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W321907

Sigma-Aldrich

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
Beilstein:
1209230
EC Number:
203-526-0
Council of Europe no.:
512
MDL number:
MFCD00008203
UNSPSC Code:
12164502
PubChem Substance ID:
24901560
Flavis number:
11.001
NACRES:
NA.21

biological source

synthetic

grade

Halal

Agency

meets purity specifications of JECFA

Assay

≥98%

refractive index

n20/D 1.408 (lit.)

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

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

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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.

Signal Word

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 Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

30.2 °F - closed cup

Flash Point(C)

-1 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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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
Gavin L Sacks et al.
Analytical chemistry, 75(20), 5495-5503 (2004-01-09)
We report an automated method for high-precision position-specific isotope analysis (PSIA) of carbon in amino acid analogues. Carbon isotope ratios are measured for gas-phase pyrolysis fragments from multiple sources of 3-methylthiopropylamine (3MTP) and isoamylamine (IAA), the decarboxylated analogues of methionine
David M Ferrero et al.
ACS chemical biology, 7(7), 1184-1189 (2012-05-02)
Trace amine-associated receptors (TAARs) are vertebrate olfactory receptors. However, ligand recognition properties of TAARs remain poorly understood, as most are "orphan receptors" without known agonists. Here, we identify the first ligands for many rodent TAARs and classify these receptors into
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