl Ethyl Alcohol
The Lermond Company
Phenyl Ethyl Alcohol
The Perfumers Apprentice
Phenethyl Alcohol (Phenyl Ethyl Alcohol)
Odor: rose note, very lasting/mild and warm rose honey
The Perfumers Apprentice
Phenyl Ethyl Alcohol (Natural)
Odor: Rose note, very lasting/mild and warm rose honey
Treatt
Phenyl Ethyl Alcohol
Ungerer & Company
Phenyl Ethyl Alcohol
Universal Preserv-A-Chem Inc.
PHENYL ETHYL ALCOHOL FCC
Universal Preserv-A-Chem Inc.
PHENYLETHYL ALCOHOL
Vigon International
Phenyl Ethyl Alcohol Natural
Vigon International
Phenyl Ethyl Alcohol
Odor: Floral, like rose
Vigon International
VIGUARD CPEA
WEN International
PHENETHYL ALCOHOL Natural
Wujiang CIYUN Flavor & Fragrance
b-Phenethyl Alcohol ≥ 99.0%
Zanos
Phenyl Ethyl Alcohol
Odor: Mild and warm,Rose-Honey like
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 21/22 - Harmful in contact with skin and if swallowed.
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Acute toxicity, Oral (Category 4), H302
Eye irritation (Category 2A), H319
GHS Label elements, including precautionary statements
 
Pictogramexclamation-mark.jpg
 
Signal word Warning
Hazard statement(s)
H302 - Harmful if swallowed
H319 - Causes serious eye irritation
Precautionary statement(s)
P264 - Wash skin thouroughly after handling.
P270 - Do not eat, drink or smoke when using this product.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.
P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
P330 - Rinse mouth.
P337 + P313 - IF eye irritation persists: Get medical advice/attention.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Human Experience:
100 %: no skin irritation. 8 % solution: non-sensitising.
Oral/Parenteral Toxicity:
oral-mouse LD50 800 - 1500 mg/kg
(Fassett, 1963)

oral-guinea pig LD50 400 - 800 mg/kg
(Fassett, 1963)

oral-rat LD50 1800 mg/kg
(Rumyantsev et al., 1987)

oral-rat LD50 [sex: M] 1900 mg/kg
2 Test substance administered as 5% musk ambrette in phenethyl alcohol.
(Moreno, 1982e)

gavage-rat LD50 [sex: M,F] 1790 mg/kg
(Jenner et al., 1964)

oral-rat LD50 2234 mg/kg
1 Value based on specific gravity = 1.02.
(Zeller & Hoffmann, 1974)

oral-rat LD50 [sex: M] 2100 mg/kg
3 Test substance administered as 20% musk ambrette in phenethyl alcohol.
(Moreno, 1982f)

gavage-rat LD50 [sex: M,F] 2540 mg/kg
(Zaitsev & Rakhmanina, 1974)

gavage-mouse LD50 [sex: M,F] 2540 mg/kg
(Zaitsev & Rakhmanina, 1974)

gavage-guinea pig LD50 [sex: M,F] 2540 mg/kg
(Zaitsev & Rakhmanina, 1974)

gavage-rat LD50 [sex: M,F] 1609 mg/kg
(Mallory et al., 1982a)

oral-rat LD50 [sex: M,F] 2509 mg/kg
1 Value based on specific gravity = 1.02.
(Carpenter et al., 1974)

gavage-rat LD50 [sex: F] 3100 mg/kg
4 Test substance administered as beta-phenethyl alcohol.
(Grote & Woods, 1955)

intraperitoneal-guinea pig LD50 200 mg/kg
"Patty's Industrial Hygiene and Toxicology," 3rd rev. ed., Clayton, G.D., and F.E. Clayton, eds., New York, John Wiley & Sons, Inc., 1978-82. Vol. 3 originally pub. in 1979; pub. as 2n rev. ed. in 1985.Vol. 2C, Pg. 4642, 1982.

oral-guinea pig LD50 2540 mg/kg
Voprosy Pitaniya. Problems of Nutrition. Vol. 33(5), Pg. 48, 1974.

oral-mouse LD50 2540 mg/kg
Voprosy Pitaniya. Problems of Nutrition. Vol. 33(5), Pg. 48, 1974.

oral-rabbit LDLo 2000 mg/kg
Journal of Economic Entomology. Vol. 48, Pg. 139, 1955.

oral-rat LD50 1790 mg/kg
GASTROINTESTINAL: GASTRITIS BEHAVIORAL: COMA
Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.

Dermal Toxicity:
skin-guinea pig LD50 > 5 ml/kg
Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.

subcutaneous-mouse LDLo 1640 mg/kg
BEHAVIORAL: COMA BEHAVIORAL: ATAXIA BEHAVIORAL: GENERAL ANESTHETIC
Journal of Pharmacology and Experimental Therapeutics. Vol. 14, Pg. 211, 1920.

skin-rabbit LD50 790 uL/kg
Toxicology and Applied Pharmacology. Vol. 28, Pg. 313, 1974.

Inhalation Toxicity:
inhalation-rat LC50 > 500 mg/m3
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) BLOOD: NORMOCYTIC ANEMIA
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 52(10), Pg. 83, 1987.

