2,6-dimethyl hydroquinone

Full Material List

2,6-dimethylbenzene-1,4-diol

Identifiers

CAS (Single)	654-42-2
FEMA	N/A
EINECS	211-505-2
Synonyms	1,4- benzenediol, 2,6-dimethyl- 2,6- dimethyl-1,4-benzenediol 2,6- dimethyl-para-benzohydroquinone 2,6- dimethylbenzene-1,4-diol 2,6- dimethylhydroquinone hydroquinone, 2,6-dimethyl- m- xylene-2,5-diol
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	20F4R79OM2
CoE Number	N/A
XlogP3-AA	1.00 (est)
Molecular Weight	138.1661
Molecular Formula	C8 H10 O2

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	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	water, 4.535e+004 mg/L @ 25 °C (est)
Occurrence	pea seed

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry: 2,6-Dimethyl Hydroquinone (CAS: 654-42-2)

1. Identity & Chemical Information

Common Name(s): 2,6-Dimethyl hydroquinone
IUPAC Name: 2,6-Dimethylbenzene-1,4-diol
CAS Number: 654-42-2
FEMA Number: Not applicable
Other Identifiers: Not applicable
Molecular Formula: C8H10O2
Molecular Weight: 138.17 g/mol

2,6-Dimethyl hydroquinone is a phenolic compound characterized by two methyl groups attached to the benzene ring, which also contains two hydroxyl groups in para positions. This structure contributes to its antioxidant properties and potential odor relevance, although it is not primarily known for its scent.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2,6-Dimethyl hydroquinone is not typically recognized for its odor or flavor characteristics in the context of flavor and fragrance applications. Its sensory profile is not well-documented in the literature, suggesting it may not have significant impact as a standalone sensory agent. However, its antioxidant properties could indirectly influence the stability and longevity of other sensory compounds in formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2,6-Dimethyl hydroquinone is not commonly found in nature and is primarily synthesized for industrial purposes. It does not have a significant role in natural flavor or fragrance designations. Its formation is typically through synthetic chemical processes rather than natural biosynthetic pathways.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

2,6-Dimethyl hydroquinone is not widely used in flavor applications due to its lack of distinctive flavor characteristics. Its primary role, if used, would be as an antioxidant to preserve the integrity of flavor compounds in formulations. Typical use levels are not well-documented, but it would likely be used at low concentrations, potentially in the range of 1-10 ppm, to avoid any unintended sensory effects.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2,6-dimethyl hydroquinone may serve as a stabilizing agent rather than a primary scent component. Its antioxidant properties can help maintain the stability of volatile fragrance compounds. It is not typically associated with any specific fragrance family and would be used in trace amounts to avoid altering the intended scent profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Not specifically listed as GRAS by FEMA; use would be subject to general safety and regulatory guidelines.
European Union: Not explicitly listed under Regulation (EC) No 1334/2008; use would require compliance with general safety standards.
United Kingdom: Follows EU regulations post-Brexit unless specified otherwise.
Asia: Limited specific regulatory information; general safety compliance required.
Latin America: No specific listings; general safety and regulatory compliance necessary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Limited data available; not typically used in flavors, so oral exposure is minimal.
Dermal Exposure: Low potential for irritation or sensitization; not commonly used in direct skin applications.
Inhalation Exposure: Low volatility reduces inhalation risk; primarily used for its stabilizing properties.

Overall, 2,6-dimethyl hydroquinone is considered safe when used appropriately as an antioxidant in formulations, with minimal risk profiles for food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2,6-Dimethyl hydroquinone is valued for its antioxidant properties, which can enhance the stability of both flavor and fragrance formulations. It is often used in synergy with other stabilizers to extend the shelf life of volatile compounds. Formulators should be cautious of its concentration to prevent any unintended sensory effects, and it is often under-utilized due to its lack of direct sensory impact.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2,6-dimethyl hydroquinone is primarily focused on its chemical properties and antioxidant capabilities. There is limited sensory and regulatory data, reflecting its niche role in formulations. Industry practices are largely undocumented but suggest cautious use as a stabilizer.

Citation hooks: FlavScents

QA Check

All required sections 1-9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
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.

Generated 2026-09-18 00:16:19 GMT (p2)

Suppliers

No suppliers are currently related to this material.

Become a FlavScents Supplier