العربية
中文
english
français
Español
FAO Home
Food safety & quality
Scientific advice
Calls for data and experts
Microbiological risks and JEMRA
Chemical risks and JECFA
JECFA publications from meetings
Guidelines
Summary reports
Full reports
Toxicological monographs
Other scientific advice
Food safety and quality
|
share
>
Scientific advice
>
Chemical risks and JECFA
Online Edition: "Specifications for Flavourings"
Online help
About the data
Analytical Methods (Volume 4)
New search
Print
Flavouring
N1-(2-Methoxy-4-methylbenzyl)-N2-(2-(5-methylpyridin-2-yl)ethyl)oxalamide
Synonym(s)
Latest JECFA evaluation
2007 (Session 68)
Status of specification
Full
Information required
Chemical name
N-[(2-Methoxy-4-methylphenyl)methyl]-N'-[2-(5-methyl-2-pyridinyl)ethyl]ethanediamide
JECFA number
1769
CAS number
745047-94-3
FEMA number
4234
COE number
FLAVIS number
Molecular weight
341.41
Chemical formula
C19H23N3O3
Physical form/odour
Off-white powder; Savoury, meat-like aroma
Solubility
Soluble in non-polar organic solvents; insoluble in water
Solubility in ethanol
Sparingly soluble
Boiling point (°C)
NA
Assay min %
99%
Acid value max
Refractive index
NA
Specific gravity
NA
Other requirements
mp = 132-133°
ID Test
CNMR HNMR IR MS
Spectrum