symsave H (Symrise)
promotes secretion of bile & bile salts, which promotes griseofulvin absorption in the duodenum.
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      08-55800 p-HYDROXYACETOPHENONE, Kosher
  • Symrise
    • Symrise AG
      Always Insiring More
      Symrise aroma molecules & cosmetic ingredients for unique and innovative fragrances, flavors and cosmetics.
      We are globally recognized as a leading provider of fragrances, flavors and active ingredients as well as aroma chemicals for the perfume, cosmetic, pharmaceutical, food and beverage industries. We combine our knowledge about consumers’ ever- changing needs with creativity and ground-breaking technologies. In doing so, we concentrate on the development of solutions that provide our customers with added value. We ensure sustained value creation by allowing our employees and shareholders to share our Company’s success.
      US Email: Life Essentials
      Email: Aroma Molecules
      Voice: +49 5531 90 0
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      979940 SymSave® H
      SymSave® H is a patent pending, nature identical multi-functional ingredient with soothing, anti-oxidant and preservative boosting properties. SymSave® H provides an affordable and flexible option to reduce or even eliminate certain preservatives and offers an excellent solution for difficult formulations like sunscreens and shampoos. SymSave® H is a FEMA/GRAS listed ingredient (FEMA# 4330).
      Moving Your Chemistry Forward
      We continuously strive to advance our technology.
      Tokyo Chemical Industry Co., Ltd. (TCI) is a leading worldwide manufacturer of specialty organic chemicals founded in 1946. TCI provides organic laboratory chemicals as well as pharmaceutical, cosmetic and functional materials. More than 60 years of synthesis experience and multi-purpose plants enable TCI to offer more than 27,000 products as well as custom synthesis. TCI established overseas facilities in North America, Europe, China and India to serve customers worldwide.
      Email: Sales
      US Email: Sales
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      Voice: +81-3-5640-8878
      Fax: +81-3-5640-8902
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      H0193 4'-Hydroxyacetophenone >98.0%(LC)(T)
Synonyms   Articles   Notes   Search
1-(4-hydroxyphenyl)ethanone (Click)
CAS Number: 99-93-4Picture of molecule
ECHA EINECS - REACH Pre-Reg: 202-802-8
Nikkaji Web: Process for produc
Beilstein Number: 0774355
MDL: MFCD00002359
XlogP3: 1.40 (est)
Molecular Weight: 136.15016000
Formula: C8 H8 O2
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
Category: cosmetic and flavor agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 2040  4-hydroxyacetophenone
Flavis Number: 07.243 (Old)
DG SANTE Food Flavourings: 07.243  4-hydroxyacetophenone
FEMA Number: 4330  4-hydroxyacetophenone
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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
Boiling Point: 285.00 to  287.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.000300 mm/Hg @ 25.00 °C. (est)
Flash Point: 250.00 °F. TCC ( 121.11 °C. )
logP (o/w): 1.350
Soluble in:
 water, 9900 mg/L @ 22 °C (exp)
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Organoleptic Properties:
Odor Type: floral
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
Substantivity: 400 Hour(s)
 sweet  hawthorn  balsamic  mimosa  
Odor Description:
at 10.00 % in dipropylene glycol. 
mild sweet hawthorn balsam mimosa
Luebke, William tgsc, (1987)
Taste Description:
Odor and/or flavor descriptions from others (if found).
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: antioxidants
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BOC Sciences
For experimental / research use only.
Penta International
Santa Cruz Biotechnology
For experimental / research use only.
Sigma-Aldrich: Aldrich
For experimental / research use only.
4'-Hydroxyacetophenone 99%
SymSave® H
Odor: characteristic
Use: SymSave® H is a patent pending, nature identical multi-functional ingredient with soothing, anti-oxidant and preservative boosting properties. SymSave® H provides an affordable and flexible option to reduce or even eliminate certain preservatives and offers an excellent solution for difficult formulations like sunscreens and shampoos. SymSave® H is a FEMA/GRAS listed ingredient (FEMA# 4330).
For experimental / research use only.
