N-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide
N1-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide
Identification
| Name | N-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide |
| IUPAC | N-[(2,4-dimethoxyphenyl)methyl]-N'-(2-pyridin-2-ylethyl)oxamide |
| CAS Number | 745047-53-4 |
| FDA UNII | IG3GV1WE4R |
| Molecular Formula | C18 H21 N3 O4 |
| Molecular Weight | 343.38317000 |
| Nikkaji Number | J2.782.103K |
Regulatory
| JECFA Food Flavoring | 1768 N1-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide |
| DG SANTE Food Flavourings | 16.099 N1-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide |
| FEMA Number | 4233 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 745047-53-4 ; N1-(2,4-DIMETHOXYBENZYL)-N2-(2-(PYRIDIN-2-YL) ETHYL)OXALAMIDE |
Physical Properties
| Appearance | white powder (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 123.00 °C. @ 760.00 mm Hg |
| Flash Point | 32.00 °F. TCC ( 0.00 °C. ) (est) |
| logP (o/w) | 0.895 (est) |
| Soluble in | alcohol, slightly |
| Insoluble in | water |
Organoleptic Properties
| Taste Description | savory meaty |
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavoring agents |
| Recommendation for N-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide 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) | 0.20 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 470 (μg/person/day) |
| NOEL (No Observed Effect Level) | 100.00 (mg/kg bw per day) |
| Threshold of Concern | 90 (μg/person/day) |
| Structure Class | III |
| baked goods | 1.00000 |
| beverages(nonalcoholic) | 1.00000 |
| beverages(alcoholic) | - |
| breakfast cereal | 5.00000 |
| cheese | 1.00000 |
| chewing gum | - |
| condiments / relishes | 2.00000 |
| confectionery froastings | - |
| egg products | 1.00000 |
| fats / oils | 2.00000 |
| fish products | 1.00000 |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | 2.00000 |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | 1.00000 |
| milk products | - |
| nut products | 1.00000 |
| other grains | 1.00000 |
| poultry | 1.00000 |
| processed fruits | - |
| processed vegetables | 1.00000 |
| reconstituted vegetables | 1.00000 |
| seasonings / flavors | 5.00000 |
| snack foods | 5.00000 |
| soft candy | - |
| soups | 2.00000 |
| sugar substitutes | - |
| sweet sauces | - |
| Dairy products, excluding products of category 02.0 (01.0) | 1.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 2.00000 |
| Edible ices, including sherbet and sorbet (03.0) | - |
| Processed fruit (04.1) | 1.00000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | 1.00000 |
| Confectionery (05.0) | - |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | - |
| Bakery wares (07.0) | 1.00000 |
| Meat and meat products, including poultry and game (08.0) | 1.00000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | 1.00000 |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 5.00000 |
| Foodstuffs intended for particular nutritional uses (13.0) | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | - |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | - |
| Ready-to-eat savouries (15.0) | 5.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 1.00000 |
BOC Sciences
Best of Chemicals Supplier
Quality supplier of research chemicals and biochemicals including inhibitors, building blocks, GMP Products, impurities and metabolites, APIs for Veterinary, Natural Compounds, ADCs, Stem Cell Molecul...
Chemical sources Association Inc
Exchange of knowledge
Need This Item for Flavor? You can contact the Chemical Sources Association.
Potential Uses
Natural Occurrence
Synonyms
N-(2,4-
dimethoxybenzyl)-N'-[2-(2-pyridinyl)ethyl]ethanediamide
N1-(2,4-
dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide
N-((2,4-
dimethoxyphenyl)methyl)-N'-(2-(2-pyridinyl)ethyl) ethane diamide
N-[(2,4-
dimethoxyphenyl)methyl]-N'-(2-pyridin-2-ylethyl)oxamide
N-[(2,4-
dimethoxyphenyl)methyl]-N'-[2-(pyridinyl)ethyl]ethanediamide
ethanediamide,N1-[(2,4-dimethoxyphenyl)methyl]-N2-[2-(2-pyridinyl)ethyl]-
Try the PubMed Search.