Butylated hydroxyanisole (BHA) is an antioxidant preservative rather than an odorant. In isolation it has only a very faint, slightly phenolic-waxy smell — essentially odorless at use levels. It is added to fragrance compounds to protect oxidation-prone materials (citrus, aldehydes, naturals) rather than to contribute scent.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 199.
Colorless (white) crystals.
Insoluble in water, soluble in alcohol, soluble at 0.05% to 0.20% in most oils.
Very faint phenolic type odor.
Used as an antioxidant in foods, usually in combination with propyl gallate and citric acid for synergistic effect in propylene glycol solution. Combinations with BHT (Butyl hydroxy toluene) are also used.
Produced from iso-butylene and para-methoxy-phenol.