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Merck

W321907

Isopentylamine

≥98%

Synonym(s):

1-Amino-3-methylbutane, Isoamylamine

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About This Item

Linear Formula:
(CH3)2CHCH2CH2NH2
CAS Number:
107-85-7
Molecular Weight:
87.16
FEMA Number:
3219
Council of Europe no.:
512
UNSPSC Code:
12164502
PubChem Substance ID:
24901560
Flavis number:
11.001
EC Number:
203-526-0
NACRES:
NA.21
MDL number:
MFCD00008203
Beilstein/REAXYS Number:
1209230
Organoleptic:
chemical
Grade:
Halal
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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SMILES string

CC(C)CCN

InChI

1S/C5H13N/c1-5(2)3-4-6/h5H,3-4,6H2,1-2H3

InChI key

BMFVGAAISNGQNM-UHFFFAOYSA-N

biological source

synthetic

grade

Halal

agency

meets purity specifications of JECFA

assay

≥98%

Quality Level

300

bp

95-97 °C (lit.)

density

0.751 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

chemical

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General description

Isopentylamine is an aliphatic amine that is reported to occur in wine and eggs.

Application


  • Isopentylamine is a novel defence compound induced by insect feeding in rice.: This study explores the role of isopentylamine as a defense compound in rice when exposed to insect feeding. The research highlights its potential in enhancing plant resistance mechanisms against pests (Aboshi et al., 2021).

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

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Danger

Hazard Classifications

Acute Tox. 4 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - Skin Corr. 1B - STOT SE 3

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk

WGK 1

flash_point_f

30.2 °F - closed cup

flash_point_c

-1 °C - closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT0126
SHBR0775
SHBP8593
SHBP0700
STBH4226

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Flavor composition of wines: a review.
Schreier P & Jennings WG.
Critical Reviews in Food Science and Nutrition, 12(1), 59-111 (1979)
Egg and egg product flavor.
Maga JA.
Journal of Agricultural and Food Chemistry, 30(1), 9-14 (1982)
C A Ji et al.
Scientia Sinica. Series B, Chemical, biological, agricultural, medical & earth sciences, 28(11), 1188-1196 (1985-11-01)
Methylisoamylnitrosamine, a carcinogenic N-nitroso compound, has been formed in glucose ammonium nitrate medium containing 150 mg of isoamylamine (a primary amine) inoculated with a common fungus (Fusarium moniliforme Sheldon), to which 400 mg NaNO2 are added after incubation for 7-8
[Evidence of synthesizing secondary amines from primary amines by fungi--microbiological production of methylisoamylamine and piperidine].
C Ji et al.
Wei sheng wu xue bao = Acta microbiologica Sinica, 26(4), 341-345 (1986-12-01)
C Ji et al.
Carcinogenesis, 7(2), 301-303 (1986-02-01)
Nitrosomethylisoamylamine (NMIA), a carcinogenic N-nitroso compound was synthesized from isoamylamine (IAA) in a glucose-ammonium nitrate medium after several days' incubation with fungi and subsequent nitrosation with sodium nitrate. The nitrosamine was not produced by control reactions which lacked either IAA
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