EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

spilanthol
(2E,6E/Z,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide

Supplier Sponsors

Name:(2E,6Z,8E)-N-(2-methylpropyl)deca-2,6,8-trienamide
CAS Number: 25394-57-4Picture of molecule3D/inchi
Other(deleted CASRN):504-47-2
FDA UNII: 4W9L3S4856
XlogP3-AA:3.60 (est)
Molecular Weight:221.34351000
Formula:C14 H23 N O
NMR Predictor:Predict (works with chrome, Edge or firefox)
EFSA/JECFA Comments:
Synonym: (2E,6Z,8E)-N-(2-Methylpropyl)-2,6,8-decatrienamide. Mixture of isomers: 74.007 % (2E,6Z,8E)-, 16.669 % (2E,6E,8E)-, 5.759 % (2E,6E,8Z)-, 0.884 % (2Z,6Z,8E)-, 0.334 % (2E,6E,8E)-, 0.764 % (2Z,6Z,8Z)-isomer, 1.553 % other isomers.
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:2077 (2E,6E/Z,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide
DG SANTE Food Flavourings:16.121 spilanthol
FEMA Number:4668 (2E,6E/Z,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):25394-57-4 ; (2E,6Z,8E)-N-(2-METHYLPROPYL)-2,6,8-DECATRIENAMIDE
 
Physical Properties:
Appearance:colorless to yellowish brown clear liquid to solid (est)
Assay: 74.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.94520 to 0.94680 @ 25.00 °C.
Pounds per Gallon - (est).: 7.865 to 7.878
Refractive Index:1.49110 to 1.54110 @ 20.00 °C.
Boiling Point: 384.00 to 385.00 °C. @ 760.00 mm Hg (est)
Vapor Pressure:0.000004 mmHg @ 25.00 °C. (est)
Flash Point: 453.00 °F. TCC ( 234.00 °C. ) (est)
logP (o/w): 3.284 (est)
Soluble in:
 alcohol
 water, 13.32 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: fruity
fruity
Odor Description:at 100.00 %. fruity
Flavor Type: salty
salty
Taste Description: salty
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
LANOL-2,6,8-Decatrienamide, N-(2-methylpropyl)-, (E,E,Z)- (9CI) > 95%
Parchem
spilanthol
Penta International
SPILANTHOL
Santa Cruz Biotechnology
For experimental / research use only.
Spilanthol
 
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:
oral-mouse LD50 4378 mg/kg
BEHAVIORAL: TREMOR BEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX)
Toho Igakkai Zasshi. Journal of Medical Society of Toho University. Vol. 17, Pg. 277, 1970.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
flavor enhancers, flavoring agents
Recommendation for spilanthol usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 24.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 670 (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 ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): 15.0000030.00000
beverages(alcoholic): 12.5000030.00000
breakfast cereal: 15.0000030.00000
cheese: --
chewing gum: 100.00000250.00000
condiments / relishes: 5.0000015.00000
confectionery froastings: 35.0000075.00000
egg products: --
fats / oils: --
fish products: 5.0000015.00000
frozen dairy: 12.5000025.00000
fruit ices: 12.5000025.00000
gelatins / puddings: 12.5000020.00000
granulated sugar: --
gravies: --
hard candy: 115.00000175.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: 12.5000025.00000
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: 2.5000010.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 12.5000025.00000
snack foods: 25.0000050.00000
soft candy: 115.00000150.00000
soups: 7.5000015.00000
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/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 1.250002.50000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): --
Edible ices, including sherbet and sorbet (03.0): 1.250002.50000
Processed fruit (04.1): 0.250001.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000017.50000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 1.000003.00000
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): 0.500001.50000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.750001.50000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.500001.50000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.000003.00000
Ready-to-eat savouries (15.0): 0.500001.50000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 1.000003.00000
 
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):

Scientific Opinion on Flavouring Group Evaluation 303 (FGE.303): Spilanthol from chemical group 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 303, Revision 1 (FGE.303Rev1): Spilanthol from chemical group 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 :5353001
National Institute of Allergy and Infectious Diseases:Data
(2E,6Z,8E)-N-(2-methylpropyl)deca-2,6,8-trienamide
Chemidplus:0025394574
 
References:
 (2E,6Z,8E)-N-(2-methylpropyl)deca-2,6,8-trienamide
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):5353001
Pubchem (sid):134997240
 
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
CHEMBL:View
HMDB (The Human Metabolome Database):Search
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
 
