Butylamine
ALDRICH/W313009 - ≥99%
Synonym: 1-Aminobutane; n-Butylamine
CAS Number: 109-73-9
Empirical Formula (Hill Notation): C4H11N
Molecular Weight: 73.14
EC Number: 203-699-2
MDL Number: MFCD00011690
Linear Formula: CH3(CH2)3NH2
Product Type: Chemical
agency | meets purity specifications of JECFA |
application(s) | flavors and fragrances |
assay | ≥99% |
autoignition temp. | 594 °F |
biological source | synthetic |
bp | 78 °C (lit.) |
density | 0.74 g/mL at 25 °C (lit.) |
documentation | see Safety & Documentation for available documents |
expl. lim. | 9.8 % |
food allergen | no known allergens |
grade | Halal |
Kosher | |
InChI | 1S/C4H11N/c1-2-3-4-5/h2-5 |
InChI key | HQABUPZFAYXKJW-UHFFFAOYSA |
mp | −49 °C (lit.) |
organoleptic | fishy; meaty |
Quality Level | 400 |
refractive index | n |
SMILES string | CCCCN |
vapor density | 2.5 (vs air) |
vapor pressure | 68 mmHg ( 20 °C) |
Application: |
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Disclaimer: | For R&D or non-EU Food use. Not for retail sale. |
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: | 1 kg in glass bottle |
Packaging: | 20 kg in composite drum |
Packaging: | 4 kg in steel drum |
Symbol | GHS02,GHS05,GHS06 |
Signal word | Danger |
Hazard statements | H225 - H290 - H302 - H311 + H331 - H314 |
Precautionary statements | P210 - P280 - P301 + P312 + P330 - P303 + P361 + P353 - P304 + P340 + P311 - P305 + P351 + P338 |
Hazard Codes | F,C |
Risk Statements | 11-20/21/22-35 |
Safety Statements | 3-16-26-29-36/37/39-45 |
RIDADR | UN1125 - class 3 - PG 2 - n-Butylamine |
WGK Germany | WGK 1 |
Flash Point(F) | 19.4 °F - closed cup |
Flash Point(C) | -7 °C - closed cup |
Purity | ≥99% |
bp | 78 °C (lit.) |
mp | −49 °C (lit.) |
Density | 0.74 g/mL at 25 °C (lit.) |
Refractive Index | n |
FEMA Number | 3130 |
UNSPSC | 12164502 |