phenyl butazone

Full Material List

4-butyl-1,2-diphenylpyrazolidine-3,5-dione

Identifiers

CAS (Single)	50-33-9
FEMA	N/A
EINECS	200-029-0
Synonyms	4- butyl-1,2 -diphenyl-3,5-dioxo pyrazolidine 4- butyl-1,2-diphenyl-1,2-diazolidine-3,5-dione 4- butyl-1,2-diphenyl-3,5-dioxopyrazolidine 4- butyl-1,2-diphenyl-3,5-pyrazolidinedione 4-N- butyl-1,2-diphenyl-3,5-pyrazolidinedione 4- butyl-1,2-diphenyl-pyrazolidine-3,5-dione 4- butyl-1,2-diphenylpyrazolidine-3,5-dione 3,5- dioxo-1,2-diphenyl-4-N-butylpyrazolidine 3,5- dioxo-4-butyl-1-diphenyl-pyrazolidine 1,2- diphenyl-2,3-dioxo-4-N-butylpyrazoline 1,2- diphenyl-3,5-dioxo-4-butylpyrazolidine 1,2- diphenyl-3,5-dioxo-4-N-butylpyrazoline 1,2- diphenyl-4-butyl-3,5-dioxopyrazolidine 1,2- diphenyl-4-butyl-3,5-pyrazolidinedione mepha-butazon phenbutazone phenylbutazone phenylbutazonum phenyzene pyrasanone pyrazinobutazone 3,5- pyrazolidinedione, 4-butyl-1,2-diphenyl- ranoroc shigrodin tencodyne tetnor tevcodyne therazone ticinil todalgil zolidinum
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	GN5P7K3T8S
CoE Number	N/A
XlogP3-AA	3.20 (est)
Molecular Weight	308.3808
Molecular Formula	C19 H20 N2 O2

Properties

Food Chemicals Codex Listed	No
Appearance	white crystalline powder (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	105.00 Â°C. @ 760.00 mm Hg
Boiling Point	424.89 Â°C. @ 760.00 mm Hg (est)
Flash Point	346.00 Â°F. TCC ( 174.30 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	6.380000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	3.16
Soluble In	water, 47.5 mg/L @ 30 °C (exp) water, 21.95 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

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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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