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

4-hydroxyphenethyl alcohol
2-(4-hydroxyphenyl)ethan-1-ol

Sponsors

Name:4-(2-hydroxyethyl)phenol
CAS Number: 501-94-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:207-930-8
FDA UNII:1AK4MU3SNX
Nikkaji Web:121935.3
Beilstein Number:1859884
MDL:MFCD00002902
CoE Number:10226
XlogP3:0.40 (est)
Molecular Weight:138.16610000
Formula:C8 H10 O2
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring 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
FLAVIS Number:02.166 (Old)
DG SANTE Food Flavourings:02.166 2-(4-hydroxyphenyl)ethan-1-ol
 
Physical Properties:
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 89.00 to 92.00 °C. @ 760.00 mm Hg
Boiling Point: 308.00 to 311.00 °C. @ 760.00 mm Hg
Boiling Point: 139.00 °C. @ 1.00 mm Hg
Vapor Pressure:0.001000 mm/Hg @ 25.00 °C. (est)
Flash Point: 289.00 °F. TCC ( 142.78 °C. )
logP (o/w): 0.851 (est)
Soluble in:
 alcohol
 water, 1.238e+005 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: floral
Odor Strength:low
sweet floral fruity
Odor Description:at 100.00 %. mild sweet floral fruity
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Beijing Lys Chemicals
2-(4-Hydroxyphenyl)ethanol
BOC Sciences
For experimental / research use only.
2-(4-Hydroxyphenyl)ethanol 98.5%
Carbosynth
For experimental / research use only.
4-Hydroxyphenethyl Alcohol
EMD Millipore
For experimental / research use only.
2-(4-Hydroxyphenyl)ethanol
ExtraSynthese
For experimental / research use only.
Tyrosol (HPLC) ≥95%
Matrix Scientific
For experimental / research use only.
2-(4-Hydroxyphenyl)ethanol, 95+%
Penta International
2-(4-HYDROXYPHENYL) ETHANOL
Santa Cruz Biotechnology
For experimental / research use only.
2-(4-Hydroxyphenyl)ethanol ≥99%
Sigma-Aldrich: Aldrich
For experimental / research use only.
4-Hydroxyphenethyl alcohol 98%
TCI AMERICA
For experimental / research use only.
2-(4-Hydroxyphenyl)ethanol >98.0%(GC)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
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 - 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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 4-hydroxyphenethyl alcohol usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.12 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 2300 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
 
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): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): --
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
 
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 14 (FGE.14): Phenethyl alcohol, aldehyde, esters, and related phenylacetic acid esters from chemical group 15 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 55 (FGE.55): Consideration of phenyl-substituted aliphatic alcohols and related aldehydes and esters evaluated by JECFA (63rd meeting) structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and aryl-substituted saturated and unsaturated primary alcohol/aldehyde/acid/ester derivatives evaluated by EFSA in FGE.15 (2005) (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 53 (FGE.53): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and one phenoxyethyl ester evaluated in FGE.23 (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 14, Revision 1 (FGE.14Rev1): Phenethyl alcohol, aldehyde, acetals, carboxylic acid and related esters from chemical group 15 and 22 [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 53, Revision 1 (FGE.53Rev1): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) FGE.23Rev1 (2008)
View page or View pdf

EPI System: View
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):501-94-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :10393
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
4-(2-hydroxyethyl)phenol
Chemidplus:0000501940
 
References:
 4-(2-hydroxyethyl)phenol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:501-94-0
Pubchem (cid):10393
Pubchem (sid):134978581
 
