(±)-sec-butyl amine
sec-Butylamine is one of the four isomeric amines of butane, the others being n-butylamine, tert-butylamine and isobutylamine. It is very harmful to aquatic organisms. (Wikipedia)
  • Penta International
    • Penta International Corporation
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      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
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      02-51210 sec-BUTYLAMINE, Kosher
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      Tokyo Chemical Industry Co., Ltd. (TCI) is a leading worldwide manufacturer of specialty organic chemicals founded in 1946. TCI provides organic laboratory chemicals as well as pharmaceutical, cosmetic and functional materials. More than 60 years of synthesis experience and multi-purpose plants enable TCI to offer more than 27,000 products as well as custom synthesis. TCI established overseas facilities in North America, Europe, China and India to serve customers worldwide.
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      B0708 sec-Butylamine >99.0%(GC)
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butan-2-amine (Click)
CAS Number: 13952-84-6Picture of molecule
Other: 33966-50-6
ECHA EINECS - REACH Pre-Reg: 237-732-7
Nikkaji Web: J8.464F
Beilstein Number: 1361345
MDL: MFCD00008094
CoE Number: 707
XlogP3-AA: 0.60 (est)
Molecular Weight: 73.13867000
Formula: C4 H11 N
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments: Racemate.
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: 1584  sec-butylamine
Flavis Number: 11.005 (Old)
DG SANTE Food Flavourings: 11.005  sec-butylamine
FEMA Number: 4240  sec-butylamine
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Physical Properties:
Appearance: colorless to yellow clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.71500 to 0.72100 @  25.00 °C.
Pounds per Gallon - (est).: 5.950 to  5.999
Refractive Index: 1.38700 to 1.39300 @  20.00 °C.
Melting Point: -72.00 °C. @ 760.00 mm Hg
Boiling Point: 62.00 to  63.00 °C. @ 760.00 mm Hg
Vapor Pressure: 178.000000 mm/Hg @ 25.00 °C.
Flash Point: -3.00 °F. TCC ( -19.44 °C. )
logP (o/w): 0.740
Soluble in:
 propylene glycol
 water, 1.12E+05 mg/L @ 20 °C (exp)
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Organoleptic Properties:
Odor Strength: high ,
recommend smelling in a 0.10 % solution or less
Odor Description:
at 0.10 % in propylene glycol. 
fishy ammonia
Odor and/or flavor descriptions from others (if found).
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Cosmetic Information:
None found
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EMD Millipore
For experimental / research use only.
(±)-sec-Butyl Amine
Penta International
sec-BUTYLAMINE, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
Sigma-Aldrich: Aldrich
For experimental / research use only.
sec-Butylamine 99%
For experimental / research use only.
sec-Butylamine >99.0%(GC)
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Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn N - Harmful, Dangerous for the environment.
R 20/22 - Harmful by inhalation and if swallowed.
R 35 - Causes severe burns.
R 50 - Very toxic to aquatic organisms.
S 02 - Keep out of the reach of children.
S 09 - Keep container in a well-ventilated place.
S 16 - Keep away from sources of ignition - No Smoking.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 28 - After contact with skin, wash immediately with plenty of water.
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.
S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet.
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
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50  152 mg/kg
Toxicology and Applied Pharmacology. Vol. 63, Pg. 150, 1982.

oral-chicken LD50  250 mg/kg
Pesticide Manual. Vol. 9, Pg. 112, 1991

oral-dog LD50  225 mg/kg
Pesticide Manual. Vol. 9, Pg. 112, 1991.

Dermal Toxicity:
skin-rabbit LD50 2500 mg/kg
Pesticide Manual. Vol. 9, Pg. 112, 1991.

Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
Recommendation for (±)-sec-butyl amine usage levels up to:
 not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 2.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 340 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: 1
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: 22
Click here to view publication 22
 average usual ppmaverage maximum ppm
baked goods: 2.0000010.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 0.200001.00000
cheese: 0.400002.00000
chewing gum: --
condiments / relishes: 0.100000.50000
confectionery froastings: 1.000005.00000
egg products: --
fats / oils: 0.100000.50000
fish products: 0.200001.00000
frozen dairy: 0.400002.00000
fruit ices: 0.400002.00000
gelatins / puddings: --
granulated sugar: --
gravies: 0.100000.50000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.200001.00000
milk products: 0.400002.00000
nut products: --
other grains: 0.200001.00000
poultry: 0.200001.00000
processed fruits: 0.400002.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 0.100000.50000
snack foods: 1.000005.00000
soft candy: --
soups: 0.100000.50000
sugar substitutes: --
sweet sauces: --
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.400002.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.100000.50000
Edible ices, including sherbet and sorbet (03.0): 0.400002.00000
Processed fruit (04.1): 0.400002.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 1.000005.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.200001.00000
Bakery wares (07.0): 2.0000010.00000
Meat and meat products, including poultry and game (08.0): 0.200001.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.200001.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.100000.50000
Foodstuffs intended for particular nutritional uses (13.0): 0.200001.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): --
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.000005.00000
Ready-to-eat savouries (15.0): 1.000005.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.200001.00000
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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
NLM Hazardous Substances Data Bank: Search
Chemical Carcinogenesis Research Information System: Search
Env. Mutagen Info. Center: Search
NLM Developmental and Reproductive Toxicity: Search
EPA Substance Registry Services (TSCA): 13952-84-6
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 24874
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 2733
WGK Germany: 2
Chemidplus: 0013952846
EPA/NOAA CAMEO: hazardous materials
RTECS: 13952-84-6
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NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 13952-84-6
Pubchem (cid): 24874
Pubchem (sid): 134990570
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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 Everything Added to Food in the United States (EAFUS): View
KEGG (GenomeNet): C18706
HMDB (The Human Metabolome Database): HMDB32179
FooDB: FDB009042
Export Tariff Code: 2921.19.1000
Haz-Map: View
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
•formulated as concentrated aq solutions of the appropriate salts, usually acetate or phosphate or as the free amine, butafume, 90%. •grade: pure •frucote •trade names: deccotane, frucote, tutane
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Potential Blenders and core components note
None Found
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Potential Uses:
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Occurrence (nature, food, other): note
 found in nature
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 butan-2-yl amine
(±)-2-butyl amine
(RS)-sec-butyl amine
2-butyl amine
dextro,laevo-2-butyl amine
dextro,laevo-sec-butyl amine
1-methyl propanamine
1-methyl propyl amine
 propylamine, 1-methyl
 propylamine, 1-methyl-
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Info: aliphatic and aromatic amines and amides
PubMed: [Synthesis of particle-free silver conductive ink and investigation of fabrication of conductive film by printing].
PubMed: Enantioselective supramolecular carriers for nucleoside drugs. A thermodynamic and kinetic gas phase investigation.
PubMed: Unprecedented gas-phase chiroselective logic gates.
PubMed: Transition metal catalysed dehydrogenation of amine-borane fuel blends.
PubMed: Interaction of antitumor platinum complexes with human liver microsomal cytochromes P450.
PubMed: Protonation and silver(I) complex-formation equilibria of some amino-alcohols.
PubMed: A kinetic study of guest displacement reactions on a host-guest complex with a photoswitchable calixarene.
PubMed: Modelling amphetamine/receptor interactions: a gas-phase study of complexes formed between amphetamine and Some chiral amido[4]resorcinarenes.
PubMed: Induced-fit in the gas phase: conformational effects on the enantioselectivity of chiral tetra-amide macrocycles.
PubMed: Monosolvation of R-1-phenyl-2,2,2-trifluoroethanol with amines: configurational effects on the excitation, ionization, and fragmentation of diastereomeric complexes.
PubMed: Pharmacokinetics and metabolism of 3,4-dichlorophenyl-propenoyl-sec.-butylamine in rats by high performance liquid chromatography-ion trap mass spectrometry.
PubMed: Gas-phase enantioselectivity of chiral amido[4]resorcinarene receptors.
