N-(heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide
N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide
Identification
| Name | N-(heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide |
| IUPAC | N-(heptan-4-yl)-1,3-benzodioxole-5-carboxamide |
| CAS Number | 745047-51-2 |
| FDA UNII | 4E1875N4ZT |
| Molecular Formula | C15 H21 N O3 |
| Molecular Weight | 263.33697000 |
Regulatory
| JECFA Food Flavoring | 1767 N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide |
| DG SANTE Food Flavourings | 16.098 N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide |
| FEMA Number | 4232 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 745047-51-2 ; N-(HEPTAN-4-YL)BENZO[D][1,3]DIOXOLE-5-CARBOXAMIDE |
Physical Properties
| Appearance | white powder (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 116.00 °C. @ 760.00 mm Hg |
| Boiling Point | 378.00 to 379.00 °C. @ 760.00 mm Hg (est) |
| Flash Point | 361.00 °F. TCC ( 183.00 °C. ) (est) |
| logP (o/w) | 3.276 (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-(heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide 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) | 0.10 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 470 (μg/person/day) |
| NOEL (No Observed Effect Level) | 20.00 (mg/kg bw per day) |
| Threshold of Concern | 90 (μg/person/day) |
| Structure Class | III |
| baked goods | 1.00000 |
| beverages(nonalcoholic) | 2.00000 |
| beverages(alcoholic) | 2.00000 |
| breakfast cereal | - |
| cheese | 1.00000 |
| chewing gum | - |
| condiments / relishes | 2.00000 |
| confectionery froastings | - |
| egg products | 2.00000 |
| fats / oils | 2.00000 |
| fish products | 1.00000 |
| frozen dairy | 2.00000 |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | 2.00000 |
| hard candy | - |
| imitation dairy | 2.00000 |
| instant coffee / tea | 2.00000 |
| jams / jellies | - |
| meat products | 1.00000 |
| milk products | - |
| nut products | 2.00000 |
| other grains | - |
| poultry | 1.00000 |
| processed fruits | - |
| processed vegetables | 1.00000 |
| reconstituted vegetables | 2.00000 |
| 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 |
Chemical sources Association Inc
Exchange of knowledge
Need This Item for Flavor? You can contact the Chemical Sources Association.
Potential Uses
Natural Occurrence
Synonyms
1,3-
benzodioxole-5-carboxamide,N-(1-propylbutyl)-
N-(
heptan-4-yl)-1,3-benzodioxole-5-carboxamide
N-(
heptan-4-yl)benzo[d](1,3)dioxole-5-carboxamide
N-(
heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide
N-(4-
heptanyl)-1,3-benzodioxole-5-carboxamide
N-(1-
propyl butyl)-N-(1-propyl butyl)-1,3-benzodioxole-5-carboxamide
N-(1-
propylbutyl)-1,3-benzodioxole-5-carboxamide
Try the PubMed Search.