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2-aminoacetophenone
1-(2-aminophenyl)ethanone

Supplier Sponsors

Name:1-(2-aminophenyl)ethanone
CAS Number: 551-93-9Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:209-002-8
FDA UNII:69Y77091BC
Nikkaji Web:J2.651D
Beilstein Number:0386122
MDL:MFCD00007717
CoE Number:2041
XlogP3:1.60 (est)
Molecular Weight:135.16593000
Formula:C8 H9 N O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category: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
FLAVIS Number:11.008 (Old)
DG SANTE Food Flavourings:11.008 2-aminoacetophenone
FEMA Number:3906 2-aminoacetophenone
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):551-93-9 ; 2'-AMINOACETOPHENONE
 
Physical Properties:
Appearance:dark yellow brown clear viscous liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.11700 to 1.12000 @ 20.00 °C.
Pounds per Gallon - (est).: 9.305 to 9.330
Refractive Index:1.61400 to 1.61700 @ 20.00 °C.
Boiling Point: 85.00 to 90.00 °C. @ 0.50 mm Hg
Vapor Pressure:0.009890 mmHg @ 25.00 °C.
Flash Point: 235.00 °F. TCC ( 112.78 °C. )
logP (o/w): 1.630
Shelf Life: 12.00 month(s) or longer if stored properly.
Storage:store under nitrogen.
Storage:refrigerate in tightly sealed containers. store under nitrogen.
Soluble in:
 alcohol
 water, 3555 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Description:grape sweet
Taste Description: musty
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Augustus Oils
2 Aminoacetophenone
Services
BOC Sciences
For experimental / research use only.
2-Aminoacetophenone 99%
Parchem
2-aminoacetophenone
Penta International
2-AMINOACETOPHENONE
Santa Cruz Biotechnology
For experimental / research use only.
2'-Aminoacetophenone
Sigma-Aldrich
2'-Aminoacetophenone, ≥98%
Certified Food Grade Products
TCI AMERICA
For experimental / research use only.
2'-Aminoacetophenone >98.0%(GC)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
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: flavoring agents
Recommendation for 2-aminoacetophenone usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 1600 (μg/person/day)
Threshold of Concern:90 (μg/person/day)
Structure Class: I
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: 19
Click here to view publication 19
 average usual ppmaverage maximum ppm
baked goods: 0.0500095.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 0.050000.50000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: 0.050000.50000
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: 0.050000.50000
meat products: --
milk products: 0.050000.50000
nut products: --
other grains: 0.050000.50000
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 0.050000.50000
snack foods: 0.100001.00000
soft candy: 0.050000.50000
soups: --
sugar substitutes: --
sweet sauces: 0.050000.50000
 
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/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 3.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000015.00000
Processed fruit (04.1): 2.0000010.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 4.0000020.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.0000010.00000
Bakery wares (07.0): 5.0000025.00000
Meat and meat products, including poultry and game (08.0): 1.000005.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.000005.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 2.0000010.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000015.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 2.0000010.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.0000020.00000
Ready-to-eat savouries (15.0): 5.0000025.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000010.00000
 
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 48: Aminoacetophenone from chemical group 33 [1]
View page or View pdf

EPI System: View
NLM Hazardous Substances Data Bank:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):551-93-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :11086
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
1-(2-aminophenyl)ethanone
Chemidplus:0000551939
 
References:
 1-(2-aminophenyl)ethanone
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:551-93-9
Pubchem (cid):11086
Pubchem (sid):134978431
Flavornet:551-93-9
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (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
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB32630
FooDB:FDB010574
Export Tariff Code:2922.30.1000
Haz-Map:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
fruity
methyl formyl anthranilate
FL/FR
nutty
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
nutty quinoxaline
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-5-methyl pyrazine
FL
2-
acetyl-6-methyl pyrazine
FL
ethyl dimethyl pyrazine
FL
methyl formyl anthranilate
FL/FR
2-
propionyl pyrrole
FL
bready
bready
2-
propionyl thiazole
FL
meaty
2-
pyridinyl methane thiol
FL
nutty
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
nutty quinoxaline
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 beer
Search PMC Picture
 corn seed
Search Trop Picture
 corn tortillas
Search PMC Picture
 milk
Search PMC Picture
 tea green tea
Search Trop Picture
 wine
Search Picture
 
Synonyms:
 acetophenone, 2'-amino-
2-acetyl aniline
o-acetyl aniline
ortho-acetyl aniline
2-acetyl phenyl amine
1-acetyl-2-aminobenzene
2-acetylaniline
o-acetylaniline
2'-aminoacetophenone
o-aminoacetophenone
ortho-aminoacetophenone
o-aminoacetyl benzene
ortho-aminoacetyl benzene
2-aminophenyl methyl ketone
o-aminophenyl methyl ketone
ortho-aminophenyl methyl ketone
1-(2-aminophenyl) ethanone
1-(2-aminophenyl)ethan-1-one, 2-acetylaniline
1-(2-aminophenyl)ethan-1-one; 2-acetylaniline
1-(2-aminophenyl)ethanone
 ethanone, 1-(2-aminophenyl)-
 methyl 2-aminophenyl ketone
 
 
Notes:
Component of tortilla aroma and of other corn flour products Flavour compd. in stale dried milk. Responsible for the foxy odour of Concord grape (Vitis lambrusca). Flavour ingredient
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