diacetone alcohol

Full Material List

4-hydroxy-4-methylpentan-2-one

Identifiers

CAS (Single)	123-42-2
FEMA	N/A
EINECS	204-626-7
Synonyms	acetonyl dimethyl carbinol acetonyldimethylcarbinol diketone alcohol dimethyl acetonyl carbinol 4- hydroxy-2-keto-4-methylpentane 2- hydroxy-2-methyl-4-pentanone 3- hydroxy-3-methyl-2-pentanone 4- hydroxy-4-methyl pentan-2-one 4- hydroxy-4-methyl-2-pentanone 4- hydroxy-4-methyl-pentan-2-one 4- hydroxy-4-methylpentan-2-one 2- methyl-2-pentanol-4-one 4- methyl-4-oxidanyl-pentan-2-one 2- pentanone, 4-hydroxy-4-methyl- pyranton A tyranton
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	07.165 4-hydroxy-4-methylpentan-2-one
DG SANTE Food Contact Materials	N/A
FDA UNII	Q7WP157PTD
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	116.16004
Molecular Formula	C6 H12 O2

Properties

Food Chemicals Codex Listed	No
Appearance	colorless clear liquid (est)
Assay	95.00 to 100.00
Specific Gravity	0.92900 to 0.93500 @ 25.00 °C.
Lbs/Gal (est)	7.730 to 7.780
Refractive Index	1.41800 to 1.42400 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	164.00 to 166.00 Â°C. @ 760.00 mm Hg
Flash Point	143.00 Â°F. TCC ( 61.67 Â°C. )
Acid Value	N/A
Vapor Pressure	1.710000 mmHg @ 25.00 Â°C.
Vapor Density	4.0 ( Air = 1 )
logP (o/w)	0.026 (est)
Soluble In	alcohol water, 6.512e+005 mg/L @ 25 °C (est) water, 1.00E+06 mg/L @ 25 °C (exp)
Occurrence	chicken roasted chicken - up to 0.07 mg/kg osmanthus papaya fruit wood smoke

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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