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2-Phenylethyl Alcohol: An Aroma Profile

C.E. Fabre, P.J. Blanc, and G. Goma

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.

This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.

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