SEC-BUTYLAMINE

CAS: 13952-84-6 FLAVORING AGENT OR ADJUVANT

SEC-BUTYLAMINE (CAS 13952-84-6) is a primary aliphatic amine used as a flavouring substance in foods and beverages. It is characterized by a fishy amine odor and functions as a flavouring agent or adjuvant in formulations. Evaluations by scientific committees have considered its safety when used at typical levels in foods, although regulatory status may vary by region.

What It Is

SEC-BUTYLAMINE, identified by CAS Number 13952-84-6, is a chemical compound belonging to a class of primary aliphatic amines that includes other butylamine isomers. It is also known by a number of structural names derived from its chemical backbone, including 2-butanamine and 1-methylpropanamine, reflecting its molecular arrangement. In the context of food science, SEC-BUTYLAMINE is recognized for its role as a flavouring agent or adjuvant, meaning it contributes to the sensory profile of products by enhancing or modifying flavours. Its sensory character is typically described as a distinct amine or fish-like note, and it is used in very low concentrations to impact the overall flavour balance of a formulation. The compound’s structure comprises a four-carbon chain with an amine group attached to the second carbon, which distinguishes it from other isomeric butylamines and influences its chemical reactivity and sensory attributes. In industrial and laboratory contexts, SEC-BUTYLAMINE is used as a reagent and intermediate in organic synthesis, and its basic amine group makes it reactive toward acids and other electrophiles. This reactivity also underlies its use in manufacturing a range of products outside of food, including pharmaceuticals and agrochemicals. Despite its utility in flavouring, SEC-BUTYLAMINE must be handled carefully due to its inherent chemical hazards and regulatory considerations. When incorporated into foods, it is subject to evaluation by flavour safety panels and expert committees that assess typical use levels and exposure, balancing sensory utility with safety considerations. Such evaluations form the basis for determining acceptable uses in food systems.

How It Is Made

SEC-BUTYLAMINE is produced industrially through standard chemical synthesis routes that involve the amination of corresponding ketones or alcohols. A common industrial approach uses the catalytic hydrogenation of 2-butanone (also referred to as methyl ethyl ketone) in the presence of ammonia and a suitable hydrogenation catalyst such as nickel to yield the desired amine. This process takes advantage of the ketone’s reactivity toward ammonia and hydrogen under controlled temperature and pressure conditions, facilitating the introduction of the amine functional group at the target carbon. The resulting product is a racemic mixture of the two enantiomers of SEC-BUTYLAMINE, which are mirror-image forms of the molecule. The raw materials for SEC-BUTYLAMINE synthesis are widely available petrochemical feedstocks, and the conditions for production are optimized to achieve high yields and minimize byproducts. After synthesis, the product may undergo purification steps such as distillation and solvent extraction to remove unreacted starting materials and side products, yielding a high-purity amine suitable for use in flavouring and other applications. It is essential that SEC-BUTYLAMINE produced for flavour applications meets strict quality and purity specifications, as impurities can impact both sensory properties and safety profiles. Manufacturing facilities that produce SEC-BUTYLAMINE typically implement rigorous monitoring and control systems to ensure consistent quality and compliance with regulatory standards. These controls include analytical testing for residual solvents, isomeric composition, and potential contaminants. Industry and regulatory guidelines also outline appropriate storage and handling procedures to maintain product integrity and prevent degradation or contamination, reflecting the compound’s reactive nature.

Why It Is Used In Food

SEC-BUTYLAMINE is used in food products primarily as a flavouring agent or adjuvant to contribute specific sensory attributes or to enhance existing flavour profiles. In the food and beverage industry, precise sensory modulation is often necessary to achieve a desired taste experience, particularly in complex formulations where multiple flavour components interact. Amines such as SEC-BUTYLAMINE can provide characteristic notes that contribute to balance, depth, and complexity in flavour formulations, helping to create profiles that are more appealing to consumers. While amines are not among the most common class of flavouring molecules used at high levels, their distinctive olfactory qualities make them useful in specialized applications where subtle nuances are critical. The use of SEC-BUTYLAMINE in food systems relies on very low concentration levels, as flavouring agents are typically effective at parts per million or lower. Its function is not to impart bulk taste but to act synergistically with other ingredients to refine or accentuate particular sensory impressions. This can be important in products with reduced sugar, reduced fat, or other modified formulations where the absence of traditional sensory drivers may require careful flavour enhancement. The compound’s basic chemical structure also allows it to interact with other flavour molecules in ways that can stabilize or amplify desired sensory effects without contributing overpowering off-notes when used appropriately. SEC-BUTYLAMINE’s classification as a food flavouring agent or adjuvant reflects its specialized role in formulation science, where expert panels assess both sensory efficacy and safety. Regulatory evaluations typically consider typical use levels, patterns of exposure, and toxicological data to determine whether a compound can be safely incorporated into food products. The presence of SEC-BUTYLAMINE in certain regulatory databases for flavouring substances indicates that its use as a flavouring agent has been subject to review, although the regulatory status may vary by jurisdiction and specific application.

