(E)-N-[2-(1,3-benzodioxol-5-yl)ethyl]-3-(3,4-dimethoxyphenyl)prop-2-enamide
rubescenamine

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CAS Number: 125187-30-6 3D/inchi FDA UNII: NT6KZD17F5 Nikkaji Web: J3.469.403F XlogP3: 2.60 (est) Molecular Weight: 355.39037000 Formula: C20 H21 N O5 NMR Predictor: Predict (works with chrome, Edge or firefox) Category:flavor enhancers, umami taste enhancer   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 Google Patents: Search US Patents: Search EU Patents: Search Pubchem Patents: Search PubMed: Search NCBI: Search JECFA Food Flavoring: 2227 (E)-N-[2-(1,3-benzodioxol-5-yl)ethyl]-3-(3,4-dimethoxyphenyl)prop-2-enamide FEMA Number: 4773 (E)-N-[2-(1,3-benzodioxol-5-yl)ethyl]-3-(3,4-dimethoxyphenyl)prop-2-enamide FDA: No longer provide for the use of these seven synthetic flavoring substances   Physical Properties: Appearance: white powder (est) Assay: 95.00 to 100.00 Food Chemicals Codex Listed: No Melting Point: 153.00 to 154.00 °C. @ 760.00 mm Hg Boiling Point: 593.31 °C. @ 760.00 mm Hg (est) Flash Point: 595.00 °F. TCC ( 312.60 °C. ) (est) logP (o/w): 3.204 (est) Soluble in:   water, 10.77 mg/L @ 25 °C (est)   Organoleptic Properties: Odor Description:savory Flavor Type: savory savory Taste Description: savory Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: Chemical Sources Association Need This Item for Flavor/Food?: You can contact the Chemical Sources Association   Safety Information:   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: flavor enhancers, umami taste enhancer Recommendation for (E)-N-[2-(1,3-benzodioxol-5-yl)ethyl]-3-(3,4-dimethoxyphenyl)prop-2-enamide 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). 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: 26 Click here to view publication 26   average usual ppm average maximum ppm baked goods: - - beverages(nonalcoholic): 0.20000 2.50000 beverages(alcoholic): - - breakfast cereal: - - cheese: 2.00000 9.00000 chewing gum: - - condiments / relishes: 2.00000 15.00000 confectionery froastings: - - egg products: 4.00000 15.00000 fats / oils: 2.00000 12.00000 fish products: 2.00000 12.00000 frozen dairy: - - fruit ices: - - gelatins / puddings: - - granulated sugar: - - gravies: 2.00000 15.00000 hard candy: - - imitation dairy: - - instant coffee / tea: 0.20000 2.50000 jams / jellies: - - meat products: 2.00000 12.00000 milk products: - - nut products: - - other grains: - - poultry: 2.00000 12.00000 processed fruits: - - processed vegetables: 2.00000 12.00000 reconstituted vegetables: - - seasonings / flavors: 10.00000 30.00000 snack foods: 5.00000 30.00000 soft candy: - - soups: 2.00000 15.00000 sugar substitutes: - - sweet sauces: - -   Safety References: 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 :18159637 National Institute of Allergy and Infectious Diseases:Data (2E)-N-[2-(1,3-benzodioxol-5-yl)ethyl]-3-(3,4-dimethoxyphenyl)acrylamide Chemidplus:0125187306   References:   (2E)-N-[2-(1,3-benzodioxol-5-yl)ethyl]-3-(3,4-dimethoxyphenyl)acrylamide NIST Chemistry WebBook: Search Inchi Pubchem (cid): 18159637 Pubchem (cas): 125187-30-6   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 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 alliaceous dibutyl sulfide FL/FR dimethyl trisulfide FL/FR ferula assa-foetida gum oil FL/FR coffee furfuryl mercaptan FL/FR earthy 1- octen-3-ol FL/FR fatty 3- decen-2-one FL/FR green cortex pyridine FL/FR herbal carum carvi fruit oil FL/FR trigonella foenum-graecum seed extract FL/FR medicinal summer savory oil FL/FR moldy strawberry furanone methyl ether FL/FR phenolic ortho- guaiacol FL/FR spicy eugenol FL/FR sulfurous furfuryl thioacetate FL/FR 2- methyl 5-(methyl thio) furan FL/FR methyl mercaptan FL/FR 3- thiohexanol FL/FR For Flavor alliaceous allyl mercaptan FL dimethyl trisulfide FL/FR ferula assa-foetida gum oil FL/FR 3- mercapto-2-pentanone FL bready trigonella foenum-graecum seed extract FL/FR coffee furfuryl mercaptan FL/FR cooling (E)-3- benzo[1,3]dioxol-5-yl-N,N-diphenyl-2-propenamide FL earthy difurfuryl sulfide FL mushroom flavor FL fatty 2,4- octadien-1-ol FL fishy 4,5- dimethyl thiazole FL fruity acerola fruit distillates FL garlic allyl methyl sulfide FL garlic distillates FL garlic flavor FL green cortex pyridine FL/FR 3- decen-2-one FL/FR dibutyl sulfide FL/FR herbal caraway flavor FL carum carvi fruit oil FL/FR meaty brown flavor FL chicken broth flavor FL grilled chicken flavor FL chicken flavor FL roast chicken flavor FL chicken key FL chicken soup stock flavor FL (R,S)-2- mercapto-3-butanol FL 3- mercapto-3-methyl butanol FL 12- methyl tridecanal FL bis(2- methyl-3-furyl) disulfide FL 2- methyl-3-tetrahydrofuran thiol FL pyrazinyl ethane thiol FL 2- pyridinyl methane thiol FL medicinal summer savory oil FL/FR summer savory oleoresin FL metallic 2,5- dihydroxy-1,4-dithiane FL moldy strawberry furanone methyl ether FL/FR mushroom 1- octen-3-ol FL/FR musty 2- methyl 5-(methyl thio) furan FL/FR nutty nutty thiazole FL onion durian flavor FL furfuryl isopropyl sulfide FL methionol FL roasted furfuryl thioacetate FL/FR salty 1-(2- hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-1-one FL savory 5'- adenylic acid sodium salt FL disodium adenosine 5'-phosphate FL 2,4,6- triethyl tetrahydro-1,3,5-dithiazine FL seafood clam extract FL clam flavor FL smoky prosopis juliflora wood extract FL spicy eugenol FL/FR winter savory oil FL winter savory oleoresin FL sulfurous butyl mercaptan FL furfuryl thiopropionate FL 3- mercapto-2-methyl pentanal FL methyl 2-(methyl thio) butyrate FL methyl 2-methyl-3-furyl disulfide FL methyl mercaptan FL/FR methyl thiomethyl butyrate FL 3- methyl-2-butane thiol FL roasted butanol FL 3- thiohexanol FL/FR tropical acerola flavor FL 3- mercaptohexyl butyrate FL woody ortho- guaiacol FL/FR   Potential Uses: None Found   Occurrence (nature, food, other):note   zanrhoxylum rubescens Search Trop Picture   Synonyms: (E)-N-[2-( benzo[d][1,3]dioxol-5-yl)ethyl]-3-(3,4-dimethoxyphenyl)acrylamide (2E)-N-[2-(1,3- benzodioxol-5-yl)ethyl]-3-(3,4-dimethoxyphenyl)acrylamide   rubescenamine   Articles: Google Patents:Cinnamamides as savory flavorings PubMed:Rubemamine and Rubescenamine, Two Naturally Occurring N-Cinnamoyl Phenethylamines with Umami-Taste-Modulating Properties.

Notes: None found