2-methyl butyl amine
2-methylbutylamine

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  BOC Sciences

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  CODE117899 CODE117899
  Product(s):
  96-15-1 (2-Methylbutyl)amine

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  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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  Product(s):
  13-31130 2-METHYLBUTYLAMINE

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  TCI AMERICA

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  Product(s):
  M1263 2-Methylbutylamine >98.0%(GC)
  SDS

Name: 2-methylbutan-1-amine CAS Number: 96-15-1 3D/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, Edge 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 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 Description:at 0.10 % in propylene glycol. fishy Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: BOC Sciences For experimental / research use only. (2-Methylbutyl)amine 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% sds TCI AMERICA For experimental / research use only. 2-Methylbutylamine >98.0%(GC) sds   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 Click here to view publication 22   average usual ppm average maximum ppm baked goods: 2.00000 10.00000 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: 0.10000 0.50000 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: - -   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/kg maximum usage mg/kg Dairy products, excluding products of category 02.0 (01.0): 0.40000 2.00000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.10000 0.50000 Edible ices, including sherbet and sorbet (03.0): 0.40000 2.00000 Processed fruit (04.1): 0.40000 2.00000 Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): 1.00000 5.00000 Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.20000 1.00000 Bakery wares (07.0): 2.00000 10.00000 Meat and meat products, including poultry and game (08.0): 0.20000 1.00000 Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.20000 1.00000 Eggs and egg products (10.0): - - Sweeteners, including honey (11.0): - - Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.10000 0.50000 Foodstuffs intended for particular nutritional uses (13.0): 0.20000 1.00000 Non-alcoholic ("soft") beverages, excl. dairy products (14.1): - - Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.00000 5.00000 Ready-to-eat savouries (15.0): 1.00000 5.00000 Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.20000 1.00000   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 AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search 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 2011 (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   Potential Blenders and core components note None Found   Potential Uses: FL cereal FL cheese FL dairy FL fish FR fruit FL meat   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   Articles: Info:aliphatic and aromatic amines and amides US Patents:8,075,937 - Alkyldienamides exhibiting taste and sensory effect in flavor compositions

Notes: Used as a food additive [EAFUS]