3-tert-Butyl-4-hydroxyanisole

• Formula: C₁₁H₁₆O₂
• Molecular weight: 180.2435
• IUPAC Standard InChI: InChI=1S/C11H16O2/c1-11(2,3)9-7-8(13-4)5-6-10(9)12/h5-7,12H,1-4H3 Copy

  
• IUPAC Standard InChIKey: MRBKEAMVRSLQPH-UHFFFAOYSA-N Copy
• CAS Registry Number: 121-00-6
• Chemical structure:
  This structure is also available as a 2d Mol file or as a computed 3d SD file
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• Other names: 2-tert-Butyl-4-methoxyphenol; Phenol, 2-(1,1-dimethylethyl)-4-methoxy-; Phenol, 2-tert-butyl-4-methoxy-; 2-tert-Bha; 3-BHA; 4-Methoxy-2-tert-butylphenol; 4-Methoxy-6-tert-butylphenol; o-tert-Butyl-p-methoxyphenol; 3-tert-Butyl-p-hydroxyanisole; 3-(1,1-Dimethylethyl)-4-hydroxyanisole; 2-(1,1-Dimethylethyl)-4-methoxyphenol
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• Information on this page:
  • IR Spectrum
  • Mass spectrum (electron ionization)
  • Gas Chromatography
  • References
  • Notes
• Other data available:
  • Phase change data
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IR Spectrum

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Gas Phase Spectrum

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Notice: Concentration information is not available for this spectrum and, therefore, molar absorptivity values cannot be derived.

Additional Data

Mass spectrum (electron ionization)

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Spectrum

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Additional Data

Gas Chromatography

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Normal alkane RI, non-polar column, custom temperature program

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References

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Ventanas, Estevez, et al., 2008
Ventanas, S.; Estevez, M.; Andres, A.I.; Ruiz, J., Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED, Meat Sci., 2008, 79, 1, 172-180, https://doi.org/10.1016/j.meatsci.2007.08.011 . [all data]

Ansorena, Gimeno, et al., 2001
Ansorena, D.; Gimeno, O.; Astiasarán, I.; Bello, J., Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona, Food Res. Int., 2001, 34, 1, 67-75, https://doi.org/10.1016/S0963-9969(00)00133-2 . [all data]

Notes

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• Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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