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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to yellow gas (est) |
| Assay: | 95.00 to 100.00
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| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.68200 to 0.68600 @ 25.00 °C.
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| Pounds per Gallon - (est).: | 5.675 to 5.708
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| Melting Point: | -81.00 to -80.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 16.00 to 17.00 °C. @ 760.00 mm Hg
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| Vapor Pressure: | 1132.333008 mmHg @ 25.00 °C. (est) |
| Flash Point: | 1.00 °F. TCC ( -17.22 °C. )
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| logP (o/w): | -0.130 |
| Soluble in: |
| | propylene glycol | | | water, 1e+006 mg/L @ 25 °C (est) | | | water, 1.00E+06 mg/L @ 25 °C (exp) |
Organoleptic Properties:
| Odor Type: ammoniacal |
| ammoniacal fishy |
Odor Description:at 0.01 % in propylene glycol. ammonia fishy
Luebke, William tgsc, (1998) |
| Odor sample from: Sigma-Aldrich |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xi - Irritant |
R 11 - Highly flammable.
R 36/37 - Irritating to eyes and respiratory system.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 20/21 - When using do not eat, drink or smoke.
S 23 - Do not breath vapour.
S 24/25 - Avoid contact with skin and eyes.
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.
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
intravenous-rabbit LDLo 350 mg/kg
"Abdernalden's Handbuch der Biologischen Arbeitsmethoden." Vol. 4, Pg. 1295, 1935.
oral-rat LD50 400 mg/kg
AMA Archives of Industrial Hygiene and Occupational Medicine. Vol. 10, Pg. 61, 1954.
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| Dermal Toxicity: |
skin-rabbit LD50 390 uL/kg
AMA Archives of Industrial Hygiene and Occupational Medicine. Vol. 10, Pg. 61, 1954.
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| Inhalation Toxicity: |
inhalation-mammal (species unspecified) LC50 2300 mg/m3
Toksikologiya Novykh Promyshlennykh Khimicheskikh Veshchestv. Toxicology of New Industrial Chemical Substances. For English translation, see TNICS*. Vol. 14, Pg. 80, 1975.
inhalation-rat LC50 5540 ppm/1H
SENSE ORGANS AND SPECIAL SENSES: CORNEAL DAMAGE: EYE
LUNGS, THORAX, OR RESPIRATION: DYSPNEA
National Technical Information Service. Vol. OTS0538173
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Safety in Use Information:
| Category: | | flavoring agents |
| Recommendation for ethyl amine usage levels up to: | | | not for fragrance use.
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| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (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: | - | - |
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| 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:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | aminoethane | | 1- | aminoethane | | | ethanamine | | mono | ethyl amine | | N- | ethyl amine | | | ethylamine | | mono | ethylamine |
Articles:
| Info:aliphatic and aromatic amines and amides |
| PubMed:Nitrogen fertilisation increases biogenic amines and amino acid concentrations in Vitis vinifera var. Riesling musts and wines. |
| PubMed:Sensing of amino acids by the gut-expressed taste receptor T1R1-T1R3 stimulates CCK secretion. |
| PubMed:Kinetics of L-theanine uptake and metabolism in healthy participants are comparable after ingestion of L-theanine via capsules and green tea. |
| PubMed:Levels of biogenic amines in retail market fermented meat products. |
| PubMed:Effective separation of dopamine from bananas on 2-(3,4-dimethoxyphenyl)ethylamine imprinted polymer. |
| PubMed:Antioxidant activity of Moringa oleifera tissue extracts. |
| PubMed:Effects of amines and aminoalcohols on bovine intestine alkaline phosphatase activity. |
| PubMed:Assessment of the genetic polymorphism and biogenic amine production of indigenous Oenococcus oeni strains isolated from Greek red wines. |
| PubMed:Decreases in cocaine self-administration with dual inhibition of the dopamine transporter and σ receptors. |
| PubMed:Gas chromatography-mass spectrometry assessment of amines in Port wine and grape juice after fast chloroformate extraction/derivatization. |
| PubMed:Calcimimetics inhibit renal pathology in rodent nephronophthisis. |
| PubMed:Purification and characterization of γ-glutamyltranspeptidase from Bacillus subtilis SK11.004. |
| PubMed:Discovery and evaluation of pyrazolo[1,5-a]pyrimidines as neuropeptide Y1 receptor antagonists. |