 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for phenethyl alcohol usage levels up to:
  40.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1200.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 330.00 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: -16.00000
beverages(nonalcoholic): -1.50000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: 21.0000080.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -8.30000
fruit ices: -8.30000
gelatins / puddings: -0.15000
granulated sugar: --
gravies: --
hard candy: -12.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to: Flavouring Group Evaluation 14 (FGE.14): Phenethyl alcohol, aldehyde, esters, and related phenylacetic acid esters from chemical group 15 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 55 (FGE.55): Consideration of phenyl-substituted aliphatic alcohols and related aldehydes and esters evaluated by JECFA (63rd meeting) structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and aryl-substituted saturated and unsaturated primary alcohol/aldehyde/acid/ester derivatives evaluated by EFSA in FGE.15 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 53 (FGE.53): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and one phenoxyethyl ester evaluated in FGE.23 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 14, Revision 1 (FGE.14Rev1): Phenethyl alcohol, aldehyde, acetals, carboxylic acid and related esters from chemical group 15 and 22 [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 53, Revision 1 (FGE.53Rev1): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) FGE.23Rev1 (2008)
View page or View pdf

EPI System: View
ClinicalTrials.gov:search
Daily Med:search
NIOSH International Chemical Safety Cards:search
NLM Hazardous Substances Data Bank:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA GENetic TOXicology:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):60-12-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6054
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2810
WGK Germany:1
2-phenylethanol
Chemidplus:0000060128
RTECS:60-12-8
 
