methyl dimethyl anthranilate
methyl N,N-dimethylanthranilate

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  BOC Sciences

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  CODE158277 CODE158277
  Product(s):
  10072-05-6 2-(Dimethylamino)benzoic acid methyl ester

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  Penta International Corporation

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  CODE158277 CODE158277
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  13-40275 METHYL N,N-DIMETHYLANTHRANILATE

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  TCI AMERICA

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  CODE158277 CODE158277
  Product(s):
  D0675 Methyl N,N-Dimethylanthranilate >97.0%(GC)(T)
  SDS

CAS Number: 10072-05-6 3D/inchi ECHA EINECS - REACH Pre-Reg: 233-202-4 FDA UNII: 77LQP0681T Nikkaji Web: J113.552J MDL: MFCD00025858 XlogP3: 1.90 (est) Molecular Weight: 179.21901000 Formula: C10 H13 N O2 BioActivity Summary: listing NMR Predictor: Predict (works with chrome, Edge or firefox) Category:flavor and fragrance 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: 1551 methyl N,N-dimethylanthranilate DG SANTE Food Flavourings: 09.648 methyl N,N-dimethylanthranilate FEMA Number: 4169 methyl N,N-dimethylanthranilate FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 10072-05-6 ; METHYL N,N-DIMETHYLANTHRANILATE   Physical Properties: Appearance: pale yellow to yellow liquid to solid (est) Assay: 95.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 1.09300 to 1.09900 @ 25.00 °C. Pounds per Gallon - (est).: 9.095 to 9.145 Refractive Index: 1.55100 to 1.55700 @ 20.00 °C. Melting Point: 18.00 °C. @ 760.00 mm Hg Boiling Point: 141.00 °C. @ 15.00 mm Hg Boiling Point: 264.00 to 265.00 °C. @ 760.00 mm Hg Acid Value: 1.00 max. KOH/g Vapor Pressure: 0.010000 mmHg @ 25.00 °C. (est) Flash Point: 218.00 °F. TCC ( 103.33 °C. ) logP (o/w): 1.553 (est) Soluble in:   alcohol   water, very slightly   water, 75.12 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: fruity fruity orange leafy petitgrain Odor Description:at 100.00 %. fruity orange leaf petitgrain Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: BOC Sciences For experimental / research use only. 2-(Dimethylamino)benzoic acid methyl ester Inoue Perfumery METHYL N-DIMETHYL ANTHRANILATE Penta International METHYL N,N-DIMETHYLANTHRANILATE Santa Cruz Biotechnology For experimental / research use only. Methyl 2-dimethylaminobenzoate TCI AMERICA For experimental / research use only. Methyl N,N-Dimethylanthranilate >97.0%(GC)(T) sds   Safety Information: Preferred SDS: View   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 and fragrance agents RIFM Fragrance Material Safety Assessment: Search IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice Recommendation for methyl dimethyl anthranilate usage levels up to:   3.0000 % in the fragrance concentrate.   Maximised Survey-derived Daily Intakes (MSDI-EU): 12.00 (μg/capita/day) Maximised Survey-derived Daily Intakes (MSDI-USA): 18.00 (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 1800 (μg/person/day) Threshold of Concern: 1800 (μg/person/day) 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: 22 Click here to view publication 22   average usual ppm average maximum ppm baked goods: 10.00000 50.00000 beverages(nonalcoholic): - - beverages(alcoholic): - - breakfast cereal: 5.00000 25.00000 cheese: 7.00000 35.00000 chewing gum: - - condiments / relishes: 2.00000 25.00000 confectionery froastings: 10.00000 50.00000 egg products: - - fats / oils: 5.00000 25.00000 fish products: 2.00000 10.00000 frozen dairy: 7.00000 35.00000 fruit ices: 10.00000 50.00000 gelatins / puddings: - - granulated sugar: - - gravies: 5.00000 25.00000 hard candy: - - imitation dairy: 7.00000 35.00000 instant coffee / tea: - - jams / jellies: - - meat products: 5.00000 25.00000 milk products: 7.00000 35.00000 nut products: - - other grains: 5.00000 25.00000 poultry: 2.00000 10.00000 processed fruits: 7.00000 35.00000 processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: 5.00000 25.00000 snack foods: 20.00000 100.00000 soft candy: - - soups: 5.00000 25.00000 sugar substitutes: - - sweet sauces: 5.00000 25.00000   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): 7.00000 35.00000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.00000 25.00000 Edible ices, including sherbet and sorbet (03.0): 10.00000 50.00000 Processed fruit (04.1): 7.00000 35.00000 Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): - - Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.00000 25.00000 Bakery wares (07.0): 10.00000 50.00000 Meat and meat products, including poultry and game (08.0): 20.00000 10.00000 Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.00000 10.00000 Eggs and egg products (10.0): - - Sweeteners, including honey (11.0): - - Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.00000 25.00000 Foodstuffs intended for particular nutritional uses (13.0): 10.00000 50.00000 Non-alcoholic ("soft") beverages, excl. dairy products (14.1): - - Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): - - Ready-to-eat savouries (15.0): 20.00000 100.00000 Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.00000 25.00000   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 84, (FGE.84)[1] - Consideration of Anthranilate derivatives evaluated by JECFA (65th meeting) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food 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 :82336 National Institute of Allergy and Infectious Diseases:Data methyl 2-dimethylaminobenzoate Chemidplus:0010072056   References:   methyl 2-dimethylaminobenzoate NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 10072-05-6 Pubchem (cid): 82336 Pubchem (sid): 135040381   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 FooDB: FDB009827 Export Tariff Code: 2922.49.3700 VCF-Online: VCF Volatile Compounds in Food ChemSpider: View   Potential Blenders and core components note For Odor floral nerolin fragarol FL/FR fruity 2- undecenal FL/FR green neryl butyrate FL/FR herbal rue oil FL/FR rue oil cuba FL/FR For Flavor fruity nerolin fragarol FL/FR green neryl butyrate FL/FR herbal rue oil FL/FR rue oil cuba FL/FR pungent acetaldehyde FL waxy 2- undecenal FL/FR   Potential Uses: FR fruit FR mandarin FR petitgrain   Occurrence (nature, food, other):note   fig leaf Search Trop Picture   mushroom giant puffball mushroom Search PMC Picture   Synonyms:   anthranilic acid, N,N-dimethyl-, methyl ester   benzoic acid, 2-(dimethylamino)-, methyl ester 2-( dimethylamino)benzoic acid methyl ester 2- dimethylaminobenzoic acid methyl ester N,N- dimethylanthranilic acid methyl ester   methyl 2-(dimethyl amino) benzoate   methyl 2-(dimethylamino)benzoate   methyl 2-dimethyl aminobenzoate   methyl 2-dimethylaminobenzoate   methyl N-dimethyl anthranilate   methyl N,N-dimethyl anthranilate   methyl N,N-dimethylanthranilate   methyl o-(dimethyl amino) benzoate   methyl o-(dimethylamino)benzoate   methyl ortho-(dimethyl amino) benzoate   methyldimethyl anthranilate   Articles: Info:anthranilate derivatives

Notes: None found