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

ethyl amine
ethylamine

Supplier Sponsors

Name:ethanamine
CAS Number: 75-04-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:200-834-7
FDA UNII:YG6MGA6AT5
Nikkaji Web:J1.437K
Beilstein Number:0505933
MDL:MFCD00008160
CoE Number:10477
XlogP3-AA:-0.30 (est)
Molecular Weight:45.08479000
Formula:C2 H7 N
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:1579 ethylamine
FLAVIS Number:11.015 (Old)
DG SANTE Food Flavourings:11.015 ethylamine
FEMA Number:4236 ethylamine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):75-04-7 ; ETHYLAMINE
 
Physical Properties:
Appearance:colorless to yellow gas (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.68200 to 0.68600 @ 25.00 °C.
Pounds per Gallon - (est).: 5.675 to 5.708
Melting Point: -81.00 to -80.00 °C. @ 760.00 mm Hg
Boiling Point: 16.00 to 17.00 °C. @ 760.00 mm Hg
Vapor Pressure:1132.333008 mmHg @ 25.00 °C. (est)
Flash Point: 1.00 °F. TCC ( -17.22 °C. )
logP (o/w): -0.130
Soluble in:
 propylene glycol
 water, 1e+006 mg/L @ 25 °C (est)
 water, 1.00E+06 mg/L @ 25 °C (exp)
 
Organoleptic Properties:
Odor Type: ammoniacal
Odor Strength:very high ,
recommend smelling in a 0.01 % solution or less
ammoniacal fishy
Odor Description:at 0.01 % in propylene glycol. ammonia fishy
Odor sample from: Sigma-Aldrich
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BASF
Ethylamine
Eastman Chemical
Monoethylamine 70%
EMD Millipore
For experimental / research use only.
Ethylamine (70% solution in water)
Penta International
ETHYLAMINE 70% SOLUTION IN WATER
Shiva Chemicals and Pharmaceuticals
Ethyl Amine
Sigma-Aldrich: Aldrich
For experimental / research use only.
Ethylamine 99.0%
Silver Fern Chemical
Ethylamine
Odor: characteristic
Use: Ethylamine can be used as a dye intermediate, a solvent extractor, for refining petroleum, as a stabilizer in rubbers and detergents, and organic synthesis.
Taminco (Eastman)
monoethylamine
TCI AMERICA
For experimental / research use only.
Ethylamine (ca. 70% in Water, ca. 12mol/L)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 11 - Highly flammable.
R 36/37 - Irritating to eyes and respiratory system.
S 02 - Keep out of the reach of children.
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 33 - Take precautionary measures against static discharge.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
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:
intravenous-rabbit LDLo 350 mg/kg
"Abdernalden's Handbuch der Biologischen Arbeitsmethoden." Vol. 4, Pg. 1295, 1935.

oral-rat LD50 400 mg/kg
AMA Archives of Industrial Hygiene and Occupational Medicine. Vol. 10, Pg. 61, 1954.

Dermal Toxicity:
skin-rabbit LD50 390 uL/kg
AMA Archives of Industrial Hygiene and Occupational Medicine. Vol. 10, Pg. 61, 1954.

Inhalation Toxicity:
inhalation-mammal (species unspecified) LC50 2300 mg/m3
Toksikologiya Novykh Promyshlennykh Khimicheskikh Veshchestv. Toxicology of New Industrial Chemical Substances. For English translation, see TNICS*. Vol. 14, Pg. 80, 1975.

inhalation-rat LC50 5540 ppm/1H
SENSE ORGANS AND SPECIAL SENSES: CORNEAL DAMAGE: EYE LUNGS, THORAX, OR RESPIRATION: DYSPNEA
National Technical Information Service. Vol. OTS0538173

 
Safety in Use Information:
Category: flavoring agents
Recommendation for ethyl 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): 0.20 (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
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):75-04-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6341
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2270
WGK Germany:1
ethanamine
Chemidplus:0000075047
EPA/NOAA CAMEO:hazardous materials
RTECS:75-04-7
 
References:
 ethanamine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:75-04-7
Pubchem (cid):6341
Pubchem (sid):134970734
Pherobase:View
 
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
UM BBD:Search
KEGG (GenomeNet):C00797
HMDB (The Human Metabolome Database):HMDB13231
FooDB:FDB003242
Export Tariff Code:2921.19.1100
Haz-Map:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
Formulations/Preparations:
•grades: technical (anhydrous and 70% aq soln); pure, 98.5% minimum. •available commercially as 50% or 70% aqueous solutions
 
Potential Blenders and core components note
None Found
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 apple fruit
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 banana fruit
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 barley seed
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 cabbage leaf
Search Trop Picture
 carrot root
Search Trop Picture
 corn seed
Search Trop Picture
 corn sprout
Search Trop Picture
 elder black elder flower
Search Trop Picture
 grape fruit juice
Search Trop Picture
 soybean seed
Search Trop Picture
 spinach leaf
Search Trop Picture
 
Synonyms:
 aminoethane
1-aminoethane
 ethanamine
monoethyl amine
N-ethyl amine
 ethylamine
monoethylamine
 

Articles:

