acetyl methyl anthranilate
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IUPAC name :methyl 2-acetamidobenzoate
InChI :InChI=1/C10H11NO3/c1-7(12)11-9-6-4-3-5-8(9)10(13)14-2/h3-6H,1-2H3,(H,11,12)
InChIKey :UYQKZKVNYKOXHG-UHFFFAOYAM
SMILES :CC(=O)NC1=CC=CC=C1C(=O)OC
cas number :2719-08-6
(EINECS) number :220-318-5
fema number :4170
jecfa number :1550
fl. number :09.649
molar refractivity :52.29 ± 0.3 cm3
parachor :415.8 ± 4.0 cm3
index of refraction :1.565 ± 0.02
surface tension :45.1 ± 3.0 dyne/cm
density :1.204 ± 0.06 g/cm3
polarizability :20.73 ± 0.5 10-24cm3
XlogP : 1.60
XlogP3 : 1.60
molecular weight : 193.1992400 (IUPAC)
formula :C10 H11 N O3
BioActivity Analysis :99455
NMR Predictor :Predict
 
 
export tariff code :2922.49.3800
fda reg :unspecified
Suppliers :
Grau Aromatics :ACETYL-N-METHYL-ANTHRANILATE
NI, Kosher
Inoue :METHYL N-ACETYL ANTHRANILATE
Nanjing :Benzoic acid, 2-(acetylamino)-, methyl ester
Penta :methyl-N-acetyl anthranilate
TCI AMERICA :Methyl N-Acetylanthranilate
>96.0%(GC)
organoleptics :
odor type :fruity
odor strength :low
odor description :¹
at 100.00 %.  		very mild fruity powdery strawberry
odor sample from :Bell Flavors & Fragrances Inc.
substantivity :384  Hour(s)
properties :
appearence :white powder
assay : 98.00 to 100.00 %   
Food Chemicals Codex Listed :No
melting point : 98.00 to 101.00 °C. @ 760.00 mm Hg
flash point :> 212.00  °F.  TCC  ( > 100.00 °C. )
logP (o/w) : 1.65
safety :
Oral Toxicity(LD50) :
  Not determined
Dermal Toxicity(LD50) :
  Not determined
Inhalation Toxicity(LC50) :
  Not determined
 
safety in use :
Maximised Survey-derived Daily Intakes (MSDI-EU) :0.037 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA) :0.06 (μg/capita/day)
modified Theoretical Added Maximum Daily Intake (mTAMDI) :2300 (μg/person/day)
Threshold of concern :1800 (μg/person/day)
 
recommendation for acetyl methyl anthranilate usage levels up to :
  1.0000 % in the fragrance concentrate.
 
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 on the "LIBRARY" link.
publication number : 22
 average usual ppmaverage maximum ppm
baked goods : 10.0000050.00000
beverages(nonalcoholic) : --
beverages(alcoholic) : --
breakfast cereal : 5.0000025.00000
cheese : 7.0000035.00000
chewing gum : --
condiments / relishes : 2.0000025.00000
confectionery froastings : 10.0000050.00000
egg products : --
fats / oils : 5.0000025.00000
fish products : 2.0000010.00000
frozen dairy : 7.0000035.00000
fruit ices : 10.0000050.00000
gelatins / puddings : --
granulated sugar : --
gravies : 5.0000025.00000
hard candy : --
imitation dairy : 7.0000035.00000
instant coffee / tea : --
jams / jellies : --
meat products : 5.0000025.00000
milk products : 7.0000035.00000
nut products : --
other grains : 5.0000025.00000
poultry : 2.0000010.00000
processed fruits : 7.0000035.00000
processed vegetables : --
reconstituted vegetables : --
seasonings / flavors : 5.0000025.00000
snack foods : 20.00000100.00000
soft candy : --
soups : 5.0000025.00000
sugar substitutes : --
sweet sauces : 5.0000025.00000
 
