| Identification | More | [Name]
4-Phenyltoluene | [CAS]
644-08-6 | [Synonyms]
1-methyl-4-phenylbenzene
4-METHYL-1,1'-BIPHENYL
4-METHYLBIPHENYL
4-METHYLDIPHENYL
4-PHENYLTOLUENE
FEMA 3186
P-TOLYLBENZENE
1’-Biphenyl,4-methyl-1
4-methyl-1’-biphenyl
4-methyl-bipheny
Biphenyl, 4-methyl-
p-Methylbiphenyl
p-Methyldiphenyl
p-Phenyltoluene
4-METHYLBIPHENYL 98+%
2-METHYLBIPHENYL 98%
1,1-Biphenyl, 4-methyl-
PARA-METHYLDIPHENYL
4-Phenyltoluene, 98+%
(4-Methylphenyl)benzene | [EINECS(EC#)]
211-409-0 | [Molecular Formula]
C13H12 | [MDL Number]
MFCD00008544 | [Molecular Weight]
168.23 | [MOL File]
644-08-6.mol |
| Chemical Properties | Back Directory | [Appearance]
White crystalline powder | [Melting point ]
44-47 °C (lit.) | [Boiling point ]
267-268 °C (lit.) | [density ]
1,015 g/cm3 | [FEMA ]
3186 | [refractive index ]
1.5761 (estimate) | [Fp ]
>230 °F
| [storage temp. ]
Sealed in dry,Room Temperature | [solubility ]
Soluble in DMSO | [form ]
powder to crystal | [color ]
White to Orange to Green | [Odor]
at 1.00 % in dipropylene glycol. floral spicy wintergreen anise waxy mint | [biological source]
synthetic | [Odor Type]
spicy | [Water Solubility ]
Insoluble in water. Soluble in alcohol and ether, very soluble in organic solvents. | [Detection Methods]
GC | [JECFA Number]
1334 | [BRN ]
1904468 | [LogP]
4.63 | [CAS DataBase Reference]
644-08-6(CAS DataBase Reference) | [NIST Chemistry Reference]
| [EPA Substance Registry System]
644-08-6(EPA Substance) |
| Safety Data | Back Directory | [Safety Statements ]
S24/25:Avoid contact with skin and eyes . | [WGK Germany ]
2
| [RTECS ]
DV5460000
| [TSCA ]
Yes | [HS Code ]
29029090 |
| Hazard Information | Back Directory | [Description]
Prepared by catalytic reduction of p-phenyl benzyl alcohol
obtained from p-phenyl benzoic acid. | [Chemical Properties]
p-Methyl diphenyl has a floral, spicy, wintergreen, anise, waxy, mint odor. | [Chemical Properties]
White crystalline powder | [Uses]
4-Phenyltoluene is used as a flavoring ingredient in the food industry. It also functions as a reagent used in organic and pharmaceutical synthesis. | [Definition]
ChEBI: 4-Methylbiphenyl is a member of biphenyls. | [Preparation]
By catalytic reduction of p-phenyl benzyl alcohol obtained from p-phenyl benzoic acid. | [Taste threshold values]
Taste characteristics at 12 ppm: spicy, estragole, fennel, floral and wintergreen | [Synthesis Reference(s)]
Journal of the American Chemical Society, 92, p. 6088, 1970 DOI: 10.1021/ja00723a061
Tetrahedron Letters, 37, p. 3857, 1996 DOI: 10.1016/0040-4039(96)00699-5
The Journal of Organic Chemistry, 50, p. 3104, 1985 DOI: 10.1021/jo00217a018 | [Biochem/physiol Actions]
Taste at 12 ppm |
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