(R)-N,N,alpha-trimethyl benzyl amine
(R)-N,N-dimethylphenethylamine
 
Notes:
None found
  • Penta International
    • Penta International Corporation
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      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
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      Product(s):
      04-61950 N,N-DIMETHYLPHENETHYLAMINE
       
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(1R)-N,N-dimethyl-1-phenylethanamine (Click)
CAS Number: 19342-01-9Picture of molecule
ECHA EINECS - REACH Pre-Reg: 242-976-2
FDA UNII: 13X1WU55OQ
Nikkaji Web: J57.125C
Beilstein Number: 3030178
MDL: MFCD00008857
XlogP3-AA: 2.20 (est)
Molecular Weight: 149.23655000
Formula: C10 H15 N
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments: Register name to be changed to (R)-N,NDimethylphenethylamine. No longer supported by Industry (DG SANCO, 2012).
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
JECFA Food Flavoring: 1613  N,N-dimethylphenethylamine
FEMA Number: 4248  N,N-dimethylphenethylamine
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Physical Properties:
Appearance: colorless to yellow clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.89800 to 0.90400 @  25.00 °C.
Pounds per Gallon - (est).: 7.472 to  7.522
Refractive Index: 1.50000 to 1.50600 @  20.00 °C.
Boiling Point: 81.00 °C. @ 16.00 mm Hg
Boiling Point: 183.00 °C. @ 760.00 mm Hg
PH Number: 25.00
Vapor Pressure: 0.568000 mm/Hg @ 25.00 °C. (est)
Vapor Density: 5.15 ( Air = 1 )
Flash Point: 148.00 °F. TCC ( 64.44 °C. )
logP (o/w): 2.070 (est)
Soluble in:
 alcohol
 water
 water, 1.105e+004 mg/L @ 25 °C (est)
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Organoleptic Properties:
Odor Type: fishy
Odor Strength: high ,
recommend smelling in a 0.10 % solution or less
 sweet  fishy  ammoniacal  
Odor Description:
at 0.10 % in propylene glycol. 
sweet fishy ammoniacal amine
  
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Cosmetic Information:
None found
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Suppliers:
Axsyn
For experimental / research use only.
Benzenemethanamine,N,N,alpha-trimethyl-, (alphaR)-
Parchem
(R)-N,N,alpha-trimethyl benzyl amine
Penta International
N,N-DIMETHYLPHENETHYLAMINE
Santa Cruz Biotechnology
For experimental / research use only.
(R)-(+)-N,N-Dimethyl-1-phenylethylamine
Sigma-Aldrich: Aldrich
For experimental / research use only.
(R)-(+)-N,N-Dimethyl-1-phenylethylamine 97%
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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 24/25 - Avoid contact with skin and eyes.
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
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Safety in Use Information:
Category: flavoring agents
Recommendation for (R)-N,N,alpha-trimethyl benzyl amine usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.09 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 340 (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: 22
Click here to view publication 22
 average usual ppmaverage maximum ppm
baked goods: 2.0000010.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 0.200001.00000
cheese: 0.400002.00000
chewing gum: --
condiments / relishes: 0.100000.50000
confectionery froastings: 1.000005.00000
egg products: --
fats / oils: 0.100000.50000
fish products: 0.200001.00000
frozen dairy: 0.400002.00000
fruit ices: 0.400002.00000
gelatins / puddings: --
granulated sugar: --
gravies: 0.100000.50000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.200001.00000
milk products: 0.400002.00000
nut products: --
other grains: 0.200001.00000
poultry: 0.200001.00000
processed fruits: 0.400002.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 0.100000.50000
snack foods: 1.000005.00000
soft candy: --
soups: 0.100000.50000
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): 0.400002.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.100000.50000
Edible ices, including sherbet and sorbet (03.0): 0.400002.00000
Processed fruit (04.1): 0.400002.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 1.000005.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.200001.00000
Bakery wares (07.0): 2.0000010.00000
Meat and meat products, including poultry and game (08.0): 0.200001.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.200001.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.100000.50000
Foodstuffs intended for particular nutritional uses (13.0): 0.200001.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): --
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.000005.00000
Ready-to-eat savouries (15.0): 1.000005.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.200001.00000
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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 86, (FGE.86)[1] - Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting) - Scientific Opinion of the Panel on Food Additives - Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf
Flavouring Group Evaluation 45 (FGE.45)[1]: One tertiary amine from chemical group 28
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 86, Revision 1 (FGE.86Rev1): Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 86, Revision 2 (FGE.86Rev2): Consideration of aliphatic and arylalkyl amines and amides evaluated by JECFA (65th meeting)
View page or View pdf
EPI System: View
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 103034
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 (1R)-N,N-dimethyl-1-phenylethanamine
Chemidplus: 0019342019
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References:
 (1R)-N,N-dimethyl-1-phenylethanamine
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 103034
Pubchem (sid): 135060647
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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
HMDB (The Human Metabolome Database): Search
FooDB: FDB009330
Export Tariff Code: 2921.49.5000
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
 
For Odor
 
For Flavor
 
No flavor group found for these
2-acetyl-1-pyrrolineFL
 amyl amineFL
 butyl amineFL
(±)-sec-butyl amineFL
isobutyl amineFL
 ethyl amineFL
 hexyl amineFL
2-methyl butyl amineFL
isopentylidene isopentyl amineFL
 phenethyl amineFL
 propionyl pyrroline 1% in vegatable oil triglycerideFL
isopropyl amineFL
 pyridineFL
 tripropyl amineFL
ammoniacal
2-methyl piperidineFL
fishy
4,5-dimethyl thiazoleFL
3-penten-2-oneFL
 
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Potential Uses:
 cereal 
 cheeseFL
 dairyFL
 fishFL
 fruit 
 meat 
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Occurrence (nature, food, other): note
 not found in nature
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Synonyms:
 benzenemethanamine, N,N,a-trimethyl-, (aR)-
 benzenemethanamine, N,N,a-trimethyl-, (R)-
 benzenemethanamine, N,N,alpha-trimethyl-, (R)-
 benzenemethanamine,N,N,alpha-trimethyl-, (alphaR)-
(R)-dimethyl (1-phenyl ethyl) amine
(R)-(1-(dimethyl amino)ethyl) benzene
(R)-N,N-dimethyl phenethyl amine
(R)-(+)-N,N-dimethyl-1-phenethyl amine
(R)-N,N-dimethyl-1-phenethyl amine
(R)-(+)-N,N-dimethyl-1-phenyl ethyl amine
(1R)-N,N-dimethyl-1-phenylethanamine
(R)-(+)-N,N-dimethyl-1-phenylethanamine
(R)-(+)-N,N-dimethyl-1-phenylethylamine
R-(+)-N,N-dimethyl-1-phenylethylamine
(+)-(R)-N,N-dimethyl-alpha-phenethyl amine
(R)-N,N-dimethylphenethylamine
(R)-alpha-methyl benzyl dimethyl amine
(R)-a-methylbenzyldimethylamine
(+)-N,N,alpha-trimethyl benzyl amine
(R)-(+)-N,N,alpha-trimethylbenzylamine
(R)-N,N,a-trimethylbenzylamine
(R)-N,N,alpha-trimethylbenzylamine
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