para-salicylic acid

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4-hydroxybenzoic acid

Identifiers

CAS (Single)	99-96-7
FEMA	3986
EINECS	202-804-9
Synonyms	benzoic acid, 4-hydroxy- benzoic acid, p-hydroxy- 4- carboxyphenol p- carboxyphenol para- hydroxy benzoic acid 4- hydroxy-benzoic acid p- hydroxy-benzoic acid hydroxybenzene carboxylic acid p- hydroxybenzoate para- hydroxybenzoate 4- hydroxybenzoic acid p- hydroxybenzoic acid para- hydroxybenzoic acid hydroxybenzoic acid, para 4- hydroxybenzoicacid p- hydroxylbenzoic acid paraben-acid 4- salicylic acid p- salicylic acid para- salicylic acid p- salicylicacid
JECFA Food Flavoring	957
JECFA Food Additive	N/A
DG SANTE Food Flavourings	08.040 4-hydroxybenzoic acid
DG SANTE Food Contact Materials	4-hydroxybenzoic acid
FDA UNII	JG8Z55Y12H
CoE Number	693
XlogP3-AA	1.60 (est)
Molecular Weight	138.12242
Molecular Formula	C7 H6 O3

Properties

Food Chemicals Codex Listed	No
Appearance	white powder (est)
Assay	99.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	213.00 to 215.00 Â°C. @ 760.00 mm Hg
Boiling Point	334.00 to 335.00 Â°C. @ 760.00 mm Hg
Flash Point	> 212.00 Â°F. TCC ( > 100.00 Â°C. )
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	1.58
Soluble In	alcohol water, 1.45e+004 mg/L @ 25 °C (est) water
Occurrence	apple fruit arrowroot leaf barley seed bean black bean root bean fava bean shoot bean field bean root beet root bilberry fruit bilberry fruit juice bilberry leaf blueberry plant broccoli asparagus broccoli leaf buckwheat testa cacao bean cantaloupe plant cardamom leaf carrot root cashew leaf cherry sour cherry plant chicory leaf coconut leaf coffee coriander fruit coriander plant coriander seed corn tissue culture currant red currant fruit date palm stem evening-primrose plant fennel seed flax sprout garlic bulb garlic plant ginger plant ginkgo biloba leaf ginkgo biloba plant grape grape hull husk grape leaf grape root horseradish root oat seed olive fruit onion bulb onion leaf onion root oregano leaf oregano plant pea root pea seed peanut seed poppy opium poppy pericarp raspberry red raspberry fruit juice raspberry red raspberry juice raspberry red raspberry plant rice plant rubus spectabilis leaf sage salmonberry leaf soybean leaf soybean root soybean seed sunflower seed tarragon leaf thyme plant walnut black walnut nut wheat seed

Organoleptic

Organoleptic Notes	1. Odor Type: phenolic phenolic nutty Odor Description:at 100.00 %. phenolic nutty Odor and/or flavor descriptions from others (if found).
Odor	phenolic phenolic, nutty,
Flavor	N/A

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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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