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    General Material Information
  2. 2.
    PhysChem Properties
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    Occurrences
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    Organoleptic Properties
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amyl amine

Chemical Structure

General Material Information

Preferred name amyl amine
Trivial Name Pentylamine
Short Description pentylamine
Formula C5 H13 N
CAS Number 110-58-7
FEMA Number 4242
Flavis Number 11.021
ECHA Number 203-780-2
FDA UNII E05QM3V8EF
Nikkaji Number J1.978J
Beilstein Number 0505953
MDL MFCD00008236
COE Number 11734
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 1585 pentylamine
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 110-58-7 ; PENTYLAMINE
Synonyms
  • 1-aminopentane
  • mono amyl amine
  • N- amyl amine
  • amylamine
  • N- amylamine
  • nor leucamine
  • pentan-1-amine
  • 1-pentanamine
  • pentyl amine
  • 1-pentyl amine
  • mono pentyl amine
  • N- pentyl amine
  • pentylamine
  • 1-pentylamine
  • N- pentylamine
  • 1-Pentanamine
  • 1-Aminopentane
  • Monoamylamine
  • Norleucamine
  • n-Pentylamine
  • n-Amylamine
  • 1-Pentylamine
  • Monopentylamine
  • NSC 7906

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

pentan-1-amine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:110-58-7
Pubchem (cid):8060
Pubchem (sid):134974516
Publications by Info
aliphatic and aromatic amines and amides

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
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):Search
FooDB:FDB010039
Export Tariff Code:2921.19.5000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 87.16561126709
Specific gravity @ 25 °C
Pounds per Gallon 6.241 to 6.316
Refractive Index 1.418 to 1.424 @ 20 °C
Boiling Point 103 to 105°C @ 760 mm Hg
Vapor Pressure 30 mmHg @ 25 °C
Vapor Density 3.01
Flash Point TCC Value 4.44 °C TCC
logP (o/w) 1.49
Solubility
propylene glycol Yes
water, 1.00E+06 mg/L @ 20 °C (exp) Yes

Organoleptic Properties

Odor Type: Fishy
ammoniacal, fishy
General comment At 0.10 % in propylene glycol. ammoniacal fishy

Occurrences

Potential Uses

Applications
Odor purposes Fruit
Flavoring purposes Cereal, Cheese, Dairy, Fish, Meat

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 11 - Highly flammable.
R 20/21/22 - Harmful by inhalation, in contact with skin and if swallowed.
R 34 - Causes burns.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
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.
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:
intraperitoneal-rat LDLo 37500 ug/kg
Farmakologiya i Toksikologiya Vol. 31, Pg. 238, 1968.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for amyl amine usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.037 (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
Click here to view publication 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
Chewing gum (05.3): --
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
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):110-58-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8060
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1106
WGK Germany:1
pentan-1-amine
Chemidplus:0000110587
EPA/NOAA CAMEO:hazardous materials
RTECS:SC0300000 for cas# 110-58-7