Info:aliphatic and aromatic amines and amides
PubMed:Nitrogen fertilisation increases biogenic amines and amino acid concentrations in Vitis vinifera var. Riesling musts and wines.
PubMed:Sensing of amino acids by the gut-expressed taste receptor T1R1-T1R3 stimulates CCK secretion.
PubMed:Kinetics of L-theanine uptake and metabolism in healthy participants are comparable after ingestion of L-theanine via capsules and green tea.
PubMed:Levels of biogenic amines in retail market fermented meat products.
PubMed:Effective separation of dopamine from bananas on 2-(3,4-dimethoxyphenyl)ethylamine imprinted polymer.
PubMed:Antioxidant activity of Moringa oleifera tissue extracts.
PubMed:Effects of amines and aminoalcohols on bovine intestine alkaline phosphatase activity.
PubMed:Assessment of the genetic polymorphism and biogenic amine production of indigenous Oenococcus oeni strains isolated from Greek red wines.
PubMed:Decreases in cocaine self-administration with dual inhibition of the dopamine transporter and σ receptors.
PubMed:Gas chromatography-mass spectrometry assessment of amines in Port wine and grape juice after fast chloroformate extraction/derivatization.
PubMed:Calcimimetics inhibit renal pathology in rodent nephronophthisis.
PubMed:Purification and characterization of γ-glutamyltranspeptidase from Bacillus subtilis SK11.004.
PubMed:Discovery and evaluation of pyrazolo[1,5-a]pyrimidines as neuropeptide Y1 receptor antagonists.
PubMed:Development of efficient enzymatic production of theanine by γ-glutamyltranspeptidase from a newly isolated strain of Bacillus subtilis, SK11.004.
PubMed:Rhodotorula taiwanensis sp. nov., a novel yeast species from a plant in Taiwan.
PubMed:Development of a gas chromatography method for the estimation of alkylamines in foods.
PubMed:Enzymatic synthesis of theanine from glutamic acid γ-methyl ester and ethylamine by immobilized Escherichia coli cells with γ-glutamyltranspeptidase activity.
PubMed:Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang).
PubMed:Reinforcing effects of sigma-receptor agonists in rats trained to self-administer cocaine.
PubMed:A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese.
PubMed:Selective reduction of alcohol drinking in Sardinian alcohol-preferring rats by a sigma-1 receptor antagonist.
PubMed:Biogenic amines in natural ciders.
PubMed:Expression optimization and biochemical characterization of a recombinant gamma-glutamyltranspeptidase from Escherichia coli novablue.
PubMed:Formation of biogenic amines throughout the industrial manufacture of red wine.
PubMed:Acute blood pressure effects and chronic hypotensive action of calcimimetics in uremic rats.
PubMed:Protection of originality of Tokaji Aszú: amines and organic acids in botrytized wines by high-performance liquid chromatography.
PubMed:Interactions of organic compounds with wastewater dissolved organic matter: role of hydrophobic fractions.
PubMed:Interrelationships among microbiological, physicochemical, and biochemical properties of Terrincho cheese, with emphasis on biogenic amines.
PubMed:Purification and characterization of glutamine synthetase of Pseudomonas taetrolens Y-30: an enzyme usable for production of theanine by coupling with the alcoholic fermentation system of baker's yeast.
PubMed:Theanine, gamma-glutamylethylamide, is metabolized by renal phosphate-independent glutaminase.
PubMed:Content of biogenic amines in a Chardonnay wine obtained through spontaneous and inoculated fermentations.
PubMed:Identification of yeasts present in sour fermented foods and fodders.
PubMed:Deodorizing effects of tea catechins on amines and ammonia.
PubMed:Effects of a methanolic extract and a hyperforin-enriched CO2 extract of Hypericum perforatum on alcohol intake in rats.
PubMed:Ethylamine in human urine.
PubMed:Volatile compounds thermally generated from S-propylcysteine and S-propylcysteine sulfoxide-aroma precursors of Allium vegetables.
PubMed:Metabolism of theanine, gamma-glutamylethylamide, in rats.
PubMed:Time-dependent changes of amino acids in the serum, liver, brain and urine of rats administered with theanine.
PubMed:Sigma receptor ligands (+)-SKF10,047 and SA4503 improve dizocilpine-induced spatial memory deficits in rats.
PubMed:Metabolites of N-ethylbenzamide, N,N-diethylbenzamide and related compounds detected in rat urine by NMR spectroscopy.
PubMed:Nitrosatable amines and nitrosamide formation in natural stimulants: Cola acuminata, C. nitida and Garcinia cola.
PubMed:Increased exposure to dietary amines and nitrate in a population at high risk of oesophageal and gastric cancer in Kashmir (India).
PubMed:Quantitative determination of amines in wine by liquid chromatography.
PubMed:Effects of dietary amines on the small intestine in calves fed soybean protein.
PubMed:In-vivo activation of N-nitrosodiethanolamine and other n-nitroso-2-hydroxyalkylamines by alcohol dehydrogenase and sulfotransferase.
PubMed:Abundance of dimethylamine in seafoods: possible implications in the incidence of human cancer.
PubMed:High concentrations of dimethylamine and methylamine in squid and octopus and their implications in tumour aetiology.
PubMed:Serum levels of dimenhydrinate. Determination by HPLC with UV detection after intake of dimenhydrinate in a coated chewing gum dragee.
PubMed:Importance of dietary amines in meal-induced gastrin release.
PubMed:Dose-response studies in carcinogenesis by nitroso-N-methyl-N-(2-phenyl)ethylamine in rats and the effects of deuterium substitution.
PubMed:[On the problems in respect ot the formation of N-nitroso compound precursors when using alkylating agents in the fumigation of foodstuffs. I. Investigations of the formation of secondary amines by the action of ethylene oxide on primary amines and amino acids (author's transl)].
 
Notes:
Found in foods and drinks Ethylamine is an organic compound with the formula CH3CH2NH2. This colourless gas has a strong ammonia-like odor. Ethylamine is widely used in chemical industry and organic synthesis. (Wikipedia)
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