Phenylethyl alcohol is a higher aromatic alcohol characterized by a delicate fragrance of rose petals starting at 20 ppm. Above 40 ppm, this aroma becomes undesirable in foods. Generally, the higher alcohols are quantitatively the largest group of volatile compoundsand their presence is essential to the overall flavor quality. These alcohols also can play indirect roles as precursors in the preparation of other flavorants. For example, alcohols can be oxidized to aldehydes or used for the production of esters.
2-Phenylethyl Alcohol: An Aroma Profile
February 4, 2010
Fill out my online form.
Most Popular in Research
- 206Study Reveals That Color Affects Taste Perception
- 128Endpoint. Synesthesia is Music to our Taste Buds
- 96Taste, Aroma and the Brain
- 79How Will Sustainability Goals of Big Retailers Affect F&F?
- 74Patent Pick: A Knack for Natural Flavors
- 54Natural Source Testing for Flavors and Fragrances
- 51The relationship between odor and flavor
- 44Neurogastronomy: A Culinary and Scientific Collaboration
- 31Firmenich Developing New Encapsulation Technology
- 27Upping Fragrance Intensity via Cyclodextrins*
- Raw Material Bulletin: March 2015
2/26/2016, Mino Zaccaro
- Evaluating Encapsulation Economics
4/6/2016, L. Michael Popplewell
- The Impact of Recombinant DNA Technology on the Flavor and Fragrance Industry
4/6/2016, Andreas Muheim, Alex Hausler, Boris Schilling and Konrad Lerch
- Flavor Changes in Plastic Containers: A Literature Review
4/6/2016, Hans Gremli
- Enantiomeric Odor Differences and Gas Chromatographic Properties of Flavors and Fragrances.
4/6/2016, Bernhard Koppenhoefer, Richard Behnisch, Ulrich Epperlein, Helga Holzschuh, Alexander Bernreuther, Patrick Piras and Christian Roussel