PubMed: Purification and characterization of a novel cyclohexylamine oxidase from the cyclohexylamine-degrading Brevibacterium oxydans IH-35A.
PubMed: Microbial synthesis of chiral amines by (R)-specific transamination with Arthrobacter sp. KNK168.
PubMed: Elementary supramolecular chemistry in the gas phase: ligand exchange reactions of proton-bound clusters of aliphatic amides and diamides with amines.
PubMed: Effect of chelating vs. bridging coordination of chiral short-bite P-X-P (X=C, N, O) ligands in enantioselective palladium-catalysed allylic substitution reactions.
PubMed: Chiral recognition by resorcin[4]arene receptors: intrinsic kinetics and dynamics.
PubMed: Kinetic resolution of (R,S)-sec-butylamine using omega-transaminase from Vibrio fluvialis JS17 under reduced pressure.
PubMed: The Direct catalytic asymmetric cross-Mannich reaction: a highly enantioselective route to 3-amino alcohols and alpha-amino acid derivatives.
PubMed: DNA interactions of new antitumor platinum complexes with trans geometry activated by a 2-metylbutylamine or sec-butylamine ligand.
PubMed: Microbial synthesis of (R)- and (S)-3,4-dimethoxyamphetamines through stereoselective transamination.
PubMed: The effect of ligand charge on the coordination geometry of an Fe(III)ion: five- and six-coordinate Fe(III) complexes of tris(2-benzimidazolylmethyl)amine.
PubMed: Comparison of the omega-transaminases from different microorganisms and application to production of chiral amines.
PubMed: PMMA-stimulus generalization to the optical isomers of MBDB and 3,4-DMA.
PubMed: N-methyl-1-(1,3-benzodioxol-5-yl)-2-butanamine (MBDB): its properties and possible risks.
PubMed: Effect of common food preservatives on mycelial growth and spore germination of Fusarium oxysporum.
PubMed: [The degradation of glycoproteins with lithium borohydride. Isolation and analysis of O-glycopeptides with reduced C-terminal amino acid residue].
PubMed: Indan analogs of fenfluramine and norfenfluramine have reduced neurotoxic potential.
PubMed: [Study on ion chromatography (IC) for the low-molecular weight amines].
PubMed: Thermometric titrations of amines with nitrosyl perchlorate in acetonitrile solvent.
PubMed: High-performance liquid chromatographic method for the simultaneous determination of pentisomide and its major metabolite N-desisopropylpentisomide in plasma, urine and tissues using solid-phase extraction.
PubMed: Stereoselective LSD-like activity in d-lysergic acid amides of (R)- and (S)-2-aminobutane.
PubMed: Postharvest-applied agrochemicals and their residues in fresh fruits and vegetables.
PubMed: [3H]monoamine releasing and uptake inhibition properties of 3,4-methylenedioxymethamphetamine and p-chloroamphetamine analogues.
PubMed: Behavioral, biochemical and neurotoxicological actions of the alpha-ethyl homologue of p-chloroamphetamine.
PubMed: Resolution of enantiomeric amides on a Pirkle-type chiral stationary phase. A comparison of subcritical fluid and liquid chromatographic approaches.
PubMed: Evaluation of the genetic activity profiles of 65 pesticides.
PubMed: Determination of coumarin anticoagulant rodenticide residues in animal tissue by high-performance liquid chromatography. I. Fluorescence detection using post-column techniques.
PubMed: Carcinogenicity of methylated derivatives of N-nitrosodiethylamine and related compounds in Sprague-Dawley rats.
PubMed: Synthesis and body distribution of several iodine-131 labeled centrally acting drugs.
PubMed: Approach to the quantitative analysis of di-sec.butylamine stereoisomeric mixtures by means of N.M.R.
PubMed: An evaluation of 1-(4-methyl) 2, 5-dimethoxyphenyl-2-aminobutane (MDPA-1) as an enhancer of memory and learning.
PubMed: Control of potato gangrene and skin spot diseases by fumigation of tubers with sec-butylamine.
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