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
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
Metabolomics Database:Search
KEGG (GenomeNet):C06044
HMDB (The Human Metabolome Database):HMDB04284
FooDB:FDB012695
YMDB (Yeast Metabolome Database):YMDB01798
Export Tariff Code:2907.29.0500
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
For Odor
balsamic
cinnamyl formate
FL/FR
chemical
iso
butyl formate
FL/FR
citrus
2-
heptanol
FL/FR
fatty
butyl undecylenate
FL/FR
fermented
methyl decanoate
FL/FR
floral
iso
amyl angelate
FL/FR
benzyl acetate
FL/FR
benzyl acetoacetate
FL/FR
benzyl isobutyrate
FL/FR
(S)-
citronellyl acetate
FL/FR
citronellyl butyrate
FL/FR
citronellyl hexanoate
FL/FR
(E)-
citronellyl tiglate
FL/FR
dimethyl benzyl carbinyl acetate
FL/FR
ethyl anthranilate
FL/FR
ethyl ethyl anthranilate
FL/FR
geraniol
FL/FR
geranyl isobutyrate
FL/FR
beta-
ionone
FL/FR
ionone mixed isomers
FL/FR
iso
jasmone
FL/FR
linalyl butyrate
FL/FR
methoxymelonal
FL/FR
para-
methyl benzyl acetate
FL/FR
methyl benzyl acetate (mixed ortho-,meta-,para-)
FL/FR
alpha-iso
methyl ionone (90% min.)
FL/FR
methyl ionyl acetate
FL/FR
(±)-3-
methyl-gamma-decalactone
FL/FR
3-
nonanon-1-yl acetate
FL/FR
orris rhizome concrete butter (iris pallida)
FL/FR
osmanthus concrete
FL/FR
petitgrain mandarin oil
FL/FR
phenethyl isobutyrate
FL/FR
phenethyl isovalerate
FL/FR
1-
phenyl propyl butyrate
FL/FR
2-
phenyl propyl isobutyrate
FL/FR
4-
phenyl-3-buten-2-ol
FL/FR
iso
propyl benzoate
FL/FR
rhodinyl butyrate
FL/FR
star fruit oil cuba
FL/FR
styralyl propionate
FL/FR
terpinyl valerate
FL/FR
fruity
amyl hexanoate
FL/FR
iso
amyl hexanoate
FL/FR
apricot essence
FL/FR
benzyl propionate
FL/FR
benzyl valerate
FL/FR
butyl 2-naphthyl ether
FL/FR
iso
butyl furyl propionate
FL/FR
citronellyl isobutyrate
FL/FR
(Z)-beta-
damascone
FL/FR
(E)-beta-
damascone
FL/FR
beta-
damascone
FL/FR
(R)-gamma-
dodecalactone
FL/FR
linalool oxide acetates
FL/FR
3-
mercaptohexyl acetate
FL/FR
methyl isobutyrate
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
2-
nonanone
FL/FR
2-
nonanone propylene glycol acetal
FL/FR
alpha-
ocimene
FL/FR
iso
propenyl acetate
FL/FR
propyl butyrate
FL/FR
sambucus canadensis fruit absolute
FL/FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
(R)-
styralyl acetate
FL/FR
4-(para-
tolyl)-2-butanone
FL/FR
green
acetaldehyde benzyl 2-methoxyethyl acetal
FL/FR
iso
amyl 3-(2-furan) propionate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
3-
hexenyl 2-methyl butyrate
FL/FR
magnolia flower oil CO2 extract
FL/FR
herbal
marigold oil mexico
FL/FR
tagete oil madagascar
FL/FR
medicinal
ortho-
cresyl acetate
FL/FR
powdery
alpha-
methyl ionone
FL/FR
(E)-alpha-
methyl ionone (74-80%)
FL/FR
spicy
spicy acetoacetate
FL/FR
sweet
vanilla oleoresin bourbon
FL/FR
waxy
iso
amyl decanoate
FL/FR
dihydrocitronellyl acetate
FL/FR
(E)-
methyl geranate
FL/FR
phytyl acetate
FL/FR
For Flavor
No flavor group found for these
acetaldehyde benzyl 2-methoxyethyl acetal
FL/FR
1-
acetyl cyclohexyl acetate
FL
iso
amyl angelate
FL/FR
benzyl valerate
FL/FR
butyl 2-naphthyl ether
FL/FR
2-
butyl thiophene
FL
ortho-
cresyl acetate
FL/FR
