Articles:
| Google Patents: | Cinnamamides as savory flavorings |
| PubMed: | Rubemamine and Rubescenamine, Two Naturally Occurring N-Cinnamoyl Phenethylamines with Umami-Taste-Modulating Properties. |
rubescenamine
Notes:
None found
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Chemical sources Association Inc Exchange of knowledge Need This Item for Flavor? You can contact the Chemical Sources Association. Events Links Product(s):
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| CAS Number: | 125187-30-6 |  3D/inchi
|
| FDA UNII: | NT6KZD17F5 | |
| Nikkaji Web: | J3.469.403F | |
| XlogP3: | 2.60 (est) | |
| Molecular Weight: | 355.39037000 | |
| Formula: | C20 H21 N O5 | |
| NMR Predictor: | Predict (works with chrome or firefox) | |
Category: flavor enhancers, umami taste enhancer
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
| Google Scholar: | Search |
| Google Books: | Search |
| Google Scholar: with word "volatile" | Search |
| Google Scholar: with word "flavor" | Search |
| Google Scholar: with word "odor" | Search |
| Google Patents: | Search |
| US Patents: | Search |
| EU Patents: | Search |
| Pubchem Patents: | Search |
| PubMed: | Search |
| NCBI: | Search |
| JECFA Food Flavoring: | 2227 (E)-N-[2-(1,3-benzodioxol-5-yl)ethyl]-3-(3,4-dimethoxyphenyl)prop-2-enamide |
| FEMA Number: | 4773 (E)-N-[2-(1,3-benzodioxol-5-yl)ethyl]-3-(3,4-dimethoxyphenyl)prop-2-enamide |
| FDA: | No longer provide for the use of these seven synthetic flavoring substances |
Physical Properties:
| Appearance: | white powder (est) |
| Assay: | 95.00 to 100.00 % |
| Food Chemicals Codex Listed: | No |
| Melting Point: | 153.00 to 154.00 °C. @ 760.00 mm Hg |
| Boiling Point: | 593.31 °C. @ 760.00 mm Hg (est) |
| Flash Point: | 595.00 °F. TCC ( 312.60 °C. ) (est) |
| logP (o/w): | 3.204 (est) |
| Soluble in: | |
| water, 10.77 mg/L @ 25 °C (est) | |
Organoleptic Properties:
| Odor Description: | savory |
| Flavor Type: savory | |
| savory | |
| Taste Description: | savory |
| Odor and/or flavor descriptions from others (if found). | |
Cosmetic Information:
| None found |
Suppliers:
| Chemical Sources Association |
| Need This Item for Flavor/Food?: You can contact the CSA |
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: | flavor enhancers, umami taste enhancer | ||
| Recommendation for (E)-N-[2-(1,3-benzodioxol-5-yl)ethyl]-3-(3,4-dimethoxyphenyl)prop-2-enamide 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: | - | - | |
| beverages(nonalcoholic): | 0.20000 | 2.50000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | 2.00000 | 9.00000 | |
| chewing gum: | - | - | |
| condiments / relishes: | 2.00000 | 15.00000 | |
| confectionery froastings: | - | - | |
| egg products: | 4.00000 | 15.00000 | |
| fats / oils: | 2.00000 | 12.00000 | |
| fish products: | 2.00000 | 12.00000 | |
| frozen dairy: | - | - | |
| fruit ices: | - | - | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | 2.00000 | 15.00000 | |
| hard candy: | - | - | |
| imitation dairy: | - | - | |
| instant coffee / tea: | 0.20000 | 2.50000 | |
| jams / jellies: | - | - | |
| meat products: | 2.00000 | 12.00000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | 2.00000 | 12.00000 | |
| processed fruits: | - | - | |
| processed vegetables: | 2.00000 | 12.00000 | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | 10.00000 | 30.00000 | |
| snack foods: | 5.00000 | 30.00000 | |
| soft candy: | - | - | |
| soups: | 2.00000 | 15.00000 | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
Safety References:
| EPI System: | View |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 18159637 |
| National Institute of Allergy and Infectious Diseases: | Data |
| (2E)-N-[2-(1,3-benzodioxol-5-yl)ethyl]-3-(3,4-dimethoxyphenyl)acrylamide | |
| Chemidplus: | 0125187306 |
References:
| (2E)-N-[2-(1,3-benzodioxol-5-yl)ethyl]-3-(3,4-dimethoxyphenyl)acrylamide | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 18159637 |
| Pubchem (cas): | 125187-30-6 |
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 |
| HMDB (The Human Metabolome Database): | Search |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
Potential Blenders and core components note
Potential Uses:
| None Found |
Occurrence (nature, food, other): note
| zanrhoxylum rubescens Search Trop Picture |
Synonyms:
| (E)-N-[2-( | benzo[d][1,3]dioxol-5-yl)ethyl]-3-(3,4-dimethoxyphenyl)acrylamide |
| (2E)-N-[2-(1,3- | benzodioxol-5-yl)ethyl]-3-(3,4-dimethoxyphenyl)acrylamide |
| rubescenamine |