Adi Example Calculation

To illustrate the concept of acceptable daily intake (ADI) in a general sense, consider a hypothetical example for a substance with a defined numeric ADI. Suppose a regulatory body established an ADI for a flavouring agent of X milligrams per kilogram of body weight per day. For a person weighing 70 kilograms, the calculation of total allowable daily intake would be X multiplied by 70, yielding a daily intake limit of 70X milligrams. This illustrative example demonstrates how ADI values are scaled by body weight to estimate safe intake levels over a lifetime. For SEC-BUTYLAMINE, specific numeric ADIs are not explicitly published in the available expert evaluation summaries. Instead, expert assessments indicate that typical flavouring exposures are sufficiently low to present no safety concern. This means that hypothetical intake based on normal use patterns would likely fall well below any thresholds of concern established through toxicology studies, reinforcing the idea that regulatory evaluations consider both exposure and hazard in determining safety.

Safety And Health Research

Safety and health research related to SEC-BUTYLAMINE focuses primarily on toxicology, exposure assessment, and regulatory evaluations that determine whether it can be used safely as a flavouring agent in foods. Toxicological data for amines, including SEC-BUTYLAMINE, typically encompass studies on acute toxicity, irritation potential, and metabolic fate. Regulatory expert panels review such data to assess whether typical dietary exposures pose safety concerns. For SEC-BUTYLAMINE, available expert evaluations indicate that its use as a flavouring agent has been reviewed in the context of overall exposure estimates and toxicological profiles, and no safety concern was identified under those specific conditions of use, acknowledging that such conclusions may be contingent on available data. Amines like SEC-BUTYLAMINE are known to be biologically active compounds in pure form, and their safety profiles are carefully considered in the context of intended food use. Toxicology assessments examine endpoints such as acute oral toxicity, dermal and inhalation effects, and potential for irritation. In general, these evaluations differentiate between pure substance hazards at laboratory exposure levels and the much lower exposure resulting from typical use as a flavouring agent. Researchers also study metabolic pathways to understand how such compounds are processed in the body, and whether metabolites present any additional concerns. Regulatory decisions are informed by these lines of evidence, with safety margins applied to account for uncertainties and ensure consumer protection. Overall, safety and health research supports the view that SEC-BUTYLAMINE can be used without significant adverse effects at the low levels typical of flavouring applications. This perspective is based on collective assessments that integrate toxicology, exposure, and expert judgement, reflecting international scientific consensus where available.

Regulatory Status Worldwide

SEC-BUTYLAMINE’s regulatory status varies by region and is determined by food safety authorities and expert panels that evaluate substances for use as flavouring agents. In the United States, flavouring substances are often assessed through expert panel evaluations such as those conducted by the Flavor and Extract Manufacturers Association (FEMA). If a compound appears in the FEMA GRAS (Generally Recognized as Safe) flavour ingredient library, it indicates that independent expert review has deemed it to be safe for use as a flavouring substance under typical conditions of use. The FEMA database assigns unique numbers to substances that have been evaluated and included, and SEC-BUTYLAMINE is associated with such an evaluation, reflecting its consideration within established safety review processes. However, inclusion in FEMA’s flavour ingredient library does not equate to specific approval in the Code of Federal Regulations, and for a substance to be categorized as approved in CFR sections such as Parts 172 or 173, explicit regulatory listings would be required. Globally, expert committees such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) assess flavouring agents for safety. According to evaluations archived in authoritative chemical assessment databases, SEC-BUTYLAMINE was evaluated with respect to its use as a flavouring agent. In the available summaries from expert evaluations, the compound was concluded to present no significant safety concern for use at current intake estimates when used as a flavouring agent, although such conclusions may be conditional on updated usage or exposure data. The JECFA evaluation provides a basis for regulatory bodies and industry stakeholders to reference in determining acceptable uses and managing safety considerations. Regulators in individual countries may also conduct their own risk assessments or adopt international evaluations to guide use authorizations and labelling requirements. These processes reflect ongoing efforts by food safety authorities to balance technological utility and consumer safety, ensuring that flavouring agents like SEC-BUTYLAMINE are subject to rigorous scientific review before and during their use in food products.

