4-Hydroxy Benzyl Alcohol

Independent reference data for 4-Hydroxy Benzyl Alcohol (CAS 623-05-2), compiled from public chemistry databases.

Registry identifiers across databases

Computed descriptors

Physicochemical values on record

Documented uses on record

Used as a flavoring agent; [FDA]Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes

Synonyms and trade names

4-hydroxybenzyl alcohol; 623-05-2; 4-(Hydroxymethyl)phenol; p-Hydroxybenzyl alcohol; p-Methylolphenol; 4-Hydroxybenzenemethanol; 4-Methylolphenol; Benzenemethanol, 4-hydroxy-; p-(Hydroxymethyl)phenol; Gastrodigenin; alpha-Hydroxy-p-cresol; Parahydroxybenzyl Alcohol; DTXSID8073920; (4-Hydroxyphenyl)methanol; 1A3AH1FP1B; hydroxybenzyl alcohol

Regulatory listings held on file

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Nuts No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	12.1% (24 / 198)

GHS hazard classification

GHS notification summary	12.1% (24 / 198)
Reported hazard statements	H315 (27.3%), H319 (87.9%), H335 (26.3%)

This chemical does not meet GHS hazard criteria for 12.1% (24 of 198) of reports.

H315 (27.3%): Causes skin irritation [Warning Skin corrosion/irritation]

What the public record says

4-Hydroxy Benzyl Alcohol · CAS 623-05-2 · C7H8O2. UNII 1A3AH1FP1B. Boiling Point: 252.00 °C. @ 760.00 mm Hg; Melting Point: 124.5 °C; Solubility: 6700 mg/L @ 20 °C (exp).

Physical description and handling notes

Source: PubChem / Wikidata; the batch COA governs where values differ.