tert-butyl hydroquinone

Full Material List

2-tert-butylbenzene-1,4-diol

Identifiers

CAS (Single)	1948-33-0
FEMA	N/A
EINECS	217-752-2
Synonyms	banox 20BA 1,4- benzenediol (1,1-dimethylethyl)- 1,4- benzenediol, 2- (1, 1-dimethylethyl)- 1,4- benzenediol, 2-(1,1-dimethylethyl)- 2-tert- butyl hydroquinone t- butyl hydroquinone tertiary- butyl hydroquinone good grade 2-tert- butyl-1,4-benzenediol tert- butyl-1,4-benzenediol 2-tert- butyl-1,4-dihydroxybenzene tert- butyl-hydroquinone 2-tert- butyl(1,4)hydroquinone 2-(tert- butyl)benzene-1,4-diol 2-tert- butylbenzene-1,4-diol 2-tert- butylhydroquinone mono-tert- butylhydroquinone mono-tertiary butylhydroquinone tert- butylhydroquinone tertiary- butylhydroquinone tert- butylhydroquinone FCC butylhydroquinone, t- butylhydroquinone, tert- tert- butylhydroquinone. 2-(1,1- dimethyl ethyl)-1,4-benzenediol 2-(1,1- dimethylethyl)-1,4-benzenediol 2-(1,1- dimethylethyl)benzene-1,4-diol hydroquinone, t-butyl- hydroquinone, tert-butyl- 2-(2- methyl-2-propanyl)-1,4-benzenediol quinol, t-butyl- TBHQ tenox TBHQ food grade antioxidant
JECFA Food Flavoring	N/A
JECFA Food Additive	Tertiary Butylhydroquinone
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	C12674942B
CoE Number	N/A
XlogP3-AA	2.80 (est)
Molecular Weight	166.21998
Molecular Formula	C10 H14 O2

Properties

Food Chemicals Codex Listed	No
Appearance	white to light tan crystalline powder (est)
Assay	99.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	291.35 Â°C. @ 760.00 mm Hg (est)
Flash Point	282.00 Â°F. TCC ( 138.70 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	0.001000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	2.257 (est)
Soluble In	alcohol water, 748.2 mg/L @ 25 °C (est) water
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

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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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