4-ethoxyphenol
p-ethoxyphenol
Identification
| Name | 4-ethoxyphenol |
| IUPAC | 4-ethoxyphenol |
| CAS Number | 622-62-8 |
| EINECS | 210-748-1 |
| FDA UNII | 605352N8AQ |
| Molecular Formula | C8 H10 O2 |
| Molecular Weight | 138.16610000 |
| MDL Number | MFCD00002334 |
| Nikkaji Number | J45.017K |
| Beilstein | 1907114 |
| CoE Number | 2258 |
| XlogP3 | 1.80 (est) |
Regulatory
| JECFA Food Flavoring | 720 hydroquinone monoethyl ether |
| DG SANTE Food Flavourings | 04.037 4-ethoxyphenol |
| FEMA Number | 3695 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 622-62-8 ; HYDROQUINONE MONOETHYL ETHER |
| FDA Regulation | FDA PART 175 -- INDIRECT FOOD ADDITIVES: ADHESIVES AND COMPONENTS OF COATINGS |
Physical Properties
| Appearance | white crystals (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 64.00 to 67.00 °C. @ 760.00 mm Hg |
| Boiling Point | 246.00 to 247.00 °C. @ 760.00 mm Hg, 121.00 °C. @ 9.00 mm Hg |
| Vapor Pressure | 0.017000 mmHg @ 25.00 °C. (est) |
| Flash Point | 255.00 °F. TCC ( 123.89 °C. ) |
| logP (o/w) | 1.810 |
| Soluble in | alcohol |
| Insoluble in | water |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | not used anymore |
Organoleptic Properties
| Odor Strength | low , |
| Substantivity | 141 hour(s) at 10.00 % in dipropylene glycol |
| Odor Description | at 10.00 % in dipropylene glycol. |
| Odor sample from | Sigma-Aldrich |
| Taste Description | fruity cherry maraschino cherry medicinal nutty phenolic |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | intraperitoneal-mouse LDLo 250 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 | food contact closures with sealing gaskets for food containers |
| IFRA Critical Effect | Depigmentation |
| Recommendation for 4-ethoxyphenol usage levels up to | PROHIBITED: Should not be used as a fragrance ingredient. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.37 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.40 (μg/capita/day) |
| Structure Class | I |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| 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 | - |
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Potential Uses
Natural Occurrence
Synonyms
1-
ethoxy-4-hydroxybenzene
4-
ethoxy-phenol
4-
ethoxybenzolol
p-
ethoxyphenol
para-
ethoxyphenol
ethoxyphenol, p-
4-
ethyloxyphenol
hydroquinone monoethyl ether
hydroquinone monoethylether
4-
hydroxyphenetole
p-
hydroxyphenetole
para-
hydroxyphenetole
phenol, 4-ethoxy-
phenol, p-ethoxy-
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