2-Phenyl ethanol, better known as phenyl ethyl alcohol (FEMA# 2858, CAS# 60-12-8 , DG SANTE# 02.019), is found widely in nature, notably in beer, rose, plum, beer, coffee, ham, honey, malt, plum, brandy, rum, whisky, soy sauce, vanilla, tequila, blackberry, raspberry, tomato and green ea.
It is of most interest in fermented flavors, especially beer, spirits, wine and bread. Also very useful in many brown flavors. The profile is a combination of rose and honey and it has a noticeable taste effect in many flavors.
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2-Phenyl ethanol, better known as phenyl ethyl alcohol (FEMA# 2858, CAS# 60-12-8 , DG SANTE# 02.019), is found widely in nature, notably in beer, rose, plum, beer, coffee, ham, honey, malt, plum, brandy, rum, whisky, soy sauce, vanilla, tequila, blackberry, raspberry, tomato and green ea.
It is of most interest in fermented flavors, especially beer, spirits, wine and bread. Also very useful in many brown flavors. The profile is a combination of rose and honey and it has a noticeable taste effect in many flavors.
Note that the dose rates given throughout this article are the levels suggested for use in flavors intended to be dosed at 0.05% in ready-to-drink beverages or in a simple bouillon.
Fermented Flavors
- Beer: One thousand ppm is an effective level in all the many different styles of beer flavor, distinctly softening the taste profile.
- Brandy: The same one thousand ppm level also works well in brandy and cognac flavors.
- Bread: More moderate levels, in the region of 500 ppm, are ideal in bread flavors, softening the edge of the yeasty notes.
- Rum: All types of rum flavors are helped by moderate levels of 2-phenyl ethanol. Unexpectedly, 500 ppm is ideal for light rum flavors, but 200 ppm is more effective in dark rum flavors.
- Soy sauce: The fermented note in soy sauce flavors should be noticeable, but not dominant. 2-Phenyl ethanol at 200 ppm is a useful part of the fermented complex.
- Whisky: The fusel note in authentic whisky flavors is tempered by the addition of around one thousand ppm of this ingredient.
- Wine: All wine flavors benefit from 2-phenyl ethanol, similar levels work in red and white wines, in the region of 500 ppm.
- Yeast: 2-Phenyl ethanol is a key ingredient in yeast flavors. Five thousand ppm is just a start.
Floral Flavors
Hibiscus flavors are attractive and complex; 2-phenyl ethanol is a useful component at 300 ppm.Ana at Adobe Stock
- Chrysanthemum: Many floral flavors can be helped by 2-phenyl ethanol. One hundred ppm is only a moderate addition, but it adds depth and taste effects to realistic chrysanthemum flavors.
- Elderflower: 2-Phenyl ethanol is also not central to elderflower flavors. Nevertheless, additions from 100-200 ppm add interest and depth.
- Hibiscus: Hibiscus flavors are attractive and complex; 2-phenyl ethanol is a useful component at 300 ppm.
- Honey: The dominant floral note in honey flavors may vary, but 2-phenyl ethanol adds to all profiles at around 1,000 ppm. It works particularly well in conjunction with ethyl phenyl acetate and 2-phenyl acetic acid.
- Kewra: Kewra flavors are all too readily on the harsh side. One thousand ppm of 2-phenyl ethanol helps to soften the profile.
- Magnolia: 2-Phenyl ethanol is at home in magnolia flavors even more than in rose flavors. Levels vary considerably, ranging up to 20,000 ppm.
- Rose: Rose flavors are an obvious application. Eight thousand ppm of this ingredient lends perfectly with citronellol.
Brown Flavors
Coffee profiles vary, especially depending on the level of roast. Five hundred to 1,000 ppm of 2-phenyl ethanol covers all the bases.deagreez at Adobe Stock
- Brown sugar: 2-Phenyl ethanol is a good background note in brown sugar and molasses flavors. Two hundred ppm is a reasonable starting point.
- Chocolate and cocoa: Levels of 2-phenyl ethanol in brown flavors tend to be moderate. In cocoa flavors around 400 ppm is ideal, with proportionately lower levels in different types of chocolate flavors.
- Coffee: Coffee profiles vary, especially depending on the level of roast. Five hundred to 1,000 ppm of this raw material covers all the bases.
- Licorice: Five hundred ppm also works well in licorice flavors, softening the taste profile.
- Malt: Malt and malted milk flavors both benefit from a modest addition, around 200 ppm.
Berry Flavors
- Blackberry and raspberry: Blackberry and raspberry flavors are both softened by 200 ppm of 2-phenyl ethanol.
- Blackcurrant: Slightly higher levels, in the region of 300 ppm, are more applicable to both realistic and buchu driven blackcurrant flavors.
- Blueberry: All styles of blueberry flavors, traditional and realistic, are given added depth by 200 ppm of this raw material.
- Cloudberry: Cloudberry flavors stand out amongst berry flavors because 2-phenyl ethanol plays a key role. One thousand five hundred ppm is only a starting point.
- Strawberry: Three hundred ppm of 2-phenyl ethanol adds subtle depth and enhances the lingering taste characteristics of strawberry flavors.
Other Fruit Flavors: Acai to Mango
Relatively high levels of 2-phenyl ethanol are central to realistic acai flavors. Four thousand ppm is typical.zigres at Adobe Stock
- Acai : Relatively high levels of 2-phenyl ethanol are central to realistic acai flavors. Four thousand ppm is typical.
- Cherry: Fifty ppm just adds a little extra complexity and authenticity to all types of cherry flavors.
- Concord grape: Concord grape flavors can be too simplistic. 2-Phenyl ethanol adds complexity to the anthranilates at 500 ppm.
- Fig: One hundred ppm of 2-phenyl ethanol has a similar effect in fig flavors as cherry flavors.
- Longan: 2-Phenyl ethanol is also central to longan flavors. Two thousand ppm is a good starting point.
- Mango: This raw material forms an effective counterbalance to the harsh mango skin notes at 200 ppm.
Nut Flavors
- Almond, hazelnut and walnut: With one notable exception, 2-phenyl ethanol plays a modest background role in nut flavors. Thirty ppm is a typical level of addition.
- Cashew nut: The exception is cashew nut flavors are the exception. Levels of this ingredient up to 5,000 ppm are typical.
Other Flavors
One thousand ppm of 2-phenyl ethanol rounds out olive flavors and adds authenticity.New Africa at Adobe Stock
- Asparagus: The most realistic level of addition of 2-phenyl ethanol to asparagus flavors is 400 ppm.
- Coconut: Two hundred ppm of this ingredient is ideal in coconut flavors, particularly profiles with a fresh coconut aspect.
- Cream soda: Cream soda flavors need a little added complexity. One thousand ppm of 2-phenyl ethanol is a good option.
- Ham and pork: 2-Phenyl ethanol in general does not feature much in meat flavors. Ham and pork flavors are an exception. Four hundred ppm works well.
- Olive: One thousand ppm of this raw material rounds out olive flavors and adds authenticity.
- Peppermint: The objective with most peppermint flavor projects is to push cheap cornmint oils in the direction of real peppermint. Ten ppm of 2-phenyl ethanol is a very modest addition, but it is helpful.
- Tea: 2-Phenyl ethanol works in all the many styles of tea flavors. Levels can vary, but not dramatically. Five hundred ppm is a good starting point.
- Tomato: This raw material adds an interesting note to all tomato flavors, but it works particularly well in sun dried tomato flavors at around 500 ppm.
