ChemicalBook Product Catalog Flavors and fragrances Synthetic fragrances Carboxylic acids and esters Aromatic carboxylic acid ester ALLYL ANTHRANILATE

ALLYL ANTHRANILATE

Product NameALLYL ANTHRANILATE
CAS7493-63-2
MFC10H11NO2
MW177.2
EINECS231-331-0
MOL File7493-63-2.mol

Chemical Properties

Melting point	224-228 °C(lit.)
Boiling point	105 °C2 mm Hg(lit.)
Density	1.118 g/mL at 25 °C(lit.)
refractive index	n20/D 1.574(lit.)
FEMA	2020 \| ALLYL ANTHRANILATE
Flash point	110 °C
storage temp.	2-8°C
solubility	Almost insoluble in water. Miscible with alcohol and oils, poorly soluble in Propylene glycol.
pka	2.18±0.10(Predicted)
color	Colorless or pale yellowish liquid.
Odor	at 100.00 %. green leaf floral grape
Odor Type	floral
JECFA Number	20
Major Application	pharmaceutical (small molecule)
InChI	1S/C10H11NO2/c1-2-7-13-10(12)8-5-3-4-6-9(8)11/h2-6H,1,7,11H2
InChIKey	UCANFCXAKYMFGA-UHFFFAOYSA-N
SMILES	Nc1ccccc1C(=O)OCC=C
LogP	2.87
EPA Substance Registry System	Allyl anthranilate (7493-63-2)

Safety Information

Hazard Codes	Xi
Risk Statements	36/37/38
Safety Statements	26-36
WGK Germany	3
HS Code	2922498050
Storage Class	10 - Combustible liquids
Hazard Classifications	Eye Irrit. 2 Skin Irrit. 2 STOT SE 3

MSDS

Provider	Language
SigmaAldrich	English

Usage And Synthesis

As a flavor ingredient

Identification

CAS.No.:

7493-63-2

FL.No.:

9.719

FEMA.No.:

2020

NAS.No.:

2020

CoE.No.:

254

EINECS.No.:

231-331-0

JECFA.No.:

Description: Allyl anthranilate is used as a flavor enhancer and flavoring agent.
Regulatory Status:
CoE: n/a
FDA: 21 CFR 172.515
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent. (1996).

Reported uses (ppm): (FEMA, 1994)

Food Category

Usual

Max.

Alcoholic beverages

1.25

2.5

Baked goods

0.75

1.5

Frozen dairy

0.3

Gelatins, puddings

Nonalcoholic beverages

0.88

1.64

Soft candy

0.91

2.04

Natural occurrence: Not reported found in nature.

Chemical Properties

Allyl anthranilate is used as a flavor enhancer and flavoring agent.

Uses

Allyl Anthraniliate is used in the synthesis of diazabicyclo-heptanone compounds mimicking β-lactam antibiotics.

Uses

Allyl 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.

Definition

ChEBI: 2-Propenyl 2-aminobenzoate is a benzoate ester.

General Description

Clear golden liquid.

Air & Water Reactions

Insoluble in water.

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.

Health Hazard

ACUTE/CHRONIC HAZARDS: Toxic; fire hazard.

Fire Hazard

ALLYL ANTHRANILATE is probably combustible.

Synthesis

Allyl Anthraniliate is produced by alcoholysis on lsatoic anhydride and Allyl alcohol, using Sodium methylate catalyst. The cross-esterification method yields a very impure material.

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