Name: | N-[(2-methoxy-4-methylphenyl)methyl]-N'-(2-pyridin-2-ylethyl)oxamide |
CAS Number: | 745047-97-6 | 3D/inchi
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FDA UNII: | 5PO1WPH92W |
XlogP3-AA: | 2.00 (est) |
Molecular Weight: | 327.38397000 |
Formula: | C18 H21 N3 O3 |
NMR Predictor: | Predict (works with chrome, Edge or firefox) |
EFSA/JECFA Comments: |
(Flavour Industry, 2008). [FL-no: 16.099, 16.100 and 16.101] should be named by the same nomenclature principles. |
Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | white powder (est) |
Assay: | 99.00 to 100.00
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Food Chemicals Codex Listed: | No |
Melting Point: | 128.00 to 129.00 °C. @ 760.00 mm Hg
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Flash Point: | 32.00 °F. TCC ( 0.00 °C. ) (est)
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logP (o/w): | 2.202 (est) |
Soluble in: |
| alcohol, slightly | | water, 4619 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
Flavor Type: savory |
savory meaty |
Taste Description: savory meaty |
Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavoring agents |
Recommendation for N1-(2-methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.01 (μg/capita/day) |
Modified Theoretical Added Maximum Daily Intake (mTAMDI): | ND (μg/person/day) |
NOEL (No Observed Effect Level): | 100.00 (mg/kg bw per 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: 22 |
Click here to view publication 22 |
| average usual ppm | average maximum ppm |
baked goods: | 1.00000 | 2.00000 |
beverages(nonalcoholic): | - | - |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | 1.00000 | 3.00000 |
chewing gum: | - | - |
condiments / relishes: | 2.00000 | 4.00000 |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | 2.00000 | 4.00000 |
fish products: | 1.00000 | 3.00000 |
frozen dairy: | - | - |
fruit ices: | - | - |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | 2.00000 | 4.00000 |
hard candy: | - | - |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | 1.00000 | 3.00000 |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | 1.00000 | 3.00000 |
processed fruits: | - | - |
processed vegetables: | 1.00000 | 3.00000 |
reconstituted vegetables: | - | - |
seasonings / flavors: | 5.00000 | 10.00000 |
snack foods: | 5.00000 | 10.00000 |
soft candy: | - | - |
soups: | 2.00000 | 4.00000 |
sugar substitutes: | - | - |
sweet sauces: | - | - |
Safety References:
References:
| N-[(2-methoxy-4-methylphenyl)methyl]-N'-(2-pyridin-2-ylethyl)oxamide |
NIST Chemistry WebBook: | Search Inchi |
Pubchem (cid): | 11221120 |
Pubchem (sid): | 126508590 |
Other Information:
Potential Blenders and core components note
For Odor |
alliaceous |
dimethyl trisulfide FL/FR |
burnt |
rum ether FL/FR |
coffee |
coffee difuran FL/FR |
meaty |
meaty dithiane FL/FR |
4- methyl nonanoic acid FL/FR |
sulfuryl acetate FL/FR |
musty |
hazelnut pyrazine FL/FR |
nutty |
4,5- dimethyl-2-ethyl-3-thiazoline FL/FR |
2- methyl pyrazine FL/FR |
2- methyl-3-(methyl thio) pyrazine FL/FR |
sulfurous |
ethyl 3-mercaptopropionate FL/FR |
fish thiol FL/FR |
2- mercaptopropionic acid FL/FR |
4- methyl 4-mercaptopentan-2-one 1% solution FL/FR |
1- phenethyl mercaptan FL/FR |
For Flavor |
No flavor group found for these |
4- acetyl-2-methyl pyrimidine FL |
gamma- aminobutyric acid FL |
amyl mercaptan FL |
2-(2- butyl)-4,5-dimethyl-3-thiazoline FL |
cyclopropyl (E,Z)-2,6-nonadienamide FL |
2,5- diethyl thiazole FL |
dimethyl tetrasulfide FL |
2,6- dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone FL |
bis(2,5- dimethyl-3-furyl) disulfide FL |