dihydrocitronellyl acetate
FL/FR
S-(2,5-
dimethyl-3-furyl) ethane thioate
FL
(R)-gamma-
dodecalactone
FL/FR
ethyl 3-hydroxyoctanoate
FL
ethyl butyryl lactate
FL
ethyl ethyl anthranilate
FL/FR
3-
hydroxy-4-phenyl-2-butanone
FL
ionone mixed isomers
FL/FR
linalool oxide acetates
FL/FR
magnolia flower oil CO2 extract
FL/FR
methyl benzyl acetate (mixed ortho-,meta-,para-)
FL/FR
(E)-
methyl geranate
FL/FR
(±)-3-
methyl-gamma-decalactone
FL/FR
2-
nonanone propylene glycol acetal
FL/FR
alpha-
ocimene
FL/FR
1-
phenyl propyl butyrate
FL/FR
2-
phenyl propyl isobutyrate
FL/FR
phytyl acetate
FL/FR
iso
propyl benzoate
FL/FR
(R)-
styralyl acetate
FL/FR
vitispirane
FL
iso
amyl 3-(2-furan) propionate
FL/FR
benzyl acetoacetate
FL/FR
iso
butyl furyl propionate
FL/FR
beta-
damascone
FL/FR
burnt
burnt
ethyl 2-furoate
FL
cheesy
2-
nonanone
FL/FR
citrus
petitgrain mandarin oil
FL/FR
styralyl propionate
FL/FR
ethereal
methyl isobutyrate
FL/FR
iso
propenyl acetate
FL/FR
fatty
methyl decanoate
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
floral
(S)-
citronellyl acetate
FL/FR
citronellyl hexanoate
FL/FR
dimethyl benzyl carbinyl acetate
FL/FR
geraniol
FL/FR
geranyl isobutyrate
FL/FR
linalyl butyrate
FL/FR
2-
methyl butyl 3-methyl butenoate
FL
(E)-alpha-
methyl ionone (74-80%)
FL/FR
alpha-iso
methyl ionone (90% min.)
FL/FR
orris rhizome concrete butter (iris pallida)
FL/FR
rhodinyl butyrate
FL/FR
fruity
iso
amyl hexanoate
FL/FR
amyl hexanoate
FL/FR
apricot essence
FL/FR
benzyl acetate
FL/FR
benzyl isobutyrate
FL/FR
benzyl propionate
FL/FR
citronellyl butyrate
FL/FR
citronellyl isobutyrate
FL/FR
(E)-beta-
damascone
FL/FR
(Z)-beta-
damascone
FL/FR
ethyl anthranilate
FL/FR
2-
heptanol
FL/FR
2-
hexyl-4-acetoxytetrahydrofuran
FL
methoxymelonal
FL/FR
para-
methyl benzyl acetate
FL/FR
alpha-
methyl ionone
FL/FR
3-
nonanon-1-yl acetate
FL/FR
osmanthus concrete
FL/FR
phenethyl isovalerate
FL/FR
propyl butyrate
FL/FR
sambucus canadensis fruit absolute
FL/FR
star fruit oil cuba
FL/FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
tagete oil madagascar
FL/FR
terpinyl valerate
FL/FR
4-(para-
tolyl)-2-butanone
FL/FR
green
(E)-
citronellyl tiglate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
3-
hexenyl 2-methyl butyrate
FL/FR
iso
jasmone
FL/FR
herbal
marigold oil mexico
FL/FR
honey
phenethyl isobutyrate
FL/FR
rummy
iso
butyl formate
FL/FR
spicy
cinnamyl formate
FL/FR
spicy acetoacetate
FL/FR
sweet
vanilla oleoresin bourbon
FL/FR
tropical
3-
mercaptohexyl acetate
FL/FR
waxy
iso
amyl decanoate
FL/FR
butyl undecylenate
FL/FR
4-
phenyl-3-buten-2-ol
FL/FR
woody
beta-
ionone
FL/FR
methyl ionyl acetate
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 beer - up to 59 mg/kg
Search PMC Picture
 cider - 10 mg/kg
Search PMC Picture
 coffee bean
Search Trop Picture
 coriander plant
Search Trop Picture
 cranberry fruit - up to 0.29 mg/kg
Search Trop Picture
 hazelnut wood
Search Trop Picture
 olive fruit
Search Trop Picture
 orange fruit
Search Trop Picture
 raspberry red raspberry plant
Search Trop Picture
 sake - 101 mg/kg
Search PMC Picture
 sherry - 4.9 mg/kg
Search PMC Picture
 wort - 0.02 mg/kg
Search Picture
 
