Phenethyl alcohol or 2-phenylethanol, is a chemical compound used in a variety of applications: In cosmetics as a fragrance. In studies on the perception of odors (1). Extract from Forsythia suspen ...

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Phenethyl alcohol or 2-phenylethanol, is a chemical compound used in a variety of applications:

In cosmetics as a fragrance.

In studies on the perception of odors (1).

Extract from Forsythia suspense (2), Alangium platanifolium (3) Stachys parviflora, Orobanche coerulescens and others.

This study may contribute to environment-friendly synthesis of phenethyl ester based on optimal conditions, and enzyme reusability for high conversion of phenethyl acetate (4).

Effect of relative humidity on the evaporation path from a phenethyl alcohol emulsion (5).

Safety

This publication is the ninth in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavoring substances under conditions of intended use. Elements that are fundamental to the safety evaluation of flavor ingredients include exposure, structural analogy, metabolism, pharmacokinetics and toxicology. Flavor ingredients are evaluated individually and in the context of the available scientific information on the group of structurally related substances. Scientific data relevant to the safety evaluation of the use of phenethyl alcohol, aldehyde, acid, and related acetals and esters as flavoring ingredients is evaluated. The group of phenethylalcohol, aldehyde, acid, and related acetals and esters was reaffirmed as GRAS (GRASr) based, in part, on their self-limiting properties as flavoring substances in food, their rapid absorption, metabolic detoxication, and excretion in humans and other animals, their low level of flavor use, the wide margins of safety between the conservative estimates of intake and the no-observed-adverse effect levels determined from subchronic and chronic studies and the lack of significant genotoxic and mutagenic potential. This evidence of safety is supported by the fact that the intake of phenethyl alcohol, aldehyde, acid, and related acetals and esters as natural components of traditional foods is greater than their intake as intentionally added flavoring substances (6).

References______________________________

(1) From Nose to Brain: Un-Sensed Electrical Currents Applied in the Nose Alter Activity in Deep Brain Structures
Tali Weiss, Sagit Shushan, Aharon Ravia, Avital Hahamy, Lavi Secundo, Aharon Weissbrod, Aya Ben-Yakov, Yael Holtzman, Smadar Cohen-Atsmoni, Yehudah Roth, Noam Sobel
Cereb Cortex. 2016 Oct; 26(11): 4180–4191. Published online 2016 Oct 17. doi: 10.1093/cercor/bhw222

Malaria-induced changes in host odors enhance mosquito attraction
Consuelo M. De Moraes, Nina M. Stanczyk, Heike S. Betz, Hannier Pulido, Derek G. Sim, Andrew F. Read, Mark C. Mescher
Proc Natl Acad Sci U S A. 2014 Jul 29; 111(30): 11079–11084. Published online 2014 Jun 30. doi: 10.1073/pnas.1405617111

Evidence of Olfactory Imprinting at an Early Life Stage in Pink Salmon (Oncorhynchus gorbuscha).
Bett NN, Hinch SG, Dittman AH, Yun SS.
Sci Rep. 2016 Nov 9;6:36393. doi: 10.1038/srep36393.

(2) New phenylethanoid glycosides from the fruits of forsythia suspense (thunb.) vahl.
Wang FN, Ma ZQ, Liu Y, Guo YZ, Gu ZW.
Molecules. 2009 Mar 25;14(3):1324-31. doi: 10.3390/molecules14031324.

(3) Otsuka, H.; Takeda, Y.; Yamasaki, K. Xyloglucosides of benzyl and phenethyl alcohols and Z-hex-3-en-1-ol from leaves of Alangium platanifolium var. trilobum. Phytochemistry 1990, 29, 3681–3683.

(4) Enzymatic synthesis of phenethyl ester from phenethyl alcohol with acyl donors.

Kim H, Park C.

Enzyme Microb Technol. 2017 May;100:37-44. doi: 10.1016/j.enzmictec.2017.02.004. Epub 2017 Feb 16.

(5) Effect of relative humidity on the evaporation path from a phenethyl alcohol emulsion.

 

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