EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

butyl amine
butylamine

Supplier Sponsors

Name:butan-1-amine
CAS Number: 109-73-9Picture of molecule3D/inchi
Other:42939-72-0
ECHA EINECS - REACH Pre-Reg:203-699-2
FDA UNII:N2QV60B4WR
Nikkaji Web:J2.436H
Beilstein Number:0605269
MDL:MFCD00011690
CoE Number:524
XlogP3:1.00 (est)
Molecular Weight:73.13867000
Formula:C4 H11 N
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1582 butylamine
FLAVIS Number:11.003 (Old)
DG SANTE Food Flavourings:11.003 butylamine
FEMA Number:3130 butylamine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):109-73-9 ; BUTYLAMINE
 
Physical Properties:
Appearance:colorless to yellow clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.73200 to 0.74000 @ 25.00 °C.
Pounds per Gallon - (est).: 6.091 to 6.158
Refractive Index:1.39800 to 1.40400 @ 20.00 °C.
Melting Point: -49.00 °C. @ 760.00 mm Hg
Boiling Point: 77.00 to 78.00 °C. @ 760.00 mm Hg
Vapor Pressure:92.900000 mmHg @ 25.00 °C.
Vapor Density:2.5 ( Air = 1 )
Flash Point: 30.00 °F. TCC ( -1.11 °C. )
logP (o/w): 0.930
Soluble in:
 alcohol
 ether
 water, 1.00E+06 mg/L @ 20 °C (exp)
 
Organoleptic Properties:
Odor Type: ammoniacal
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
ammoniacal fishy
Odor Description:at 0.10 % in propylene glycol. ammonia-like fishy
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Augustus Oils
N Butyl Amine
Services
BASF
Butylamine
Eastman Chemical
Mono-N-Butylamine
EMD Millipore
For experimental / research use only.
Butylamine
Penta International
BUTYLAMINE
Santa Cruz Biotechnology
For experimental / research use only.
1-Butylamine
Sigma-Aldrich
Butylamine, ≥99%
Odor: meaty; fishy
Certified Food Grade Products
Synerzine
Butylamine
Taminco (Eastman)
mono-n-butylamine
TCI AMERICA
For experimental / research use only.
Butylamine >99.0%(GC)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
C - Corrosive.
R 11 - Highly flammable.
R 20/21/22 - Harmful by inhalation, in contact with skin and if swallowed.
R 35 - Causes severe burns.
S 02 - Keep out of the reach of children.
S 03 - Keep in cool place.
S 16 - Keep away from sources of ignition - No Smoking.
S 20/21 - When using do not eat, drink or smoke.
S 23 - Do not breath vapour.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 29 - Do not empty into drains.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 366 mg/kg
BEHAVIORAL: ATAXIA LUNGS, THORAX, OR RESPIRATION: RESPIRATORY DEPRESSION BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Toxicology and Applied Pharmacology. Vol. 63, Pg. 150, 1982.

oral-mouse LD50 430 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 40(11), Pg. 21, 1975.

intravenous-mouse LD50 198 mg/kg
Journal of Pharmacology and Experimental Therapeutics. Vol. 88, Pg. 82, 1946.

intraperitoneal-mouse LD50 629 mg/kg
Journal of Pharmacology and Experimental Therapeutics. Vol. 88, Pg. 82, 1946.

oral-guinea pig LD50 430 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 40(11), Pg. 21, 1975.

Dermal Toxicity:
skin-rabbit LD50 850 ul/kg
Union Carbide Data Sheet. Vol. 7/19/1965

skin-guinea pig LD50 500 ul/kg
Journal of Industrial Hygiene and Toxicology. Vol. 26, Pg. 269, 1944.

Inhalation Toxicity:
inhalation-mouse LC50 800 mg/m3/2H
"Toxicometric Parameters of Industrial Toxic Chemicals Under Single Exposure," Izmerov, N.F., et al., Moscow, Centre of International Projects, GKNT, 1982Vol. -, Pg. 28, 1982.

inhalation-rat TCLo 4000 ppm/4H
Journal of Industrial Hygiene and Toxicology. Vol. 31, Pg. 343, 1949.

