dimethyl anthranilate

dimethyl anthranilate

Full Material List

methyl 2-methylaminobenzoate

Identifiers

FEMA	2718
CAS	85-91-6
EINECS	201-642-6
Synonyms	2- amino-3-methyl-benzoic acid methyl ester benzoic acid, 2-amino-3-methyl-, methyl ester di methyl anthranilate dimethyl anthranilate dimethyl anthranilate (natural) dimethyl anthranilate FCC dimethyl anthranilate natural dimethyl anthranilate, natural methyl 2-(methyl amino) benzoate methyl 2-(methylamino) benzoate methyl 2-amino-3-methylbenzenecarboxylate methyl 2-amino-3-methylbenzoate methyl 2-methylaminobenzoate methyl 3-methylanthranilate 2-( methyl amino) benzoic acid methyl ester 2- methyl aminomethyl benzoate methyl anthranilic acid methyl ester N- methyl anthranilic acid methyl ester methyl anthranylate methyl nat methyl methanthranilate methyl methyl aminobenzoate methyl methyl anthranilate methyl methylanthranilate methyl methylanthranilate egypt, natural isolated constituent methyl N-methyl anthranilate methyl N-methyl-2-aminobenzoate methyl N-methyl-ho-anthranilate methyl N-methyl-ortho-anthranilate methyl N-methylanthranilate methyl o-(methylamino) benzoate methyl o-methylaminobenzoate methyl ortho-(methyl amino) benzoate methyl ortho-methyl aminobenzoate 2-( methylamino)benzoic acid methyl ester
JECFA Food Flavoring	1545
JECFA Food Additive	N/A
DG SANTE Food Flavourings	09.781 methyl N-methylanthranilate
DG SANTE Food Contact Materials	N/A
FDA UNII	5Z37T562P9
CoE Number	756
XlogP3-AA	2.30 (est)
Molecular Weight	165.19207
Molecular Formula	C9 H11 N O2

Organoleptic

Organoleptic Notes	1. Odor Type: floral Odor Strength:medium Substantivity:48 hour(s) at 100.00 % fruity musty sweet neroli powdery phenolic winey Odor Description:at 100.00 %. fruity musty sweet neroli powdery phenolic wineLuebke, William tgsc, (1987) Odor sample from: Harrmann & Reimer Corporation sweet fruity grape skin clean fresh floral Odor Description:Sweet, fruity anthranilate-like with a clean fresh floral nuanceMosciano, Gerard P&F 16, No. 1, 31, (1991)
Odor	floral fruity, musty, sweet, neroli, powdery, phenolic, winey, grape, skin, clean, fresh, floral
Flavor	fruity fruity, grape, skin, woody, floral,

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Properties

Food Chemicals Codex Listed	Yes
Appearance	pale yellow to amber clear liquid to solid (est)
Assay	98.00 to 100.00 sum of isomers
Specific Gravity	1.12500 to 1.13000 @ 25.00 °C.
Lbs/Gal (est)	9.361 to 9.403
Refractive Index	1.57900 to 1.58100 @ 20.00 Â°C.
Melting Point	17.00 to 19.00 Â°C. @ 760.00 mm Hg
Boiling Point	255.00 to 256.00 Â°C. @ 760.00 mm Hg
Flash Point	> 230.00 Â°F. TCC ( > 110.00 Â°C. )
Acid Value	1.00 max. KOH/g
Vapor Pressure	0.007000 mmHg @ 25.00 Â°C. (est)
Vapor Density	>1 ( Air = 1 )
logP (o/w)	2.531 (est)
Soluble In	alcohol dipropylene glycol fixed oils water, 475 mg/L @ 20 °C (exp) glycerin bath foam cream hair spray lotion powder shampoo soap
Occurrence	bergamot oil @ trace% broom absolute champaca concrete @ 0.05% hyacinth hyacinthus orientalis absolute @ trace% mandarin fruit mandarin oil @ 0.50% mandarin oil avana @ 0.46% mandarin oil avana @ 0.48% mandarin oil italy @ 0.45% mandarin oil italy @ 0.50% mushroom giant puffball mushroom orange fruit petitgrain petitgrain lemon oil @ 0.25% rue yuzu leaf oil @ 45.36-58.50% zanthoxylum tingoassuiba