References:
 2-phenylethanol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:60-12-8
Pubchem (cid):6054
Pubchem (sid):134972772
Flavornet:60-12-8
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
Metabolomics Database:Search
KEGG (GenomeNet):C05853
HMDB (The Human Metabolome Database):HMDB33944
FooDB:FDB012152
YMDB (Yeast Metabolome Database):YMDB01072
Export Tariff Code:2901.29.5000
Haz-Map:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
atractylis absolute
FR
aldehydic
aldehydic
decanal (aldehyde C-10)
FL/FR
6,7,8-
decen-1-ol
FR
9-
decenal
FL/FR
nonanal (aldehyde C-9)
FL/FR
nonanal diethyl acetal
FL/FR
10-
undecenal (aldehyde C-11 undecylenic)
FL/FR
undecenal mixture (aldehyde C-11 mixed)
FL/FR
amber
cistus ladaniferus resinoid
FR
animal
iso
butyl quinoline
FR
iso
butyl quinoline
FR
para-
cresyl caprylate
FL/FR
para-
cresyl phenyl acetate
FL/FR
indole
FL/FR
anisic
para-
anisaldehyde
FL/FR
balsamic
iso
amyl benzoate
FL/FR
amyris wood oil
FL/FR
siam
benzoin resinoid
FL/FR
benzophenone
FR
benzyl cinnamate
FL/FR
benzyl salicylate
FL/FR
iso
butyl cinnamate
FL/FR
cinnamyl alcohol
FL/FR
clover nitrile
FR
ethyl cinnamate
FL/FR
fir balsam absolute
FR
methyl cinnamate
FL/FR
3-
phenyl propyl alcohol
FL/FR
berry
raspberry ketone
FL/FR
raspberry ketone acetate
FL/FR
raspberry ketone methyl ether
FL/FR
caramellic
ethyl maltol
FL/FR
immortelle absolute
FL/FR
maltol
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
cocoa pentenal
FL/FR
citrus
abronia fragrance
FR
bergamot oil
FL/FR
citral
FL/FR
citronitrile (Symrise)
FR
lemon oil c.p. california
FL/FR
blood
orange oil italy
FL/FR
sweet
orange peel oil c.p. brazil
FL/FR
tetrahydromyrcenol
FR
floral
acetaldehyde dibutyl acetal
FL/FR
alpha-
amyl cinnamaldehyde
FL/FR
iso
amyl salicylate
FL/FR
iso
amyl undecylenate
FL/FR
benzyl acetate
FL/FR
benzyl alcohol
FL/FR
benzyl isobutyrate
FL/FR
bois de rose oil brazil
FL/FR
butyl benzyl ether
FL/FR
iso
butyl salicylate
FL/FR
citronellal
FL/FR
citronellol
FL/FR
(R)-(+)-beta-
citronellol
FL/FR
laevo-
citronellol
FL/FR
citronellyl acetate
FL/FR
citronellyl anthranilate
FL/FR
citronellyl phenyl acetate
FL/FR
citronellyl propionate
FL/FR
citronellyl valerate
FL/FR
coriander seed oil
FL/FR
para-
cresyl acetate
FL/FR
cyclamen aldehyde
FL/FR
iso
cyclodimethyl octanol
FR
cyclohexyl ethyl alcohol
FL/FR
cymbopogon validus leaf oil
FR
gamma-
damascone
FR
(Z)-alpha-
damascone
FL/FR
alpha-
damascone
FL/FR
9-
decen-1-ol
FL/FR
(Z)-4-
decen-1-yl acetate
FL/FR
dihydrocarvyl acetate
FL/FR
dihydrojasmone
FL/FR
dimethyl anthranilate
FL/FR
dimethyl benzyl carbinol
FL/FR
dimethyl benzyl carbinyl acetate
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
ethyl phenoxyacetate
FR
ethyl phenyl acetate
FL/FR
farnesyl acetate
FL/FR
floral pyran
FR
floral pyranol
FR
gardenia oxide
FR
geraniol
FL/FR
geranium oil bourbon
FL/FR
geranium oil egypt
FL/FR
geranium oil egypt fractions
FR
geranium oil terpeneless
FL/FR
geranium petiole oil india
FL/FR
geranium rose oil
FL/FR
geranium rose-scented oil cuba
FR
geranyl acetate
FL/FR
geranyl acetone
FL/FR
(E)-
geranyl acetone
FL/FR
geranyl formate
FL/FR
geranyl isobutyrate
FL/FR
(E)-
geranyl linalool
FL/FR
geranyl nonanoate
CS
glycoacetal
FR
hawthorn ethanol
FR
heliotropin
FL/FR
heliotropyl acetone
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
ho leaf oil
FR
hyacinth acetals
FL/FR
hyacinth ether
FR
hydroxycitronellal
FL/FR
hydroxycitronellal dimethyl acetal
FL/FR
hydroxycitronellol
FL/FR
jasmin absolute egypt (from concrete)
FL/FR
leerall
FR
lilyall
FR
laevo-
linalool
FL/FR
linalool
FL/FR
linalool oxide
FL/FR
linden flower absolute
FR
southern
magnolia leaf oil fractions
FR
(3-
methoxy-2-methyl propyl) benzene
FR
para-
methyl acetophenone
FL/FR
methyl dihydrojasmonate
FL/FR
2-
methyl octanal
FL/FR
mimosa absolute france
FL/FR
muguet butanol
FR
muguet carbinol
FL/FR
muguet carboxaldehyde
FR
muguet octadienol
FR
musk acetate
FR
narcissus acetate
FL/FR
nerol
FL/FR
nerolidol
FL/FR
neryl acetate
FL/FR
neryl isovalerate
FL/FR
nonanol
FL/FR
ocean propanal
FL/FR
octyl isovalerate
FL/FR
bitter
orangeflower absolute morocco
FL/FR
orris pyridine 25% IPM
FR
orris rhizome absolute (iris pallida)
FL/FR
peony alcohol
FR
phenethyl acetate
FL/FR
phenethyl anthranilate
FL/FR
phenethyl formate
FL/FR
phenethyl heptanoate
FL/FR
phenethyl isobutyrate
FL/FR
phenethyl isovalerate
FL/FR
phenethyl lactate
FL/FR
phenethyl phenyl acetate
FL/FR
phenethyl propionate
FL/FR
phenethyl salicylate
FL/FR
2-
phenethyl valerate
FL/FR
phenyl acetaldehyde digeranyl acetal
FR
phenyl propyl phenyl acetate
FR
4-
phenyl-3-buten-2-ol
FL/FR
