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propyl alcohol (propanol)
Propyl alcohol (1-propanol) is a primary alcohol commonly used as a flavoring and fragrance agent, and as a carrier solvent in various industries.
General Material Description
Propyl alcohol, also known as 1-propanol, is a colorless, flammable liquid with the molecular formula C3H8O. It belongs to the class of primary alcohols and is characterized by its alcoholic odor with nuanced fruity notes reminiscent of apple and pear in dilute solutions. This compound is recognized under several synonyms such as N-propyl alcohol and ethyl carbinol. The sensory profile includes a medium-intensity alcoholic smell described as fermented and musty, with subtle nutty and fruity undertones. Derived typically through synthetic or bio-based routes, propyl alcohol occurs naturally in various fruits and fermented beverages. Its chemical and sensory properties make it a valuable ingredient in flavor and fragrance formulations. For precise chemical data, see its entry in the PubChem database.
Occurrence, Applicability & Potential Uses
Propyl alcohol occurs naturally in a variety of plant and fruit sources such as apple, banana, pear, plum, apricot, and pineapple. It is also found in beverages including beer, rum, sherry, gin, and cognac, as well as in honey, tea, and black currant fruit. In addition to its natural presence, propyl alcohol is employed extensively as a flavoring and fragrance agent, contributing alcoholic, fusel, and fruity notes to formulations. Besides sensory uses, it serves as a carrier solvent in the flavor and fragrance industries. The use and safety levels of propyl alcohol are regulated under standards including FEMA (US) and IFRA (Global), which specify maximum usage levels in product formulations to ensure consumer safety.
Physico-Chemical Properties Summary
Propyl alcohol is a colorless liquid with a boiling point ranging from 97 to 98°C at atmospheric pressure, and a melting point between -127 and -126°C. Its specific gravity is approximately 0.8 at 25°C, indicating it is less dense than water but miscible with it, showing high water solubility. The compound has a relatively low logP of 0.25, suggesting moderate polarity. Its flash point measured at 59°F (about 15°C) reflects its high flammability. Vapor density is 2.1, which means vapors are heavier than air, and vapor pressure at 25°C is approximately 26 mmHg, contributing to its volatility. These physical and chemical characteristics influence its behavior in formulations, evaporation rates, and safety considerations during handling and storage.
FAQ
What is propyl alcohol (propanol) and what are its primary uses?
Propyl alcohol, also known as 1-propanol, is a primary alcohol with the molecular formula C3H8O. It is frequently used as a flavoring and fragrance agent, delivering alcoholic and fruity notes in various products. Additionally, it functions as a carrier solvent in the flavor and fragrance industries. It is naturally present in several fruits, beverages, and plant materials, making it relevant in food and cosmetic formulations.
Where does propyl alcohol occur naturally and how is it typically applied in industry?
This compound is found naturally in fruits such as apple, banana, pear, and plum, and in beverages including beer, rum, gin, cognac, sherry, and tea. Industrially, propyl alcohol is utilized as a flavoring and fragrance ingredient imparting complex alcoholic and fusel notes, as well as a carrier solvent for other compounds to facilitate formulation. Its good solvent properties also allow for use in antifoaming agents and cleaning products.
How is the safety and regulatory status of propyl alcohol managed in consumer products?
Propyl alcohol is regulated under standards such as FEMA (US) and IFRA (Global), which define acceptable usage concentrations to ensure product safety. It is classified as highly flammable and an irritant, requiring appropriate handling and formulation controls. Safety data sheets provide detailed hazard information including precautions against eye contact and inhalation of vapors. Usage levels in flavorings and fragrances are controlled to avoid adverse effects, with recommended maximum concentrations gathered from expert panels and risk assessments.
