acetovanillone

Full Material List

1-(4-hydroxy-3-methoxyphenyl)ethanone

Identifiers

CAS (Single)	498-02-2
FEMA	N/A
EINECS	207-854-5
Synonyms	acetoguaiacone acetovanillon 4- acetyl-2-methoxyphenol 1- acetyl-4-hydroxy-3-methoxybenzene apocynin apo cynine ethanone, 1-(4-hydroxy-3-methoxyphenyl)- 1-(4- hydroxy-3-methoxy-phenyl)-ethanone 4- hydroxy-3-methoxyacetophenone 4- hydroxy-3-methoxyphenyl methyl ketone 1-(4- hydroxy-3-methoxyphenyl) ethanone 1-(4- hydroxy-3-methoxyphenyl)-ethanone 1-(4- hydroxy-3-methoxyphenyl)ethan-1-one 1-(4- hydroxy-3-methoxyphenyl)ethanon 1-(4- hydroxy-3-methoxyphenyl)ethanone 4'- hydroxy-3'-methoxyacetophenone 3- methoxy-4-hydroxyacetophenone
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	07.142 acetovanillone
DG SANTE Food Contact Materials	N/A
FDA UNII	B6J7B9UDTR
CoE Number	11035
XlogP3-AA	0.50 (est)
Molecular Weight	166.1763
Molecular Formula	C9 H10 O3

Properties

Food Chemicals Codex Listed	No
Appearance	pale yellow to yellowish tan powder (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	113.00 to 115.00 Â°C. @ 760.00 mm Hg
Boiling Point	297.00 Â°C. @ 760.00 mm Hg
Flash Point	> 230.00 Â°F. TCC ( > 110.00 Â°C. )
Acid Value	N/A
Vapor Pressure	0.001000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	1.389 (est)
Soluble In	alcohol water, 5000 mg/L @ 20 °C (exp) water
Occurrence	asparagus - 0.08 mg/kg bacon cooked bacon beer - up to 0.03 mg/kg cloudberry fruit - 0.15 mg/kg coffee - up to 4 mg/kg corn fish lean fish - up to 0.6 mg/kg onion pork - 9.3 mg/kg sherry - 0.15 mg/kg wine red wine - up to 1227 mg/kg wort - up to 0.09 mg/kg

Organoleptic

Organoleptic Notes	1. Odor Type: vanilla Odor Strength:low sweet vanilla Odor Description:at 100.00 %. faint sweet vanillin
Odor	vanilla sweet, vanilla,
Flavor	vanilla vanilla,

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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