Taste And Functional Properties

In sensory terms, SEC-BUTYLAMINE exhibits an amine-related aroma that can be described as pungent or fish-like in concentrated form. When used at appropriate, low levels as a flavouring agent in foods and beverages, it can contribute subtle aromatic notes that enhance or balance the overall flavour profile. Its effectiveness as a sensory ingredient is related to its molecular structure, which interacts with olfactory receptors in ways that can add complexity and character to flavour formulations. Despite its fishy odor at high concentrations, when appropriately formulated in complex blends, SEC-BUTYLAMINE can function without dominating the sensory profile, acting instead as an accentuating component. From a functional standpoint, SEC-BUTYLAMINE is soluble in both water and a range of organic solvents, reflecting its low molecular weight and primary amine group. This solubility supports its incorporation in a variety of liquid and semi-liquid food systems, including beverages, sauces, and dressings, where uniform distribution at low concentrations is important. Heat and pH can influence the stability of amines in food matrices, and formulators take these factors into account when selecting and applying such flavouring agents to ensure that the intended sensory contribution is retained throughout processing and shelf life. In flavour science, SEC-BUTYLAMINE’s role is not as a bulk functional ingredient but as a nuanced contributor to sensory complexity. It is considered alongside other amines and nitrogen-containing flavour compounds, which collectively span a wide range of sensory notes from savory to sweet to umami-enhancing attributes. Skilled flavourists evaluate these compounds in formulation trials to determine optimal inclusion levels that align with consumer preferences while adhering to safety guidelines.

Acceptable Daily Intake Explained

The concept of acceptable daily intake (ADI) is a regulatory framework used by expert committees to express the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. ADIs are grounded in toxicology studies and incorporate safety margins to protect sensitive populations. For flavouring agents such as SEC-BUTYLAMINE, formal numeric ADIs may not always be established in the same way as they are for food additives with bulk functional uses because flavouring agents are typically used at very low levels and are subject to specialised expert evaluations. When expert committees assess flavouring agents, they may conclude that there is no safety concern at current intake estimates without assigning a specific numeric ADI, especially when estimated exposures are far below levels associated with adverse effects in toxicology studies. It is important to recognize that an ADI is not a recommended intake level but rather a benchmark for regulatory safety assessments. For SEC-BUTYLAMINE, available expert evaluation summaries indicate that its use as a flavouring agent has been supported as posing no safety concern at estimated intake levels, which reflects a practical application of the ADI concept even in the absence of a formally published numeric value. Consumers and industry stakeholders can interpret this as indicating that typical consumption from flavouring uses falls within safe exposure ranges based on current scientific understanding and regulatory review.

Comparison With Similar Additives

SEC-BUTYLAMINE can be compared with other amine-based flavouring agents that share structural similarities and sensory attributes. Amines such as propylamine, isopropylamine, and hexylamine are also used at low levels in flavour formulations and are evaluated by expert panels for safety. These compounds, like SEC-BUTYLAMINE, contribute nuanced sensory notes that support overall flavour complexity rather than acting as dominant taste drivers. Their functional roles are similar in that they provide specific aromatic characteristics that complement other flavour molecules. Comparing these amine-based flavouring agents reveals common considerations in formulation science: they are effective at low concentrations, require careful balancing with other ingredients, and are subject to regulatory review to ensure safety at typical use levels. Unlike bulk functional additives such as sweeteners or preservatives, which often have formally established ADIs, flavouring amines are assessed based on combined exposure estimates and toxicological data that support their use within defined sensory contexts. This comparative approach highlights the nuanced role of amine flavouring agents in modern food formulation and the importance of expert review in managing both sensory and safety aspects.

Common Food Applications Narrative

SEC-BUTYLAMINE may be encountered in food and beverage products where precise sensory modulation is desired. Although it is not a ubiquitous additive, its inclusion in flavouring blends underscores the careful balancing act that formulators perform to achieve specific taste experiences. In products such as savoury snacks or complex beverage blends, low-level amine-derived flavouring agents can contribute nuanced aromatic notes that augment the overall sensory perception. By working in concert with other flavour compounds, SEC-BUTYLAMINE supports the depth and complexity that consumers often associate with high-quality products. The presence of SEC-BUTYLAMINE in a formulation does not imply it is a dominant flavour; rather, it is part of a broader palette of sensory ingredients that collectively shape the final taste. Products that rely on subtle aromatic or background notes may incorporate this and similar agents to support flavour layers that are not immediately identifiable on their own but become integral to the overall profile. For example, in beverage concentrates, condiments, or savoury bases, trace amounts of specialised flavouring agents help create continuity and richness that can distinguish one product from another. Such applications exemplify the intricate interplay of chemistry and sensory science in modern food formulation. It is important to recognize that SEC-BUTYLAMINE and related compounds are typically used at extremely low levels, consistent with their sensory potency and regulatory considerations. Food manufacturers and flavour houses carefully validate the use of such substances through sensory testing and safety evaluations, ensuring that they contribute positively to consumer perception without compromising product quality or compliance. This measured use reflects industry best practices and aligns with broader efforts to deliver appealing products while adhering to established safety frameworks.

Safety & Regulations

FDA

  • Notes: No explicit CFR listing for SEC-BUTYLAMINE found in the FDA food additive regulations at this time.

EFSA

  • Notes: No specific EFSA numeric ADI could be confirmed from authoritative sources.

JECFA

  • Notes: JECFA evaluation concluded no safety concern at current levels of use, numeric ADI not explicitly reported on the d evaluation.
  • Adi Display: No safety concern at current intake estimates when used as flavouring agent

Sources

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