N-cyclopropyl-5-methyl-2-isopropylcyclohexane-carboxamide
N-cyclopropyl-5-methyl-2-propan-2-ylcyclohexane-1-carboxamide

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Name: (1R,2S,5R)-N-cyclopropyl-5-methyl-2-propan-2-ylcyclohexane-1-carboxamide CAS Number: 73435-61-7 3D/inchi FDA UNII: Search XlogP3-AA: 3.70 (est) Molecular Weight: 223.35945000 Formula: C14 H25 N O NMR Predictor: Predict (works with chrome, Edge or firefox) EFSA/JECFA Comments: No longer supported by Industry (DG SANCO, 2013). Category:flavor enhancers, 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 JECFA Food Flavoring: 2080 N-cyclopropyl-5-methyl-2-isopropylcyclohexanecarboxamide DG SANTE Food Flavourings: 16.124 (1R,2S,5R)-N-cyclopropyl-5-methyl-2-propan-2-ylcyclohexane-1-carboxamide FEMA Number: 4693 N-cyclopropyl-5-methyl-2-isopropylcyclohexanecarboxamide FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 57233-03-1 ; N-CYCLOPROPYL-5-METHYL-2-ISOPROPYLCYCLOHEXANECARBOXAMIDE   Physical Properties: Appearance: white crystals (est) Assay: 95.00 to 100.00 Food Chemicals Codex Listed: No Melting Point: 125.00 °C. @ 760.00 mm Hg Boiling Point: 365.00 to 366.00 °C. @ 760.00 mm Hg (est) Flash Point: 431.00 °F. TCC ( 221.50 °C. ) (est) logP (o/w): 3.239 (est) Soluble in:   alcohol   water, 10.14 mg/L @ 5C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: cooling Odor Description:at 100.00 %. cooling Flavor Type: cooling cooling Taste Description: cooling Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: Chemical Sources Association Need This Item for Flavor/Food?: You can contact the Chemical Sources Association   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 N-cyclopropyl-5-methyl-2-isopropylcyclohexane-carboxamide 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): 11000 (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 Click here to view publication 25   average usual ppm average maximum ppm baked goods: - - beverages(nonalcoholic): 10.00000 40.00000 beverages(alcoholic): - - breakfast cereal: - - cheese: - - chewing gum: 1200.00000 4000.00000 condiments / relishes: - - confectionery froastings: 20.00000 100.00000 egg products: - - fats / oils: - - fish products: - - frozen dairy: - - fruit ices: - - gelatins / puddings: - - granulated sugar: - - gravies: - - hard candy: 100.00000 400.00000 imitation dairy: - - instant coffee / tea: - - jams / jellies: 10.00000 30.00000 meat products: - - milk products: - - nut products: - - other grains: - - poultry: - - processed fruits: - - processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: - - snack foods: - - soft candy: 100.00000 300.00000 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): 10.00000 30.00000 Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 10.00000 30.00000 Confectionery (05.0): 220.00000 800.00000 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 40.00000 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: 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): Scientific Opinion on Flavouring Group Evaluation 304 (FGE.304): Five carboxamides from chemical group 30 View page or View pdf Scientific Opinion on Flavouring Group Evaluation 304, Revision 1 (FGE.304Rev1): Four carboxamides from Chemical Groups 30 View page or View pdf EPI System: View AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :10176881 National Institute of Allergy and Infectious Diseases:Data (1R,2S,5R)-N-cyclopropyl-5-methyl-2-propan-2-ylcyclohexane-1-carboxamide   References: Leffingwell: Chirality or Article   (1R,2S,5R)-N-cyclopropyl-5-methyl-2-propan-2-ylcyclohexane-1-carboxamide NIST Chemistry WebBook: Search Inchi Pubchem (cid): 10176881 Pubchem (sid): 40266459   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 HMDB (The Human Metabolome Database): Search FDA Listing of Food Additive Status: View ChemSpider: View   Potential Blenders and core components note For Odor balsamic iso bornyl formate FL/FR dextro- fenchone FL/FR camphoreous camphor tree bark oil FL/FR 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 1,8- cineole FL/FR 1,4- 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 piperitone FL/FR sabinene hydrate FL/FR theaspirane FL/FR medicinal meta- dimethyl hydroquinone FL/FR mentholic cornmint oil FL/FR cornmint oil china FL/FR cornmint oil terpeneless FL/FR (±)- menthol FL/FR dextro,laevo- menthol FL/FR dextro-neo menthol FL/FR laevo- menthol FL/FR (±)-iso menthone FL/FR menthyl acetate FL/FR laevo- menthyl acetate FL/FR peppermint cyclohexanone FL/FR dextro- piperitone FL/FR minty betula lenta bark oil america FL/FR cornmint oil japan FL/FR homo menthol FL/FR (-)- menthone FL/FR (±)- menthone FL/FR homo menthyl acetate FL/FR laevo- menthyl lactate FL/FR pennyroyal oil FL/FR pennyroyal oil fractions FL/FR peppermint absolute FL/FR peppermint oil america FL/FR peppermint oil idaho FL/FR peppermint oil special fractions FL/FR peppermint oil willamette FL/FR laevo- piperitone FL/FR iso pulegol 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 terpenic juniperus communis fruit oil 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 camphor tree bark oil 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 (2S,5R)-N-[4-(2- amino-2-oxoethyl)phenyl]-5-methyl-2-(propan-2-yl)cyclohexanecarboxamide FL N-para- benzene acetonitrile menthane carboxamide FL 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 homo menthyl acetate FL/FR 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 juniper berry flavor FL mentholic cornmint oil FL/FR cornmint oil terpeneless FL/FR dextro-neo menthol FL/FR (±)- menthol FL/FR menthol flavor FL 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 homo menthol FL/FR (-)- menthone FL/FR (±)-iso menthone FL/FR (±)- menthone FL/FR laevo- menthyl acetate FL/FR mint flavor FL myrtenal FL/FR myrtenol FL/FR pennyroyal oil FL/FR pennyroyal oil fractions FL/FR peppermint absolute FL/FR peppermint flavor FL peppermint oil idaho FL/FR peppermint oil special fractions FL/FR peppermint oil willamette FL/FR piperitone FL/FR laevo- piperitone FL/FR dextro- piperitone FL/FR (-)-iso pulegol 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 terpenic juniperus communis fruit oil FL/FR woody iso bornyl formate FL/FR   Potential Uses: None Found   Occurrence (nature, food, other):note   not found in nature   Synonyms:   cyclohexanecarboxamide, N-cyclopropyl-5-methyl-2-(1-methylethyl)- N- cyclopropyl-5-methyl-2-(1-methylethyl)-cyclohexanecarboxamide N- cyclopropyl-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide N- cyclopropyl-5-methyl-2-isopropylcyclohexanecarboxamide (1R,2S,5R)-N- cyclopropyl-5-methyl-2-propan-2-ylcyclohexane-1-carboxamide N- cyclopropyl-5-methyl-2-propan-2-ylcyclohexane-1-carboxamide   Articles: Google Patents:N-substituted paramenthane carboxamides Leffingwell & Associates:Flavor Properties of FEMA GRAS List 25 flavor chemicals

Notes: None found