primrose fragrance
FR
rhodinol
FL/FR
rhodinol substitues
FL/FR
rhodinyl acetate substitutes
FL/FR
rosa alba flower oil CO2 extract
FR
rose absolute (rosa centifolia)
FL/FR
rose absolute (rosa centifolia) morocco
FL/FR
rose absolute (rosa damascena) bulgaria
FL/FR
rose absolute (rosa damascena) turkey
FL/FR
rose absolute pentanol
FR
rose acetate
FR
rose blossom pentanol
FR
rose butanoate
FL/FR
rose concrete (rosa centifolia)
FR
rose concrete (rosa damascena)
FR
rose oil (rosa centifolia) egypt
FL/FR
rose oil (rosa damascena) bulgaria
FL/FR
rose oil (rosa damascena) iran
FL/FR
rose oil (rosa damascena) russia
FL/FR
rose oil (rosa damascena) turkey
FL/FR
rose oil replacer
FR
laevo-
rose oxide
FL/FR
rose pyran
FR
styralyl propionate
FL/FR
tetrahydrolinalool
FL/FR
(E)-2-
undecen-1-ol
FL/FR
2-
undecen-1-ol
FL/FR
violet methyl carbonate
FR
ylang ylang flower oil
FL/FR
fruity
allyl amyl glycolate
FR
allyl cyclohexyl propionate
FL/FR
allyl phenoxyacetate
FL/FR
benzyl propionate
FL/FR
(E)-alpha-
damascone
FL/FR
beta-
damascone
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
ethyl para-methyl-beta-phenyl glycidate
FR
geranyl acetoacetate
FL/FR
green acetate
FR
methyl anthranilate
FL/FR
plum crotonate
FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
strawberry glycidate 2
FL/FR
tropical ionone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
green
acetaldehyde ethyl phenethyl acetal
FL/FR
benzhydrol
FR
iso
decanal
FL/FR
para-
dimethyl hydroquinone
FL/FR
diphenyl oxide
FL/FR
geranium absolute
FL/FR
2-
heptyl tetrahydrofuran
FR
(Z)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
hexyl phenyl acetate
FL/FR
hexyl tiglate
FL/FR
(Z)-
leaf acetal
FL/FR
magnolia flower oil
FL/FR
magnolia leaf oil
FL/FR
melon nonenoate
FL/FR
[(4E,4Z)-5-
methoxy-3-methyl-4-penten-1-yl] benzene
FR
methyl heptine carbonate
FL/FR
methyl octine carbonate
FL/FR
narcissus flower absolute
FR
phenethyl isopropyl ether
FR
phenethyl oxyacetaldehyde
FR
phenethyl tiglate
FL/FR
phenyl acetaldehyde
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
3-
phenyl propionaldehyde
FL/FR
rose leaf absolute (rosa centifolia)
FL/FR
styralyl acetate
FL/FR
violet leaf absolute
FL/FR
hay
hay absolute
FR
herbal
chamomile valerate
FR
clary sage absolute
FL/FR
clary sage oil france
FL/FR
lavender absolute bulgaria
FL/FR
linalyl acetate
FL/FR
laevo-
menthyl propionate
FL/FR
rose oil (rosa centifolia) morocco
FL/FR
alpha-
terpinyl acetate
FL/FR
honey
methyl phenyl acetate
FL/FR
phenyl acetic acid
FL/FR
leathery
leather cyclohexanol
FR
melon
watermelon ketone
FR
mossy
oakmoss absolute
FL/FR
veramoss (IFF)
FR
naphthyl
para-
methyl anisole
FL/FR
beta-
naphthyl ethyl ether
FL/FR
beta-
naphthyl methyl ether
FL/FR
powdery
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
spicy
benzyl isoeugenol
FL/FR
carnation absolute
FR
clove bud oil
FL/FR
eugenol
FL/FR
iso
eugenyl acetate
FL/FR
maja fragrance
FR
methyl isoeugenol
FL/FR
pepper hexanone
FR
black
pepper oil
FL/FR
terpenic
alpha-
terpineol
FL/FR
tonka
coumarin
FR
tonka bean absolute
FR
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
waxy
ethyl laurate
FL/FR
woody
(E)-
ethyl geranate
FR
methyl cedryl ketone
FL/FR
patchouli ethanone
FR
patchouli oil
FL/FR
sandalwood oil
FL/FR
santall
FR
tobacarol (IFF)
FR
vetiver oil haiti
FL/FR
woody acetate
FR
For Flavor
No flavor group found for these
acetaldehyde dibutyl acetal
FL/FR
iso
amyl undecylenate
FL/FR
butyl benzyl ether
FL/FR
(R)-(+)-beta-
citronellol
FL/FR
citronellyl valerate
FL/FR
(Z)-alpha-
damascone
FL/FR
iso
decanal
FL/FR
(Z)-4-
decen-1-yl acetate
FL/FR
9-
decenal
FL/FR
fig leaf absolute
FL
(E)-
geranyl linalool
FL/FR
3-
heptyl acetate
FL
magnolia flower oil
FL/FR
magnolia leaf oil
FL/FR
laevo-
menthyl propionate
FL/FR
2-
methyl octanal
FL/FR
narcissus acetate
FL/FR
nonanal diethyl acetal
FL/FR
octyl isovalerate
FL/FR
phenethyl heptanoate
FL/FR
phenethyl lactate
FL/FR
2-
phenethyl valerate
FL/FR
rhodinyl acetate substitutes
FL/FR
rose absolute (rosa damascena) bulgaria
FL/FR
rose absolute (rosa damascena) turkey
FL/FR
(E)-2-
undecen-1-ol
FL/FR
2-
undecen-1-ol
FL/FR
undecenal mixture (aldehyde C-11 mixed)
FL/FR
beta-
damascone
FL/FR
aldehydic
aldehydic
nonanal (aldehyde C-9)
FL/FR
animal
para-
cresyl caprylate
FL/FR
indole
FL/FR
aromatic
para-
cresyl acetate
FL/FR
hyacinth acetals
FL/FR
balsamic
siam
benzoin resinoid
FL/FR
benzyl salicylate
FL/FR
iso
butyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
berry
heliotropyl acetone
FL/FR
raspberry ketone
FL/FR
raspberry ketone acetate
FL/FR
raspberry ketone methyl ether
FL/FR
rhodinol substitues
FL/FR
