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Key Documents

W345501

Sigma-Aldrich

N-Ethyl-2-isopropyl-5-methylcyclohexanecarboxamide

99%, FG

Synonym(s):

WS-3, N-Ethyl-p-methane-3-carboxamide, Ethyl menthane carboxamide, Framidice 3, Menthol Carboxamide WS-3

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About This Item

Empirical Formula (Hill Notation):
C13H25NO
CAS Number:
Molecular Weight:
211.34
FEMA Number:
3455
EC Number:
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
16.013
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA

Assay

99%

mp

91-98 °C

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

cooling; minty

SMILES string

CCNC(=O)C1CC(C)CCC1C(C)C

InChI

1S/C13H25NO/c1-5-14-13(15)12-8-10(4)6-7-11(12)9(2)3/h9-12H,5-8H2,1-4H3,(H,14,15)

InChI key

VUNOFAIHSALQQH-UHFFFAOYSA-N

Related Categories

Application

N-Ethyl-2-isopropyl-5-methylcyclohexanecarboxamide can be used as a flavoring agent in the food industry. It can also be used as a cooling agent in pharmaceuticals, dental care items, and confectionery products.

Pictograms

CorrosionExclamation mark

Signal Word

Danger

Hazard Statements

Hazard Classifications

Acute Tox. 4 Oral - Eye Dam. 1

Storage Class Code

11 - Combustible Solids

WGK

WGK 2

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Removal of novel antiandrogens identified in biological effluents of domestic wastewater by activated carbon
Ma Dehua, et al.
The Science of the Total Environment, 595, 702-710 (2017)
Phenotypic variation in oronasal perception and the relative effects of PROP and thermal taster status.
Yang Q, et al.
Food Quality and Preference, 38, 83-91 (2014)

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