2-aminoacetophenone
1-(2-aminophenyl)ethanone

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  A0250 2'-Aminoacetophenone >98.0%(GC)
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Name: 1-(2-aminophenyl)ethanone CAS Number: 551-93-9 3D/inchi ECHA EINECS - REACH Pre-Reg: 209-002-8 FDA UNII: 69Y77091BC Nikkaji Web: J2.651D Beilstein Number: 0386122 MDL: MFCD00007717 CoE Number: 2041 XlogP3: 1.60 (est) Molecular Weight: 135.16593000 Formula: C8 H9 N O BioActivity Summary: listing NMR Predictor: Predict (works with chrome, Edge or firefox) Category:flavoring agents   US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information: Google Scholar: Search Google Books: Search Google Scholar: with word "volatile" Search Google Scholar: with word "flavor" Search Google Scholar: with word "odor" Search Perfumer and Flavorist: Search Google Patents: Search US Patents: Search EU Patents: Search Pubchem Patents: Search PubMed: Search NCBI: Search DG SANTE Food Flavourings: 11.008 2-aminoacetophenone FEMA Number: 3906 2-aminoacetophenone FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 551-93-9 ; 2'-AMINOACETOPHENONE   Physical Properties: Appearance: dark yellow brown clear viscous liquid (est) Assay: 98.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 1.11700 to 1.12000 @ 20.00 °C. Pounds per Gallon - (est).: 9.305 to 9.330 Refractive Index: 1.61400 to 1.61700 @ 20.00 °C. Boiling Point: 85.00 to 90.00 °C. @ 0.50 mm Hg Vapor Pressure: 0.009890 mmHg @ 25.00 °C. Flash Point: 235.00 °F. TCC ( 112.78 °C. ) logP (o/w): 1.630 Shelf Life: 12.00 month(s) or longer if stored properly. Storage: store under nitrogen. Storage: refrigerate in tightly sealed containers. store under nitrogen. Soluble in:   alcohol   water, 3555 mg/L @ 25 °C (est)   Organoleptic Properties: Odor Description:grape sweet Taste Description: musty Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: Augustus Oils 2 Aminoacetophenone Services BOC Sciences For experimental / research use only. 2-Aminoacetophenone 99% Parchem 2-aminoacetophenone Penta International 2-AMINOACETOPHENONE Pfaltz & Bauer For experimental / research use only. 2'-aminoacetophenone 98% sds Santa Cruz Biotechnology For experimental / research use only. 2'-Aminoacetophenone Sigma-Aldrich 2'-Aminoacetophenone, ≥98% sds Certified Food Grade Products TCI AMERICA For experimental / research use only. 2'-Aminoacetophenone >98.0%(GC) sds   Safety Information: Preferred SDS: View European information : Most important hazard(s): Xi - Irritant R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing.   Hazards identification   Classification of the substance or mixture GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) None found. GHS Label elements, including precautionary statements   Pictogram   Hazard statement(s) None found. Precautionary statement(s) None found. Oral/Parenteral Toxicity: Not determined Dermal Toxicity: Not determined Inhalation Toxicity: Not determined   Safety in Use Information: Category: flavoring agents Recommendation for 2-aminoacetophenone usage levels up to:   not for fragrance use.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 1600 (μg/person/day) Threshold of Concern: 90 (μg/person/day) Structure Class: I Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library publication number: 19 Click here to view publication 19   average usual ppm average maximum ppm baked goods: 0.05000 95.00000 beverages(nonalcoholic): - - beverages(alcoholic): - - breakfast cereal: 0.05000 0.50000 cheese: - - chewing gum: - - condiments / relishes: - - confectionery froastings: 0.05000 0.50000 egg products: - - fats / oils: - - fish products: - - frozen dairy: - - fruit ices: - - gelatins / puddings: - - granulated sugar: - - gravies: - - hard candy: - - imitation dairy: - - instant coffee / tea: - - jams / jellies: 0.05000 0.50000 meat products: - - milk products: 0.05000 0.50000 nut products: - - other grains: 0.05000 0.50000 poultry: - - processed fruits: - - processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: 0.05000 0.50000 snack foods: 0.10000 1.00000 soft candy: 0.05000 0.50000 soups: - - sugar substitutes: - - sweet sauces: 0.05000 0.50000   Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.   