N-(2,3-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide

General Material Information

Preferred name	N-(2,3-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide
Trivial Name	N'-[(2,3-dimethoxyphenyl)methyl]-N-[2-(2-pyridyl)ethyl]oxamide
Short Description	N1-(2,3-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide
Formula	C18 H21 N3 O4
CAS Number	851670-40-1
FEMA Number	4741
FDA UNII	SXR00332E2
xLogP3-AA	1.60 (est)
NMR Predictor	External link
JECFA Food Flavoring	2225 N1-(2,3-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide
FDA Patent	No longer provide for the use of these seven synthetic flavoring substances
Synonyms	N1-(2,3-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide N-(2,3-dimethoxybenzyl)-N2-[2-(pyridin-2-yl)ethyl]oxalamide N1-(2,3-dimethoxybenzyl)-N2-[2-(pyridin-2-yl)ethyl]oxalamide N'-[(2,3-dimethoxyphenyl)methyl]-N-[2-(2-pyridyl)ethyl]oxamide

(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
ChemSpider:	View

Material listed in food chemical codex	No
Molecular weight	343.38317871094
Melting Point	79 to 80°C @ 760 mm Hg
Flash Point TCC Value	N/a
logP (o/w)	1.262 est
Solubility
alcohol, slightly	Yes
water, 1.3433e+005 mg/L @ 25 °C (est)	Yes
water	No

Applications	flavor enhancers umami taste enhancer
Flavoring purposes	Meat


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

Category:
flavor enhancers, umami taste enhancer
Recommendation for N-(2,3-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide 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:		0.50000	10.00000
beverages(nonalcoholic):		-	-
beverages(alcoholic):		-	-
breakfast cereal:		25.00000	50.00000
cheese:		5.00000	15.00000
chewing gum:		-	-
condiments / relishes:		10.00000	20.00000
confectionery froastings:		-	-
egg products:		5.00000	10.00000
fats / oils:		10.00000	20.00000
fish products:		5.00000	15.00000
frozen dairy:		-	-
fruit ices:		-	-
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		10.00000	20.00000
hard candy:		-	-
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		5.00000	15.00000
milk products:		-	-
nut products:		5.00000	10.00000
other grains:		5.00000	10.00000
poultry:		5.00000	15.00000
processed fruits:		-	-
processed vegetables:		5.00000	15.00000
reconstituted vegetables:		5.00000	10.00000
seasonings / flavors:		25.00000	50.00000
snack foods:		25.00000	50.00000
soft candy:		-	-
soups:		10.00000	20.00000
sugar substitutes:		-	-
sweet sauces:		-	-

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :57527814

National Institute of Allergy and Infectious Diseases:Data

N'-[(2,3-dimethoxyphenyl)methyl]-N-[2-(2-pyridyl)ethyl]oxamide

Chemidplus:0851670401