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Category:flavor enhancers, flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | white crystalline solid (est) |
| Assay: | 95.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Melting Point: | 186.00 to 188.00 °C. @ 760.00 mm Hg
|
| Boiling Point: | 549.00 to 550.00 °C. @ 760.00 mm Hg (est)
|
| Flash Point: | 547.00 °F. TCC ( 286.20 °C. ) (est)
|
| logP (o/w): | 3.745 (est) |
| Soluble in: |
| | alcohol | | | water, 7.276 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Flavor Type: cooling |
| cooling bitter |
| Taste Description: at 10.00 ppm in water. moderate throat and mouth cooling that lingers with some bitter notes in background. Cooling lasts with breath in for 30 minutes. |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
| |
| 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: | | flavor enhancers, flavoring agents |
| Recommendation for (2S,5R)-N-[4-(2-amino-2-oxoethyl)phenyl]-5-methyl-2-(propan-2-yl)cyclohexanecarboxamide usage levels up to: | | | not for fragrance use.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 6.10 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 7800 (μg/person/day) |
| Threshold of Concern: | 90 (μg/person/day) |
| Structure Class: | III |
| 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: 25. Update in publication number(s): 28 |
| Click here to view publication 25 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | - |
| beverages(nonalcoholic): | 10.00000 | 50.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | 400.00000 | 800.00000 |
| condiments / relishes: | - | - |
| confectionery froastings: | 25.00000 | 100.00000 |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | 25.00000 | 100.00000 |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | 25.00000 | 100.00000 |
| meat products: | - | - |
| milk products: | - | - |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | 25.00000 | 100.00000 |
| soups: | - | - |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
| |
| 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): | - | - |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | - | - |
| Edible ices, including sherbet and sorbet (03.0): | - | - |
| Processed fruit (04.1): | 20.00000 | 100.00000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | 20.00000 | 100.00000 |
| Confectionery (05.0): | 70.00000 | 300.00000 |
| Chewing gum (05.3): | - | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | - | - |
| Bakery wares (07.0): | - | - |
| Meat and meat products, including poultry and game (08.0): | - | - |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | - | - |
| Eggs and egg products (10.0): | - | - |
| Sweeteners, including honey (11.0): | - | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | - | - |
| Foodstuffs intended for particular nutritional uses (13.0): | - | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 10.00000 | 50.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | - | - |
| Ready-to-eat savouries (15.0): | - | - |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | - | - |
Safety References:
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| balsamic |
iso bornyl formate
FL/FR |
dextro- fenchone
FL/FR |
| camphoreous |
beta-homo cyclocitral
FL/FR |
fenchol
FL/FR |
laevo- fenchone
FL/FR |
| citrus |
ocimene quintoxide
FL/FR |
| earthy |
(-)-alpha- fenchol
FL/FR |
| ethereal |
cyclohexyl formate
FL/FR |
| floral |
iso butyl salicylate
FL/FR |
dihydrocarvyl acetate
FL/FR |
| fruity |
cyclohexyl acetate
FL/FR |
pineapple pentenoate
FL/FR |
tropical trithiane
FL/FR |
vanilla carboxylate
FL/FR |
| green |
manzanate (Givaudan)
FL/FR |
3,5,5- trimethyl hexanol
FL/FR |
| herbal |
1,4- cineole
FL/FR |
1,8- cineole
FL/FR |
geranic oxide
FL/FR |