Synonyms:
 benzeneethanol, 4-hydroxy-
 ethanol, 2-(4-hydroxyphenyl)-
 galactan
4-hydroxybenzeneethanol
4-(2-hydroxyethyl)benzolol
4-(2-hydroxyethyl)phenol
p-hydroxyphenethyl alcohol
2-(4-hydroxyphenyl) ethan-1-ol
2-(4-hydroxyphenyl)-1-ethanol
2-(4-hydroxyphenyl)ethan-1-ol
2-(4-hydroxyphenyl)ethanol
2-(p-hydroxyphenyl)ethanol
b-(4-hydroxyphenyl)ethanol
b-(p-hydroxyphenyl)ethanol
2-(4-hydroxyphenyl)ethyl alcohol
2-(4-hydroxyphenyl)ethylalcohol
4-hydroxyphenylethanol
p-hydroxyphenylethanol
4-hydroxyphenylethyl alcohol
 phenethyl alcohol, 4-hydroxy-
p-thyrosol
 tyrosol
p-tyrosol
 
 
Notes:
in chest gland secretion of galagos. Galactan is a beta-glucan consisting of polymerized galactose. Beta -glucans are glucose polymers found in the cell walls of plants, fungi, and bacteria and as conserved structures can be considered to be classical pathogen-associated molecular patterns. These polymers belong to a class of drugs known as biological response modifiers and have a variety of effects on the immune system, including antitumor and anti-infective activities, protecting against fungal, bacterial, viral, and protozoal infections. Both particulate and soluble beta -glucans mediate these activities by activating leukocytes and stimulating their phagocytic activity and the production of reactive oxygen intermediates, inflammatory mediators, and cytokines. Despite the wealth of knowledge regarding the effects of beta-glucans and their obvious therapeutic potential, the molecular mechanisms that underlie these responses are not well understood. A number of receptors are thought to play a role in mediating these responses, including murine Dectin-1, which we recently identified as a beta-glucan receptor. Dectin-1 is a C-type lectin receptor that mediates the production of reactive oxygen species and inflammatory cytokines. Galactan is found in hemicellulose and can be converted to galactose by hydrolysis. (PMID: 11567029, 11567029, 16880608); Galactan is a polymer of the sugar galactose. It is found in hemicellulose and can be converted to galactose by hydrolysis. Galactose solubility in water is 68.30 grams per 100 grams of water at 20?25C.; Galactose (Gal) is a type of sugar which is less sweet than glucose. It is considered a nutritive sweetener because it has food energy. Its name comes from the Ancient Greek word for milk, ???????? (galaktos).; Galactose is a component of the antigens present on blood cells that determine blood type within the ABO blood group system.; Galactose is a monosaccharide. When combined with glucose, through a dehydration reaction, the result is the disaccharide lactose. The hydrolysis of lactose to glucose and galactose is catalyzed by the enzyme lactase, a ?-galactosidase.; The first and last -OH groups point the same way and the second and third -OH groups point the other way. D-Galactose has the same configuration at its penultimate carbon as D-glyceraldehyde. Galactose is an epimer of glucose. Isol. from peanuts Tyrosol is a phenolic antioxidant present in a variety of natural sources. The principal source in the human diet is olive oil. Tyrosol is a derivative of phenethyl alcohol; Tyrosol is a phenolic compound present in two of the traditional components of the Mediterranean diet: wine and virgin olive oil. The presence of tyrosol has been described in red and white wines. Tyrosol is also present in vermouth and beer. Tyrosol has been shown to be able to exert antioxidant activity in vitro studies. Oxidation of low-density lipoprotein (LDL) appears to occur predominantly in arterial intimae in microdomains sequestered from antioxidants of plasma. The antioxidant content of the LDL particle is critical for its protection. The ability of tyrosol to bind human LDL has been reported. The bioavailability of tyrosol in humans from virgin olive oil in its natural form has been demonstrated. Urinary tyrosol increases, reaching a peak at 0-4 h after virgin olive oil administration. Men and women show a different pattern of urinary excretion of tyrosol. Moreover, tyrosol is absorbed in a dose-dependent manner after sustained and moderate doses of virgin olive oil. Tyrosol from wine or virgin olive oil could exert beneficial effects on human health in vivo if its biological properties are confirmed. (PMID 15134375)
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