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N-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide

Chemical Structure

General Material Information

Preferred name N-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide
Trivial Name N1-[(2,4-Dimethoxyphenyl)methyl]-N2-[2-(2-pyridinyl)ethyl]ethanediamide
Short Description N1-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide
Formula C18 H21 N3 O4
CAS Number 745047-53-4
FEMA Number 4233
Flavis Number 16.099
FDA UNII IG3GV1WE4R
Nikkaji Number J2.782.103K
xLogP3-AA 1.60 (est)
NMR Predictor External link
JECFA Food Flavoring 1768 N1-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 745047-53-4 ; N1-(2,4-DIMETHOXYBENZYL)-N2-(2-(PYRIDIN-2-YL) ETHYL)OXALAMIDE
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]-
  • N-[(2,4-dimethoxyphenyl)methyl]-N'-(2-pyridin-2-ylethyl)oxamide
  • Ethanediamide, N1-[(2,4-dimethoxyphenyl)methyl]-N2-[2-(2-pyridinyl)ethyl]-
  • Ethanediamide, N-[(2,4-dimethoxyphenyl)methyl]-N′-[2-(2-pyridinyl)ethyl]-
  • N1-[(2,4-Dimethoxyphenyl)methyl]-N2-[2-(2-pyridinyl)ethyl]ethanediamide

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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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
FDA Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB32224
FooDB:FDB009302
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 343.38317871094
Flash Point TCC Value N/a
logP (o/w) 0.895 est
Solubility
alcohol, slightly Yes
water, 9270 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Flavor Type: Savory
savory, meaty
General comment Savory meaty

Potential Uses

Applications
Flavoring purposes Meat

Safety Information

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:
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
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: 22. Update in publication number(s): 25
Click here to view publication 22
average usual ppmaverage maximum ppm
baked goods: 1.000002.00000
beverages(nonalcoholic): 1.000002.00000
beverages(alcoholic): --
breakfast cereal: 5.0000010.00000
cheese: 1.000003.00000
chewing gum: --
condiments / relishes: 2.000004.00000
confectionery froastings: --
egg products: 1.000002.00000
fats / oils: 2.000004.00000
fish products: 1.000003.00000
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 2.000004.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 1.000003.00000
milk products: --
nut products: 1.000002.00000
other grains: 1.000002.00000
poultry: 1.000003.00000
processed fruits: --
processed vegetables: 1.000003.00000
reconstituted vegetables: 1.000002.00000
seasonings / flavors: 5.0000010.00000
snack foods: 5.0000010.00000
soft candy: --
soups: 2.000004.00000
sugar substitutes: --
sweet sauces: --
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 1.000003.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.000004.00000
Edible ices, including sherbet and sorbet (03.0): --
Processed fruit (04.1): 1.000003.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 1.000003.00000
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): 1.000002.00000
Meat and meat products, including poultry and game (08.0): 1.000003.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.000003.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000010.00000
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): 5.0000010.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 1.000003.00000

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on Flavouring Group Evaluation 94: Consideration of aliphatic amines and amides evaluated in addendum to the JECFA group aliphatic and aromatic amines and amides by JECFA
View page or View pdf

(FGE.94Rev1): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68th meeting)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 94, Revision 2 (FGE.94Rev2): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68th meeting)
View page or View pdf

EPI System: View
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EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :11739408
National Institute of Allergy and Infectious Diseases:Data
N-[(2,4-dimethoxyphenyl)methyl]-N'-(2-pyridin-2-ylethyl)oxamide
Chemidplus:0745047534