4'-Hydroxyacetophenone >98.0%(LC)(T)
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Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 22 - Do not breath dust.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
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
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-mouse LD50  [sex: M] 1780 mg/kg
(Procter & Gamble Company, 1977)

intraperitoneal-mouse LD50  200 mg/kg
National Technical Information Service. Vol. AD277-689

oral-mouse LD50  1500 mg/kg
Medicina Experimentalis. Vol. 11, Pg. 137, 1964.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
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
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: 23
Click here to view publication 23
 average usual ppmaverage maximum ppm
baked goods: 0.100000.50000
beverages(nonalcoholic): 1.000005.00000
beverages(alcoholic): 1.000005.00000
breakfast cereal: --
cheese: 0.010000.05000
chewing gum: --
condiments / relishes: 0.010000.05000
confectionery froastings: 1.000005.00000
egg products: --
fats / oils: --
fish products: 0.010000.05000
frozen dairy: 0.010000.05000
fruit ices: 0.100000.50000
gelatins / puddings: 0.010000.05000
granulated sugar: --
gravies: 0.010000.05000
hard candy: --
imitation dairy: 0.010000.05000
instant coffee / tea: --
jams / jellies: --
meat products: 0.010000.05000
milk products: 0.010000.05000
nut products: --
other grains: --
poultry: 0.010000.05000
processed fruits: 0.010000.05000
processed vegetables: 0.010000.05000
reconstituted vegetables: --
seasonings / flavors: 0.010000.05000
snack foods: 0.010000.05000
soft candy: --
soups: 0.010000.05000
sugar substitutes: --
sweet sauces: 0.010000.05000
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 3.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000015.00000
Processed fruit (04.1): 2.0000010.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 4.0000020.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.0000010.00000
Bakery wares (07.0): 5.0000025.00000
Meat and meat products, including poultry and game (08.0): 1.000005.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.000005.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 2.0000010.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000015.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 2.0000010.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.0000020.00000
Ready-to-eat savouries (15.0): 5.0000025.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000010.00000
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Safety References:
European Food Safety Athority(efsa): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 22 (FGE.22): Ring-substituted phenolic substances from chemical groups 21 and 25 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf
Flavouring Group Evaluation 58 (FGE.58) Consideration of phenol derivatives evaluated by JECFA (55th meeting) structurally related to ring substituted phenolic substances evaluated by EFSA in FGE.22 (2006) (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 60 (FGE.60): Consideration of eugenol and related hydroxyallylbenzene derivatives evaluated by JECFA (65th meeting) structurally related to ring- substituted phenolic substances evaluated by EFSA in FGE.22 (2006)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring-substituted phenolic substances from chemical groups 21 and 25
View page or View pdf
EPI System: View
Cancer Citations: Search
Toxicology Citations: Search
Env. Mutagen Info. Center: Search
NLM Developmental and Reproductive Toxicity: Search
EPA Substance Registry Services (TSCA): 99-93-4
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 7469
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
Chemidplus: 0000099934
RTECS: AM8750000 for cas# 99-93-4
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NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 99-93-4
Pubchem (cid): 7469
Pubchem (sid): 134972216
Pherobase: View
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
Metabolomics Database: Search
UM BBD: Search
KEGG (GenomeNet): C10700
HMDB (The Human Metabolome Database): Search
FooDB: FDB010503
Export Tariff Code: 2914.50.5000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
FAO: 4-Hydroxyacetophenone
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Potential Blenders and core components note
For Odor
6-methyl quinolineFL/FR
para-anisyl phenyl acetateFL/FR
1-benzoyl acetoneFL/FR
para-anisyl acetaldehydeFL/FR
para-anisyl nitrileFR
 anisyl propanal / methyl anthranilate schiff's baseFR
 earthy indaneFR
para-ethyl acetophenoneFL/FR
 hawthorn carbinolFL/FR
 heliotropyl acetateFL/FR
para-methyl acetophenoneFL/FR
(R)-2-phenyl propyl alcoholFL/FR
isopropyl anthranilateFL/FR
para-anisyl alcoholFL/FR
 propyl parabenCS
For Flavor
No flavor group found for these
para-anisyl acetaldehydeFL/FR
1-benzoyl acetoneFL/FR
para-ethyl acetophenoneFL/FR
(R)-2-phenyl propyl alcoholFL/FR
isopropyl anthranilateFL/FR
6-methyl quinolineFL/FR
para-anisyl phenyl acetateFL/FR
para-methyl acetophenoneFL/FR
 heliotropyl acetateFL/FR
para-anisyl alcoholFL/FR
 hawthorn carbinolFL/FR
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Potential Uses:
 ash mountain ash 
 baby powder 
 bean locust bean 
 beeswax cire d'abeilleFL/FR
 fir balsam 
 fir needle pine needleFL/FR
 peru balsamFL/FR
 pine needle dwarfFL/FR
 pine needle scotchFL/FR
 pinon cone 
 tobacco tabac tabaco 
 tolu balsam 
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Occurrence (nature, food, other): note
 cloudberry fruit - 2.1 mg/kg
Search Trop  Picture
 coffee - 3.2 mg/kg
Search  PMC Picture
 cranberry fruit - trace
Search Trop  Picture
 mango fruit - up to 0.04 mg/kg
Search Trop  Picture
Search Trop  Picture
 sherry - 0.4 mg/kg
Search  PMC Picture
 wort 0.01 mg/kg
Search  Picture
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 acetophenone, 4'-hydroxy-
 acetophenone, p-hydroxy-
4-acetyl phenol
p-acetyl phenol
para-acetyl phenol
 ethanone, 1-(4-hydroxyphenyl)-
p-hydroxyphenyl methyl ketone
para-hydroxyphenyl methyl ketone
1-(4-hydroxyphenyl) ethanone
 methyl p-hydroxyphenyl ketone
 methyl para-hydroxyphenyl ketone
 phenol, p-acetyl-
 symsave H (Symrise)
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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.
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