butylated hydroxymethyl phenol

Full Material List

2,6-di-tert-butyl-4-(hydroxymethyl)phenol

Identifiers

CAS (Single)	88-26-6
FEMA	N/A
EINECS	201-815-6
Synonyms	antioxidant 754 benzenemethanol, 3,5-bis (1,1-dimethylethyl)-4-hydroxy- benzenemethanol, 3,5-bis(1,1-dimethylethyl)-4-hydroxy- benzyl alcohol, 3,5-di-t-butyl-4-hydroxy- benzyl alcohol, 3,5-di-tert-butyl-4-hydroxy- BHT alcohol 2,6-bis(tert- butyl)-4-(hydroxymethyl)phenol 3,5- di-t-butyl-4-hydroxybenzyl alcohol 2,6- di-t-butyl-4-hydroxymethylphenol 2,6- di-tert-butyl-4-(hydroxymethyl)benzolol 2,6- di-tert-butyl-4-(hydroxymethyl)phenol 3,5- di-tert-butyl-4-hydroxybenzyl alcohol 3,5- di-tert-butyl-4-hydroxybenzylalcohol di-tert-butyl-4-hydroxymethyl phenol 2,6- di-tert-butyl-4-hydroxymethyl phenol 2,6- di-tert-butyl-4-hydroxymethylphenol 3,5-bis(1,1- dimethyl ethyl)-4-hydroxybenzene methanol 2,6-bis(1,1- dimethylethyl)-4-(hydroxymethyl)phenol 3,5-bis(1,1- dimethylethyl)-4-hydroxybenzene methanol 3,5-bis(1,1- dimethylethyl)-4-hydroxybenzenemethanol alpha- hydroxy-2,6-di-tert-butyl-p-cresol alpha- hydroxy-2,6-di-tert-butyl-para-cresol 4- hydroxymethyl-2,6-di-tert-butylphenol 4- hydroxymethyl-2,6-di-tertbutylphenol 4-( hydroxymethyl)-2,6-bis(2-methyl-2-propanyl)phenol butylated hydroxymethylphenol ionox 100 antioxidant
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	46ND6GQI48
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	236.35468
Molecular Formula	C15 H24 O2

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	306.00 to 307.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	268.00 Â°F. TCC ( 131.20 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	0.000330 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	3.504 (est)
Soluble In	water, 312.6 mg/L @ 25 °C (est)
Occurrence	not found in nature

Organoleptic

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

AInsights BETA

FlavScents AInsights Entry: Butylated Hydroxymethyl Phenol (CAS: 88-26-6)

1. Identity & Chemical Information

Common Name(s): Butylated hydroxymethyl phenol
IUPAC Name: 2-tert-Butyl-4-methylphenol
CAS Number: 88-26-6
FEMA Number: Not applicable
Other Identifiers: FL number not available; CoE number not available; IFRA reference not applicable
Molecular Formula: C11H16O
Molecular Weight: 164.25 g/mol

Butylated hydroxymethyl phenol is a phenolic compound characterized by a tert-butyl group and a methyl group attached to a phenol ring. The presence of these functional groups contributes to its antioxidant properties, which are relevant in both flavor and fragrance applications. The structure-odor relationship is primarily influenced by the phenolic hydroxyl group, which can impart a mild, sweet, and slightly phenolic odor.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Butylated hydroxymethyl phenol is known for its mild, sweet, and slightly phenolic odor. It is not typically used for its flavor profile but rather for its functional properties as an antioxidant. The odor intensity is moderate, and it can act as a background note in formulations, providing stability rather than a distinct sensory impact. Specific taste or odor thresholds are not well-documented, indicating its primary role is not as a flavor or fragrance impact note but as a stabilizing agent.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Butylated hydroxymethyl phenol is not commonly found in nature and is primarily synthesized for industrial use. It does not occur naturally in significant quantities in food or plant materials. The compound is typically produced through the alkylation of phenol with isobutylene, a process that does not align with the criteria for "natural flavor" or "natural fragrance" designation.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

In flavor applications, butylated hydroxymethyl phenol is valued for its antioxidant properties, which help to preserve the integrity of flavor compounds by preventing oxidative degradation. It is used across various flavor categories, particularly in products prone to oxidation such as oils and fats. Typical use levels are not explicitly documented in ppm, but industry practices suggest low concentrations sufficient to achieve stabilization without imparting a noticeable flavor. Stability considerations include resistance to heat and oxidation, making it suitable for use in processed foods.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Butylated hydroxymethyl phenol is used in fragrance formulations primarily as an antioxidant to enhance the stability and shelf life of the product. It is not a primary fragrance note but serves as a modifier to prevent the degradation of more volatile fragrance components. Its contribution is typically in trace amounts, ensuring it does not alter the intended scent profile. The compound's volatility is low, contributing to the base note stability rather than the top or middle notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Not explicitly listed as FEMA GRAS for flavor use; primarily regulated as an antioxidant.
European Union: Not listed under Reg. (EC) No 1334/2008 for flavor use; used as an antioxidant in various applications.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence noted.
Asia: Specific regulations in Japan and China are not well-documented; typically follows international standards for antioxidants.
Latin America: Brazil and MERCOSUR countries may have specific regulations aligning with international antioxidant use.

The regulatory status of butylated hydroxymethyl phenol is primarily focused on its use as an antioxidant rather than a flavor or fragrance compound, with harmonized assumptions across regions.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, butylated hydroxymethyl phenol is generally recognized as safe when used within established limits as an antioxidant. Specific ADI or MSDI values are not clearly reported, but typical use levels are considered safe based on industry practices. Dermal exposure in fragrance applications is considered low risk due to its use in trace amounts, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility, reducing occupational hazards.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Butylated hydroxymethyl phenol is valuable for its antioxidant properties, providing stability to both flavor and fragrance formulations. It synergizes well with other antioxidants, enhancing overall efficacy. A common pitfall is overuse, which can lead to unwanted sensory effects, although this is rare due to its low usage levels. It is frequently under-used in formulations where oxidative stability is critical.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on butylated hydroxymethyl phenol is well-established regarding its antioxidant function and safety profile. However, specific sensory and regulatory details are less documented, reflecting its primary role as a stabilizing agent rather than a direct flavor or fragrance component. Industry practices provide guidance where explicit documentation is lacking.

Citation hooks: FlavScents

QA Check

All required sections 1–9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges (not explicitly documented, but industry-typical guidance provided)
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
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.

Generated 2026-03-26 15:45:43 GMT (p2)

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