| PubMed:Development of efficient enzymatic production of theanine by γ-glutamyltranspeptidase from a newly isolated strain of Bacillus subtilis, SK11.004. |
| PubMed:Rhodotorula taiwanensis sp. nov., a novel yeast species from a plant in Taiwan. |
| PubMed:Development of a gas chromatography method for the estimation of alkylamines in foods. |
| PubMed:Enzymatic synthesis of theanine from glutamic acid γ-methyl ester and ethylamine by immobilized Escherichia coli cells with γ-glutamyltranspeptidase activity. |
| PubMed:Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang). |
| PubMed:Reinforcing effects of sigma-receptor agonists in rats trained to self-administer cocaine. |
| PubMed:A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese. |
| PubMed:Selective reduction of alcohol drinking in Sardinian alcohol-preferring rats by a sigma-1 receptor antagonist. |
| PubMed:Biogenic amines in natural ciders. |
| PubMed:Expression optimization and biochemical characterization of a recombinant gamma-glutamyltranspeptidase from Escherichia coli novablue. |
| PubMed:Formation of biogenic amines throughout the industrial manufacture of red wine. |
| PubMed:Acute blood pressure effects and chronic hypotensive action of calcimimetics in uremic rats. |
| PubMed:Protection of originality of Tokaji Aszú: amines and organic acids in botrytized wines by high-performance liquid chromatography. |
| PubMed:Interactions of organic compounds with wastewater dissolved organic matter: role of hydrophobic fractions. |
| PubMed:Interrelationships among microbiological, physicochemical, and biochemical properties of Terrincho cheese, with emphasis on biogenic amines. |
| PubMed:Purification and characterization of glutamine synthetase of Pseudomonas taetrolens Y-30: an enzyme usable for production of theanine by coupling with the alcoholic fermentation system of baker's yeast. |
| PubMed:Theanine, gamma-glutamylethylamide, is metabolized by renal phosphate-independent glutaminase. |
| PubMed:Content of biogenic amines in a Chardonnay wine obtained through spontaneous and inoculated fermentations. |
| PubMed:Identification of yeasts present in sour fermented foods and fodders. |
| PubMed:Deodorizing effects of tea catechins on amines and ammonia. |
| PubMed:Effects of a methanolic extract and a hyperforin-enriched CO2 extract of Hypericum perforatum on alcohol intake in rats. |
| PubMed:Ethylamine in human urine. |
| PubMed:Volatile compounds thermally generated from S-propylcysteine and S-propylcysteine sulfoxide-aroma precursors of Allium vegetables. |
| PubMed:Metabolism of theanine, gamma-glutamylethylamide, in rats. |
| PubMed:Time-dependent changes of amino acids in the serum, liver, brain and urine of rats administered with theanine. |
| PubMed:Sigma receptor ligands (+)-SKF10,047 and SA4503 improve dizocilpine-induced spatial memory deficits in rats. |
| PubMed:Metabolites of N-ethylbenzamide, N,N-diethylbenzamide and related compounds detected in rat urine by NMR spectroscopy. |
| PubMed:Nitrosatable amines and nitrosamide formation in natural stimulants: Cola acuminata, C. nitida and Garcinia cola. |
| PubMed:Increased exposure to dietary amines and nitrate in a population at high risk of oesophageal and gastric cancer in Kashmir (India). |
| PubMed:Quantitative determination of amines in wine by liquid chromatography. |
| PubMed:Effects of dietary amines on the small intestine in calves fed soybean protein. |
| PubMed:In-vivo activation of N-nitrosodiethanolamine and other n-nitroso-2-hydroxyalkylamines by alcohol dehydrogenase and sulfotransferase. |
| PubMed:Abundance of dimethylamine in seafoods: possible implications in the incidence of human cancer. |
| PubMed:High concentrations of dimethylamine and methylamine in squid and octopus and their implications in tumour aetiology. |
| PubMed:Serum levels of dimenhydrinate. Determination by HPLC with UV detection after intake of dimenhydrinate in a coated chewing gum dragee. |
| PubMed:Importance of dietary amines in meal-induced gastrin release. |
| PubMed:Dose-response studies in carcinogenesis by nitroso-N-methyl-N-(2-phenyl)ethylamine in rats and the effects of deuterium substitution. |
| PubMed:[On the problems in respect ot the formation of N-nitroso compound precursors when using alkylating agents in the fumigation of foodstuffs. I. Investigations of the formation of secondary amines by the action of ethylene oxide on primary amines and amino acids (author's transl)]. |
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3D/inchi