Preferred name | 2'-hydroxyacetophenone |
Trivial Name | 2′-Hydroxyacetophenone |
Short Description | o-acetylphenol |
Formula | C8 H8 O2 |
CAS Number | 118-93-4 |
FEMA Number | 3548 |
Flavis Number | 7.124 |
ECHA Number | 204-288-0 |
FDA UNII | 3E533Z76W0 |
Nikkaji Number | J5.308B |
Beilstein Number | 0386123 |
MDL | MFCD00002219 |
COE Number | 11784 |
Bio Activity Summary | External link |
NMR Predictor | External link |
JECFA Food Flavoring | 727 2'-hydroxyacetophenone |
FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
FDA Mainterm | 118-93-4 ; 2-HYDROXYACETOPHENONE |
Synonyms |
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Perfumer & Flavorists | Start search |
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NCBI | Start search |
1-(2-hydroxyphenyl)ethanone | |
NIST Chemistry WebBook: | Search Inchi |
Canada Domestic Sub. List: | 118-93-4 |
Pubchem (cid): | 8375 |
Pubchem (sid): | 134974041 |
Pherobase: | View |
(IUPAC): | Atomic Weights of the Elements 2011 (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 |
CHEMBL: | View |
HMDB (The Human Metabolome Database): | HMDB32568 |
FooDB: | FDB010500 |
Export Tariff Code: | 2914.50.3000 |
VCF-Online: | VCF Volatile Compounds in Food |
ChemSpider: | View |
Material listed in food chemical codex | No |
Molecular weight | 136.15016174316 |
Specific gravity | @ 20 °C |
Pounds per Gallon | 9.439 to 9.464 |
Refractive Index | 1.557 to 1.561 @ 20 °C |
Melting Point | 4 to 6°C @ 760 mm Hg |
Vapor Pressure | 0.086 mmHg @ 25 °C |
Vapor Density | 4.7 |
Flash Point TCC Value | 106.11 °C TCC |
logP (o/w) | 1.92 |
Solubility | |
alcohol | Yes |
water, 7571 mg/L @ 25 °C (est) | Yes |
water | No |
Odor Type: Phenolic | |
phenolic, sweet, hawthorn, tobacco, honey, herbal, sharp, almond bitter almond, cherry, tropical, melon | |
Odor strength | medium , recommend smelling in a 10.00 % solution or less |
Substantivity | 360 hour(s) at 100.00 % |
Luebke, William tgsc, (1987) | At 10.00 % in dipropylene glycol. phenolic sweet hawthorn tobacco honey herbal |
Mosciano, Gerard P&F 23, No. 5, 49, (1998) | At 2.00 %. Phenolic, sharp, benzaldehyde, cherry pit, tropical, melon with a tobacco afternote |
Flavor Type: Naphthyl | |
naphthyl, cinnamon, cherry, coumarinic, phenolic, tobacco, honey | |
Mosciano, Gerard P&F 23, No. 5, 49, (1998) | At 5.00 ppm. Naphthyl, cinnamon, cherry pit, coumarin, phenolic, tobacco and honey |
(data available) |
Applications | |
Odor purposes | Almond , Cassia , Cinnamon , Coffee , Hawthorn , Hay new mown hay , Leather , Mimosa , Papaya , Peppermint , Spruce , Tobacco , Woody |
Flavoring purposes | Tomato , Tropical |
Other purposes | Snowdrop tree |
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: | |
intraperitoneal-mouse LD50 100 mg/kg National Technical Information Service. Vol. AD277-689 | |
Dermal Toxicity: | |
Not determined | |
Inhalation Toxicity: | |
Not determined |
Category: | |||
flavor and fragrance agents | |||
RIFM Fragrance Material Safety Assessment: Search | |||
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
Recommendation for 2'-hydroxyacetophenone usage levels up to: | |||
3.0000 % in the fragrance concentrate. | |||
Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.12 (μg/capita/day) | ||
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.01 (μg/capita/day) | ||
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: 11 | |||
Click here to view publication 11 | |||
average usual ppm | average maximum ppm | ||
baked goods: | - | 0.20000 | |
beverages(nonalcoholic): | - | - | |
beverages(alcoholic): | - | - | |
breakfast cereal: | - | - | |
cheese: | - | - | |
chewing gum: | - | - | |
condiments / relishes: | - | 0.10000 | |
confectionery froastings: | - | - | |
egg products: | - | - | |
fats / oils: | - | - | |
fish products: | - | - | |
frozen dairy: | - | - | |
fruit ices: | - | - | |
gelatins / puddings: | - | - | |
granulated sugar: | - | - | |
gravies: | - | 0.10000 | |
hard candy: | - | - | |
imitation dairy: | - | - | |
instant coffee / tea: | - | 0.10000 | |
jams / jellies: | - | - | |
meat products: | - | 0.10000 | |
milk products: | - | - | |
nut products: | - | - | |
other grains: | - | - | |
poultry: | - | 0.10000 | |
processed fruits: | - | - | |
processed vegetables: | - | - | |
reconstituted vegetables: | - | - | |
seasonings / flavors: | - | 0.10000 | |
snack foods: | - | 0.20000 | |
soft candy: | - | - | |
soups: | - | 0.10000 | |
sugar substitutes: | - | - | |
sweet sauces: | - | - |
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 |
AIDS Citations:Search |
Cancer Citations:Search |
Toxicology Citations:Search |
EPA Substance Registry Services (TSCA):118-93-4 |
EPA ACToR:Toxicology Data |
EPA Substance Registry Services (SRS):Registry |
Laboratory Chemical Safety Summary :8375 |
National Institute of Allergy and Infectious Diseases:Data |
WGK Germany:3 |
1-(2-hydroxyphenyl)ethanone |
Chemidplus:0000118934 |
RTECS:AM8575000 for cas# 118-93-4 |