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

2-methyl butyl amine
2-methylbutylamine

Supplier Sponsors

Name:2-methylbutan-1-amine
CAS Number: 96-15-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:202-483-5
FDA UNII:DPW8I9AO83
Nikkaji Web:J95.662G
Beilstein Number:1718806
MDL:MFCD00008147
CoE Number:10484
XlogP3-AA:1.00 (est)
Molecular Weight:87.16561000
Formula:C5 H13 N
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:1586 2-methylbutylamine
FLAVIS Number:11.020 (Old)
DG SANTE Food Flavourings:11.020 2-methylbutylamine
FEMA Number:4241 2-methylbutylamine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):96-15-1 ; 2-METHYLBUTYLAMINE
 
Physical Properties:
Appearance:colorless to yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.77700 to 0.77900 @ 25.00 °C.
Pounds per Gallon - (est).: 6.465 to 6.482
Refractive Index:1.41700 to 1.42300 @ 20.00 °C.
Boiling Point: 92.00 to 96.00 °C. @ 760.00 mm Hg
Vapor Pressure:52.428001 mmHg @ 25.00 °C. (est)
Flash Point: 38.00 °F. TCC ( 3.33 °C. )
logP (o/w): 1.410 (est)
Soluble in:
 alcohol
 water
 water, 1.097e+005 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
Odor Description:at 0.10 % in propylene glycol. fishy
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Parchem
2-methyl butyl amine
Penta International
2-METHYLBUTYLAMINE
Santa Cruz Biotechnology
For experimental / research use only.
(2-Methylbutyl)amine
Sigma-Aldrich: Aldrich
For experimental / research use only.
2-(Methylbutyl)amine ≥97%
TCI AMERICA
For experimental / research use only.
2-Methylbutylamine >98.0%(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 34 - Causes burns.
S 01/02 - Keep locked up and out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 23 - Do not breath fumes.
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 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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 2-methyl 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): 0.02 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 340 (μg/person/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: 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
 
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
EPA Substance Registry Services (TSCA):96-15-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7283
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2733
WGK Germany:3
2-methylbutan-1-amine
Chemidplus:0000096151
 
References:
 2-methylbutan-1-amine
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):7283
Pubchem (sid):134972368
 
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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB32392
FooDB:FDB009820
Export Tariff Code:2921.21.0000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
None Found
 
Potential Uses:
FLcereal
FLcheese
FLdairy
FLfish
FRfruit
FLmeat
 
Occurrence (nature, food, other):note
 fish paste fermented fish paste
Search PMC Picture
 
Synonyms:
1-amino-2-methyl butane
1-amino-2-methylbutane
1-butanamine, 2-methyl-
 butylamine, 2-methyl-
2-ethyl propyl amine
2-ethylpropylamine
2-methyl butanamine
(±)-2-methyl butyl amine
beta-methyl butyl amine
dextro,laevo-2-methyl butyl amine
2-methyl-1-butanamine
2-methyl-1-butyl amine
2-methyl-1-butylamine
2-methyl-butan-1-amine
2-methyl-butylamine
2-methylbutan-1-amine
2-methylbutyl amine
(2-methylbutyl)amine
2-(methylbutyl)amine
2-methylbutylamine
DL-2-methylbutylamine
 
 
Notes:
Used as a food additive [EAFUS]
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