4'-hydroxyacetophenone
symsave H (Symrise)
Identification
| Name | 4'-hydroxyacetophenone |
| IUPAC | 1-(4-hydroxyphenyl)ethanone |
| CAS Number | 99-93-4 |
| EINECS | 202-802-8 |
| FDA UNII | G1L3HT4CMH |
| Molecular Formula | C8 H8 O2 |
| Molecular Weight | 136.15016000 |
| MDL Number | MFCD00002359 |
| Nikkaji Number | Process for produc |
| Beilstein | 0774355 |
| XlogP3 | 1.40 (est) |
Regulatory
| JECFA Food Flavoring | 2040 4-hydroxyacetophenone |
| DG SANTE Food Flavourings | 07.243 4-hydroxyacetophenone |
| FEMA Number | 4330 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 99-93-4 ; 4-HYDROXYACETOPHENONE |
Physical Properties
| Appearance | white to beige crystalline powder (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 109.00 to 110.00 °C. @ 760.00 mm Hg |
| Boiling Point | 147.00 to 148.00 °C. @ 3.00 mm Hg, 285.00 to 287.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.000300 mmHg @ 25.00 °C. (est) |
| Flash Point | 250.00 °F. TCC ( 121.11 °C. ) |
| logP (o/w) | 1.350 |
| Soluble in | alcohol |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | antioxidants |
Organoleptic Properties
| Odor Strength | medium , |
| Substantivity | 400 hour(s) at 100.00 % |
| Odor Description | at 10.00 % in dipropylene glycol. |
| Odor sample from | Sigma-Aldrich, Inc.: Aldrich |
| Taste Description | bland |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-mouse LD50 [sex: M] 1780 mg/kg |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | cosmetic and flavor agents |
| Recommendation for 4'-hydroxyacetophenone usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.016 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 1600 (μg/person/day) |
| Threshold of Concern | 1800 (μg/person/day) |
| Structure Class | I |
| baked goods | 0.10000 |
| beverages(nonalcoholic) | 1.00000 |
| beverages(alcoholic) | 1.00000 |
| breakfast cereal | - |
| cheese | 0.01000 |
| chewing gum | - |
| condiments / relishes | 0.01000 |
| confectionery froastings | 1.00000 |
| egg products | - |
| fats / oils | - |
| fish products | 0.01000 |
| frozen dairy | 0.01000 |
| fruit ices | 0.10000 |
| gelatins / puddings | 0.01000 |
| granulated sugar | - |
| gravies | 0.01000 |
| hard candy | - |
| imitation dairy | 0.01000 |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | 0.01000 |
| milk products | 0.01000 |
| nut products | - |
| other grains | - |
| poultry | 0.01000 |
| processed fruits | 0.01000 |
| processed vegetables | 0.01000 |
| reconstituted vegetables | - |
| seasonings / flavors | 0.01000 |
| snack foods | 0.01000 |
| soft candy | - |
| soups | 0.01000 |
| sugar substitutes | - |
| sweet sauces | 0.01000 |
| Dairy products, excluding products of category 02.0 (01.0) | 3.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 2.00000 |
| Edible ices, including sherbet and sorbet (03.0) | 3.00000 |
| Processed fruit (04.1) | 2.00000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 4.00000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 2.00000 |
| Bakery wares (07.0) | 5.00000 |
| Meat and meat products, including poultry and game (08.0) | 1.00000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | 1.00000 |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 2.00000 |
| Foodstuffs intended for particular nutritional uses (13.0) | 3.00000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 2.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 4.00000 |
| Ready-to-eat savouries (15.0) | 5.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 2.00000 |
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Potential Uses
Natural Occurrence
Synonyms
p-oxy
acetophenone
para-oxy
acetophenone
acetophenone, 4'-hydroxy-
acetophenone, p-hydroxy-
4-
acetyl phenol
p-
acetyl phenol
para-
acetyl phenol
1-
acetyl-4-hydroxybenzene
4-
acetylphenol
p-
acetylphenol
para-
acetylphenol
ethanone, 1-(4-hydroxyphenyl)-
4'-
hydroxy-acetophenone
4-
hydroxyacetophenone
p-
hydroxyacetophenone
para-
hydroxyacetophenone
p-
hydroxyphenyl methyl ketone
para-
hydroxyphenyl methyl ketone
1-(4-
hydroxyphenyl) ethanone
(4-
hydroxyphenyl)ethan-1-one
1-(4-
hydroxyphenyl)ethan-1-one
1-(4-
hydroxyphenyl)ethanone
methyl p-hydroxyphenyl ketone
methyl para-hydroxyphenyl ketone
phenol, p-acetyl-
piceol
symsave H (Symrise)
PubMed:
Inhibition of xanthine oxidase by Rhodiola crenulata extracts and their phytochemicals.
J-Stage:
Oxidative Degradation of 4-Hydroxyacetophenone in Arthrobacter sp. TGJ4
PubMed:
Acaricidal potentials of active properties isolated from Cynanchum paniculatum and acaricidal changes by introducing functional radicals.
PubMed:
Computational analysis for hepatic safety signals of constituents present in botanical extracts widely used by women in the United States for treatment of menopausal symptoms.
PubMed:
Mast cell-dependent allergic responses are inhibited by ethanolic extract of adlay (Coix lachryma-jobi L. var. ma-yuen Stapf) testa.
PubMed:
[Studies on chemical constituents of Saussurea laniceps].
PubMed:
Exudation of allelopathic substances in buckwheat (Fagopyrum esculentum Moench).
PubMed:
Chemical constituents of cape aloe and their synergistic growth-inhibiting effect on Ehrlich ascites tumor cells.
PubMed:
Degradation of bisphenol A by Bacillus pumilus isolated from kimchi, a traditionally fermented food.
PubMed:
Chemistry and antioxidative factors in rosemary and sage.
PubMed:
Isolation and structural elucidation of two new glycosides from sage (Salvia officinalis L.).
PubMed:
Acetophenone glycosides from thyme (Thymus vulgaris L.).
PubMed:
Purification and Properties of an S-Adenosylmethionine: 2,4-Disubstituted Phenol O-Methyltransferase from Phanerochaete chrysosporium.