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Other Information
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| FDA Indirect Additives used in Food Contact Substances: | View |
| CHEBI: | View |
| CHEMBL: | View |
| Metabolomics Database: | Search |
| KEGG (GenomeNet): | C05979 |
| HMDB (The Human Metabolome Database): | HMDB00820 |
| FooDB: | FDB008280 |
| YMDB (Yeast Metabolome Database): | YMDB01395 |
| Export Tariff Code: | 2905.12.0010 |
| FDA Listing of Food Additive Status: | View |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
General Material Information
| Preferred name | propyl alcohol (propanol) |
| Trivial Name | 1-Propanol |
| Short Description | propanol |
| Formula | C3 H8 O |
| CAS Number | 71-23-8 |
| FEMA Number | 2928 |
| Flavis Number | 2.002 |
| ECHA Number | 200-746-9 |
| FDA UNII | 96F264O9SV |
| Nikkaji Number | J1.422B |
| Beilstein Number | 1098242 |
| MDL | MFCD00002941 |
| COE Number | 50 |
| Bio Activity Summary | External link |
| NMR Predictor | External link |
| JECFA Food Flavoring | 82 propyl alcohol |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 71-23-8 ; PROPYL ALCOHOL |
| Synonyms |
|
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 60.095958709717 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 6.657 to 6.698 |
| Refractive Index | 1.383 to 1.388 @ 20 °C |
| Melting Point | -127 to -126°C @ 760 mm Hg |
| Boiling Point | 97 to 98°C @ 760 mm Hg |
| Boiling Point | 52 to 53°C @ 100 mm Hg |
| Acid Value | 1 max KOH/g |
| Vapor Pressure | 26.316999 mmHg @ 25 °C |
| Vapor Density | 2.1 |
| Flash Point TCC Value | 15 °C TCC |
| logP (o/w) | 0.25 |
| Solubility | |
| alcohol | Yes |
| ether | Yes |
| water, 2.715e+005 mg/L @ 25 °C (est) | Yes |
| water, 1.00E+06 mg/L @ 25 °C (exp) | Yes |
Organoleptic Properties
| Odor Type: Alcoholic | |
| alcoholic, fermented, fusel, musty, tequila, yeasty, sweet, fruity, apple, pear | |
| Odor strength | medium , recommend smelling in a 10.00 % solution or less |
| Substantivity | 4 hour(s) at 100.00 % |
| General comment | At 10.00 % in dipropylene glycol. alcoholic fermented fusel musty |
| Mosciano, Gerard P&F 26, No. 3, 80, (2001) | At 5.00 %. Alcoholic, fermented, weak fusel and tequila like, musty and yeasty, with a slightly sweet fruity nuance of apple and pear |
| Flavor Type: Alcoholic | |
| alcoholic, earthy, fermented, fusel, peanut, nutty, fruity, apple, pear, bubble gum | |
| Mosciano, Gerard P&F 26, No. 3, 80, (2001) | At 25.00 - 250.00 ppm. Alcoholic, earthy, fermented, fusel-like, with peanut nutty nuances as well as fruity nuances of apple, pear, bubble gum |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Apple , Banana , Cognac , Fruit , Pear , Saffron |
| Flavoring purposes | Brandy , Tequila , Tomato |
| Other purposes | Antifoaming agents , Solvents |
| Cosmetic purposes | Antifoaming agents , Solvents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 11 - Highly flammable. R 41 - Risk of serious damage to eyes. R 67 - Vapours may cause frowsiness and dizziness. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 24 - Avoid contact with skin. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 39 - Wear eye/face protection. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 1870 mg/kg AMA Archives of Industrial Hygiene and Occupational Medicine. Vol. 10, Pg. 61, 1954. intraperitoneal-guinea pig LD50 1208 mg/kg EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985. intraperitoneal-mouse LD50 3125 mg/kg EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985. intravenous-mouse LD50 697 mg/kg EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985. oral-mouse LD50 6800 mg/kg Proceedings of the European Society for the Study of Drug Toxicity. Vol. 9, Pg. 276, 1968. intravenous-cat LDLo 4008 mg/kg Journal of Pharmacology and Experimental Therapeutics. Vol. 16, Pg. 1, 1920. oral-dog LDLo 3000 mg/kg BLOOD: HEMORRHAGE GASTROINTESTINAL: OTHER CHANGES Comptes Rendus Hebdomadaires des Seances, Academie des Sciences. Vol. 81, Pg. 192, 1875. intraperitoneal-hamster LD50 2338 mg/kg EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985. intraperitoneal-rabbit LD50 515 mg/kg EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985. intravenous-rabbit LD50 483 mg/kg EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985. oral-rabbit LD50 2825 mg/kg Industrial Medicine and Surgery. Vol. 41, Pg. 31, 1972. unreported-rabbit LDLo 4500 mg/kg Therapeutische Monatshefte. Vol. 6, Pg. 327, 1892. intraperitoneal-rat LD50 2164 mg/kg EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985. intravenous-rat LD50 590 mg/kg EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985. intravenous-cat LDLo 4008 mg/kg Journal of Pharmacology and Experimental Therapeutics. Vol. 16, Pg. 1, 1920. