4-hydroxyphenethyl alcohol

Full Material List

4-(2-hydroxyethyl)phenol

Identifiers

CAS (Single)	501-94-0
FEMA	N/A
EINECS	207-930-8
Synonyms	benzeneethanol, 4-hydroxy- ethanol, 2-(4-hydroxyphenyl)- galactan 4- hydroxybenzeneethanol 4-(2- hydroxyethyl)benzolol 4-(2- hydroxyethyl)phenol p- hydroxyphenethyl alcohol 2-(4- hydroxyphenyl) ethan-1-ol 2-(4- hydroxyphenyl)-1-ethanol 2-(4- hydroxyphenyl)ethan-1-ol 2-(4- hydroxyphenyl)ethanol 2-(p- hydroxyphenyl)ethanol b-(4- hydroxyphenyl)ethanol b-(p- hydroxyphenyl)ethanol 2-(4- hydroxyphenyl)ethyl alcohol 2-(4- hydroxyphenyl)ethylalcohol 4- hydroxyphenylethanol p- hydroxyphenylethanol 4- hydroxyphenylethyl alcohol phenethyl alcohol, 4-hydroxy- p- thyrosol tyrosol p- tyrosol
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	02.166 2-(4-hydroxyphenyl)ethan-1-ol
DG SANTE Food Contact Materials	N/A
FDA UNII	1AK4MU3SNX
CoE Number	10226
XlogP3-AA	0.40 (est)
Molecular Weight	138.1661
Molecular Formula	C8 H10 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	89.00 to 92.00 Â°C. @ 760.00 mm Hg
Boiling Point	308.00 to 311.00 Â°C. @ 760.00 mm Hg
Flash Point	289.00 Â°F. TCC ( 142.78 Â°C. )
Acid Value	N/A
Vapor Pressure	0.001000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	0.851 (est)
Soluble In	alcohol water, 1.238e+005 mg/L @ 25 °C (est) water
Occurrence	beer - up to 59 mg/kg cider - 10 mg/kg coffee bean coriander plant cranberry fruit - up to 0.29 mg/kg hazelnut wood olive fruit orange fruit raspberry red raspberry plant sake - 101 mg/kg sherry - 4.9 mg/kg wort - 0.02 mg/kg

Organoleptic

Organoleptic Notes	1. Odor Type: floral Odor Strength:low sweet floral fruity Odor Description:at 100.00 %. mild sweet floral fruity Odor and/or flavor descriptions from others (if found).
Odor	floral sweet, floral, fruity,
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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