Ethanol (ethyl alcohol) is a volatile, flammable, colorless liquid with a characteristic odor. It is the primary alcohol found in alcoholic beverages and serves as a common solvent in food extraction, flavoring, and preservation. Chemically, it is a simple two-carbon alcohol produced via fermentation of sugars by yeast. Ethanol acts as a polar protic solvent, miscible with water and many organic compounds, enabling its use in tinctures and extractions. In food science, it contributes to flavor profiles in spirits and is used at low levels as a carrier for flavors. It has a boiling point of 78.37°C and is highly volatile, evaporating readily at room temperature. Ethanol is GRAS by FDA for food use in regulated amounts but causes intoxication at high doses due to its effects on the central nervous system.