2-isopropyl-N,2,3-trimethylbutyramide

CAS: 51115-67-4 C10 H21 N O MW: 171.28357000 minty minty

Identification

NameWS-23
IUPACN,2,3-trimethyl-2-propan-2-ylbutanamide
CAS Number51115-67-4
EINECS256-974-4
FDA UNII6QOP5A9489
Molecular FormulaC10 H21 N O
Molecular Weight171.28357000
MDL NumberMFCD00130070
Nikkaji NumberJ261.643B
CoE Number10459

Regulatory

JECFA Food Flavoring1595 2-isopropyl-N,2,3-trimethylbutyramide
DG SANTE Food Flavourings16.053 2-isopropyl-N,2,3-dimethylbutanamide
FEMA Number3804
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)51115-67-4 ; 2-ISOPROPYL-N,2,3-TRIMETHYLBUTYRAMIDE

Physical Properties

Appearance white crystalline solid (est)
Assay 99.00 to 100.00
Food Chemicals Codex Listed No
Melting Point 60.00 to 64.00 °C. @ 760.00 mm Hg
Boiling Point 233.00 to 234.00 °C. @ 760.00 mm Hg
Acid Value 1.00 max. KOH/g
Vapor Pressure 0.057000 mmHg @ 25.00 °C. (est)
Vapor Density >1 ( Air = 1 )
Flash Point 269.00 °F. TCC ( 131.67 °C. )
logP (o/w) 2.301 (est)
Soluble in alcohol
Insoluble in water

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesfragrance

Organoleptic Properties

Odor Strength low
Odor Description
at 25.00 % in dipropylene glycol.
mild cooling mentholic minty
Odor sample from Kingchem Laboratories Inc.
Taste Description
mentholic minty cooling fresh
Medicinal, menthol. / Initial menthol taste that fades to lingering cooling feel

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Maximised Survey-derived Daily Intakes (MSDI-EU)24.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)1054.00 (μg/capita/day)
Threshold of Concern90 (μg/person/day)
Structure ClassIII
baked goods-
beverages(nonalcoholic)3.00000
beverages(alcoholic)-
breakfast cereal-
cheese-
chewing gum750.00000
condiments / relishes-
confectionery froastings50.00000
egg products-
fats / oils-
fish products-
frozen dairy-
fruit ices-
gelatins / puddings-
granulated sugar-
gravies-
hard candy50.00000
imitation dairy-
instant coffee / tea-
jams / jellies-
meat products-
milk products-
nut products-
other grains-
poultry-
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors-
snack foods-
soft candy-
soups-
sugar substitutes-
sweet sauces-

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Potential Uses

FL beverage confection cosmetics FR mint FR tobacco

Natural Occurrence

not found in nature

Synonyms

butanamide, N,2,3-trimethyl-2-(1-methylethyl)- butyramide, 2-isopropyl-N,2,3-trimethyl- cooling agent 23 2,3- dimethyl-N-methyl-2-(methylethyl)butanamide koolada-23 koolada-23 synthetic (Advanced Biotech) methyl diisopropyl propionamide 2-iso propyl-2,3,N-trimethyl-butyramide 2-iso propyl-N,2,3-dimethylbutanamide 2-iso propyl-N,2,3-trimethyl butyramide 2-iso propyl-N,2,3-trimethylbutanamide 2-iso propyl-N,2,3-trimethylbutyramide iso propyltrimethylbutyramide rightcool WS-23 trimethyl isopropyl butanamide N,2,3- trimethyl-2-(1-methyl ethyl) butanamide N,2,3- trimethyl-2-(propan-2-yl)butanamide N,2,3- trimethyl-2-isopropyl butanamide N,2,3- trimethyl-2-propan-2-ylbutanamide WS-23 WS23 Info: aliphatic and aromatic amines and amides US Patents: 8,487,130 - Menthylcarboxamides and their use as cooling agents