6- hydroxydihydrotheaspirane (mixture of isomers)
FL/FR |
hyssop oil
FL/FR |
jambu oleoresin
FL/FR |
spike lavender oil
FL/FR |
myrtenol
FL/FR |
sabinene hydrate
FL/FR |
theaspirane
FL/FR |
| medicinal |
meta- dimethyl hydroquinone
FL/FR |
| mentholic |
cornmint oil china
FL/FR |
cornmint oil terpeneless
FL/FR |
(±)- menthol
FL/FR |
laevo- menthol
FL/FR |
dextro,laevo- menthol
FL/FR |
dextro-neo menthol
FL/FR |
(±)-iso menthone
FL/FR |
menthyl acetate
FL/FR |
laevo- menthyl acetate
FL/FR |
peppermint cyclohexanone
FL/FR |
| minty |
betula lenta bark oil america
FL/FR |
cornmint oil japan
FL/FR |
(-)- menthone
FL/FR |
(±)- menthone
FL/FR |
homo menthyl acetate
FL/FR |
laevo- menthyl lactate
FL/FR |
pennyroyal oil fractions
FL/FR |
peppermint absolute
FL/FR |
peppermint oil america
FL/FR |
peppermint oil idaho
FL/FR |
iso pulegol
FL/FR |
spearmint oil america
FL/FR |
WS-23
FL/FR |
| naphthyl |
para- methyl anisole
FL/FR |
| odorless |
dextro,laevo- menthone glycerine acetal
FL/FR |
| spicy |
4- carvomenthenol
FL/FR |
myrtenal
FL/FR |
| sulfurous |
mango thiol
FL/FR |
| woody |
(+)- camphene
FL/FR |
camphene
FL/FR |
| For Flavor |
| No flavor group found for these |
(+)- camphene
FL/FR |
| camphoreous |
| camphoreous |
camphene
FL/FR |
fenchol
FL/FR |
(-)-alpha- fenchol
FL/FR |
laevo- fenchone
FL/FR |
geranic oxide
FL/FR |
6- hydroxydihydrotheaspirane (mixture of isomers)
FL/FR |
| chemical |
meta- dimethyl hydroquinone
FL/FR |
| cooling |
iso butyl salicylate
FL/FR |
4- carvomenthenol
FL/FR |
1,4- cineole
FL/FR |
beta-homo cyclocitral
FL/FR |
1,3- dihydroxyacetone (dimer)
FL |
dextro- fenchone
FL/FR |
1-(2- hydroxy-4-methyl cyclohexyl) ethanone
FL |
jambu oleoresin
FL/FR |
spike lavender oil
FL/FR |
manzanate (Givaudan)
FL/FR |
laevo- menthol
FL/FR |
iso menthol
FL |
dextro,laevo- menthol
FL/FR |
laevo- menthone 1,2-glycerol ketal
FL |
dextro,laevo- menthone glycerine acetal
FL/FR |
menthyl acetate
FL/FR |
homo menthyl acetate
FL/FR |
laevo- menthyl lactate
FL/FR |
mono menthyl succinate
FL |
2-(4- methylphenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)acetamide
FL |
peppermint oil america
FL/FR |
N-(2-( pyridin-2-yl)ethyl)-3-para-menthane carboxamide
FL |
sabinene hydrate
FL/FR |
theaspirane
FL/FR |
WS-12
FL |
WS-3
FL |
WS-5
FL |
| earthy |
panax quinquefolius root extract
FL |
| floral |
dihydrocarvyl acetate
FL/FR |
| fruity |
pineapple pentenoate
FL/FR |
tropical trithiane
FL/FR |
vanilla carboxylate
FL/FR |
| green |
cyclohexyl formate
FL/FR |
ocimene quintoxide
FL/FR |
iso phorone
FL |
3,5,5- trimethyl hexanol
FL/FR |
| herbal |
hyssop oil
FL/FR |
| mentholic |
cornmint oil terpeneless
FL/FR |
(±)- menthol
FL/FR |
dextro-neo menthol
FL/FR |
peppermint cyclohexanone
FL/FR |
| minty |
betula lenta bark oil america
FL/FR |
1,8- cineole
FL/FR |
cornmint oil china
FL/FR |
cornmint oil japan
FL/FR |
limonene glycol
FL |
(-)- menthone
FL/FR |
(±)-iso menthone
FL/FR |
(±)- menthone
FL/FR |
laevo- menthyl acetate
FL/FR |
myrtenal
FL/FR |
myrtenol
FL/FR |
pennyroyal oil fractions
FL/FR |
peppermint absolute
FL/FR |
peppermint oil idaho
FL/FR |
iso pulegol
FL/FR |
spearmint oil america
FL/FR |
WS-23
FL/FR |
| naphthyl |
para- methyl anisole
FL/FR |
| solvent |
cyclohexyl acetate
FL/FR |
| sulfurous |
mango thiol
FL/FR |
| woody |
iso bornyl formate
FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| (2S,5R)-N-[4-(2- | amino-2-oxo-ethyl)phenyl]-2-isopropyl-5-methyl-cyclohexanecarboxamide | | (2S,5R)-N-[4-(2- | amino-2-oxo-ethyl)phenyl]-2-isopropyl-5-methylcyclohexanecarboxamide | | (2S,5R)-N-[4-(2- | amino-2-oxoethyl)phenyl]-5-methyl-2-(propan-2-yl)cyclohexanecarboxamiide | | 4-[[[(2S,5R)-5- | methyl-2-(1-methylethyl)cyclohexyl]carbonyl]amino]-benzeneacetamide |
Articles:
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3D/inchi