1-butanamine

roasted nitrogen compound

Found in 1 ingredient across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

2D Lewis Structure

Formula: C4H11N
Molecular weight: 73.14 g/mol
PubChem CID: 8007 — full record on PubChem

Properties

Odor threshold — orthonasal, in clean water: 50000 ppb 1 published value · see all 3 with sources
Volatility: high
CAS number: 109-73-9

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

Published thresholds

3 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

Orthonasal, in clean water

50000 ppb

The reference measurement — smelled in water. OAV is computed against this.

Threshold	Matrix	Source	Paper
50000 ppb	water_odor	Leffingwell	—

In air

79.4 ppb – 170 ppb

Airborne detection — not comparable to a water threshold.

Threshold	Matrix	Source	Paper
79.4 ppb	air (HS_hellman_small)	Cometto-Muñiz (PMC)	—
170 ppb	air	Nagata 2003	—

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Found in

Measured impact first, then profile share

Every ingredient known to contain 1-butanamine. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of 1-butanamine in it.

beef

meat

451 cmpds

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