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| IUPAC name : | butanamide |
| InChI : | InChI=1/C4H9NO/c1-2-3-4(5)6/h2-3H2,1H3,(H2,5,6)/f/h5H2 |
| InChIKey : | DNSISZSEWVHGLH-GLFQYTTQCG |
| SMILES : | CCCC(=O)N |
| (EINECS) number : | 208-776-4 |
| cas number : | 541-35-5 |
| beilstein number : | 1361528 |
| fema number : | 4252 |
| jecfa number : | 1593 |
| fl. number : | 16.049 |
| molar refractivity : | 23.55 ± 0.5 cm3 |
| parachor : | 214.0 ± 8.0 cm3 |
| index of refraction : | 1.439 ± 0.05 |
| surface tension : | 32.7 ± 7.0 dyne/cm |
| density : | 0.97 ± 0.1 g/cm3 |
| polarizability : | 9.33 ± 0.5 10-24cm3 |
| molecular weight : | 87.1203600 |
| formula : | C4 H9 N O |
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| export tariff code : | 2924.19.00 |
| fda reg : | unspecified |
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Suppliers :
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| Sigma-Aldrich-Fluka : | Butyramide |
| | purum, ≥98.0% (T) |
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organoleptics :
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| odor type : | nutty |
odor description :
at 100.00 %. | nutty |
properties :
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| appearence : | white to pale yellow crystalline flakes |
| assay : | 97.00 - 100.00 %
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| Food Chemicals Codex Listed : | No |
| melting point : | 114.00 - 115.00 °C. @ 760.00 mm Hg
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| boiling point : | 216.00 - 217.00 °C. @ 760.00 mm Hg
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| logp : | -0.21 |
safety :
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| most important hazard(s) : |
Xn - Harmful. |
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| Oral Toxicity(LD50) : |
Not determined
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| Dermal Toxicity(LD50) : |
Not determined
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| flash point ( Deg. F. ) : | > 200.00 °F. TCC ( > 93.33 °C. )
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| recommendation for butyramide usage levels up to : | | | not for fragrance use.
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| 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). |
| publication number : 22. |
| 4252 | average usual ppm | average maximum ppm |
| baked goods : | 1.00000 | 5.00000 |
| beverages(nonalcoholic) : | - | - |
| beverages(alcoholic) : | - | - |
| breakfast cereal : | 0.20000 | 1.00000 |
| cheese : | 0.40000 | 2.00000 |
| chewing gum : | - | - |
| condiments / relishes : | 0.10000 | 0.50000 |
| confectionery froastings : | 1.00000 | 5.00000 |
| egg products : | - | - |
| fats / oils : | 0.10000 | 0.50000 |
| fish products : | 0.20000 | 1.00000 |
| frozen dairy : | 0.40000 | 2.00000 |
| fruit ices : | 0.40000 | 2.00000 |
| gelatins / puddings : | - | - |
| granulated sugar : | - | - |
| gravies : | - | - |
| hard candy : | - | - |
| imitation dairy : | - | - |
| instant coffee / tea : | - | - |
| jams / jellies : | - | - |
| meat products : | 0.20000 | 1.00000 |
| milk products : | 0.40000 | 2.00000 |
| nut products : | - | - |
| other grains : | 0.20000 | 1.00000 |
| poultry : | 0.20000 | 1.00000 |
| processed fruits : | 0.40000 | 2.00000 |
| processed vegetables : | - | - |
| reconstituted vegetables : | - | - |
| seasonings / flavors : | 0.10000 | 0.50000 |
| snack foods : | 1.00000 | 5.00000 |
| soft candy : | - | - |
| soups : | 0.10000 | 0.50000 |
| sugar substitutes : | - | - |
| sweet sauces : | - | - |
safety links :
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| (EINECS) number : | 208-776-4 |
| chemidplus : | 000541355 |
| epa-srs : | 541-35-5 |
| dtp/nci : | 8424 |
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| EPI System : | Click here |
other :
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references :