average usage mg/kg maximum usage mg/kg Dairy products, excluding products of category 02.0 (01.0): 3.00000 15.00000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.00000 10.00000 Edible ices, including sherbet and sorbet (03.0): 3.00000 15.00000 Processed fruit (04.1): 2.00000 10.00000 Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): 4.00000 20.00000 Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.00000 10.00000 Bakery wares (07.0): 5.00000 25.00000 Meat and meat products, including poultry and game (08.0): 1.00000 5.00000 Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.00000 5.00000 Eggs and egg products (10.0): - - Sweeteners, including honey (11.0): - - Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 2.00000 10.00000 Foodstuffs intended for particular nutritional uses (13.0): 3.00000 15.00000 Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 2.00000 10.00000 Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.00000 20.00000 Ready-to-eat savouries (15.0): 5.00000 25.00000 Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.00000 10.00000   Safety References: European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... European Food Safety Authority (EFSA) reference(s): Flavouring Group Evaluation 48: Aminoacetophenone from chemical group 33 [1] View page or View pdf EPI System: View AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA Substance Registry Services (TSCA):551-93-9 EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :11086 National Institute of Allergy and Infectious Diseases:Data WGK Germany:3 1-(2-aminophenyl)ethanone Chemidplus:0000551939   References:   1-(2-aminophenyl)ethanone NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 551-93-9 Pubchem (cid): 11086 Pubchem (sid): 134978431 Flavornet: 551-93-9   Other Information: (IUPAC): Atomic Weights of the Elements 2011 (pdf) Videos: The Periodic Table of Videos tgsc: Atomic Weights use for this web site (IUPAC): Periodic Table of the Elements FDA Substances Added to Food (formerly EAFUS): View CHEBI: View CHEMBL: View HMDB (The Human Metabolome Database): HMDB32630 FooDB: FDB010574 Export Tariff Code: 2922.30.1000 VCF-Online: VCF Volatile Compounds in Food ChemSpider: View   Potential Blenders and core components note For Odor fruity methyl formyl anthranilate FL/FR nutty 2- acetyl-3,5(or 6)-dimethyl pyrazine FL/FR nutty quinoxaline FL/FR For Flavor No flavor group found for these 2- acetyl-5-methyl pyrazine FL 2- acetyl-6-methyl pyrazine FL ethyl dimethyl pyrazine FL methyl formyl anthranilate FL/FR 2- propionyl pyrrole FL bready bready 2- propionyl thiazole FL meaty 2- pyridinyl methane thiol FL nutty 2- acetyl-3,5(or 6)-dimethyl pyrazine FL/FR nutty quinoxaline FL/FR   Potential Uses: None Found   Occurrence (nature, food, other):note   beer Search PMC Picture   corn seed Search Trop Picture   corn tortillas Search PMC Picture   milk Search PMC Picture   tea green tea Search Trop Picture   wine Search Picture   Synonyms:   acetophenone, 2'-amino- 2- acetyl aniline o- acetyl aniline ortho- acetyl aniline 2- acetyl phenyl amine 1- acetyl-2-aminobenzene 2- acetylaniline o- acetylaniline 2'- aminoacetophenone o- aminoacetophenone ortho- aminoacetophenone o- aminoacetyl benzene ortho- aminoacetyl benzene 2- aminophenyl methyl ketone o- aminophenyl methyl ketone ortho- aminophenyl methyl ketone 1-(2- aminophenyl) ethanone 1-(2- aminophenyl)ethan-1-one, 2-acetylaniline 1-(2- aminophenyl)ethan-1-one; 2-acetylaniline 1-(2- aminophenyl)ethanone   ethanone, 1-(2-aminophenyl)-   methyl 2-aminophenyl ketone   Articles:   None found yet. Try the PubMed Search.

Notes: Component of tortilla aroma and of other corn flour products Flavour compd. in stale dried milk. Responsible for the foxy odour of Concord grape (Vitis lambrusca). Flavour ingredient