W313009

Sigma-Aldrich

Butylamine

≥99%

Synonym(s):
n-Butylamine, 1-Aminobutane
Linear Formula:
CH3(CH2)3NH2
CAS Number:
Molecular Weight:
73.14
FEMA Number:
3130
Beilstein/REAXYS Number:
605269
EC Number:
Council of Europe no.:
524
MDL number:
PubChem Substance ID:
Flavis number:
11.003
NACRES:
NA.21

Quality Level

biological source

synthetic

grade

Halal
Kosher

Agency/Method

meets purity specifications of JECFA

vapor density

2.5 (vs air)

vapor pressure

68 mmHg ( 20 °C)

assay

≥99%

autoignition temp.

594 °F

expl. lim.

9.8 %

refractive index

n20/D 1.401 (lit.)

bp

78 °C (lit.)

mp

−49 °C (lit.)

density

0.74 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

fishy; meaty

food allergen

no known allergens

SMILES string

CCCCN

InChI

1S/C4H11N/c1-2-3-4-5/h2-5H2,1H3

InChI key

HQABUPZFAYXKJW-UHFFFAOYSA-N

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General description

Butylamine has been identified as one of the volatile flavor constituents in black fermented garlic wine, fermented egg and fish protein concentrate (FPC).

Packaging

20 kg in composite drum
1 kg in glass bottle
4 kg in steel drum

Other Notes

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Signal Word

Danger

hazcat

Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Acute Tox. 4 Oral - Flam. Liq. 2 - Met. Corr. 1 - Skin Corr. 1A

storage_class_code

3 - Flammable liquids

WGK Germany

WGK 1

Flash Point(F)

19.4 °F - closed cup

Flash Point(C)

-7 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

Volatile constituents of fish protein concentrate.
Wick EL, et al.
Journal of Food Science, 32(4), 365-370 (1967)
Change in flavor components of black-fermented garlic wine according to the type of chips during the manufacturing process.
Kim GH, et al.
Journal of Food Hygiene and Safety, 29(1), 73-77 (2014)
Egg and egg product flavor.
Maga JA.
Journal of Agricultural and Food Chemistry, 30(1), 9-14 (1982)
Gilles B Desmet et al.
The Journal of organic chemistry, 80(17), 8520-8529 (2015-08-19)
The aminolysis of three differently α-substituted γ-thiolactones (C4H5OSX, X = H, NH2, and NH(CO)CH3) is modeled based on CBS-QB3 calculated free energies corrected for solvation using COSMO-RS. For the first time, quantitative kinetic and thermodynamic data are provided for the...
Paul A Nguewa et al.
Journal of inorganic biochemistry, 99(3), 727-736 (2005-02-15)
We have evaluated the cytotoxic properties against the protozoan Leishmania infantum of four water soluble cationic trans-Pt(II)Cl(2) compounds containing as inert groups NH3 and piperazine (1), 4-picoline and piperazine (2), n-butylamine and piperazine (3), and NH3 and 4-piperidino-piperidine (4). The...
Protocols
Separation of Propylamine; Butylamine; Pentylamine; Hexylamine; Heptylamine; Octylamine; Nonylamine; Decylamine
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