EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

4'-hydroxyacetophenone
symsave H (Symrise)

Sponsors

Name:1-(4-hydroxyphenyl)ethanone
CAS Number: 99-93-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:202-802-8
FDA UNII:G1L3HT4CMH
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
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 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
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:
 alcohol
 water, 9900 mg/L @ 22 °C (exp)
 
Organoleptic Properties:
Odor Type: floral
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
Substantivity:400 hour(s) at 100.00 %
sweet hawthorn balsamic mimosa
Odor Description:at 10.00 % in dipropylene glycol. mild sweet hawthorn balsam mimosa
Luebke, William tgsc, (1987)
Odor sample from: Sigma-Aldrich, Inc.: Aldrich
Taste Description: bland
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: antioxidants
 
Suppliers:
Aceto
p-Hydroxyacetophenone
BOC Sciences
For experimental / research use only.
p-Hydroxyacetophenone
Parchem
4'-hydroxyacetophenone
Penta International
p-HYDROXYACETOPHENONE, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
4'-Hydroxyacetophenone
Sigma-Aldrich: Aldrich
For experimental / research use only.
4'-Hydroxyacetophenone 99%
Symrise
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).
TCI AMERICA
For experimental / research use only.
4'-Hydroxyacetophenone >98.0%(LC)(T)
 
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
 
Pictogram
 
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
 
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
 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
 
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
1-(4-hydroxyphenyl)ethanone
Chemidplus:0000099934
RTECS:AM8750000 for cas# 99-93-4
 
References:
 1-(4-hydroxyphenyl)ethanone
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:99-93-4
Pubchem (cid):7469
Pubchem (sid):134972216
Pherobase:View
 
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
CHEBI:View
CHEMBL: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
 
Potential Blenders and core components note
For Odor
animal
indole
FL/FR
6-
methyl quinoline
FL/FR
anisic
ortho-
anisaldehyde
FL/FR
para-
anisaldehyde
FL/FR
para-
anisyl phenyl acetate
FL/FR
balsamic
1-
benzoyl acetone
FL/FR
floral
acetophenone
FL/FR
para-
anisyl acetaldehyde
FL/FR
para-
anisyl nitrile
FR
anisyl propanal / methyl anthranilate schiff's base
FR
earthy indane
FR
para-
ethyl acetophenone
FL/FR
hawthorn carbinol
FL/FR
heliotropyl acetate
FL/FR
para-
methyl acetophenone
FL/FR
(R)-2-
phenyl propyl alcohol
FL/FR
propiophenone
FL/FR
iso
propyl anthranilate
FL/FR
powdery
para-
anisyl alcohol
FL/FR
smoky
propyl paraben
CS
For Flavor
No flavor group found for these
para-
anisyl acetaldehyde
FL/FR
1-
benzoyl acetone
FL/FR
para-
ethyl acetophenone
FL/FR
(R)-2-
phenyl propyl alcohol
FL/FR
iso
propyl anthranilate
FL/FR
animal
animal
indole
FL/FR
6-
methyl quinoline
FL/FR
anisic
ortho-
anisaldehyde
FL/FR
para-
anisyl phenyl acetate
FL/FR
creamy
para-
anisaldehyde
FL/FR
para-
methyl acetophenone
FL/FR
floral
heliotropyl acetate
FL/FR
fruity
para-
anisyl alcohol
FL/FR
propiophenone
FL/FR
powdery
acetophenone
FL/FR
spicy
hawthorn carbinol
FL/FR
 
Potential Uses:
FLalmond
FRambreine
FRamyris
 ash mountain ash
FRazalea
FRbaby powder
FRbalsam
 bean locust bean
FRbeeswax absolute replacer
FL/FRbenzoin absolute replacer
FRcardamom oil replacer
FL/FRcistus
FL/FRcopaiba balsam
FRcoronilla
FRdavana oil replacer
FRelemi
FRevergreen
 fir
FRfir balsam
FRfir needle oil replacer
FRgalbanum
FRhabuba
FRhawthorn
FRheather
 hugonia
FRincense
FRjuniper berry
FRlabdanum
FRleather
 liverwort
FRmastic oil replacer
FLmimosa
FRmusk
FRmyrrh
FRopoponax
FRpatchouli oil replacer
FRperu balsam
FRpine
FL/FRpine needle
FL/FRpine scotch pine
FRpinion
FRstyrax
FRtobacco
FRtolu balsam
FL/FRvalerian
FLvanilla
FRvetiver
FRwoody
 
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
 orange
Search Trop Picture
 sherry - 0.4 mg/kg
Search PMC Picture
 wort 0.01 mg/kg
Search Picture
 
Synonyms:
p-oxyacetophenone
para-oxyacetophenone
 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)
 

Articles:

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.
 
Notes:
promotes secretion of bile & bile salts, which promotes griseofulvin absorption in the duodenum.
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