caramellic
ethyl maltol
FL/FR
maltol
FL/FR
cherry
heliotropin
FL/FR
citrus
bergamot oil
FL/FR
citral
FL/FR
lemon oil c.p. california
FL/FR
laevo-
linalool
FL/FR
linalool
FL/FR
nerol
FL/FR
blood
orange oil italy
FL/FR
sweet
orange peel oil c.p. brazil
FL/FR
styralyl propionate
FL/FR
alpha-
terpineol
FL/FR
cooling
iso
butyl salicylate
FL/FR
creamy
para-
anisaldehyde
FL/FR
para-
methyl acetophenone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
fatty
(Z)-3-
hexen-1-yl benzoate
FL/FR
10-
undecenal (aldehyde C-11 undecylenic)
FL/FR
floral
iso
amyl phenyl acetate
FL/FR
bois de rose oil brazil
FL/FR
citronellal
FL/FR
laevo-
citronellol
FL/FR
citronellol
FL/FR
citronellyl acetate
FL/FR
citronellyl phenyl acetate
FL/FR
citronellyl propionate
FL/FR
cocoa pentenal
FL/FR
dihydrocarvyl acetate
FL/FR
dihydrojasmone
FL/FR
dimethyl benzyl carbinyl acetate
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
farnesyl acetate
FL/FR
geraniol
FL/FR
geranium oil bourbon
FL/FR
geranium oil egypt
FL/FR
geranium oil terpeneless
FL/FR
geranium petiole oil india
FL/FR
geranium rose oil
FL/FR
(E)-
geranyl acetone
FL/FR
geranyl acetone
FL/FR
geranyl isobutyrate
FL/FR
jasmin absolute egypt (from concrete)
FL/FR
linalyl acetate
FL/FR
methyl dihydrojasmonate
FL/FR
methyl phenyl acetate
FL/FR
muguet carbinol
FL/FR
neryl acetate
FL/FR
ocean propanal
FL/FR
bitter
orangeflower absolute morocco
FL/FR
phenethyl anthranilate
FL/FR
phenethyl propionate
FL/FR
phenyl acetic acid
FL/FR
rhodinol
FL/FR
rose absolute (rosa centifolia)
FL/FR
rose absolute (rosa centifolia) morocco
FL/FR
rose oil (rosa centifolia) egypt
FL/FR
rose oil (rosa damascena) bulgaria
FL/FR
rose oil (rosa damascena) iran
FL/FR
rose oil (rosa damascena) russia
FL/FR
rose oil (rosa damascena) turkey
FL/FR
laevo-
rose oxide
FL/FR
tetrahydrolinalool
FL/FR
tropical ionone
FL/FR
ylang ylang flower oil
FL/FR
fruity
allyl cyclohexyl propionate
FL/FR
allyl phenoxyacetate
FL/FR
iso
amyl benzoate
FL/FR
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
benzyl acetate
FL/FR
benzyl alcohol
FL/FR
benzyl isobutyrate
FL/FR
benzyl propionate
FL/FR
citronellyl anthranilate
FL/FR
(E)-alpha-
damascone
FL/FR
alpha-
damascone
FL/FR
dimethyl anthranilate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
hexyl phenyl acetate
FL/FR
methyl anthranilate
FL/FR
neryl isovalerate
FL/FR
phenethyl isovalerate
FL/FR
rose butanoate
FL/FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
strawberry glycidate 2
FL/FR
styralyl acetate
FL/FR
green
acetaldehyde ethyl phenethyl acetal
FL/FR
iso
amyl salicylate
FL/FR
cinnamyl alcohol
FL/FR
clary sage absolute
FL/FR
cyclamen aldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
para-
dimethyl hydroquinone
FL/FR
diphenyl oxide
FL/FR
geranium absolute
FL/FR
geranyl acetate
FL/FR
geranyl formate
FL/FR
(Z)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
hexyl tiglate
FL/FR
immortelle absolute
FL/FR
(Z)-
leaf acetal
FL/FR
linalool oxide
FL/FR
melon nonenoate
FL/FR
methyl heptine carbonate
FL/FR
methyl octine carbonate
FL/FR
nerolidol
FL/FR
oakmoss absolute
FL/FR
phenethyl formate
FL/FR
phenethyl tiglate
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
3-
phenyl propionaldehyde
FL/FR
rose leaf absolute (rosa centifolia)
FL/FR
violet leaf absolute
FL/FR
herbal
clary sage oil france
FL/FR
coriander seed oil
FL/FR
lavender absolute bulgaria
FL/FR
rose oil (rosa centifolia) morocco
FL/FR
honey
ethyl phenyl acetate
FL/FR
phenethyl acetate
FL/FR
phenethyl isobutyrate
FL/FR
phenethyl phenyl acetate
FL/FR
phenyl acetaldehyde
FL/FR
medicinal
dimethyl benzyl carbinol
FL/FR
phenethyl salicylate
FL/FR
musty
geranyl acetoacetate
FL/FR
naphthyl
para-
methyl anisole
FL/FR
beta-
naphthyl methyl ether
FL/FR
phenolic
para-
cresyl phenyl acetate
FL/FR
powdery
hydroxycitronellol
FL/FR
beta-
naphthyl ethyl ether
FL/FR
spicy
benzyl cinnamate
FL/FR
benzyl isoeugenol
FL/FR
clove bud oil
FL/FR
eugenol
FL/FR
iso
eugenyl acetate
FL/FR
methyl cinnamate
FL/FR
methyl isoeugenol
FL/FR
black
pepper oil
FL/FR
3-
phenyl propyl alcohol
FL/FR
sweet
orris rhizome absolute (iris pallida)
FL/FR
tropical
alpha-
amyl cinnamaldehyde
FL/FR
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
waxy
decanal (aldehyde C-10)
FL/FR
9-
decen-1-ol
FL/FR
ethyl laurate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hydroxycitronellal
FL/FR
hydroxycitronellal dimethyl acetal
FL/FR
mimosa absolute france
FL/FR
nonanol
FL/FR
4-
phenyl-3-buten-2-ol
FL/FR
woody
amyris wood oil
FL/FR
methyl cedryl ketone
FL/FR
patchouli oil
FL/FR
sandalwood oil
FL/FR
alpha-
terpinyl acetate
FL/FR
vetiver oil haiti
FL/FR
 