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFFA, 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 (EFFA, 2002i).
Note : mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0) : 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0) : 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0) : 10.0000050.00000
Processed fruit (04.1) : 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) : --
Confectionery (05.0) : 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) : 5.0000025.00000
Bakery wares (07.0) : 10.0000050.00000
Meat and meat products, including poultry and game (08.0) : 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) : 2.0000010.00000
Eggs and egg products (10.0) : --
Sweeteners, including honey (11.0) : --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0) : 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0) : 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1) : --
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) : 10.0000050.00000
Ready-to-eat savouries (15.0) : 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) : 5.0000025.00000
safety references :
European Food Safety Athority(efsa) :Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
EPI System :view
Canada Domestic Sub. List :Yes
EPA Chem. Sub. Inventory : Yes
 
 
 
 methyl 2-acetamidobenzoate
(EINECS) number :220-318-5
chemidplus :002719086
EPA Substance Registry Services :2719-08-6
dtp/nci :45919
references :
 methyl 2-acetamidobenzoate
fl. number :09.649
jecfa number :1550
NIST Chemistry WebBook :2719086
pubchem :160770
Cosmetics :
Cosmetic uses : perfuming agents
other :
reference : Luebke, William tgsc, (1997)¹
CosIng :cosmetic data
VCF-Online: VCF Volatile Compounds in Food
FDA Everything Added to Food in the United States (EAFUS)View
synonyms :
2-(acetyl amino) benzoic acid methyl ester
N-acetyl anthranilic acid methyl ester
N-acetyl methyl anthranilate
 flora G
 methyl 2-(acetyl amino) benzoate
 methyl 2-acetamidobenzoate
 methyl 2-acetamidobenzoate
 methyl acetyl aminobenzoate
 methyl acetyl anthranilate
 methyl N-acetoanthranilate
 methyl N-acetylanthranilate
 methyl-N-acetyl anthranilate
soluble in :
 alcohol
 water, 1850 mg/L @ 25C
insoluble in :
 water
(odor and/or flavor) blends with :
6-acetoxydihydrotheaspirane
 allyl anthranilate
 apple crotonate
 benzyl anthranilate
 butyl anthranilate
isobutyl anthranilate
isobutyl isobutyrate
isobutyl methyl anthranilate
 cassis oxime 10%
 cinnamyl anthranilate
 cinnamyl propionate
 cognac oil white
 curacao peel oil
 decyl anthranilate
 dihydronootkatone
2,4-dimethyl-3-cyclohexene-1-methanyl acetate
(E,E)-2,4-dodecadien-1-al
 ethyl 3-hydroxyhexanoate
 ethyl anthranilate
 ethyl decanoate
 ethyl propionate
 fig crotonate
 furfuryl butyrate
 gardenia amide
 gardenia decalone
 gardenia pentyl acetate
 grape butyrate
 grapefruit acetal
 grapefruit indene
 grapefruit menthane
 grapefruit nitrile
 grapefruit octenone
 grapefruit oil
 grapefruit oil CO2 extract
 grapefruit oil terpeneless
 grapefruit pentanol
 green carboxylate
3-hexanone
(Z)-3-hexen-1-yl anthranilate
(E)-2-hexen-1-yl isovalerate
 hexyl isobutyrate
 lime oil distilled terpeneless
 magnolia indene
1-para-menthene-8-thiol
4-mercapto-4-methyl-2-pentanol
 methyl anthranilate
 methyl formyl anthranilate
 myrmac aldehyde
beta-naphthyl ethyl ether
 neryl acetate
 nootkatone
 octanal / methyl anthranilate schiff's base
3-octyl acetate
 peony acetonitrile
 petitgrain mandarin oil
 petitgrain mandarin oil terpeneless
 phenethyl anthranilate
isopropenyl acetate
 propyl heptanoate
 rhubarb furan
alpha-terpinyl methyl ether
 tridecanal
(±)-2,4,8-trimethyl-7-nonen-2-ol
 valencene
(odor and/or flavor) used in :
 floral
 fruit
 jasmin
 orange blossom fleur d'oranger
 strawberry
 wet fields
 curacao
 grape
 grape concord grape
 grape white grape
 grapefruit
 lychee soapberry
 raisin
 starfruit
natural occurrence in :
data pagechampaca concrete @ 0.10%
jasmin absolute
data pagejasmin absolute concrete egypt @ 0.69%



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