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| jecfa number : | 1593 |
| fl. number : | 16.049 |
| pubchem : | 154227 |
| NIST Chemistry WebBook : | 3869752048 |
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| synonyms : |
| | butanimidic acid | | | butanoic acid amide | | | butyramide | | N- | butyramide |
| soluble in : |
| | alcohol | | | water, 163000 mg/L @ 15C |
| (odor and/or flavor) blends with : |
| | acetyl acetaldehyde dimethyl acetal |
| | acetyl propionyl |
| 2- | acetyl pyrazine |
| 3- | acetyl pyridine |
| 2- | acetyl pyrrole |
| | acetyl pyrroline |
| 2- | acetyl thiazole |
| 2- | acetyl-2-thiazoline |
| 5- | acetyl-2,3-dihydro-1,4-thiazine |
| 3- | acetyl-2,5-dimethyl furan |
| 2- | acetyl-3-ethyl pyrazine |
| 2- | acetyl-3-methyl pyrazine |
| 2- | acetyl-3,5-dimethyl pyrazine |
| 2- | acetyl-5-methyl furan |
| | aconitic acid |
| | allyl 2-ethyl butyrate |
| iso | amyl nonanoate |
| alpha- | angelica lactone |
| | bornyl isobutyrate |
| | boronia butenal |
| | chocolate pyrazine A |
| 3,6- | cocoa pyrazine |
| | coconut absolute |
| | coumane |
| para- | cresyl laurate |
| | cyclohexyl methyl pyrazine |
| 2,5- | diethyl thiazole |
| 3,5- | diethyl-2-methyl pyrazine |
| 2,5- | diethyl-3-methyl pyrazine |
| 2,5- | diethyl-4-methyl thiazole |
| | difurfuryl ether |
| 6,7- | dihydro-2,3-dimethyl-5H-cyclopentapyrazine |
| | dimethyl dihydrocyclopentapyrazine |
| 2,3- | dimethyl pyrazine |
| 2,6- | dimethyl pyridine |
| 2,5- | dimethyl thiazole |
| 4,5- | dimethyl thiazole |
| 2,5- | dimethyl thiophene |
| 2,4- | dimethyl-5-vinyl thiazole |
| | ethyl 2-hydroxy-2-methyl butyrate |
| 2- | ethyl pyrazine |
| 1- | ethyl-2-acetyl pyrrole |
| 5- | ethyl-2-methyl pyridine |
| 2- | ethyl-3-methoxypyrazine |
| 2- | ethyl-4-methyl thiazole |
| (Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline |
| (Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline |
| | filbert heptenone |
| | filbert pyrazine |
| | furfuryl thioacetate |
| 3-(2- | furyl) acrolein |
| | hazelnut notes |
| | hazelnut oleoresin |
| | hazelnut pyrazine |
| (E,E)-2,4- | heptadien-1-ol |
| gamma- | heptalactone |
| 2- | heptyl furan |
| 2,4- | hexadien-1-ol |
| 3,4- | hexane dione |
| 2- | hexyl-5 or 6-keto-1,4-dioxane |
| 4- | hydroxybenzoic acid |
| | maraniol |
| | menthofuran |
| 2- | methoxypyrazine |
| 2- | methyl anisole |
| para- | methyl anisole |
| 2- | methyl butyraldehyde |
| 2- | methyl pyrazine |
| 2- | methyl quinoxaline |
| 5- | methyl quinoxaline |
| 4- | methyl thiazole |
| 2- | methyl thio-3,5 or 6-methyl pyrazine |
| 2-( | methyl thio) acetaldehyde |
| | methyl valerate |
| 3- | methyl-2-buten-1-al |
| 2- | methyl-3-(methyl thio) pyrazine |
| 2- | methyl-3-propyl pyrazine |
| 2- | methyl-3,(5 or 6)-ethoxypyrazine |
| 2- | methyl-5-isopropyl pyrazine |
| (E,E)-2,4- | nonadien-1-al |
| | nutty cyclohexenone |
| | nutty quinoxaline |
| | nutty thiazole |
| | peanut dithiazine |
| | peanut oxazole |
| 2- | propionyl thiazole |
| 2- | propionyl-2-thiazoline |
| | propyl benzoate |
| iso | propyl pyrazine |
| 2- | propyl pyridine |
| | saffron pyranone |
| | sandalwood oil |
| | shoyu pyrazine |
| | sulfuryl butyrate |
| | sulfuryl decanoate |
| | sulfuryl formate |
| | sulfuryl hexanoate |
| | sulfuryl isobutyrate |
| | sulfuryl octanoate |
| | sulfuryl propionate |
| 2,3,5,6- | tetramethyl pyrazine |
| | thiazole |
| (E)- | tiglic aldehyde |
| | tobacco butenal |
| | tonka bean absolute |
| | tonka bean resinoid |
| 2,3,5- | trimethyl pyrazine |
| | valeraldehyde |
| | valeraldehyde dibutyl acetal |
| | valeraldehyde propylene glycol acetal |
| 2- | vinyl pyrazine |
| | vinyl sulfurol |
| | whiskey lactone |
| (odor and/or flavor) used in : |
| | cereal | | | cheese | | | dairy | | | fish | | | fruit | | | meat |
| natural occurrence in : |
| not found in nature |
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