Potential Uses:
 a suma
FRacacia
 aimant
FRaldehydic
FRalmond
FRamber
FRambrene
 anais anais
 angel
FRapple blossom
FRapricot
 arpege
 bellodgia
FRblue grass
 blue mist
 bluebell
FRblueberry
 botanical
FRbouquet
FRcarnation
FRchampaca
 chanel #5
 charlie
FRcherry
FRcherry blossom
 chestnut blossom
 chloe
 cinq fleurs forvil
FRcivet
FRcoconut tropical coconut
FRcountry meadow
FRcrabapple blossom
FRcurrant
FRelder berry
 estee
FRfern
FRfetes
 fidji
FRfrangipani plumeria
FRgardenia
FRgenet
FRgeranium
FRginger white ginger
FRgooseberry
FRhawthorn
FRheather
FRheliotrope
FRherbal
FRhibiscus
FRhoneysuckle
FRhop
FRhyacinth
FRjasmin
 je reviens
FRjonquil
 joy
 kiwi blossom
 l'air du temps
FRleather
FRlemon
FRlilac
FRlily
FRlily of the valley
FRlinden flower
FRlotus
 lux beauty shower soap
FRmagnolia
FRmulberry
 my sin
 nahema
FRnarcissus
FRneroli
 norell
FRorange blossom
FRorchid
FRoriental
FRorris
 paris
FRpeach
FRpeony
FRpotpourri
FRpowder
 presence
 quelques fleurs
FRrain
FRraspberry
FRrose
FL/FRrose leaf
FRrose red rose
FRrose tea rose
FRrose white rose
FRsandalwood
 shalimar
FRspice
FRstrawberry
FRsweet pea
 tabu
FLtea black tea
FRtea green tea
 tide
FRtuberose
FRviolet
 vol de nuit
FRwallflower
FRwoody
FRylang ylang
 