2,5- dimethyl-3-thiofuroyl furan FL |
ethyl (E,Z)-2,6-nonadienamide FL |
S- ethyl 2-acetyl aminoethane thioate FL |
ethyl 3-mercaptopropionate FL/FR |
ethyl 4-(acetyl thio) butyrate FL |
(Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline FL |
(Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline FL |
4- methyl 4-mercaptopentan-2-one 1% solution FL/FR |
methyl dihydrofuran thiol FL |
2- methyl thiazolidine FL |
2-( methyl thio) ethanol FL |
2- methyl-3-(methyl thio) pyrazine FL/FR |
2- methyl-3-furyl tetrasulfide FL |
3-((2- methyl-3-furyl)thio)-4-heptanone FL |
4-((2- methyl-3-furyl)thio)-5-nonanone FL |
1,9- nonane dithiol FL |
peanut dithiazine FL |
1- phenethyl mercaptan FL/FR |
1,3- propane dithiol FL |
iso propyl disulfide FL |
thiazole FL |
3- thienyl mercaptan FL |
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N-(2-(3,4- dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide FL |
3,7- dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide FL |
4- mercapto-2-pentanone 1% in acetoin FL |
2- methyl-1-methyl thio-2-butene FL |
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine FL |
1-(2- thienyl) butanone FL |
alliaceous |
alliaceous |
1,3- butane dithiol FL |
dimethyl trisulfide FL/FR |
3- tetrahydrothiophenone FL |
burnt |
bacon dithiazine FL |
1,6- hexane dithiol FL |
rum ether FL/FR |
chemical |
2,5- dimethyl furan FL |
cocoa |
butyraldehyde FL |
coffee |
coffee difuran FL/FR |
earthy |
difurfuryl sulfide FL |
1,8- octane dithiol FL |
eggy |
iso propyl mercaptan FL |
fatty |
4- methyl nonanoic acid FL/FR |
meaty |
4- allyl-2,6-dimethoxyphenol FL |
2,6- dimethyl thiophenol FL |
2,5- dimethyl-3-furan thiol FL |
1,1- ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% FL |
4- furfuryl thio-2-pentanone FL |
meaty dithiane FL/FR |
2- mercaptomethyl pyrazine FL |
2- mercaptopropionic acid FL/FR |
2- methyl 3-(methyl thio) furan FL |
12- methyl tridecanal FL |
bis(2- methyl-3-furyl) disulfide FL |
S-(2- methyl-3-furyl) ethane thioate FL |
2- methyl-3-tetrahydrofuran thiol FL |
propyl 2-mercaptopropionate FL |
propyl 2-methyl-3-furyl disulfide FL |
pyrazinyl ethane thiol FL |
2- pyridinyl methane thiol FL |
sulfuryl acetate FL/FR |
thialdine FL |
ortho- thiocresol FL |
ortho- thioguaiacol FL |
metallic |
2,5- dihydroxy-1,4-dithiane FL |
musty |
hazelnut pyrazine FL/FR |
nutty |
3,5- diethyl-2-methyl pyrazine FL |
2,5- diethyl-3-methyl pyrazine FL |
4,5- dimethyl-2-ethyl-3-thiazoline FL/FR |
2- methyl pyrazine FL/FR |
nutty thiazole FL |
onion |
furfuryl isopropyl sulfide FL |
popcorn |
2- propionyl-2-thiazoline FL |
roasted |
hexyl mercaptan FL |
savory |
N-(2,4- dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide FL |
N-( heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide FL |
N1-(2- methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide FL |
sulfurous |
2,3- butane dithiol FL |
S- ethyl thioacetate FL |
fish thiol FL/FR |
methyl 2-methyl-3-furyl disulfide FL |
3- methyl-2-butane thiol FL |
2- naphthyl mercaptan FL |
roasted butanol FL |
vegetable |
tyramine FL |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| ethanediamide, N1-[(2-methoxy-4-methylphenyl)methyl]-N2-[2-(2-pyridinyl)ethyl]- | N-((2- | methoxy-4-methyl phenyl)methyl)-N'-(2-(2-pyridinyl)ethyl) ethane diamide | N1-(2- | methoxy-4-methylbenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide | N-[(2- | methoxy-4-methylphenyl)methyl]-N'-(2-pyridin-2-ylethyl)oxamide | N-[(2- | methoxy-4-methylphenyl)methyl]-N'-[2-(pyridinyl)ethyl]ethanediamide |
Articles:
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