2',4'-dimethyl acetophenone

2',4'-dimethyl acetophenone, also known by synonyms such as 2,4-dimethylacetophenone and acetyl-m-xylene, is an aromatic ketone characterized by the molecular formula C₁₀H₁₂O. It is a colorless to slightly colored liquid notable for its floral, woody, sweet, mimosa, and minty odour profile. This compound belongs to a class of aromatic ketones that contribute characteristic scents used extensively in flavor and fragrance formulations. It is structurally composed of an acetophenone core substituted with two methyl groups at the 2 and 4 positions on the phenyl ring. 2',4'-dimethyl acetophenone can be sourced through synthetic processes and is naturally occurring in various essential oils and foodstuffs. Its structural and sensory features can be referenced via PubChem (CID 6985), facilitating reliable data for research and formulation purposes.

2',4'-dimethyl acetophenone occurs naturally in multiple botanical and food sources including dried bonito, cinnamon, cistus oil (found in labdanum essential oils), black tea leaves, watercress, and white wine. Its presence in these sources contributes to floral and woody aromatic notes recognized in various natural flavors. This compound is widely utilized as a flavor and fragrance agent due to its distinctive floral aroma, suitable for imparting notes reminiscent of acacia, clover, fern, fresh hay, mimosa, orchid, and reseda. Regulatory frameworks such as FEMA (US) govern its use in flavoring applications, where it holds the FEMA number 2387 and has established guidelines regarding concentration limits in products. It is authorized for controlled usage in fragrance concentrates with restrictions to ensure consumer safety.

2',4'-dimethyl acetophenone exhibits physical properties that influence its application in formulations. It has a molecular weight of approximately 148.2 g/mol and a molecular formula C₁₀H₁₂O. The compound has a specific gravity ranging from 0.993 to 0.999 at 20 °C and a refractive index between 1.532 and 1.536 at the same temperature, indicating typical characteristics for aromatic ketones. Its boiling point under reduced pressure (18 mm Hg) lies between 117 and 118 °C. The vapor pressure is low at 0.063 mmHg at 25 °C, conferring moderate volatility suitable for fragrance diffusion. With a log P value estimated at 1.618, it demonstrates lipophilicity amenable to integration in various solvent systems. Solubility is notable in alcohol and low in water (approximately 334 mg/L at 25 °C). The flash point is approximately 212 °F (100 °C), which is pertinent for handling and formulation safety. These properties collectively guide its use in flavor and fragrance compositions.

(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):	HMDB32140
FooDB:	FDB008866
Export Tariff Code:	2914.39.9000
Typical G.C.
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View

Safety information

Preferred SDS: View
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:
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',4'-dimethyl acetophenone usage levels up to:
	1.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU):		0.24 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA):		0.01 (μg/capita/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: 3
Click here to view publication 3
		average usual ppm	average maximum ppm
baked goods:		-	2.70000
beverages(nonalcoholic):		-	0.78000
beverages(alcoholic):		-	1.00000
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	0.77000
fruit ices:		-	0.77000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	3.90000
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

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 16 (FGE.16): Aromatic ketones from chemical group 21 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf

Flavouring Group Evaluation 16, Revision 1 (FGE.16Rev1)[1]: Aromatic ketones from chemical group 21- 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 69, (FGE.69)[1] - Consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting) structurally related to aromatic ketones from chemical group 21 evaluated by EFSA in FGE.16 (2006) - 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 16, Revision 2 (FGE.16Rev2): Aromatic ketones from chemical group 21 View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 69, Revision 1 (FGE.69Rev1): consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting), structurally related to aromatic ketones from chemical group 21 evaluated by EFSA in FGE.16Rev2 View page or View pdf

EPI System: View

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Toxicology Citations:Search

EPA Substance Registry Services (TSCA):89-74-7

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :6985

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:2

1-(2,4-dimethylphenyl)ethanone

Chemidplus:0000089747