Occurrence (nature, food, other):note
 aleppo pine
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 almond flower
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 apple fruit
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 apple kogyoku apple
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 apricot fruit
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 banana fruit
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 basil plant
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 basswood flower
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 beer
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 bilberry fruit juice
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 blueberry fruit
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 caninha
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 carnation
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 cassava
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 cassia plant
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 chamchwi korean chamchwi
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 champaca absolute (michelia alba dc.) @ 6.38%
Data GC Search Trop Picture
 champaca absolute @ 25.00%
Data GC Search Trop Picture
 champaca concrete @ 2.58%
Data GC Search Trop Picture
 champaca concrete @ 30.00%
Data GC Search Trop Picture
 cheese bleu cheese
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 cheese swiss mountain cheese
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 cinnamon ceylon cinnamon bark
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 cinnamon ceylon cinnamon leaf
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 cinnamon ceylon cinnamon root bark
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 corn silk
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 elder black elder flower oil
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 eschweilera coriacea (a. p. dc.) mori flower oil brazil @ 6.80%
Data GC Search Trop Picture
 filbert
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 genet absolute @ 0.50%
Data GC Search Trop Picture
 geranium leaf oil india @ 0.13%
Data GC Search Trop Picture
 geranium petiole oil india @ 0.10%
Data GC Search Trop Picture
 geranium stem oil india @ 0.26%
Data GC Search Trop Picture
 hyacinth
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 hyacinthus orientalis absolute @ 8.96-16.39%
Data GC Search Trop Picture
 hyssop plant
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 jasmin
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 jasmin sambac absolute egypt @ 2.15%
Data GC Search Trop Picture
 ketaki flower oil india @ 4.50%
Data GC Search Trop Picture
 kewda oil @ 0.05-0.13%
Data GC Search Trop Picture
 kiwi fruit flower
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 lecythis usitata miers. var. paraensis (ducke) r. kunth. flower oil brazil @ 40.80%
Data GC Search Trop Picture
 lemon
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 lemon balm tissue culture
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 lily
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 lime
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 mandarin
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 michelia alba flower absolute @ 0.39%
Data GC Search Trop Picture
 michelia champaca
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 michelia champaca flower absolute @ 3.15%
Data GC Search Trop Picture
 mushrooms
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 mustard white mustard
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 narcissus absolute @ 0.57%
Data GC Search Trop Picture
 neroli
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 neroli oil CO2 extract @ 0.64%
Data GC Search Trop Picture
 orange fruit
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 orange fruit juice
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 orangeflower absolute morocco @ 0.0-2.1%
Data GC Search Trop Picture
 orangeflower water absolute @ 0.9-3.9%
Data GC Search Trop Picture
 pandamus odoratissimus congo
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 parsley
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 parsley fruit oil
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 parsley plant
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 parsley seed oil
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 peach fruit
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 pear fruit
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 peppermint leaf
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 petitgrain mandarin oil @ 0.03%
Data GC Search Trop Picture
 pinus spp.
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 plum fruit
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 plumeria acutifolia oil
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 raspberry red raspberry fruit
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 rose absolute
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 rose concrete
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 rose distillation waters
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 rose oil otto bulgaria @ 0.13%
Data GC Search Trop Picture
 saffron stigma
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 spearmint oil
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 strawberry wild strawberry fruit
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 tea
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 tea leaf
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 tea shoot
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 tearose leaves
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 tobacco leaf oil japanese
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 walnut black walnut fruit
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 walnut black walnut nut
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 walnut black walnut oil
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 watermelon fruit juice
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 wine
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 ylang ylang
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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
 

