| |
| Right Click Picture For More Options. (Safari 1.2 (v125) Compatible). |
| |
|
|
| IUPAC name : | 3-(3,4-dimethoxyphenyl)-N-[2-(3,4-dimethoxyphenyl)ethyl]prop-2-enamide |
| InChI : | InChI=1/C21H25NO5/c1-24-17-8-5-15(13-19(17)26-3)7-10-21(23)22-12-11-16-6-9-18(25-2)20(14-16)27-4/h5-10,13-14H,11-12H2,1-4H3,(H,22,23)/f/h22H |
| InChIKey : | OZNUPWACHHUIKC-QWOVJGMICG |
| SMILES : | COC1=C(C=C(C=C1)CCNC(=O)C=CC2=CC(=C(C=C2)OC)OC)OC |
| cas number : | 69444-90-2 |
| fema number : | 4310 |
| jecfa number : | 1777 |
| fl. number : | 16.090 |
| molar refractivity : | 106.23 ± 0.3 cm3 |
| parachor : | 821.6 ± 4.0 cm3 |
| index of refraction : | 1.565 ± 0.02 |
| surface tension : | 40.3 ± 7.0 dyne/cm |
| density : | 1.139 ± 0.06 g/cm3 |
| polarizability : | 42.11 ± 0.5 10-24cm3 |
| xlogp : | 2.70 |
| molecular weight : | 371.4269000 |
| formula : | C21 H25 N O5 |
|
|
| |
| |
| export tariff code : | unspecified |
| fda reg : | unspecified |
| |
organoleptics :
|
odor description :
| savory meat |
properties :
|
| appearence : | white solid |
| assay : | 99.00 to 100.00 %
|
| Food Chemicals Codex Listed : | No |
| melting point : | 128.00 °C. @ 760.00 mm Hg
|
| logp : | 3.08 |
safety :
|
| Oral Toxicity(LD50) : |
Not determined
|
| Dermal Toxicity(LD50) : |
Not determined
|
| flash point ( Deg. F. ) : | not determined
|
| recommendation for N-(2-(3,4-dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide usage levels up to : | | | not for fragrance use.
|
| 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). |
| publication number : 23. |
| 4310 | average usual ppm | average maximum ppm |
| baked goods : | 10.00000 | 50.00000 |
| beverages(nonalcoholic) : | 3.00000 | 20.00000 |
| beverages(alcoholic) : | 5.00000 | 25.00000 |
| breakfast cereal : | - | - |
| cheese : | - | - |
| chewing gum : | 50.00000 | 100.00000 |
| condiments / relishes : | - | - |
| confectionery froastings : | 10.00000 | 20.00000 |
| egg products : | - | - |
| fats / oils : | - | - |
| fish products : | - | - |
| frozen dairy : | - | - |
| fruit ices : | 5.00000 | 10.00000 |
| gelatins / puddings : | - | - |
| granulated sugar : | - | - |
| gravies : | - | - |
| hard candy : | 10.00000 | 30.00000 |
| imitation dairy : | - | - |
| instant coffee / tea : | 5.00000 | 10.00000 |
| jams / jellies : | - | - |
| meat products : | - | - |
| milk products : | 3.00000 | 10.00000 |
| nut products : | - | - |
| other grains : | - | - |
| poultry : | - | - |
| processed fruits : | - | - |
| processed vegetables : | - | - |
| reconstituted vegetables : | - | - |
| seasonings / flavors : | 5.00000 | 20.00000 |
| snack foods : | 5.00000 | 20.00000 |
| soft candy : | 5.00000 | 20.00000 |
| soups : | - | - |
| sugar substitutes : | - | - |
| sweet sauces : | - | - |
safety links :
|
| | | |
| chemidplus : | 69444-90-2 |
| EPA Substance Registry Services : | 69444-90-2 |
| NLM Chemical Carcinogenesis Research Information System : | 69444-90-2 |
| NLM Developmental and Reproductive Toxicity : | 69444-90-2 |
| NLM Env. Mutagen Info. Center : | 69444-90-2 |
| NLM GENetic TOXicology : | 69444-90-2 |
| EPI System : | view |
other :
|
references :
|
| jecfa number : | 1777 |
| fl. number : | 16.090 |
| pubchem : | 40805542 |
|
synonyms :
|
| 3-(3,4- | dimethoxyphenyl)-N-(2-(3,4-dimethoxyphenyl)ethyl)-2-propenamide | | N-(2-(3,4- | dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide | | N-[2-(3,4- | dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide |
insoluble in :
|
| | water |
stability :
|
(odor and/or flavor) blends with :
|
| 4- | acetyl-2-methyl pyrimidine |
| 4- | allyl-2,6-dimethoxyphenol |
| 4- | aminobutyric acid |
| | amyl mercaptan |
| | bacon dithiazine |
| 1,3- | butane dithiol |
| 2,3- | butane dithiol |
| 2-(2- | butyl)-4,5-dimethyl-3-thiazoline |
| | butyraldehyde |
| | coffee difuran |
| | cyclopropyl (E,Z)-2,6-nonadienamide |
| 2,5- | diethyl thiazole |
| 3,5- | diethyl-2-methyl pyrazine |
| 2,5- | diethyl-3-methyl pyrazine |
| | difurfuryl sulfide |
| 2,5- | dihydroxy-1,4-dithiane |
| N-(2,4- | dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide |
| 2,5- | dimethyl furan |
| | dimethyl tetrasulfide |
| 2,6- | dimethyl thiophenol |
| | dimethyl trisulfide |
| 4,5- | dimethyl-2-ethyl-3-thiazoline |
| 3,7- | dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide |
| 2,6- | dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone |
| 2,5- | dimethyl-3-furan thiol |
| bis(2,5- | dimethyl-3-furyl) disulfide |
| 2,5- | dimethyl-3-thiofuroyl furan |
| 1,1- | ethane dithiol 1% in ethanol |
| | ethyl (E,Z)-2,6-nonadienamide |
| S- | ethyl 2-acetyl aminoethane thioate |
| | ethyl 3-mercaptopropionate |
| | ethyl 4-(acetyl thio) butyrate |
| S- | ethyl thioacetate |
| (Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline |
| (Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline |
| | fish thiol |
| | furfuryl isopropyl sulfide |
| 4- | furfuryl thio-2-pentanone |
| | hazelnut pyrazine |
| N-( | heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide |
| 1,6- | hexane dithiol |
| | hexyl mercaptan |
| | meaty dithiane |
| 4- | mercapto-2-pentanone 1% in acetoin |
| 2- | mercapto-3-pentanone |
| 2- | mercaptomethyl pyrazine |
| 2- | mercaptopropionic acid |
| N1-(2- | methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide |
| N1-(2- | methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide |
| | methyl 2-methyl-3-furyl disulfide |
| 2- | methyl 3-(methyl thio) furan 10% in triacetin |
| 4- | methyl 4-mercaptopentan-2-one 1% in pg |
| | methyl dihydrofuran thiol |
| 4- | methyl nonanoic acid |
| 2- | methyl pyrazine |
| 2- | methyl thiazolidine |
| 2-( | methyl thio) ethanol |
| 12- | methyl tridecanal |
| 2- | methyl-1-methyl thio-2-butene |
| 3- | methyl-2-butane thiol |
| 2- | methyl-3-(methyl thio) pyrazine |
| 2- | methyl-3-furyl tetrasulfide |
| bis(2- | methyl-3-furyl) disulfide |
| S-(2- | methyl-3-furyl) ethane thioate |
| 3-((2- | methyl-3-furyl)thio)-4-heptanone |
| 4-((2- | methyl-3-furyl)thio)-5-nonanone |
| 2- | methyl-3-tetrahydrofuran thiol |
| 2- | naphthyl mercaptan |
| 1,9- | nonane dithiol |
| | nutty thiazole |
| 1,8- | octane dithiol |
| | peanut dithiazine |
| 1- | phenethyl mercaptan |
| 1,3- | propane dithiol |
| 2- | propionyl-2-thiazoline |
| | propyl 2-mercaptopropionate |
| | propyl 2-methyl-3-furyl disulfide |
| iso | propyl disulfide |
| iso | propyl mercaptan |
| | pyrazinyl ethane thiol |
| 2- | pyridinyl methane thiol |
| | pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine |
| | roasted butanol |
| | rum ether |
| | sulfuryl acetate |
| 3- | tetrahydrothiophenone |
| | thialdine |
| | thiazole |
| 3- | thienyl mercaptan |
| 1-(2- | thienyl) butanone |
| ortho- | thiocresol |
| | thioguaiacol |
| | tyramine |
(odor and/or flavor) used in :
|
| | meat |
natural occurrence in :
|
| found in nature |
|