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

para-cresyl alcohol
4-methylbenzyl alcohol

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CAS Number: 589-18-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:209-639-1
Nikkaji Web:J28.550A
Beilstein Number:1856550
XlogP3:1.60 (est)
Molecular Weight:122.16690000
Formula:C8 H10 O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:cosmetic, flavor and fragrance 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
JECFA Food Flavoring:2065 4-methylbenzyl alcohol
FEMA Number:4624 4-methylbenzyl alcohol
FDA:No longer provide for the use of these seven synthetic flavoring substances
Physical Properties:
Appearance:white solid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 61.00 to 62.00 °C. @ 760.00 mm Hg
Boiling Point: 217.00 to 218.00 °C. @ 760.00 mm Hg
Boiling Point: 116.00 to 118.00 °C. @ 20.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:0.073000 mmHg @ 25.00 °C.
Flash Point: 221.00 °F. TCC ( 105.00 °C. )
logP (o/w): 1.580
Soluble in:
 water, 7710 mg/L @ 25 °C (exp)
Insoluble in:
Organoleptic Properties:
Odor Strength:low
Odor Description:at 100.00 %. mild floral
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng:cosmetic data2
CosIng:cosmetic data
Cosmetic Uses: masking agents
perfuming agents
skin conditioning
BOC Sciences
For experimental / research use only.
4-methylbenzyl alcohol 98%
Tolyl Alcohol Crystals
Inoue Perfumery
Penta International
Penta International
Santa Cruz Biotechnology
For experimental / research use only.
4-Methylbenzyl alcohol
Sigma-Aldrich: Aldrich
For experimental / research use only.
4-Methylbenzyl alcohol 98%
For experimental / research use only.
4-Methylbenzyl Alcohol >99.0%(GC)
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
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 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
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-rat LD50 3900 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 839, 1982.

oral-mouse LD50 1400 mg/kg
Arzneimittel-Forschung. Drug Research. Vol. 12, Pg. 347, 1962.

intraperitoneal-mouse LD50 324 mg/kg
Yakugaku Zasshi. Journal of Pharmacy. Vol. 104, Pg. 793, 1984.

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 839, 1982.

Inhalation Toxicity:
Not determined
Safety in Use Information:
Category: cosmetic, flavor and fragrance agents
Recommendation for para-cresyl alcohol usage levels up to:
  0.0200 % in the fragrance concentrate.
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: 24
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): 0.010000.10000
beverages(alcoholic): 0.020000.50000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: 0.010000.50000
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: --
Safety References:
EPI System: View
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):589-18-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :11505
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
EPA/NOAA CAMEO:hazardous materials
RTECS:DO9370000 for cas# 589-18-4
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):11505
Pubchem (sid):134976538
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 Substances Added to Food (formerly EAFUS):View
Metabolomics Database:Search
UM BBD:Search
KEGG (GenomeNet):C06757
HMDB (The Human Metabolome Database):HMDB41609
Export Tariff Code:2906.29.6000
VCF-Online:VCF Volatile Compounds in Food
FAO:4-Methylbenzyl alcohol
Potential Blenders and core components note
None Found
Potential Uses:
None Found
Occurrence (nature, food, other):note
 artemisia selengensis turcz.
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