Potential Blenders and core components note
For Odor
herbal
jambu oleoresin
FL/FR
For Flavor
cooling
jambu oleoresin
FL/FR
corn chip
2-
acetyl-2-thiazoline
FL
fatty
dimethyl sulfoxide
FL
salty
1-(2-
hydroxy-4-isobutoxyphenyl)-3-(pyridin-2-yl)propan-1-one
FL
1-(2-
hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-1-one
FL
piperazine
FL
3-[3-(2-iso
propyl-5-methyl cyclohexyl)ureido]-butyric acid ethyl ester
FL
salt enhancers
FL
sodium chloride replacers
FL
 
Potential Uses:
 chewing gum
FRmint
 
Occurrence (nature, food, other):note
 acmella ciliata
Search Trop Picture
 spilanthes acmella extracts
Search Trop Picture
 spilanthes acmella murr. extracts
Search Trop Picture
 spilanthes calva
Search Trop Picture
 
Synonyms:
 affinin
(2E,6Z,8E)-N-isobutyl-2,6,8-decatrienamid
(2E,6Z,8E)-N-isobutyl-2,6,8-decatrienamide
N-isobutyl-2(E),6(Z),8(E)-decatrienamide
N-isobutyl-2E-decenamide
N-isobutyldeca-trans-2-cis-6-trans-8-trienamide
2,6,8-decatrienamide, N-(2-methylpropyl)-, (2E,6Z,8E)-
(2E,6E/Z,8E)-N-(2-methyl propyl)-2,6,8-decatrienamide
(2E,6E/Z,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide
(2E,6Z,8E)-N-(2-methylpropyl)deca-2,6,8-trienamide
 

Articles:

Google Patents:SYNTHETIC SPILANTHOL AND USE THEREOF
PubMed:In vitro clonal propagation and genetic fidelity of the regenerants of Spilanthes calva DC. using RAPD and ISSR marker.
Google Books:Flavour science: recent advances and trends
Leffingwell & Associates:Flavor Properties of FEMA GRAS List 25 flavor chemicals
Google Patents:Use of an Acmella Oleracea Extract for the Botox-Like Effect Thereof in an Anti-Wrinkle Cosmetic Composition
Google Books:Wine Chemistry and Biochemistry
Google Books:Chemistry and technology of flavors and fragrances
Google Books:Flavours and fragrances: chemistry, bioprocessing and sustainability
Google Books:Chemistry and technology of flavors and fragrances
PubMed:Antinociceptive effects of ethanolic extract from the flowers of Acmella oleracea (L.) R.K. Jansen in mice.
PubMed:Skin penetration enhancing properties of the plant N-alkylamide spilanthol.
PubMed:The traditional medicine Spilanthes acmella, and the alkylamides spilanthol and undeca-2E-ene-8,10-diynoic acid isobutylamide, demonstrate in vitro and in vivo antimalarial activity.
PubMed:Gustatory, trigeminal, and olfactory aspects of nicotine intake in three mouse strains.
PubMed:Evaluation of nutrient uptake and physical parameters on cell biomass growth and production of spilanthol in suspension cultures of Spilanthes acmella Murr.
PubMed:Bioactivity of compounds from Acmella oleracea against Tuta absoluta (Meyrick) (Lepidoptera: Gelechiidae) and selectivity to two non-target species.
PubMed:Lifting properties of the alkamide fraction from the fruit husks of Zanthoxylum bungeanum.
PubMed:A new discriminative criterion for the development of Franz diffusion tests for transdermal pharmaceuticals.
PubMed:A validated liquid chromatography-electrospray ionization-mass spectrometry method for quantification of spilanthol in Spilanthes acmella (L.) Murr.
PubMed:LC-MS profiling of N-alkylamides in Spilanthes acmella extract and the transmucosal behaviour of its main bio-active spilanthol.
PubMed:Transdermal behaviour of the N-alkylamide spilanthol (affinin) from Spilanthes acmella (Compositae) extracts.
PubMed:Anti-inflammatory effects of ethanolic extract and alkamides-derived from Heliopsis longipes roots.
PubMed:Anti-inflammatory effect of spilanthol from Spilanthes acmella on murine macrophage by down-regulating LPS-induced inflammatory mediators.
PubMed:Isolation and synthesis of acmellonate, a new unsaturated long chain 2-ketol ester from Spilanthes acmella.
PubMed:Antifungal potential of Spilanthes calva after inoculation of Piriformospora indica.
PubMed:Proposed mechanisms for the fragmentation of doubly allylic alkenamides (tingle compounds) by low energy collisional activation in a triple quadrupole mass spectrometer.
PubMed:Bioactive N-isobutylamides from the flower buds of Spilanthes acmella.
PubMed:[Effect of spilanthol (extracted from jambu) on action potentials. Electric recordings in atrial fiber].
PubMed:[Effect of spilanthol (extracted from jambu) on the electrical activity of the rabbit heart. The experimental electrocardiogram].
 
Notes:
None found
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