para-guaiacol
hydroquinone methyl ether
Identification
| Name | para-guaiacol |
| IUPAC | 4-methoxyphenol |
| CAS Number | 150-76-5 |
| EINECS | 205-769-8 |
| FDA UNII | 6HT8U7K3AM |
| Molecular Formula | C7 H8 O2 |
| Molecular Weight | 124.13916000 |
| MDL Number | MFCD00002332 |
| Nikkaji Number | J2.031A |
| Beilstein | 0507924 |
| CoE Number | 11241 |
| XlogP3 | 1.30 (est) |
Regulatory
| DG SANTE Food Flavourings | 04.077 4-methoxyphenol |
| FDA Mainterm (IAUFC) | 150-76-5 ; 4-METHOXYPHENOL |
Physical Properties
| Appearance | white crystalline powder (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 53.00 to 57.00 °C. @ 760.00 mm Hg |
| Boiling Point | 243.00 to 245.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.021000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 4.3 ( Air = 1 ) |
| Flash Point | 249.00 °F. TCC ( 120.56 °C. ) |
| logP (o/w) | 1.580 |
| Soluble in | alcohol |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | antioxidants |
Organoleptic Properties
| Odor Description | at 1.00 % in dipropylene glycol. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | gavage-rat LD50 [sex: M,F] > 5000 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 | flavoring agents |
| IFRA Critical Effect | Depigmentation |
| Recommendation for para-guaiacol usage levels up to | PROHIBITED: Should not be used as a fragrance ingredient. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.12 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 420 (μg/person/day) |
| Threshold of Concern | 1800 (μg/person/day) |
| Structure Class | I |
| Dairy products, excluding products of category 02.0 (01.0) | 0.50000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 0.20000 |
| Edible ices, including sherbet and sorbet (03.0) | 0.50000 |
| Processed fruit (04.1) | 0.40000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 1.00000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 0.20000 |
| Bakery wares (07.0) | 2.00000 |
| Meat and meat products, including poultry and game (08.0) | 0.20000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | 0.20000 |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 0.30000 |
| Foodstuffs intended for particular nutritional uses (13.0) | 0.50000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 0.20000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 1.00000 |
| Ready-to-eat savouries (15.0) | 2.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 0.40000 |
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Potential Uses
Natural Occurrence
Synonyms
p-
guaiacol
para-
guaiacol
HQMME
hydroquinone methyl ether
hydroquinone monomethyl ether
1-
hydroxy-4-methoxybenzene
4-
hydroxyanisole
p-
hydroxyanisole
para-
hydroxyanisole
p-
hydroxymethoxybenzene
para-
hydroxymethoxybenzene
leucobasal
leucodine B
mechinolum
mequinol
4-
methoxy-phenol
4-
methoxyphenol
p-
methoxyphenol
para-
methoxyphenol
mono
methyl ether hydroquinone
phenol, 4-methoxy-
phenol, p-methoxy-
solage
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