2-AMINOACETOPHENONE

Independent reference data for 2-AMINOACETOPHENONE (CAS 551-93-9), compiled from public chemistry databases.

Registry identifiers across databases

Computed descriptors

Physicochemical values on record

Documented uses on record

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional ClassesFlavoring Agents -> JECFA Flavorings Index

Synonyms and trade names

2'-Aminoacetophenone; 551-93-9; 1-(2-Aminophenyl)ethanone; 2-Acetylaniline; O-AMINOACETOPHENONE; o-Acetylaniline; 1-(2-Aminophenyl)Ethan-1-One; o-Aminoacetylbenzene; 1-Acetyl-2-aminobenzene; Acetophenone, 2'-amino-; Ethanone, 1-(2-aminophenyl)-; ortho-aminoacetophenone; 2-acetylphenylamine; DTXSID4052213; NSC-8820; 69Y77091BC

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 Flower, Foxy, Grape No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	56.9% (78 / 137)

GHS hazard classification

GHS notification summary	56.9% (78 / 137)
Reported hazard statements	H302 (13.9%), H315 (35%), H319 (35%), H335 (31.4%)

This chemical does not meet GHS hazard criteria for 56.9% (78 of 137) of all reports.

H302 (13.9%): Harmful if swallowed [Warning Acute toxicity, oral]

What the public record says

o-Amino acetophenone is identified by CAS 551-93-9, molecular formula C8H9NO and molecular weight 135.07 g/mol. UNII 69Y77091BC; ChEBI 91110; InChIKey GTDQGKWDWVUKTI-UHFFFAOYSA-N. Boiling Point: 85.00 to 90.00 °C. @ 0.50 mm Hg; Boiling Point: 85-90 °C (0.5 mm Hg); Melting Point: 20 °C.

Physical description and handling notes

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