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

Full Material List
N-[(2,4-dimethoxyphenyl)methyl]-N'-(2-pyridin-2-ylethyl)oxamide

Identifiers

FEMA 4233
CAS 745047-53-4
EINECS N/A
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]-
JECFA Food Flavoring 1768
JECFA Food Additive N/A
DG SANTE Food Flavourings 16.099 N1-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide
DG SANTE Food Contact Materials N/A
FDA UNII IG3GV1WE4R
CoE Number N/A
XlogP3-AA N/A
Molecular Weight 343.38317
Molecular Formula C18 H21 N3 O4

Organoleptic

Organoleptic Notes
  • 1. Flavor Type: savory savory meaty
  • Taste Description: savory meaty
  • Odor and/or flavor descriptions from others (if found).
Odor N/A
Flavor savory
savory, meaty,

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Properties

Food Chemicals Codex Listed No
Appearance white powder (est)
Assay 99.00 to 100.00
Specific Gravity N/A
Lbs/Gal (est) N/A
Refractive Index N/A
Melting Point 123.00 °C. @ 760.00 mm Hg
Boiling Point N/A
Flash Point 32.00 °F. TCC ( 0.00 °C. ) (est)
Acid Value N/A
Vapor Pressure N/A
Vapor Density N/A
logP (o/w) 0.895 (est)
Soluble In
  • alcohol, slightly
  • water, 9270 mg/L @ 25 °C (est)
  • water
Occurrence
  • not found in nature