 
Safety in Use Information:
Category: flavoring agents
Recommendation for butyl amine usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 89.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (μg/capita/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 4
 average usual ppmaverage maximum ppm
baked goods: -0.10000
beverages(nonalcoholic): --
beverages(alcoholic): -0.10000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.10000
fruit ices: -0.10000
gelatins / puddings: -0.10000
granulated sugar: --
gravies: --
hard candy: -0.10000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 86, (FGE.86)[1] - Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting) - Scientific Opinion of the Panel on Food Additives - Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 86, Revision 1 (FGE.86Rev1): Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 86, Revision 2 (FGE.86Rev2): Consideration of aliphatic and arylalkyl amines and amides evaluated by JECFA (65th meeting)
View page or View pdf

EPI System: View
NIOSH International Chemical Safety Cards:search
NIOSH Pocket Guide:search
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):109-73-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8007
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1125
WGK Germany:1
butan-1-amine
Chemidplus:0000109739
EPA/NOAA CAMEO:hazardous materials
RTECS:109-73-9
 
References:
 butan-1-amine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:109-73-9
Pubchem (cid):8007
Pubchem (sid):134973851
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31321
FooDB:FDB003380
Export Tariff Code:2921.19.1000
Haz-Map:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
For Odor
fishy
1-
amino-2-propanol
CS
sulfurous
fish thiol
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-1-pyrroline
FL
amyl amine
FL
iso
butyl amine
FL
(±)-sec-
butyl amine
FL
ethyl amine
FL
hexyl amine
FL
2-
methyl butyl amine
FL
iso
pentylidene isopentyl amine
FL
phenethyl amine
FL
propionyl pyrroline 1% in vegatable oil triglyceride
FL
iso
propyl amine
FL
(R)-N,N,alpha-
trimethyl benzyl amine
FL
tripropyl amine
FL
ammoniacal
ammoniacal
2-
methyl piperidine
FL
fishy
4,5-
dimethyl thiazole
FL
3-
penten-2-one
FL
trimethyl amine
FL
sulfurous
fish thiol
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 mulberry leaf
Search Trop Picture
 soybean seed
Search Trop Picture
 
Synonyms:
1-aminobutane
 butan-1-amine
 butanamine
1-butanamine
mono-butyl amine
N-butyl amine
 butyl-amine
 butylamine
1-butylamine
norvalamine
 

Articles:

Info:aliphatic and aromatic amines and amides
PubMed:Quantification of isocyanates and amines in polyurethane foams and coated products by liquid chromatography-tandem mass spectrometry.
PubMed:Gas chromatography-mass spectrometry assessment of amines in Port wine and grape juice after fast chloroformate extraction/derivatization.
PubMed:Determination of volatile nitrosamines in various meat products using comprehensive gas chromatography-nitrogen chemiluminescence detection.
PubMed:Development and application of a method for analysis of phthalates in ham sausages by solid-phase extraction and gas chromatography-mass spectrometry.
PubMed:A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese.
PubMed:Determination of aliphatic amines by cation-exchange chromatography with suppressed conductivity detection after solid phase extraction.
PubMed:Synthesis of N-4-butylamine acridone and its use as fluorescent probe for ctDNA.
PubMed:Olfactory responses in a gustatory organ of the malaria vector mosquito Anopheles gambiae.
PubMed:Dermal, inhalation, and internal exposure to 1,6-HDI and its oligomers in car body repair shop workers and industrial spray painters.
PubMed:Protection of originality of Tokaji AszĂș: amines and organic acids in botrytized wines by high-performance liquid chromatography.
PubMed:Synthesis of haptens and development of an immunoassay for the olive fruit fly pheromone.
PubMed:Developmental toxicity of oral n-butylamine hydrochloride and inhaled n-butylamine in rats.
PubMed:Maillard reaction of D-glucose: identification of a colored product with conjugated pyrrole and furanone rings.
PubMed:Structure of green pigment formed by the reaction of caffeic acid esters (or chlorogenic acid) with a primary amino compound.
PubMed:Reduction of tetrazolium salt XTT by aminoreductone formed during the Maillard reaction of lactose.
PubMed:Effect of common food preservatives on mycelial growth and spore germination of Fusarium oxysporum.
PubMed:Rapid semi-quantitative estimation of N-nitrosodibutylamine and N-nitrosodibenzylamine in smoked hams by solid-phase microextraction followed by gas chromatography-thermal energy analysis.
PubMed:Quantitative determination of amines in wine by liquid chromatography.
PubMed:Investigations on organ-specific metabolism and genotoxic effects of the urinary bladder carcinogen N-nitrosobutyl-3-carboxypropylamine (BCPN) and its analogs N-nitrosodibutylamine (NDBA) and N-nitrosobutyl-4-hydroxybutylamine (4-OH-NDBA).
PubMed:Trapping of reactive intermediates from the nitrosation of primary amines by a new type of scavenger reagent.
PubMed:Evaluation of organosolv processes for the fractionation and modification of corn stover for bioconversion.
PubMed:Effect of butylated hydroxyanisole on in vitro and in vivo nitrosation of dibutylamine.
PubMed:Possible underestimation of nitrosatable amine levels in artificial saliva extracts of children's rubber pacifiers and baby-bottle teats.
PubMed:Correlations between skin sensitization potential and chemical reactivity for p-nitrobenzyl compounds.
 
Notes:
Found in mulberry leaves, kale, swede, tomato, wheat bread, cheeses, caviar, raw fatty fish, cooked chicken or beef, beer, cocoa, and other foodstuffs. Flavouring agent
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