trimethyl amine oxide

Full Material List

N,N-dimethylmethanamine oxide

Identifiers

CAS (Single)	1184-78-7
FEMA	4245
EINECS	214-675-6
Synonyms	amine oxide, trimethyl- N,N- dimethyl methanamine N-oxide N,N- dimethylmethanamine N-oxide N,N- dimethylmethanamine oxide methanamine, N,N-dimethyl-, N-oxide methanamine,N,N-dimethyl-, N-oxide TMA-oxide TMANO trimethyl amine N-oxide trimethyl oxamine trimethyl oxidoazanium trimethylamine N-oxide trimethylamine N-oxide anhydrous trimethylamine oxide trimethylamine-N-oxide trimethylamine, N-oxide
JECFA Food Flavoring	1614
JECFA Food Additive	N/A
DG SANTE Food Flavourings	11.025 trimethylamine oxide
DG SANTE Food Contact Materials	N/A
FDA UNII	FLD0K1SJ1A
CoE Number	10494
XlogP3-AA	N/A
Molecular Weight	75.11093
Molecular Formula	C3 H9 N O

Properties

Food Chemicals Codex Listed	No
Appearance	colorless to yellow solid (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	213.00 Â°C. @ 760.00 mm Hg
Boiling Point	N/A
Flash Point	> 212.00 Â°F. TCC ( > 100.00 Â°C. )
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	-2.57
Soluble In	alcohol water water, 5.592e+005 mg/L @ 25 °C (est)
Occurrence	not found in nature

Organoleptic

Organoleptic Notes
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for Trimethyl Amine Oxide (CAS: 1184-78-7)

1. Identity & Chemical Information

Common Name(s): Trimethyl amine oxide
IUPAC Name: Trimethylamine N-oxide
CAS Number: 1184-78-7
FEMA Number: Not applicable
Other Identifiers: Not applicable
Molecular Formula: C3H9NO
Molecular Weight: 75.11 g/mol

Trimethyl amine oxide is a small organic compound characterized by a tertiary amine oxide functional group. This structure is significant for its role in stabilizing proteins and enzymes under stress conditions, which is relevant in both biological and synthetic contexts. The compound's odor relevance is minimal, as it is primarily used for its functional properties rather than its sensory attributes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Trimethyl amine oxide is not typically used for its sensory properties in flavor or fragrance applications. It is generally odorless or has a very faint fishy odor at high concentrations, which is not desirable in most formulations. Its sensory role is negligible, and it is not used as an impact note or modifier in flavor or fragrance systems.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Trimethyl amine oxide is naturally found in marine organisms, where it serves as an osmolyte to protect cells against osmotic stress. It is formed through the oxidation of trimethylamine, a process that can occur enzymatically in living organisms. This compound is not typically associated with "natural flavor" or "natural fragrance" designations due to its primary functional role rather than sensory contribution.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Trimethyl amine oxide is not commonly used in flavor formulations due to its lack of desirable sensory characteristics. It does not contribute to flavor categories or applications and is not typically included in flavor systems. Consequently, there are no established use levels expressed as ppm in finished food or beverage products. Stability considerations are not applicable in the context of flavor use.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Similarly, trimethyl amine oxide is not utilized in fragrance formulations. It does not belong to any fragrance families or product types and does not serve a functional role such as trace realism, modifier, or impact note. Its volatility and contribution to top, middle, or base notes are not relevant in fragrance applications.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Trimethyl amine oxide does not have a specific FEMA GRAS status for flavor use. It is not typically regulated as a fragrance ingredient.
European Union: Not listed under Regulation (EC) No 1334/2008 for flavoring substances.
United Kingdom: Follows EU regulations post-Brexit, with no specific divergence noted.
Asia: No specific regulatory status in Japan, China, or ASEAN countries for flavor or fragrance use.
Latin America: No specific regulatory status in Brazil or MERCOSUR countries.

Trimethyl amine oxide is generally not subject to explicit approvals or harmonized assumptions for flavor or fragrance use, reflecting its limited application in these industries.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Trimethyl amine oxide is not typically ingested in significant quantities through flavor applications, and no ADI, TTC, or MSDI values are established.
Dermal Exposure: Not relevant for fragrance use, as it is not used in topical applications.
Inhalation Exposure: Volatility is low, and occupational exposure considerations are minimal.

The risk profile of trimethyl amine oxide does not differ significantly between food and fragrance applications due to its limited use in both sectors.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Trimethyl amine oxide is valued for its functional properties rather than sensory attributes. It is commonly used in non-flavor and non-fragrance applications, such as in the stabilization of proteins and enzymes. Formulators should be aware of its limited sensory contribution and focus on its functional benefits in relevant applications. There are no common formulation pitfalls related to its use in flavors or fragrances, as it is not typically included in these systems.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on trimethyl amine oxide is well-established in terms of its chemical identity and functional properties. However, its application in flavors and fragrances is minimal, leading to limited industry documentation and regulatory guidance in these areas. Known data gaps exist in sensory and regulatory contexts due to its limited use.

Citation hooks: FlavScents

QA Check

All required sections 1-9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges (not applicable for this compound)
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable for this compound)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-03-03 14:47:43 GMT (p2)

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