Articles:

PubMed:Identification of Potent Odorants in a Novel Nonalcoholic Beverage Produced by Fermentation of Wort with Shiitake (Lentinula edodes).
PubMed:Transgenic hybrid poplar for sustainable and scalable production of the commodity/specialty chemical, 2-phenylethanol.
PubMed:Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
PubMed:Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
PubMed:Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
PubMed:Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon.
PubMed:Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept.
PubMed:Xylosylation as an effective means for reducing yeast growth inhibition by 2-phenylethanol.
PubMed:Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma.
PubMed:Enhancement of volatile aglycone recovery facilitated by acid hydrolysis of glucosides from Nicotiana flower species.
PubMed:Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O).
PubMed:Impact of different distribution scenarios and recommended storage conditions on flavor related quality attributes in ripening fresh tomatoes.
PubMed:Volatile organic compounds from a Tuber melanosporum fermentation system.
PubMed:1-methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe.
PubMed:Production of aromatic compounds by metabolically engineered Escherichia coli with an expanded shikimate pathway.
PubMed:Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).
PubMed:Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.
PubMed:The compositions of volatiles and aroma-active compounds in dried omija fruits (Schisandra chinensis Baillon) according to the cultivation areas.
PubMed:Classification of wines from five Spanish origin denominations by aromatic compound analysis.
PubMed:Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
PubMed:Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
PubMed:Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.
PubMed:Bioproduction of 2-phenylethanol in a biphasic ionic liquid aqueous system.
PubMed:Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction.
PubMed:Chemical composition of French mimosa absolute oil.
PubMed:Bioproduction of the aroma compound 2-phenylethanol in a solid-liquid two-phase partitioning bioreactor system by Kluyveromyces marxianus.
PubMed:Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines.
PubMed:Changes in key aroma compounds of Criollo cocoa beans during roasting.
PubMed:[Rapid determination of volatile flavor compounds in soy sauce using head space solid-phase microextraction and gas chromatography-mass spectrometry].
PubMed:Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional.
PubMed:Influence of aeration during propagation of pitching yeast on fermentation and beer flavor.
PubMed:Short communication: Identification of the aroma compounds responsible for the floral/rose flavor in water-soluble fractions of Manchego cheese.
PubMed:Tomato phenylacetaldehyde reductases catalyze the last step in the synthesis of the aroma volatile 2-phenylethanol.
PubMed:Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
PubMed:Changes in key odorants of raw coffee beans during storage under defined conditions.
PubMed:Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
PubMed:The FEMA GRAS assessment of aromatic substituted secondary alcohols, ketones, and related esters used as flavor ingredients.
PubMed:Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde.
PubMed:Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion.
PubMed:Characterization of odor-active volatiles in champa (Campomanesia lineatifolia R. and P.).
PubMed:The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients.
PubMed:Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
PubMed:Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington.
PubMed:Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus.
PubMed:Synthesis of flavor and fragrance esters using Candida antarctica lipase.
PubMed:Flavor composition of cashew (Anacardium occidentale) and marmeleiro (Croton species) honeys.
PubMed:Application of pulsed field gradient NMR techniques for investigating binding of flavor compounds to macromolecules.
PubMed:Application of the porapak q column extraction method for tomato flavor volatile analysis.
PubMed:Identification of malodorous, a wild species allele affecting tomato aroma that was aelected against during domestication.
PubMed:Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.
PubMed:Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
PubMed:Production of 2-phenylethyl alcohol by Kluyveromyces marxianus.
PubMed:Isolation and genetic study of p-fluoro-DL-phenylalanine-resistant mutants overproducing beta-phenethyl-alcohol in Saccharomyces cerevisiae.
PubMed:Volatile Flavor Compounds Produced by Molds of Aspergillus, Penicillium, and Fungi imperfecti.
PubMed:Identification of Potent Odorants in a Novel Nonalcoholic Beverage Produced by Fermentation of Wort with Shiitake (Lentinula edodes).
PubMed:Metabolic engineering of Escherichia coli for production of 2-phenylethanol from renewable glucose.
PubMed:Subjective olfactory desensitization and recovery in humans.
PubMed:Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
PubMed:Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept.
PubMed:Metabolic engineering of Saccharomyces cerevisiae for the production of 2-phenylethanol via Ehrlich pathway.
PubMed:Volatile composition of six horsetails: prospects and perspectives.
PubMed:Characterization of volatile components in makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage.
PubMed:Relation between HLA genes, human skin volatiles and attractiveness of humans to malaria mosquitoes.
PubMed:Yarrowia lipolytica: the novel and promising 2-phenylethanol producer.
PubMed:Neuropeptide receptors provide a signalling pathway for trigeminal modulation of olfactory transduction.
PubMed:Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O).
PubMed:Identification and quantification of aroma compounds of tartary buckwheat (Fagopyrum tataricum Gaertn.) and some of its milling fractions.
PubMed:Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes.
PubMed:Physical and chemical properties and stability of sodium cefazolin in buffered eye drops determined with HPLC method.
PubMed:Fear-like behavioral responses in mice in different odorant environments: Trigeminal versus olfactory mediation under low doses.
PubMed:Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds.
PubMed:Evaluation of differences in the aroma composition of free-run and pressed neutral grape juices obtained from Emir (Vitis vinifera L.).
PubMed:Stability of cefuroxime in 1% and 5% buffered eye drops determined with HPLC method.
PubMed:Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis.
PubMed:Stability of ceftazidime in 1% and 5% buffered eye drops determined with HPLC method.
PubMed:Time and intensity factors in identification of components of odor mixtures.
PubMed:Olfactory dysfunction in narcolepsy with and without cataplexy.
PubMed:Cross-modal integration between odors and abstract symbols.
PubMed:Localisation of unilateral nasal stimuli across sensory systems.
PubMed:Bioproduction of 2-phenylethanol in a biphasic ionic liquid aqueous system.
PubMed:Functional MRI of regional brain responses to 'pleasant' and 'unpleasant' odors.
PubMed:A gender difference related to the effect of a background odor: a magnetoencephalographic study.
PubMed:Comparison between odor thresholds for phenyl ethyl alcohol and butanol.
PubMed:Influence of simultaneous gustatory stimuli on orthonasal and retronasal olfaction.
PubMed:Characterization of selected South African young cultivar wines using FTMIR spectroscopy, gas chromatography, and multivariate data analysis.
PubMed:Advanced time-series analysis of MEG data as a method to explore olfactory function in healthy controls and Parkinson's disease patients.
PubMed:Are there sex-related differences in responses to repetitive olfactory/trigeminal stimuli?
PubMed:Changes in key aroma compounds of Criollo cocoa beans during roasting.
PubMed:Differences in odor-active compounds of trincadeira wines obtained from five different clones.
PubMed:Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional.
PubMed:A male-produced aggregation pheromone blend consisting of alkanediols, terpenoids, and an aromatic alcohol from the cerambycid beetle Megacyllene caryae.
PubMed:Olfactory influences on mood and autonomic, endocrine, and immune function.
PubMed:Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck).
PubMed:Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
PubMed:Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
PubMed:Characteristic component odors emerge from mixtures after selective adaptation.
PubMed:Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
PubMed:Olfactory imprinting is correlated with changes in gene expression in the olfactory epithelia of the zebrafish.
PubMed:Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.
PubMed:A comparison of methods for sniff measurement concurrent with olfactory tasks in humans.
PubMed:[Subjective and objectifying olfactometry by means of flow-olfactometer].
PubMed:The clinical significance of electrophysiological measures of olfactory function.
PubMed:Characterization of odor-active volatiles in champa (Campomanesia lineatifolia R. and P.).
PubMed:Sit up and smell the roses better: olfactory sensitivity to phenyl ethyl alcohol is dependent on body position.
PubMed:Attraction of two lacewing species to volatiles produced by host plants and aphid prey.
PubMed:Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus.
PubMed:Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety.
PubMed:A simple and reliable method for clinical assessment of odor thresholds.
PubMed:Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
PubMed:Individual differences in sensitivity to the odor of 4,16-androstadien-3-one.
PubMed:Influences of feedback and ascending and descending trial presentations on perithreshold odor detection performance.
PubMed:Olfactory function in workers exposed to styrene in the reinforced-plastics industry.
PubMed:Depth of olfactory sulcus and olfactory function.
PubMed:Rapid olfactory processing implicates subcortical control of an olfactomotor system.
PubMed:Flavor composition of cashew (Anacardium occidentale) and marmeleiro (Croton species) honeys.
PubMed:Intranasal volume and olfactory function.
PubMed:Acute sensory irritation from exposure to isopropanol (2-propanol) at TLV in workers and controls: objective versus subjective effects.
PubMed:Controlled exposures to volatile organic compounds in sensitive groups.
PubMed:Identification of odoriferous compounds from adults of a swallowtail butterfly, Papilio machaon (Lepidoptera: Papilionidae).
PubMed:Quality of odor and olfactory lateralization processes in humans.
PubMed:Odor threshold, recognition, discrimination and identification in centenarians.
PubMed:Environment and medication use influence olfactory abilities of older adults.
PubMed:[Olfactory event-related potentials to isoamyl acetate in congenital anosmia].
PubMed:Effects of the sniffing port air makeup in gas chromatography-olfactometry.
PubMed:Evaluation of odor and sensory irritation thresholds for methyl isobutyl ketone in humans.
PubMed:Odor perception: multiple chemical sensitivities, chronic fatigue, and asthma.
PubMed:Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
PubMed:Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit.
PubMed:Alterations of chemosensory function in end-stage liver disease.
PubMed:Perceived odor, irritation, and health symptoms following short-term exposure to acetone.
PubMed:Olfactory event-related potentials to amyl acetate in congenital anosmia.
PubMed:The influence of cognitive bias on the perceived odor, irritation and health symptoms from chemical exposure.
PubMed:Intranasal chemoreception in patients with multiple chemical sensitivities: a double-blind investigation.
PubMed:Evaluating the 'Labeled Magnitude Scale' for measuring sensations of taste and smell.
PubMed:Electrocortical and autonomic alteration by administration of a pleasant and an unpleasant odor.
PubMed:Enhanced sensitivity to androstenone following regular exposure to pemenone.
PubMed:[Posturographic registration of body sway after odor stimulation].
PubMed:Twin analysis of odor identification and perception.
PubMed:Discrimination of oilseed rape volatiles by honey bee: Novel combined gas chromatographic-electrophysiological behavioral assay.
PubMed:Functional imaging of the human olfactory cortex by magnetic resonance imaging.
PubMed:Olfaction and multiple chemical sensitivity.
PubMed:Effects of odorants and irritants on respiratory behavior.
PubMed:[Specific odor component produced by Mycobacterium lepraemurium on Ogawa yolk medium].
PubMed:Identification of floral compounds fromAbelia grandiflora that stimulate upwind flight in cabbage looper moths.
PubMed:A method for establishing a five odorant identification confusion matrix task in rats.
PubMed:Olfactory sensitivity, nasal resistance, and autonomic function in patients with multiple chemical sensitivities.
PubMed:Olfactory dysfunction in parkinsonism: a general deficit unrelated to neurologic signs, disease stage, or disease duration.
PubMed:Relationship of CDC group EO-2 and psychrobacter immobilis.
PubMed:Age-related changes in the phenyl ethyl alcohol odor detection threshold.
PubMed:Optimum perception of odor intensity by humans.
PubMed:Olfactory detection thresholds using pyridine, thiophene, and phenethyl alcohol.
PubMed:Olfactory memory in patients with anterior temporal lobectomy.
 
Notes:
grape enhancer - methyl anthranilate and phenethyl alcohol. rose accord: 0.01 - dihydromyrcenol 0.05 - benzyl propionate 0.05 - linalyl acetate 0.05 - phenethyl alcohol 0.01 - aldehyde C-14 10% 0.20 - amyl cinnamaldehyde 0.01 - ma/hy shiff 0.05 - naphthyl ethyl ether 0.01 - aldehyde C-16 10% 0.05 - geraniol an antimicrobial, antiseptic, and disinfectant that is used also as an aromatic essence and preservative in pharmaceutics and perfumery. Flavouring ingredient. Component of ylang-ylang oil
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