Grundinformationen
- CAS
7493-63-2- Standard-SMILES
C=CCOC(=O)c1ccccc1N- InChIKey
UCANFCXAKYMFGA-UHFFFAOYSA-N- Summenformel
- C10H11NO2
- Durchschnittliche Molmasse
- 177,2 g/mol
- Monoisotopische Masse
- 177,07897859
Überblick
Allyl anthranilate is a clear golden liquid. (NTP, 1992)
Namen und Bezeichner
- Bevorzugter Name
- Allyl anthranilate
- IUPAC
- prop-2-enyl 2-aminobenzoate
- Lokaler Name
- Allylanthranilat
- Englischer Name
- ALLYL ANTHRANILATE
- Summenformel
- C10H11NO2
- Molmasse
- 177.2
Namen und Synonyme
ALLYL ANTHRANILATE7493-63-2Allyl 2-aminobenzoate2-Propenyl 2-aminobenzoateAnthranilic acid, allyl esterAllyl O-aminobenzoate2-Propen-1-yl anthranilateVinyl carbinyl anthranilateBenzoic acid, 2-amino-, 2-propenyl esterFEMA No. 20202-Propen-1-yl 2-aminobenzoateprop-2-en-1-yl 2-aminobenzoate
Weitere Namen anzeigen
FEMA 2020prop-2-enyl 2-aminobenzoateAllyl AnthraniliateALLYL ANTHRANILATE 98+%Anthanilic acid allyl esterAllyl Anthraniliate USP/EP/BP2-Aminobenzoic acid allyl ester
CCRIS 6207DTXSID3024441EINECS 231-331-0NSC 147476AI3-36005UNII-81T0041N82NSC-147476DTXCID804441
Datenbank-Bezeichner
- CAS
7493-63-2- PubChem CID
- 24116
Eigenschaften
Berechnete Struktureigenschaften
- XLogP
- 2,5
- Polarare Oberfläche (TPSA)
- 52,3 Ų
- H-Brücken-Donoren
- 1
- H-Brücken-Akzeptoren
- 3
- Frei drehbare Bindungen
- 4
- Schwere Atome
- 13
- Formalladung
- 0
- Komplexität
- 191
Experimentelle und physikochemische Eigenschaften
Food AdditivesFLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food
Density1.12
Flavoring AgentsEU Flavoring substances
Solubility
Insoluble (<1mg/ml) (NTP, 1992)
Almost insoluble in water, soluble in essential oils, poorly soluble in propylene glycol
(in ethanol)
Flash Pointgreater than 200 °F (NTP, 1992)
Boiling Point
105.00 °C. @ 2.00 mm Hg
105 °C (2mm Hg)
Refractive Index1.569-1.577
Physical Description
Allyl anthranilate is a clear golden liquid. (NTP, 1992)
Colourless to pale yellow liquid with a sharp heavy grape-like sweet odour and a green topnote
Sicherheit und Regulatorisches
Sicherheitsangaben dienen nur zur Orientierung und ersetzen weder das Sicherheitsdatenblatt (SDB) des Lieferanten noch geltende Vorschriften oder eine fachliche Bewertung.
GHS-Klassifizierung
GHS Classification
Warning
H315 (100%): Causes skin irritation [Warning Skin corrosion/irritation]
P261, P264, P264+P265, P271, P280, P302+P352, P304+P340, P305+P351+P338, P319, P321, P332+P317, P337+P317, P362+P364, P403+P233, P405, and P501 (click each P-code to see the statement)
Aggregated GHS information provided per 39 reports by companies from 2 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.
Gefahrenhinweise
Regulatory Information
Chemical: Benzoic acid, 2-amino-, 2-propenyl ester
Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)
Benzoic acid, 2-amino-, 2-propenyl ester: Does not have an individual approval but may be used under an appropriate group standard
Fire HazardsThis chemical is probably combustible. (NTP, 1992)
Health HazardsACUTE/CHRONIC HAZARDS: Toxic; fire hazard. (NTP, 1992)
Reactive GroupEsters, Sulfate Esters, Phosphate Esters, Thiophosphate Esters, and Borate Esters
Reactivity Profile
The unsaturated aliphatic hydrocarbons are generally much more reactive than the alkanes, which are saturated aliphatic hydrocarbons. Strong oxidizers may react vigorously with them. Reducing agents can react exothermically to release gaseous hydrogen. Esters react with acids to liberate heat along with alcohols and acids. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Heat is also generated by the interaction of esters with caustic solutions. Flammable hydrogen is generated by mixing esters with alkali metals and hydrides.
Chemie und Industrie
Pharmakologische Informationen
Cellular LocationsCytoplasm
Verwendung und Herstellung
Use Classification
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
Anwendungen
VerwendenAllyl Anthranilate is a synthetic flavoring agent that is a light yel- low colored liquid of green leaf-wine odor. it is stable but may cause discoloration. it should be stored in glass or tin containers. it is used as flavoring for its wine note and has application in beverages and candy at 1–2 ppm.
Anbieter27 Anbieter
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山东利腾生物科技有限公司+86-18663721413 +86-15552573001 · [email protected]
Aladdin Scientific[email protected]
Jinan Liheng Biotechnology Co., Ltd.15865262812 · [email protected]
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