邻氨基苯甲酸甲酯

Description

Methyl Anthranilate · CAS 134-20-3 · C8H9NO2. UNII 981I0C1E5W. Boiling Point: 493 °F at 760 mmHg (NTP, 1992); Boiling Point: 256 °C; Boiling Point: 238.00 to 241.00 °C. @ 760.00 mm Hg.

Identification

CAS Registry Number	134-20-3
PubChem CID	8635
Molecular formula	C8H9NO2
IUPAC name	methyl 2-aminobenzoate
UNII (FDA)	981I0C1E5W
FEMA number	2682
JECFA number	1534

Computed Descriptors

Molecular Weight	151.16
XLogP3	1.9
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	3
Rotatable Bond Count	2
Exact Mass	151.063328530
Monoisotopic Mass	151.063328530
Topological Polar Surface Area	52.3
Heavy Atom Count	11
Formal Charge	0

Physical & Chemical Properties

Boiling Point	493 °F at 760 mmHg (NTP, 1992)
Boiling Point	256 °C
Boiling Point	238.00 to 241.00 °C. @ 760.00 mm Hg
Melting Point	75 to 77 °F (NTP, 1992)
Melting Point	24.4 °C
Melting Point	24 - 25 °C
Flash Point	220 °F (NTP, 1992)
Flash Point	Above 212 °F (> 100 °C)
Solubility	In water, 2,850 mg/L at 25 °C
Solubility	2.85 mg/mL at 25 °C

Physical description & handling notes

• Methyl anthranilate is a clear colorless to tan liquid with an odor of grapes. Has light blue fluorescence. (NTP, 1992)
• Dry Powder; Liquid; Liquid; Other Solid; CBI
• Solid or pale yellow liquid with blue fluorescence; Odor of orange blossoms; mp = 23.8 deg C; [Hawley] Colorless to tan liquid with a grape odor; Exhibits light blue fluorescence; Sensitive to light and air; mp = 23.9-25 deg C; [CAMEO]
• Solid
• Colourless to pale yellow liquid or crystals with bluish fluorescence; Grape-like or orange aroma
• Crystals

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT, SOLVENT OR VEHICLE Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Flower, Honey, Peach JECFA ADI: 0-1.5 mg/kg bw (1979)
GHS notification summary	0.2% (4 / 2660)

GHS Hazard Classification

GHS notification summary	0.2% (4 / 2660)
Reported hazard statements	H319 (99.8%)

Documented Uses

• Found in neroli, ylang-ylang, bergamot, other essential oils, and grape juice; [Merck Index] Used to make perfumes and flavors; Effectively tested as a non-toxic and non-lethal bird repellent; Can also be added to liquids to protect migratory birds from contaminated standing water; Registered with the EPA for use in the US; [HSDB]
• Table: Reported uses (ppm): (Flavor and Extract Manufacturers' Association, 1998) [Table#2677]
• As perfume for ointments; manufacture of synthetic perfumes.
• Flavoring, perfume (cosmetics and pomades).
• For more Uses (Complete) data for Methyl anthranilate (8 total), please visit the HSDB record page.
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes

Synonyms

METHYL ANTHRANILATE; Methyl 2-aminobenzoate; 134-20-3; 2-Aminobenzoic acid methyl ester; Methyl o-aminobenzoate; Anthranilic acid methyl ester; o-Carbomethoxyaniline; 2-Carbomethoxyaniline; 2-(Methoxycarbonyl)aniline; Benzoic acid, 2-amino-, methyl ester; FEMA No. 2682; o-Aminobenzoic acid methyl ester; DTXSID6025567; Methylester kyseliny anthranilove; CHEBI:73244; 981I0C1E5W

Frequently Asked Questions

What are the CAS number and molecular formula of Methyl Anthranilate?

CAS 134-20-3; molecular formula C8H9NO2; molecular weight — g/mol.

What other names is Methyl Anthranilate known by?

METHYL ANTHRANILATE, Methyl 2-aminobenzoate, 134-20-3, 2-Aminobenzoic acid methyl ester, Methyl o-aminobenzoate, Anthranilic acid methyl ester.

What is the regulatory status of Methyl Anthranilate?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT, SOLVENT OR VEHICLE; Flavoring Agents.

Is Methyl Anthranilate classified as hazardous?

0.2% of GHS notifications report no hazard classification (4 of 2660).

What are the key physical properties of Methyl Anthranilate?

Boiling Point: 493 °F at 760 mmHg (NTP, 1992); Boiling Point: 256 °C; Boiling Point: 238.00 to 241.00 °C. @ 760.00 mm Hg; Melting Point: 75 to 77 °F (NTP, 1992).

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.