benzophenone-12

Full Material List

(2-hydroxy-4-octoxyphenyl)-phenylmethanone

Identifiers

CAS (Single)	1843-05-6
FEMA	N/A
EINECS	217-421-2
Synonyms	aduvex 248 advastab 46 2- benzoyl-5-(octyloxy)phenol 2- benzoyl-5-octyloxyphenol biosorb 130 chimassorb 81 2- hydroxy-3-methyl-5-nitro-benzaldehyde 2- hydroxy-4-(N-octoxy)benzophenone 2- hydroxy-4-(N-octyloxy)benzophenone 2- hydroxy-4-(octyl oxy) benzophenone 2- hydroxy-4-(octyloxy)benzophenone (2- hydroxy-4-(octyloxy)phenyl)(phenyl)methanone [2- hydroxy-4-(octyloxy)phenyl](phenyl)methanone [2- hydroxy-4-(octyloxy)phenyl]phenylmethanone 2- hydroxy-4-N-octoxy benzophenone 2- hydroxy-4-N-octoxybenzophenone 2- hydroxy-4-N-octyloxybenzophenone 2- hydroxy-4-octoxybenzophenone (2- hydroxy-4-octoxyphenyl)-phenylmethanone 2- hydroxy-4-octyloxybenzophenone 2- hydroxy-4-octyloxyphenyl phenyl ketone methanone, [2-hydroxy-4-(octyloxy)phenyl]phenyl- methanone, {[2-hydroxy-4-(octyloxy)phenyl]phenyl-} methanone, 2-hydroxy-4-(octyloxy)phenyl phenyl- octabenzone octabenzonum rhodialux P sanduvor 3035 seikalizer E sumisorb 130 uvinul 408 viosorb 130 zislizer E
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	2-hydroxy-4-N-octoxybenzophenone
FDA UNII	73P3618V2E
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	326.43582
Molecular Formula	C21 H26 O3

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	48.50 Â°C. @ 760.00 mm Hg
Boiling Point	457.90 Â°C. @ 760.00 mm Hg (est)
Flash Point	311.00 Â°F. TCC ( 155.10 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	7.360 (est)
Soluble In	water, 0.03693 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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