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
- 465Patent Pick: 'Crystal Balls' Predict Flavor Boost
- 205The Sweet Flavor of Innovation: Industry Responds to Sugar Reduction in Formulations
- 83Study Reveals That Color Affects Taste Perception
- 83Patent Pick: Fresh-pressed Polyphenol Flavor Enhancer
- 64Patent Pick: Sweet Tea Stands Jasmine Strong
- 63Patent Pick: Taking Control Over Stevia's Sweetness
- 22Evolva Releases An Affordable and Sustainable Nootkatone
- 13Patent Pick: Mega Mint Condition
- 9Patent Pick: Better Beer
- 9Patent Pick: Fully Loaded Flavor
- Patent Picks—Sweet and Savory
8/27/2015, Perfumer & Flavorist editors
- Patent Pick: Bitter Flavor
9/4/2015, Perfumer & Flavorist editors
- Chemical Characterization of Vanilla pompona Scheide, Part II
1/4/2016, Galeas et al.
- Optimization of Traditional Curing of Vanilla Beans
8/25/2015, Patrick Dunphy
- Regulatory Watch: EFSA Opinion on Perilla Aldehyde