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amyl amine
Amyl amine is an aliphatic amine with formula C5H13N, featuring a fishy odor and used primarily as a flavoring agent in food applications.
General Material Description
Amyl amine, also known as pentylamine or 1-aminopentane, is a linear aliphatic primary amine with molecular formula C5H13N. It typically appears as a colorless liquid and exhibits an ammoniacal fishy odor at low concentration, especially when dissolved in propylene glycol. This compound is part of the aliphatic amine chemical family and is recognized under the controlled vocabulary term CHEBI:74848. It is naturally present in a variety of fruits and vegetables including apple, cabbage, celery, bell pepper, and spinach. Industrially, it is derived by amination of corresponding hydrocarbons or via reductive amination routes. Amyl amine serves as a functional intermediary in chemical synthesis and is utilized extensively as a flavoring agent in the food industry.
Occurrence, Applicability & Potential Uses
Biologically, amyl amine occurs naturally in several common edible plant sources such as apples, cabbage leaves, celery stems, bell peppers, and spinach leaves. Its presence contributes to the characteristic aroma of these foods. In flavor and fragrance applications, amyl amine is valued for its distinctive fishy odor note and is used to impart savory qualities to various product categories. Typical uses include enhancing flavors in cereals, cheese, dairy products, fish, and meat preparations. Regulatory evaluations under the FEMA (US) standard classify it as a permissible flavoring agent with specified usage limits. Its application in fragrances is generally discouraged due to low olfactory acceptability at typical use concentrations.
Physico-Chemical Properties Summary
Amyl amine exhibits a boiling point range near 103 to 105 °C at standard atmospheric pressure (760 mm Hg), reflecting its volatility suitable for flavor delivery systems. It has a specific gravity between 0.75 and 0.759 at 25 °C and a refractive index around 1.418 to 1.424 at 20 °C, indicating its liquid state and optical properties under ambient conditions. The compound’s vapor density is approximately 3.01, suggesting it is heavier than air in the vapor phase. It displays moderate solubility in water (≥1,000,000 mg/L at 20 °C) and good solubility in propylene glycol, ensuring compatibility with common flavor solvents. Its log P value of about 1.49 denotes a relatively balanced hydrophilic-lipophilic profile, favoring moderate partitioning between aqueous and lipophilic phases. The flash point is near 4 °C (converted from 40 °F), indicating flammability precautions are necessary during handling.
FAQ
What is amyl amine and what are its main properties?
Amyl amine, also called pentylamine or 1-aminopentane, is a primary aliphatic amine with the molecular formula C5H13N. It is a colorless liquid that has a distinct fishy, ammoniacal odor especially when diluted. The compound has a boiling point of about 103 to 105 °C and is soluble in water and propylene glycol. It is flammable, with a low flash point, and has vapor density greater than air. Amyl amine is used primarily as a flavoring agent rather than a fragrance due to its odor profile.
Where does amyl amine naturally occur and how is it applied in industry?
Amyl amine naturally occurs in various fruits and vegetables including apples, cabbage, celery, bell peppers, and spinach where it contributes to their aroma profiles. Industry-wise, it is leveraged mainly as a flavoring agent in food products such as cereals, dairy, cheese, fish, and meat items to impart savory notes. The compound is generally not used in fragrance formulations. Its production involves chemical synthesis methods such as reductive amination. Regulatory agencies establish permissible use levels in flavor applications to ensure safety and efficacy.
What regulatory frameworks and safety considerations apply to amyl amine?
Amyl amine is regulated as a flavoring substance under FEMA (US), with usage levels defined across food categories like baked goods, dairy, meat, and cereals to ensure safe consumption. The European Commission’s REACH framework (EU) also lists it for chemical safety assessment. It is classified as flammable and harmful by inhalation, ingestion, and skin contact, requiring appropriate handling and protective measures. It is not recommended for fragrance use. Safety data sheets advise measures to prevent exposure and ignition, emphasizing good industrial hygiene practices. No specific hazard pictograms are mandated under OSHA HCS.
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 |
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 |
|
Suppliers
| Penta International | Santa Cruz Biotechnology |
| Sigma-Aldrich | Taminco (Eastman) |
| TCI AMERICA | Penta International Corporation |
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
| (data available) |
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 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 |
| 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 |