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4-ethoxyphenol

Chemical Structure

General Material Information

Preferred name 4-ethoxyphenol
Trivial Name 4-Ethoxyphenol
Short Description p-ethoxyphenol
Formula C8 H10 O2
CAS Number 622-62-8
FEMA Number 3695
Flavis Number 4.037
ECHA Number 210-748-1
FDA UNII 605352N8AQ
Nikkaji Number J45.017K
Beilstein Number 1907114
MDL MFCD00002334
COE Number 2258
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 720 hydroquinone monoethyl ether
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 622-62-8 ; HYDROQUINONE MONOETHYL ETHER
Synonyms
  • 1-ethoxy-4-hydroxybenzene
  • 4-ethoxy-phenol
  • 4-ethoxybenzolol
  • p- ethoxyphenol
  • para- ethoxyphenol
  • ethoxyphenol, p-
  • 4-ethyloxyphenol
  • hydroquinone monoethyl ether
  • hydroquinone monoethylether
  • 4-hydroxyphenetole
  • p- hydroxyphenetole
  • para- hydroxyphenetole
  • phenol, 4-ethoxy-
  • phenol, p-ethoxy-
  • p-Ethoxyphenol
  • p-Hydroxyphenetole
  • Hydroquinone ethyl ether
  • NSC 9885
  • Ethyl 4-Hydroxyphenyl ether

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Other Information

(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
FDA Indirect Additives used in Food Contact Substances:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB32036
FooDB:FDB008737
Export Tariff Code:2927.00.5000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 138.16610717773
Melting Point 64 to 67°C @ 760 mm Hg
Boiling Point 246 to 247°C @ 760 mm Hg
Vapor Pressure 0.017 mmHg @ 25 °C
Flash Point TCC Value 123.89 °C TCC
logP (o/w) 1.81
Solubility
alcohol Yes
dipropylene glycol Yes
propylene glycol Yes
water, 9222 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Animal
hawthorn, phenolic, plastic, nutty
Odor strength low , recommend smelling in a 10.00 % solution or less
Substantivity 141 hour(s) at 10.00 % in dipropylene glycol
Luebke, William tgsc, (2007) At 10.00 % in dipropylene glycol. mild hawthorn phenolic plastic nutty
Flavor Type: Fruity
fruity, cherry, cherry maraschino cherry, medicinal, nutty, phenolic
Luebke, William tgsc, (2007) Fruity cherry maraschino cherry medicinal nutty phenolic

Occurrences

Safety Information

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 - 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 LDLo 250 mg/kg
Revue Belge de Pathologie et de Medecine Experimentale. Vol. 22, Pg. 1, 1952.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
food contact closures with sealing gaskets for food containers
IFRA Critical Effect:
Depigmentation
View the IFRA Standard
Recommendation for 4-ethoxyphenol usage levels up to:
PROHIBITED: Should not be used as a fragrance ingredient.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.37 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.40 (μg/capita/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: 13
Click here to view publication 13
average usual ppmaverage maximum ppm
baked goods: -5.00000
beverages(nonalcoholic): -5.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -5.00000
fruit ices: --
gelatins / puddings: -5.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.50000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: -5.00000
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 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

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

Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87.
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):622-62-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :12150
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
4-ethoxyphenol
Chemidplus:0000622628
RTECS:SL3790000 for cas# 622-62-8