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 5040 mg/kg AMA Archives of Industrial Hygiene and Occupational Medicine. Vol. 10, Pg. 61, 1954. subcutaneous-mouse LD50 4700 mg/kg Toxicology and Applied Pharmacology. Vol. 18, Pg. 185, 1971. subcutaneous-rabbit LDLo 3000 mg/kg "Zur Pharmakologie Ungesattigter Alkohole, Dissertation," Bock, H., Pharmakologischen Institu der Universitat Breslau, Poland, 1930Vol. -, Pg. -, 1930. subcutaneous-dog LDLo 4000 mg/kg BLOOD: HEMORRHAGE GASTROINTESTINAL: OTHER CHANGES Comptes Rendus Hebdomadaires des Seances, Academie des Sciences. Vol. 81, Pg. 192, 1875. subcutaneous-mammal (species unspecified) LDLo 5000 mg/kg LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES PERIPHERAL NERVE AND SENSATION: SPASTIC PARALYSIS WITH OR WITHOUT SENSORY CHANGE BEHAVIORAL: GENERAL ANESTHETIC Archiv fuer Toxikologie. Vol. 16, Pg. 84, 1956. | |
| Inhalation Toxicity: | |
| inhalation-mouse LC50 48000 gm/m3 Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 18(3), Pg. 48, 1974. inhalation-mouse LC50 4000 ppm/4H AMA Archives of Industrial Hygiene and Occupational Medicine. Vol. 10, Pg. 61, 1954. | |
Safety in use information
| Category: | |||
| flavor and fragrance agents, carrier solvents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| Recommendation for propyl alcohol usage levels up to: | |||
| 2.0000 % in the fragrance concentrate. | |||
| Structure Class: | I | ||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 0.65000 | |
| beverages(nonalcoholic): | 0.50000 | 5.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 0.50000 | |
| fruit ices: | - | 0.50000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 0.50000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
Safety references
| European Food Safety Authority (EFSA) reference(s): |
| Flavouring Group Evaluation 1, Revision 1 (FGE.01Rev 1): Branched-chain aliphatic saturated aldehydes, carboxylic acids and related esters of primary alcohols and branched-chain carboxylic acids from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission View page or View pdf |
| Flavouring Group Evaluation 3, Revision 1 (FGE.03Rev1): Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated or unsaturated aldehydes, an ester of a hemiacetal and an orthoester of formic acid, from chemical groups 1, 2 & 4 Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)on a request from the Commission View page or View pdf |
| Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf |
| Flavouring Group Evaluation 2, Revision 1 (FGE.02) : Branched- and straight-chain aliphatic saturated primary alcohols and related esters of primary alcohols and straight-chain carboxylic acids and one straight-chain aldehyde from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf |
| Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) View page or View pdf |
| Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5 View page or View pdf |
| Flavouring Group Evaluation 01 Rev2 (FGE.01 Rev2): Branched-chain aliphatic saturated aldehydes, carboxylic acids and related esters of primary alcohols and branched-chain carboxylic acids from chemical groups 1 and 2 View page or View pdf |
| Risk Assessment of Food Contact Materials View page or View pdf |
| EPI System: View |
| NIOSH International Chemical Safety Cards:search |
| NIOSH Pocket Guide:search |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA GENetic TOXicology:Search |
| EPA Substance Registry Services (TSCA):71-23-8 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :1031 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1274 |
| WGK Germany:1 |
| propan-1-ol |
| Chemidplus:0000071238 |
| EPA/NOAA CAMEO:hazardous materials |
| RTECS:71-23-8 |